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Friday, May 13, 2011

Foodie Friday: The Ultimate Grilled Cheese

I can't say enough how much I love fried eggs and hate that they rarely make an appearance past breakfast. In fact, whenever I see a non-breakfast item on a menu that has eggs, it takes me less than 2 seconds to make up my mind that that's what I'm ordering. So when I saw this recipe for a grilled cheese sandwich with a fried egg wedged between the bread slices I was sold. I haven't tried out the recipe, but it looks like it would be a perfect throw-together lunch. For any bacon-lovers out there, I think the addition of pancetta would make this sandwich even better. Here's the recipe!

Spinach, Egg, and Manchego Grilled Cheese
From Laura Werlin's Grilled Cheese Please!


3 tablespoons plus 1 teaspoon butter, divided, at room temperature
1/2 medium onion, finely chopped
8 ounces baby spinach
Salt and freshly ground black pepper
8 sandwich-size slices sourdough bread
8 ounces of manchego cheese, coarsely grated (or use young pecorino, gouda, or gruyère)
4 large eggs


  1. In a large nonstick skillet, heat 1 tablespoon plus 1 teaspoon butter over medium heat. Add the onion and cook just until soft but not brown, about 5 minutes.
  2. Add the spinach, cover, and cook, tossing with the tongs occasionally, until wilted but still fairly bright green, 2 to 3 minutes. Add salt and pepper to taste. Transfer to a small plate.
  3. Wipe out the skillet with a paper towel but do not wash it. Have a small bowl or cup ready.
  4. To assemble: Using the remaining butter, butter one side of each slice of bread and lace on your work surface, buttered side down.
  5. Using a 1 1/2-inch-diameter biscuit cutter (or grapefruit spoon or knife), cut a 1 1/2-inch hole in the center of each bread slice. Press the cheese evenly onto 4 bread slices around the hole (it may seem like a lot of cheese, but it's actually just the right amount), followed by the spinach mixture. Top with the remaining bread slices, buttered side up.
  6. Heat a large nonstick skillet over a medium-low heat for 2 minutes. Put the sandwiches into the skillet (in batches if necessary), cover, and cook for 2 to 3 minutes, until the undersides turn golden brown.
  7. Turn the sandwiches, and working quickly, separate 1 egg over the small bowl or cup, allowing the egg white to drip into the cup. Pour the yolk into the hole in the bread and then pour the egg white over it. (If the hole has closed up because the cheese has oozed out, just use a spoon to open it back up again before putting the egg in it.) Sprinkle with salt and pepper to taste.
  8. Cover and cook for 1 to 3 minutes, until the undersides are golden brown and the yolks have begun to set (the egg whites won't have cooked through yet). Carefully turn the sandwiches again (some of the egg white may run off since it is still partially uncooked).
  9. Cover and cook for 1 to 3 minutes, depending on how you like your eggs. Cut in half diagonally and serve immediately.

Makes 4 sandwiches.

* recipe and image via Yumsugar

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