Fried Egg, Ham & Pesto Sandwiches

Recipe - Dearborn Market

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

Servings

682

Calories

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.