Try this recipe for a full flavor upgrade on the classic fried egg sandwich. Creamy Havarti and flavorful Parmesan are layered with an egg white omelet and Italian prosciutto then grilled to perfection on thick slabs of sourdough bread.
Prep Time: 10 min
4 slices whole-wheat or sour dough bread (1/2-inch thick)
Spread butter on one side of each slice of bread. Turn over; spread with mustard. Layer both slices with Havarti cheese slices and prosciutto.
Beat egg whites, shredded Parmesan or shredded Asiago cheese and onions in small bowl. Spray a medium skillet with nonstick cooking spray. Heat over medium heat; pour in eggs. Cook just until set, stirring frequently, until a flat omelet is formed. Fold over and slide out of pan onto plate. Cut in half. Place on top of prosciutto. Top sandwiches with remaining 2 slices bread, buttered side up.
Heat a sandwich press or Panini grill* until hot. Place sandwiches in press; cook until golden brown and crisp.
* If you don’t have a sandwich press or Panini grill, toast sandwiches in a hot skillet, weighted down with another heavy skillet. Cook over medium heat until first side is golden brown; flip and re-weight to finish sandwiches.