BACK TO ALL RECIPES

Green Eggs and Ham

Created by:

Heather Sunukjian — Santa Barbara, CA

This eggs benedict–style grilled cheese sandwich features Wisconsin Fontina and Parmesan and prosciutto brightened by “green” cilantro pesto and asparagus. Yes, it’s just what the doctor ordered.

COOKING DIRECTIONS

For Pesto: Place cilantro, spinach, garlic, almonds, lemon zest, and lemon juice in food processor or blender beaker. Process until all ingredients are finely chopped. Add olive oil and process until smooth. Season with salt and pepper and stir in Parmesan.

For Asparagus: Preheat oven to 450°F. Wash asparagus. Trim rough ends of asparagus and then trim to make all spears equal in length. Toss asparagus with olive oil, salt, and pepper and place on small baking sheet. Roast 10 minutes, or until just tender.

For Sandwich: Preheat broiler. Spread 1 side of each bread slice with 1 tablespoon butter. Place each slice buttered-side-down and spread with 1 1/2 tablespoons pesto. Place slice of Fontina over each so that it covers entire bread surface. Top 1 of the pieces with the asparagus and then with the 3 slices of prosciutto. Place in frying pan over medium flame and press with a spatula. Meanwhile, place other slice of bread with pesto and Fontina on small baking sheet and place on middle rack of oven. Broil 2 minutes, until cheese begins to melt. Heat another pan (preferably cast iron) over medium heat until hot. Add butter (or bacon drippings) until melted, then crack egg and cook 2-3 minutes, or until white has cooked, but yolk is still uncooked. Gently flip egg over and cook another 30 seconds until egg white has cooked through, but yolk is still runny. Place on top of prosciutto and top with the bread slice with melted cheese from the oven. Gently turn sandwich over and brown. Plate sandwich, cut in half, allowing egg yolk to spill out.

INGREDIENTS

1
  • Pesto (see below)
  • Asparagus (see below)
  • 2 slices levain (sourdough) or other crusty, firm white bread
  • 2 tablespoons (1 ounce) butter, softened
  • Salt and black pepper
  • 2 1/4-inch-thick slices Wisconsin Fontina cheese
  • 3 slices prosciutto
  • 1 tablespoon butter or bacon drippings
  • 1 egg

For Pesto:

  • 1 cup cilantro leaves
  • 3/4 cup baby spinach
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons blanched almonds
  • 1 teaspoon lemon zest
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • Salt and black pepper
  • 1/4 cup (1 ounce) Wisconsin Parmesan cheese, finely grated

For Asparagus:

  • 1/4 pound 1/2-inch-thick asparagus
  • 1 tablespoon olive oil
  • Salt and black pepper
Top