The Lazy Gourmet by Robin Donovan

Author:Robin Donovan
Language: eng
Format: epub
Publisher: Cleis Press
Published: 2011-04-06T16:00:00+00:00

Split rolls and toast them until golden brown. While rolls are still hot, place the cheese on the bottom halves, dividing evenly. Spoon the salsa on top of the cheese, again dividing evenly, and drape 4 slices of prosciutto on each sandwich. (It should be rumpled like the sheets of an unmade bed.) Top with arugula. Place the top halves of the rolls on the sandwiches, cut each sandwich in half, and serve.

Makes 2 sandwiches.

Prosciutto, Asparagus, and Fried Egg Sandwich

Adapted from a tattered old Italian cookbook, “THE Sandwich” was given its nickname by the envious co-workers who used to watch it baking in the toaster oven at one of our former workplaces. If you bring THE Sandwich to work, you too can become a lunchroom legend!

1 pound slender asparagus, woody ends snapped off

olive oil or olive oil spray

¾ teaspoon kosher salt, divided

1 tablespoon butter

4 large eggs

4 slices hearty, rustic bread, toasted lightly

8–12 slices prosciutto

2 ounces (about ⅔ cup) grated Gruyère cheese

freshly ground black pepper, to taste

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