Quarry Sandwich

READY IN: 13mins
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.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Slice sandwich rolls horizontally.
  3. Arrange salami on bottom half of rolls and top with cheese.
  4. Place on a baking sheet and bake open-faced for 10 minutes or until cheese is melted.
  5. 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).
  6. Meanwhile, fry eggs in a small skillet.
  7. The whites of the eggs should be firm, and the yolks runny.
  8. Remove baking sheet from oven and place sandwich bottoms on serving plates.
  9. Top with fried egg.
  10. Place top on sandwich and press down lightly, breaking yolk so that it will soak into the top bread.
  11. Cut sandwich in half and serve immediately.

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