Fontina Cheese with Asparagus, Ham, Preserved Lemon and Egg Recipe
Total time: 20 minutes
Steam (or microwave for 1 1/2 to 3 minutes at full power) asparagus until tender but still bright green. In a bowl, stir together asparagus, olives, parsley, cilantro, garlic and preserved lemon. Set aside. Butter one side of each slice of bread and lay bread, butter side down, on a clean cutting board.
Divide Fontina evenly across 4 slices of bread to form bottom layer. Dividing equally among 4 sandwiches, spoon asparagus mixture on top of Fontina, place ham on top of asparagus mixture, and top ham with mozzarella. Place a slice of bread, butter side up, on top of mozzarella.
In a large skillet (or on a griddle), grill sandwiches on medium-low heat, flipping halfway through, until bread is crispy and cheese is melted, 5 to 6 minutes.
While sandwiches are grilling, heat a nonstick skillet over medium-low heat. Add 1 tsp. butter to nonstick skillet, then slip eggs into skillet. Cook until desired doneness. Place a cooked egg on top of each grilled cheese and serve.
From Heidi Gibson, coauthor of Grilled Cheese Kitchen.
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