Fried egg grilled cheese sandwich

This isn’t your ordinary grilled cheese sandwich! This fried egg grilled cheese recipe is made with gooey Fontina cheese, fresh arugula and juicy tomatoes!

Course Breakfast

Prep Time 15

Cook Time 15

Total Time 30

Servings sandwiches

Calories 514

Author Cheryl Najafi

Ingredients

8 medium eggs fried, cooked as desired (hard,or soft)
8 slices artisan sourdough bread
4 Tbsp unsalted butter softened
8 oz Fontina cheese or Gouda or provolone cheese, sliced
2 tomatoes sliced
arugula parsley or cilantro sprigs
1 pinch paprika
salt and pepper to taste

Instructions

Place a large non-stick skillet over medium heat then allow it to warm up. Spread about 1½ tsp unsalted butter on 1 side of each piece of bread then set aside.
Place 4 pieces of the sourdough, butter side down, in the skillet then immediately top with sliced cheese. Cover skillet with the lid slightly ajar. Doing so will trap heat inside the skillet but allow steam to escape and melt the cheese. When the bread is golden brown on the bottom and the cheese has melted, which takes about 2-3 minutes, transfer to a serving dish. Place the remaining bread, buttered side down, into the skillet to toast.
Meanwhile, top melted cheese with sliced tomatoes, fried eggs and the herb of your choice. Season with a light dusting of paprika, salt and pepper.
When the bread in the skillet is grilled to a crispy golden brown, place the slices on top of the sandwiches and enjoy!

Notes

If Fontina cheese is not available at your local supermarket, try provolone or aged Gouda. They’re both delicious alternatives!

Nutrition