Croque Midi with Salami, Goat Cheese, & Fried Egg

  • Prep Time 5 min
  • Total Time 15 min
  • Makes 8

Ingredients

  • 4 cracked wheat and honey rolls, halved lengthwise
  • 6 tbsp fine herb goat cheese 90 mL
  • 24 slices Genoa salami
  • 4 Delano Tomatoes, cut into 4 slices
  • 8 slices Swiss cheese
  • 8 toothpicks
  • 2 tbsp butter 30 mL
  • 8 eggs
  • 1/2 tsp each salt and pepper 2 mL
  • 2 cups arugula 500 mL

Directions

  • Step 1

    Preheat one side of barbecue to medium. On hot side, toast halved rolls on both sides, 2 to 3 min. Move rolls to side of barbecue with indirect heat and spread each with 2 tsp (10 mL) goat cheese. Top each with 3 slices of salami, 2 slices of tomato and 1 slice Swiss cheese. Close lid and cook for 5 to 7 min. or until Swiss cheese is lightly browned. Remove rolls to a platter and insert toothpick into each. Tent with foil and set aside.

  • Step 2

    Place a cast iron (or heavy) skillet on hot side of barbecue with indirect heat and melt butter. Working in 2 batches, crack in eggs, season with salt and pepper and cook with lid closed, 3 to 4 min. When egg whites are firm but yolks are still soft and shiny, gently remove fried eggs to a platter. Divide arugula among 8 rolls, place egg on top of each and serve.

Nutrition Facts

  • Nutrition Description 1/8 of the recipe
  • Calories 190
  • Fat 12 g
  • Saturated Fat 15 g
  • Carbs 11 g
  • Sugar 2 g
  • Protein 12 g
  • Cholesterol 120 mg
  • Fibre 1 g
  • Sodium 480 mg