Fried Egg, Ham & Pesto Sandwiches
Ingredients
Pesto
- 3 Garlic Cloves, crushed with press
- 2 C. Loosely Packed Fresh Basil Leaves
- 1/2 C. Parmesan Cheese
- 1/4 C. Pepitas, shelled sunflower seeds or pine nuts
- 1 tsp. Salt
- 1/2 tsp. Ground Black Pepper
- 1/3 C. Olive Oil
Sandwiches
- 4 Large Eggs
- 2 Tbsp. Unsalted Butter
- 4 Ciabatta Rolls, sliced horizontally
- 2 Tbsp. Mayonnaise
- 4 Vine-Ripened Tomatoes, sliced
- 2 C. Loosely Packed Arugula
- 4 Thick Slices Ham, warmed
Instructions
For Pesto:
- In food processor with knife blade attached, purée all ingredients except oil. With processor running, stream in oil and process until emulsified. Makes about 1 cup.
For Sandwiches:
- In large skillet, cook eggs in butter over medium heat 3 minutes or to desired doneness; toast rolls.
- Evenly spread bottom halves of rolls with mayonnaise; evenly top with tomatoes, arugula and ham.
- Top each with 1 tablespoon pesto and 1 egg; close sandwiches.
Notes
Approximate nutritional values per serving:
682 Calories, 34g Fat (15g Saturated), 307mg Cholesterol,
2966mg Sodium, 48g Carbohydrates, 3g Fiber, 51g Protein
Pesto goes great on so many things, but you haven’t lived until you’ve tried these Fried Egg, Ham & Pesto Sandwiches! Don’t let your ham goes to waste… use even more of it in this Tortellini Salad. It’s the perfect summertime side dish!
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