Day 25: Scrambled Egg and Cheese Sandwich

Scrambled egg and cheese sub sandwich with tomatoes and kale on a toasted hoagie roll

This scrambled egg and cheese sandwich with kale and marinated tomatoes marks the quarter way point of our 7 ingredient recipe challenge (not counting salt, acid, or fat) and is a delicious addition to the egg based sandwiches that are already on this site.

And while this recipe looks like it uses more than 7 ingredients, it just uses the same 7 ingredients in different ways to make one great dish.

Scrambled Egg and Cheese Sandwich

Recipe by Dee

Ingredients

  • Marinated Tomatoes
  • 1/8 tsp. ground black pepper

  • 1/8 tsp. ground cumin

  • 1/8 tsp. fine sea salt

  • 1 Roma tomato, cut into 1/4 inch slices

  • Scrambled Eggs
  • 2 large eggs

  • 1/4 cup grated sharp cheddar cheese

  • 1/8 tsp. ground black pepper

  • 1/8 tsp. ground cumin

  • 1/8 tsp. fine sea salt

  • 1 cup thinly sliced kale

  • Unsalted butter

  • The Sandwich
  • 1 hoagie roll

  • Cheesy scrambled eggs

  • Marinated tomatoes

  • 1/4 cup sharp cheddar cheese

  • Unsalted butter

Directions

  • Marinated Tomatoes
  • Place the black pepper, cumin, and salt in a small bowl and mix to combine. Lay the sliced tomatoes onto a plate and sprinkle with the spice mix. Let the tomatoes marinate for at least 10 minutes or up to an hour.
  • Scrambled Eggs
  • Place the eggs, cheese, black pepper, cumin, and salt in a small bowl and whisk to combine.
  • Place an 8 inch cast iron skillet over medium-low heat. Once the pan is hot, add a pat of butter and then the kale and a small pinch of salt. Cook, stirring occasionally, until the kale has begun to wilt, about 1 minute.
  • If the pan looks dry, add a bit more butter, then slowly pour the eggs into the pan. Let the eggs sit for about 20 seconds, then use a spatula to drag one edge of the eggs to the center of the pan, allowing the uncooked egg to flow into the empty space. Repeat with the other sides of the pan, trying to avoid breaking up the egg too much.
  • When the egg is mostly set, use the spatula to nudge the eggs into a rectangular shape and then flip the eggs to cook the top for 5 to 10 seconds. Remove the eggs from the pan and set aside.
  • Assemble the Sandwich
  • Set the broiler to high and place a rack 5 inches below it.
  • Cut the hoagie roll in half and spread butter on the cut side of both slices. Place on a pan and broil for 3 to 4 minutes or until golden brown.
  • Remove the pan from the oven and carefully add the eggs, marinated tomatoes, and cheese to the bottom slice of the bread, using the top slice to prevent the bottom slice from toppling over if needed (see video). If you have extra cheese, sprinkle it on the top slice of bread as well. Place under the broiler for 2-3 minutes or until the cheese has melted. Remove the sandwich from the oven, add the top slice, and enjoy!

For a different take on a tomato, egg, and cheese

Try this one on a ciabatta roll!

Notes:

  • I used a roma tomato instead of a slicing tomato because they tend to be less watery. No one wants a watery sandwich.
  • Swap out the cheddar cheese for your favorite type of melty cheese for a different flavor profile.
  • If your oven doesn’t have a broiler, you can toast the bread, cut side down on a hot skillet. To melt the cheese set your oven to 45o F or 232 C and place the pan in the oven for 5 minutes. You could also use a kitchen torch if you trust yourself with one.
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