Croque Midi with Salami, Goat Cheese, & Fried Egg
Prep Time
Makes
Cooking Mode
4 cracked wheat and honey rolls, halved lengthwise
6 tbsp fine herb goat cheese
24 slices Genoa salami
4 Delano Tomatoes, cut into 4 slices
8 slices Swiss cheese
8 toothpicks
2 tbsp butter
8 eggs
½ tsp each salt and pepper
2 cups arugula
4 cracked wheat and honey rolls, halved lengthwise
6 tbsp fine herb goat cheese
24 slices Genoa salami
4 Delano Tomatoes, cut into 4 slices
8 slices Swiss cheese
8 toothpicks
2 tbsp butter
8 eggs
½ tsp each salt and pepper
2 cups arugula
Directions
1Preheat 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.
2Place 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.
Disclaimer
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Personal Note
Personal Note
