Thursday, March 22, 2012

Country Ham + Egg + Pesto Breakfast Sandwich

 Last week, I came clean on taking a kitchen shortcut by utilizing store bought pesto to create my killer pesto + shrimp pasta (see prior post below).  Based on your overwhelmingly positive responses, it seems that taking my shortcut wasn't such a bad thing after all.

Well, I had some pesto leftover, and you know how I feel about eating the same thing two days in a row.  Hmm, what to do.

Inspired from a sandwich I once had at PEI's Casa Mia Cafe, I took matters into my own hands - Southern style.

You see, we Southerners certainly love our pork.  Whether it's in the form of bacon, belly, chop, loin, or pulled - it truly is the 'meat of the gods'.  That's why I always keep a hock of salt cured country ham in my fridge.  Whether to serve hot off the griddle, or as a base in stocks, greens, or risotto's - it's one of my favorite 'go-to' ingredients.

Of course, when it came time for a 'breakfast on the go' - I started perusing my fridge and pantry for anything I could find.  A ciabatta roll, a few eggs, a slice of ham, some sharp Wisconsin white cheddar, and . . . you guessed it - that leftover pesto!

My creation, served hot and wrapped up in parchment paper was the perfect way to start a 6 hour road trip to visit family in MS.

Take note that I prefer not to melt the cheese prior to assembling this sandwich.  Instead, I find that sliced thin, and just slightly melted from the heat of the toasted bun, this cheese really pushes through a nice nutty flavor, and sharp bite.  Do as you wish - melted or not melted - this sandwich is still delicious.

Country Ham + Egg + Pesto Breakfast Sandwich

1 Ciabatta roll, sliced in half and toasted
2 Tablespoons Pesto, prepared

Wisconsin Sharp White Cheddar, thinly sliced
1 Slice Country Ham, pan fried/grilled
2 Eggs, Scrambled

Toast bread, smear with pesto and top with cheddar.

Top with pan fried Country Ham

Next add freshly scrambled eggs
Top off and serve!

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