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Ham and Cheese Western Sandwiches

By The Canadian Living Test Kitchen

Tested till perfect

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Ham and Cheese Western Sandwiches

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 575
pro 27 g
total fat 29 g
sat. fat 14 g
carb 52 g
fibre 6 g
chol 422 mg
sodium 1,114 mg
% RDI: -
calcium 21
iron 31
vit A 32
vit C 22
folate 33

An Italian twist on the toasted western, this sandwich uses provolone cheese, prosciutto and oregano. Topped of with fresh peppery arugula, this one will be a hit with the kids and adults.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 onion, diced
  • 1/2 sweet green pepper, diced
  • 1/2 cup sliced cremini or white mushrooms
  • 1/2 tsp dried oregano
  • 1 green onion, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 8 eggs
  • 1/2 cup diced prosciutto
  • 1/2 cup shredded provolone cheese
  • 8 slices whole Italian bread
  • 1 cup arugula or baby spinach

Preparation

In large nonstick skillet, heat 1 tbsp (15 mL) of the butter over medium heat; cook onion, green pepper, mushrooms and oregano, stirring occasionally, for about 5 minutes or until tender. Stir in green onion, salt and pepper; cook for 2 minutes. Transfer to small bowl.

In separate bowl, whisk eggs with 1/4 cup (50 mL) water; set aside.

In same skillet, melt 1 tbsp (15 mL) of the remaining butter over medium heat. Add half of the vegetable mixture and half of the egg mixture, making figure 8 with spatula to combine. Sprinkle with half each of the prosciutto and provolone; cook, flipping halfway through, for about 4 minutes or until set and brown. Transfer to cutting board; divide into quarters. Repeat with remaining vegetable and egg mixtures.

Meanwhile, toast bread; spread with remaining butter. Sandwich egg mixture and arugula between toast.

Source : Canadian Living Magazine: April 2008

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