Wednesday, February 29, 2012

What's for Dinner?

Ham, Cheese and Fried Egg Panini

Breakfast for dinner is an oldie but a goodie.  This sandwich could really be served for any meal.  If you don't have a panini press, I'm sure you could use a skillet. Just try and smash the sandwich so it flattens.  And, the addition of the dressed salad greens? Divine!  A bonus is having you 8-eight year old son make the salad and the dressing.  Just for the record, my children did not have salad greens on their panini. They wouldn't want me misrepresenting them!

Ham, Cheese and Fried Egg Panini
Williams Sonoma, serves 4

1 T + 1 t oil
12 oz. thinly sliced Black Forest ham
4 baguette pieces, 6" long, halved horizontally
8 oz. Gruyere cheese, grated
2 T + 2 t Dijon mustard
1/2 t minced shallot
1/2 t honey
2 t Champagne vinegar
1 T olive oil
2 c mixed salad greens
4 eggs
2 T chopped fresh chives

Preheat panini press, if using.  In large skillet, warm 1 t oil and brown the ham slices, turning once, about 1 minute per side. Transfer to plate.

Lay baguette pieces, cut side up. Sprinkle about 1 oz. cheese on each bottom half; arrange ham on top, dividing evenly.  Sprinkle with remaining cheese. Spread 2 t mustard on top half of each baguette; cover each sandwich with the top half.  Place sandwiches in preheated panini press; close lid. Cook until cheese is melted and bread is toasted, about 4 minutes. Transfer to plate.  Repeat with remaining sandwiches.

Meanwhile, in a bowl, whisk shallot, honey and vinegar.  Add olive oil in slow, steady stream, whisking until emulsified.  Add salad greens; toss to coat well.

In large fry pan over medium-low heat, warm oil. Fry the eggs until desired amount of doneness.  Open each sandwich and top with 1 egg. Sprinkle with chives. Arrange dressed salad greens on top, dividing evenly.  Close sandwiches and serve immediately.

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