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Fried Egg, Ham & Pesto SandwichesFried Egg, Ham & Pesto Sandwiches
Fried Egg, Ham & Pesto Sandwiches

Fried Egg, Ham & Pesto Sandwiches

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Recipe - The Fairway Market Corporate
FriedEgg_Ham&PestoSandwiches.jpg
Fried Egg, Ham & Pesto Sandwiches
Prep Time20 Minutes
Servings4
Cook Time5 Minutes
Calories682
Ingredients
3 Garlic Cloves, crushed with press
2 cups Loosely Packed Fresh Basil Leaves
1/2 cup Parmesan Cheese
1/4 cup Pepitas, Shelled Sunflower Seeds or Pine Nuts
1 tsp Salt
1/2 tsp Ground Black Pepper
1/3 cup Olive Oil
4 Large Eggs
2 Tbs Unsalted Butter
4 Ciabatta Rolls, sliced horizontally
2 Tbs Mayonnaise
4 Vine-Ripened Tomatoes, sliced
2 cups Loosely Packed Arugula
4 Thick Slices Ham, warmed
Directions

1. For Pesto: In food processor with knife blade attached, purée all ingredients except oil. With processor running, stream in oil and process until emulsified. Makes about 1 cup.

 

2. For Sandwiches: In large skillet, cook eggs in butter over medium heat 3 minutes or to desired doneness; toast rolls. Evenly spread bottom halves of rolls with mayonnaise; evenly top with tomatoes, arugula and ham. Top each with 1 tablespoon pesto and 1 egg; close sandwiches.

 

Nutritional Information
  • 34 g Fat
  • 15 g Saturated fat
  • 307 mg Cholesterol
  • 2966 mg Sodium
  • 48 g Carbohydrates
  • 3 g Fiber
  • 51 g Protein
20 minutes
Prep Time
5 minutes
Cook Time
4
Servings
682
Calories

Shop Ingredients

Makes 4 servings
3 Garlic Cloves, crushed with press
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
2 cups Loosely Packed Fresh Basil Leaves
McCormick Basil Leaves, 0.62 oz
McCormick Basil Leaves, 0.62 oz
$3.89$6.27/oz
1/2 cup Parmesan Cheese
Haolam Parmesan Grated Cheese, 3.5 oz
Haolam Parmesan Grated Cheese, 3.5 oz
$7.49$2.14/oz
1/4 cup Pepitas, Shelled Sunflower Seeds or Pine Nuts
Fairway Raw Pepitas, 12 oz
Fairway Raw Pepitas, 12 oz
$5.99$0.50/oz
1 tsp Salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$2.19$0.08/oz
1/2 tsp Ground Black Pepper
Coarse Ground Black Pepper , 1.8 oz
Coarse Ground Black Pepper , 1.8 oz
$1.12 avg/ea$0.62/oz
1/3 cup Olive Oil
Filippo Berio Olive Oil, 25.3 fl oz
Filippo Berio Olive Oil, 25.3 fl oz
On Sale! Limit 4
$14.79 was $15.79$0.58/fl oz
4 Large Eggs
Eggland's Best Eggs, Jumbo, 12 count
Eggland's Best Eggs, Jumbo, 12 count
$4.99$0.42 each
2 Tbs Unsalted Butter
Breakstone's Unsalted Butter, 4 count, 16 oz
Breakstone's Unsalted Butter, 4 count, 16 oz
$6.99$0.44/oz
4 Ciabatta Rolls, sliced horizontally
Panera Bread Ciabatta Rolls, 4 count, 12 oz
Panera Bread Ciabatta Rolls, 4 count, 12 oz
$6.99$0.58/oz
2 Tbs Mayonnaise
Hellmann's Light Mayonnaise, 11.5 fl oz
Hellmann's Light Mayonnaise, 11.5 fl oz
On Sale! Limit 4
$4.79 was $5.79$0.42/oz
4 Vine-Ripened Tomatoes, sliced
Fresh Tomatoes on the Vine
Fresh Tomatoes on the Vine
$1.15 avg/ea$2.29/lb
2 cups Loosely Packed Arugula
B&W Baby Arugula, 4 oz
B&W Baby Arugula, 4 oz
$3.99
4 Thick Slices Ham, warmed
Hatfield Hardwood Smoked Ham Steak, 8 oz
Hatfield Hardwood Smoked Ham Steak, 8 oz
$4.99$0.62/oz

Nutritional Information

  • 34 g Fat
  • 15 g Saturated fat
  • 307 mg Cholesterol
  • 2966 mg Sodium
  • 48 g Carbohydrates
  • 3 g Fiber
  • 51 g Protein

Directions

1. For Pesto: In food processor with knife blade attached, purée all ingredients except oil. With processor running, stream in oil and process until emulsified. Makes about 1 cup.

 

2. For Sandwiches: In large skillet, cook eggs in butter over medium heat 3 minutes or to desired doneness; toast rolls. Evenly spread bottom halves of rolls with mayonnaise; evenly top with tomatoes, arugula and ham. Top each with 1 tablespoon pesto and 1 egg; close sandwiches.