Ham, Cheese and Fried Egg Panini

By Krissy

Ingredients

• 1 tsp. plus 1 Tbs. vegetable oil
• 12 oz. thinly sliced Black Forest ham
• 4 baguette pieces, each 6 inches long, halved horizontally
• 8 oz. Gruyère cheese, grated
• 2 Tbs. plus 2 tsp. Dijon mustard
• 1/2 tsp. minced shallot
• 1/2 tsp. honey
• 2 tsp. Champagne vinegar
• 1 Tbs. olive oil
• 2 cups mixed salad greens
• 4 eggs
• 2 Tbs. chopped fresh chives

Details

Servings 1
Adapted from williams-sonoma.com

Preparation

Step 1

Preheat an electric panini press on the “panini” setting according to the manufacturer’s instructions.

In a large nonstick fry pan over medium-high heat, warm the 1 tsp. vegetable oil. Working in batches, brown the ham slices, turning once, about 1 minute per side. Transfer to a plate.

Lay the baguette pieces, cut side up, on a work surface. Sprinkle about 1 oz. cheese on each bottom half and arrange the ham on top, dividing evenly. Sprinkle with the remaining cheese. Spread 2 tsp. mustard on the top half of each baguette, then cover each sandwich with a top half. Place 2 sandwiches on the preheated panini press, close the lid, and cook until the cheese is melted and the bread is toasted, about 4 minutes. Transfer to a plate. Repeat with the remaining sandwiches.

Meanwhile, in a bowl, whisk together the shallot, honey and vinegar. Add the olive oil in a slow, steady stream, whisking until emulsified. Add the salad greens and toss to coat well.

In a large fry pan over medium-low heat, warm the 1 Tbs. vegetable oil. Crack the eggs into the pan and cook until the whites turn opaque, about 1 minute. Gently turn the eggs over and cook for 1 minute more. Open the sandwiches and top each with 1 egg. Sprinkle with the chives. Arrange the dressed salad greens on top, dividing evenly. Close the sandwiches and serve immediately. Serves 4.

Williams-Sonoma Kitchen.