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Open-Face Ham-and-Egg Sandwich

Photo: Laurey W. Glenn; Styling: Leigh Anne Montgomery
Prep time 20 mins
Cook time 19 mins
Stand time 2 mins
Yield Makes 4 servings
It's easy to find Italian bread in your grocer's fresh bakery area. Ciabatta is a wonderful toasting bread you may have to ask for.


  • 1/2 (5-oz.) package arugula, thoroughly washed
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons balsamic vinaigrette
  • 1 tablespoon butter, melted
  • 4 (1/2-inch-thick) crusty Italian bread or ciabatta slices
  • 1 tablespoon butter
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked pepper
  • 8 thin slices smoked ham (about 1/2 lb.)
  • 4 thin slices sharp provolone cheese

How to Make It

  1. Preheat oven to 350°. Toss together first 3 ingredients in a medium bowl.

  2. Brush melted butter on 1 side of each bread slice. Place bread slices, buttered sides down, on an aluminum foil-lined baking sheet.

  3. Bake at 350° for 14 minutes, turning once after 8 minutes.

  4. Meanwhile, melt 1 Tbsp. butter in a large nonstick skillet over medium heat. Gently break eggs into hot skillet, and sprinkle with salt and pepper. Cook 2 to 3 minutes or until whites are almost set. Cover, remove from heat, and let stand 1 to 2 minutes or until whites are set and yolks are cooked to desired degree of doneness.

  5. Top each bread slice with 2 ham slices and 1 cheese slice. Broil 6 inches from heat 2 minutes or until cheese begins to melt.

  6. Top each sandwich with 1/3 to 1/2 cup arugula mixture and 1 fried egg.

  7. Note: For testing purposes only, we used Newman's Own Balsamic Vinaigrette and Boar's Head Black Forest Smoked Ham.