Ingredients
Scale
For each sandwich:
- Two thin slices of bread (I used my white whole wheat bread)
- Some light butter (trans-fat free)
- A few slices of Havarti cheese
- A bit of sun dried tomato ranch dressing (recipe here … or stir some finely chopped sun dried tomatoes into your favorite ranch)
- Fresh baby spinach leaves
- 1 large egg
Instructions
- Stack the bread slices on top of each other and use a cookie cutter or biscuit cutter to cut a hole in the center of the bread. Save the bread from the hole to make a side-kick grilled cheese.
- Lightly butter the bottom half of the bread and one of the holes and set it butter side down in a medium/large frying pan. Spread the top of the bread in the pan lightly with sun dried tomato ranch dressing, then arrange bits of Havarti cheese around the bread to cover. I had to break my Havarti slices up to fit the bread. Do the same with one of the bread “holes”.
- Arrange baby spinach leaves on top of the cheese, then top with the other slice of bread. Lightly butter the top of the bread. Do the same with the side-kick grilled cheese.
- Cover the pan and heat over medium heat briefly, then reduce heat to medium low. Check the bottom of the bread by lifting gently with a spatula; when it’s starting to turn golden, crack the egg into the hole and sprinkle with Red Robin Seasoning (or salt) & freshly ground pepper. Cover and let cook, checking frequently, until the egg is set on the bottom, the cheese is melty and the bread is nicely browned on the bottom.
- Use a spatula to flip over the bread and the side-kick sandwich. Let cook for a few minutes more until the bread is browned on the other side.
- Remove the sandwiches from the pan with a spatula and slide onto a plate. Serve on baby spinach leaves if you like.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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