Grilled Ham and Cheese Sandwiches with Fried Eggs

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A classic ham and cheese sandwich with a fried egg on top. Could there be anything better? We think not.

By
Anne Quatrano
Anne Quatrano
Anne Quatrano

Anne Quantrano is an award-winning chef and restauranteur. She is the co-owner of Atlanta mainstays Bacchanalia, Floataway Cafe, Star Provisions, and W.H. Stiles Fish Camp. Anne co-authored Summerland: Recipes for Celebrating with Southern Hospitality (2013). She is recognized as one of the most influential women chefs in the country.

Food & Wine's Editorial Guidelines
Updated on December 22, 2016
Grilled Ham and Cheese Sandwiches with Fried Eggs
Photo: © Tina Rupp
Total Time:
25 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1 bunch of arugula, stemmed

  • 6 ounces thinly sliced Serrano ham or prosciutto

  • 4 large eggs

  • 1 1/2 ounces Manchego cheese, shaved (1/2 cup)

  • 8 slices of peasant or Tuscan bread

  • 2 tablespoons unsalted butter

  • Salt and freshly ground pepper

  • 1 tablespoon fresh lemon juice

  • 3 tablespoons extra-virgin olive oil

Directions

  1. Preheat the oven to 300°. Lay the bread slices on a work surface. Arrange the ham and cheese on 4 slices, then close the sandwiches.

  2. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Brush the sandwiches on 1 side with the melted butter and oil, then add to the skillet, buttered side up. Cook over moderate heat, turning once, until the cheese is melted and the sandwiches are golden, 4 minutes. Transfer to a baking sheet and keep warm in the oven.

  3. Melt the remaining 1 tablespoon of butter in 1 tablespoon of the olive oil in the skillet. Crack in the eggs and cook over moderate heat until the whites are set and the yolks are still runny, about 2 minutes. Top each sandwich with an egg and season with salt and pepper.

  4. In a medium bowl, toss the arugula with the remaining 1 tablespoon of olive oil and the lemon juice and season with salt and pepper. Transfer the sandwiches and salad to plates and serve.

Originally appeared: April 2003

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