Oh, the tomato, egg, and cheese sandwich, so humble, so simple, so stinkin’ delicious.
Tomato, Egg, and Cheese Sandwich
1/8 tsp. smoked paprika
Fine sea salt
Extra virgin olive oil
2 slices sharp cheddar cheese
Very simple chunky tomato salsa or fresh cherry tomatoes
- Heat the olive oil in a small, well-seasoned cast iron skillet or a non-stick pan over medium-low heat.
- While the oil is heating, whisk the eggs, smoked paprika, and salt together in a small bowl. Once the oil in the skillet begins to shimmer, pour in the egg mixture and let sit for twenty seconds, or until the bottom of the egg begins to cook. Use a spatula to pull one side of the eggs to the other, tilting the pan to allow the uncooked egg to fill the space. Repeat twice more or until the eggs are almost cooked through
- Carefully fold the edges of the eggs towards the center. Remove from the pan, or if you prefer, flip and cook the eggs for 5 to 10 seconds, then remove from the pan.
- Slice a ciabatta roll in half, then add one slice of cheese, then the tomatoes, eggs, and then the second slice of cheese. You can eat it as is, or place the sandwich on a skillet over medium-high heat. Cook until the cheese begins to melt, remove from the pan, and enjoy!!
- Don’t have cherry tomatoes? Slice up a normal-sized tomato instead and sprinkle the slices with salt.
- This sandwich can be a little messy, so I like to wrap it in parchment paper before cutting it in half. And yes I know the picture below shows foil, but be kind to your knives and use parchment paper. Trust me.
I also have a mild (severe?) bias towards anything egg sandwich related as they were at least 50% of my childhood meals.
You might think that would mean I would be sick of them, but no I am not.
Not even a little bit.