It’s white all the way with perfect snow flakes. The temperatures are doing down at -12°C and all I can think about it’s Christmas. I’m choosing already recipes for Christmas menu, preparing the invitations. The Christmas tree is all snowed in the balcony and is waiting to get on it the wonderful Christmas ornaments.
For today’s breakfast I’ve prepared a simply sandwich, but full of temptations. Pleasantly rich Roquefort Cheese stacks up with egg, fried crispy-spiced salami and bacon and pepper relish to reveal a sandwich with bite. What I like about this sandwich is the crispiness of the bread obtained with the butter grilling and the combination of the egg with the crispy fried salami, topped with the buttered Roquefort cheese.
– 4 to 6 thin dry-cured salami
– 1 egg
– Salt and cracked black pepper
– 2 thin slices bacon
– 4 thin slices Roquefort cheese
– 2 thick slices sourdough bread or other bread
– 1 tablespoon butter for grilling sandwich
Have all ingredients assembled so you can work quickly. Heat nonstick sauté pan over low and fry the salami until just crisped and some fat is rendered, about 2 minutes per side. Remove to plate.
In same pan, fry egg, seasoned with salt and pepper, sunny-side-up. Reserve fried egg. Layer bacon, reserved salami, Roquefort cheese on one slice of bread. Top with remaining slice of bread. Melt butter in hot pan and add sandwich, pressing down on sandwich. When bread is toasted on bottom side, turn over to grill other side, pressing down.
Remove sandwich and place on cutting board. Remove top bread and layer fried egg over sandwich. Replace top and cut sandwich in half to serve.