I've got another sandwich to close out the week -- and it comes full circle, as this one features a fried egg! To make this sandwich, I started by roasting some sliced eggplant and portobello mushrooms (ah, leftovers!) on my stovetop Lodge griddle. This was followed by cooking an egg on the griddle. To construct the sandwich, I slathered one side of a slice of bread with pesto, then layered on the roasted veggies, a slab of mozzarella cheese, some spinach, and the egg. I topped it with the other slice of bread, then returned the whole shebang to the griddle to toast the bread and melt the cheese. Pretty easy, and rather delish!
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