Grilled Cheese And Fried Egg Sandwich
From frankieanne 9 years ago
- 20 minutes to make
- Serves 2
A breakfast sandwich filling enough for dinner. Inspired by a recipe seen in a magazine but I changed it so much it isn't at all like the original. Good thing because I can't remember the name of the magazine.
Ingredients
- 12 slices pancetta shopping list
- 4 slices sourdough bread shopping list
- softened butter shopping list
- 2 slices provolone cheese shopping list
- 2 slices cheddar cheese shopping list
- 12 baby spinach leaves shopping list
- Italian seasoning shopping list
- 2 eggs shopping list
- black pepper shopping list
- 1 Tbs chopped green onion (scallions) shopping list
How to make it
- Cook pancetta in a medium nonstick skillet over medium heat until crisp (about 3 minutes). Transfer to paper towels and reserve drippings.
- Heat a large nonstick skillet over medium heat. Spread one side of each slice of bread with softened butter and place in pan, butter side down. Top two slices of bread with a slice of provolone and the other two with the cheddar. Put 6 spinach leaves each on the provolone and sprinkle the cheddar with Italian seasoning. Cook until cheese is softened, 3 to 4 minutes.
- In the meantime, heat the skillet with the drippings over medium heat. Crack the eggs into the skillet and season with black pepper. Cook until whites are set but yolks are still runny, 2 to 3 minutes.
- Plate the bread slices with the provolone and top with the pancetta - 6 slices on each. Sprinkle with the green onions. Place an egg on each and top with remaining bread slices, cheddar side down. Cut sandwiches in half and serve immediately.
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