Grilled Cheese and Fried Egg Sandwiches

MAKES 4

RECIPE BY The Bon Appétit Test Kitchen

PHOTOGRAPH BY José Picayo

APRIL 2011

INGREDIENTS

  • 12 slices of pancetta (Italian bacon)
  • 2 tablespoons butter
  • 4 slices sourdough bread
  • 8 thin slices provolone cheese
  • 4 large eggs
  • 1 small green onion, chopped
  • Parmesan cheese shavings
  • 12 fresh basil leaves or arugula leaves

PREPARATION

  • Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
  • Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.
  • Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Grilled Cheese Sandwiches Slideshow.
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