Recipe by Ginny Sue
Author Sue Grafton describes this sandwich in her book "Q is for Quarry". The protagonist moans in joy when she first tastes this. From the description, I just knew I had to try it. This is very good! You may be tempted to add mustard or other condiments, but don't. The flavors stand on their own.
Top Review by J-Lynn
This is a tasty combination, and following these directions just toasts the bun perfectly! I quite agree that no condiments are necessary. Note the sandwich bun size that is called for- I think mine were a bit too big. Maybe that's why my husband and I wished for more filler; he would have liked more egg, and I thought I would put more salami and more cheese on the next time I make it.
- 2 kaiser sandwich buns, about 5 inches in diameter
- 1 (3 ounce) packagesliced italian dry salami
- 3⁄4 cup shredded monterey jack pepper cheese
- 2 eggs
Directions See How It's Made
- Preheat oven to 350°F.
- Slice sandwich rolls horizontally.
- Arrange salami on bottom half of rolls and top with cheese.
- Place on a baking sheet and bake open-faced for 10 minutes or until cheese is melted.
- After 5 minutes of baking, place the top half of the rolls on the baking sheet to heat (Do not place the tops on the sandwiches yet).
- Meanwhile, fry eggs in a small skillet.
- The whites of the eggs should be firm, and the yolks runny.
- Remove baking sheet from oven and place sandwich bottoms on serving plates.
- Top with fried egg.
- Place top on sandwich and press down lightly, breaking yolk so that it will soak into the top bread.
- Cut sandwich in half and serve immediately.