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Ham, Egg and Cheese Sandwiches with Carrot-Parsley Salad

November 2009

Ham, Egg and Cheese Sandwiches with Carrot-Parsley Salad

Kana Okada enlarge

By: Liz Pearson
Part of this menu: Chicken-and-Spinach Tortilla Bake and more! »

people tried this recipe.

Key:
These recipes can be made in 30 minutes or less.Fast

  • 4 Servings
  • Prep 15 min
  • Cook 15 min

Ingredients:

  • 5 tablespoons extra-virgin olive oil
  • 4 large eggs
  • Salt and pepper
  • 8 slices sourdough bread
  • 1/2 pound deli-sliced ham
  • 1 cup shredded pepper jack cheese
  • 1 pound carrots, peeled and grated
  • 1 cup parsley leaves, chopped
  • 2 tablespoons white wine vinegar

Shred the carrots using either a food processor fitted with a shredding disk or the large holes on a box grater.
Spread your favorite condiment on the bread slices before assembling the sandwiches.
Make a panini-style sandwich by weighing it down with a cast-iron skillet.

Directions:

  1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches, fry the eggs; season with salt and pepper.

  2. Brush the bread with the remaining 2 tablespoons olive oil. Layer the eggs, ham and cheese on half of the bread slices, then set the remaining bread slices on top.

  3. In the same skillet, working in batches, fry the sandwiches over medium heat, turning once, until golden-brown, about 8 minutes.

  4. Toss the carrots and parsley with the vinegar; season with salt and pepper. Serve with the sandwiches.
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