Here’s an extremely filling grilled cheese sandwich with slices of ham, a fried egg, wilted baby spinach, and Gruyere cheese on rye.
BE PICTURED IN; CHARACTERIZED IN:
Trying to think of fun things to do with our leftover Easter ham, my mind kept playing a catchy tune from Dr. Seuss’ homage to picky eaters, green eggs and ham.
You can’t blame Sam-I-Am’s friend. The forest green ham and eggs in the book don’t look very appetizing.
But what if we added a letter and a few commas to the dish? So instead of “green eggs and ham” there are “vegetables, eggs and ham”?
This is a combination everyone could love, especially in a grilled cheese sandwich with Gruyere.
We simply put slices of ham, a fried egg, some Gruyere cheese and baby spinach leaves for vegetables between two slices of rye bread. Grill them with some butter and presto!
Grilled cheese sandwich with vegetables, eggs and ham.
Grilled cheese sandwich with vegetables, eggs and ham
ingredients
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butter
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1 egg
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2 slices of rye bread
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Enough sliced ham to form a 1/4 inch layer to cover a slice of rye bread
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Small handful of baby spinach (or chopped young chard)
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A few slices of Gruyère
method
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Fry the egg:
In a small skillet without chopsticks, heat a few teaspoons of butter over medium-high heat. When the pan is hot and the butter is fluffy, crack the egg into the pan.
Cook the egg until the whites are cooked and the yolk is still slightly runny (or not runny at all, if you prefer) and remove the egg from the pan onto a plate and set aside.
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Frying one side of a buttered bread slice:
Heat a cast-iron skillet or griddle over medium-high heat. Spread some butter on one side of a slice of rye bread. Place the slice buttered side down on the pan.
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Add layers of ham, spinach, egg, cheese:
Add a layer of ham to the bread. Put a layer of spinach on the ham. Put the egg on the spinach. Then a layer of cheese and finally the second slice of rye bread.
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Butter the top slice of bread and turn over:
Spread some butter on the top slice of bread. When the bottom slice is nicely toasted, gently flip the sandwich to the other side with a metal spatula. You may have to use your hands to assist the flip without it all splashing out. If the ingredients squirt out a bit, just gently push them back in.
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Cook until bread is toasted and cheese is melted:
Press down with a spatula to bring the heat to the cheese. Fry on this second side until toasted. Remove from the pan, cut in half and eat!
Links:
dr Seuss Green Eggs and Ham – the video
Green Eggs and Ham (I can read all of the beginner books myself) – the book
Picky eaters in your world? Check out Stephanie Lucianovic’s Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate
