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Egg-Wrapped Grilled Cheese Sandwich

Soft egg coats the bread in the pan before it is filled with ham, tomato, shredded cheese, and lettuce. The result is a golden sandwich with an impressive cheese pull that is ready in minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch, Breakfast
Cuisine American
Servings 1
Calories 480 kcal

Equipment

  • 1 | Nonstick skillet |
  • 1 | Small bowl | for beating eggs
  • 1 | Spatula |
  • 1 | Knife | for slicing

Ingredients
  

  • 2 | | large eggs |
  • 2 | slices | white sandwich bread |
  • 2-3 | slices | ham |
  • 2-3 | | tomato slices |
  • 0.5 | cup | shredded mozzarella or melting cheese |
  • 2-3 | | lettuce leaves |
  • 1 | tbsp | ketchup or tomato sauce |
  • 1 | tbsp | oil or butter |

Instructions
 

  • Beat the eggs in a small bowl until combined.
  • Heat oil or butter in a nonstick skillet over medium heat.
  • Pour the eggs into the pan and let them begin to set.
  • Place the two bread slices onto the egg and press lightly.
  • Cook until the egg is set and lightly golden under the bread.
  • Spread ketchup over the cooked egg surface.
  • Layer ham, tomato, shredded cheese, and lettuce on one slice; top with the second slice.
  • Cook briefly until the cheese melts, then slice and serve.

Notes

Best enjoyed immediately for the maximum cheese pull.
Store any leftover sandwich wrapped in the refrigerator up to 1 day.
Reheat gently in a dry skillet to restore the egg coating.