I love a good, hot sandwich! Even better when you can add a soft cooked egg.
4 ciabatta, French, or sourdough rolls
8 thin slices Black Forrest or Honey Baked ham
4 slices Havarti or Swiss cheese
Onion Jam (see recipe below)
Slice the rolls in half. Place a bit of mayo on each side, just enough to lightly coat. Place a slice of cheese on 4 of the halves and 2 slices of ham on the other 4 halves (fold the ham to make it fit on the roll if necessary).
Add 1/2 tsp of butter to a skillet. Fry the four eggs, one at a time adding butter after each egg. Fry them to over-easy, keeping the yolk a bit runny. Set eggs on a plate.
Add about a tsp to the pan. Place a bit of onion jam on the ham of one roll, then add one egg gently. Top with a roll with cheese. Set into a hot pan and toast on one side. Turn the sandwich over with a spatula and toast on the other side. Add a lit to the pan to help melting the cheese if necessary. Repeat with the additional three sandwiches.
Serve on a plate. Slice in half, letting the yolk run down the sandwich. Add a bit of onion jam on the side.
This is a decedent, sweet jam that pairs with, well just about everything in my opinion.
6 red onions
1 c red wine
1/2 c honey
Fresh thyme sprigs
Clean the onions, then slice them into thin slices. Add 2 tablespoons of butter or olive oil to the pan and melt. Add the red onions and saute for 5 minutes until they begin to brown. Add the wine and honey. Reduce heat to low and simmer for 45 minutes. Remove from heat and cool.
Can be kept in an airtight container in the refrigerator for up to two weeks.