Sunday, November 8, 2009

Grilled Goodness

Last night was date night, and we went to a fancy-casual trendy Italian place. I had the most incredible (if not incredibly light) panini: prosciutto, fontina, greens, and a "truffled" egg, pressed between two slices of bread. It turns out "truffled" eggs means "eggs with truffle oil -- and man, does truffle oil pack a flavor punch and a soft fried egg add decadence to a sandwich. (For those of you keeping count, I only ate half the sandwich... )

Today, I was reading Rachel Ray's magazine and noticed a method for making grilled cheese sandwiches from english muffins with their outsides facing in. I combined the two ideas for my dinner tonight:

One Orowheat Sandwich Thin
One Egg
One thin slice lean ham
Reduced Fat Monterrey Jack Cheese (Shredded melts well)
I Can't Believe it's Not Butter Spray

Spray a pan with nonstick spray
fry one egg over easy
warm/crisp ham in skillet with the egg

While the egg is cooking, spread mustard in the *outside* of a sandwich thin and spray the inside with I can't believe it's not butter spray.

Assemble your sandwich by layering cheese on the bottom, topping with the egg and then the ham. (Remember, you're turning the bread around so the crust is on the inside and the buttered soft part is on the outside of your sandwich.)

Cook in a skillet over medium high heat until the cheese is melted sandwich is browned, flipping halfway through. I covered the pan to keep the heat in and help the cheese melt.

If I had truffle oil, I would *definitely* drizzle this baby with some!

The bread browned perfectly, and it made a wonderful thin tasty sandwich.

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