Killer Sandwiches

For many years, I thought I didn't like sandwiches.  To this day, I still can't even spell the word right on the first try; and yes, I am an English teacher.  What I soon figured out was that I don't like lunchbox cheap-o sandwiches, you know, the kind me mom used to make, two slices of cheap wheat bread, a squirt of mustard and a slice of lunch meat.  Blech.

Anyway, the other night I made these killer sandwiches, and had to immortalize them forever here, and share them with you.  Warning: the amount of brie on one of these things might put you six feet under.

Arugula, Brie, Chutney, Prosciutto and Egg Sandwich on Parmesan Ciabatta

Start your chutney:

In a skillet, saute 1/2 finely chopped onion and one clove of chopped garlic briefly in 1 T olive oil.  Add 1 large chopped tomato (heirloom is really good).  Sprinkle with salt, 1/2 T of sugar, and 2 T of white balsamic.  Simmer until the moisture evaporates and the mixture starts to caramelize.  While this is happening, you will have just enough time to do the rest of the sandwich prep.

As son as your chutney is cooking, place four sliced ciabatta rolls face down on a large buttered griddle on medium heat.  Allow to toast.

Slice up your brie so that it looks like this (although this is enough for about 6 sandwiches):

Notice I sliced it diagonally and left on all the rind for flavor.  I then cut each of the three longest slices in half. Each sandwich will need 1 and a half slices of brie.

As soon as the bread is browned, put your eggs on to fry.  I like to use ring molds to keep my eggs smaller, and I personally like to leave the yolks runny so they create a kind of sauce.  Feel free to fry your eggs the best way that works for you.  Don't forget to salt and pepper your eggs though.

As your eggs fry, stack your sandwiches:

Brie

Chutney

Egg and Prosciutto

Arugula

Bread

DELICIOUS

MESSY

FATTENING

PERFECT

gone.

I hope you enjoy!