Quarry Sandwich
"Author Sue Grafton describes this sandwich in her book "Q is for Quarry". The protagonist moans in joy when she first tastes this. From the description, I just knew I had to try it. This is very good! You may be tempted to add mustard or other condiments, but don't. The flavors stand on their own."
- Ready In:
- 13mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 2 kaiser sandwich buns, about 5 inches in diameter
- 1 (3 ounce) package sliced italian dry salami
- 3⁄4 cup shredded monterey jack pepper cheese
- 2 eggs
directions
- Preheat oven to 350°F.
- Slice sandwich rolls horizontally.
- Arrange salami on bottom half of rolls and top with cheese.
- Place on a baking sheet and bake open-faced for 10 minutes or until cheese is melted.
- After 5 minutes of baking, place the top half of the rolls on the baking sheet to heat (Do not place the tops on the sandwiches yet).
- Meanwhile, fry eggs in a small skillet.
- The whites of the eggs should be firm, and the yolks runny.
- Remove baking sheet from oven and place sandwich bottoms on serving plates.
- Top with fried egg.
- Place top on sandwich and press down lightly, breaking yolk so that it will soak into the top bread.
- Cut sandwich in half and serve immediately.
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Reviews
-
This is a tasty combination, and following these directions just toasts the bun perfectly! I quite agree that no condiments are necessary. Note the sandwich bun size that is called for- I think mine were a bit too big. Maybe that's why my husband and I wished for more filler; he would have liked more egg, and I thought I would put more salami and more cheese on the next time I make it.
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
