Croque Midi with Salami, Goat Cheese, & Fried Egg

Prep time: 5min
Total time: 15min
Makes 8
4
cracked wheat and honey rolls, halved lengthwise
6 tbsp
Fine Herb Goat Cheese
90 mL
24 slices
Genoa Salami
4
Delano Tomatoes, cut into 4 slices
8 slices
Swiss Cheese
8
toothpicks
2 tbsp
butter
30 mL
8
eggs
1/2 tsp
each salt and pepper
2 mL
2 cups
arugula
500 mL
1/8 of the recipe
calories
190
fat
12 g
saturated fat
15 g
carbs
11 g
sugar
2 g
protein
12 g
cholestrol
120 mg
fibre
1 g
sodium
480 mg

Directions

  1. PREHEAT one side of barbecue to medium. On hot side, toast halved rolls on both sides, 2 to 3 min. Move rolls to cool side of barbecue and spread each with 2 tsp (10 mL) goat cheese. Top each with 3 slices of salami, 2 slices of tomato and 1 slice Swiss cheese. Close lid and cook for 5 to 7 min. or until Swiss cheese is lightly browned. Remove rolls to a platter and insert toothpick into each. Tent with foil and set aside.

  2. PLACE a cast iron (or heavy) skillet on hot side of barbecue and melt butter. Working in 2 batches, crack in eggs, season with salt and pepper and cook with lid closed, 3 to 4 min. When egg whites are firm but yolks are still soft and shiny, gently remove fried eggs to a platter. Divide arugula among 8 rolls, place egg on top of each and serve.