What's more perfect than the simplicity of this sandwich? It's comforting, not too difficult to make, and you need only a few key ingredients. These are the essentials to preparing the kind of midnight food we love. The kind of food that will make you close your eyes and exhale a hot cheesy jumble that sounds something like "Oh my gah so freakin' good."
1. Preheat the broiler.
2. Put 4 of the cheese slices on each piece of bread and put them on a baking sheet, cheese side up. Slide the pan under the broiler. Let the cheese melt while you cook the egg, but keep an eye on the broiler, because the cheese can burn fast.
3. While the cheese is melting, heat the olive oil in a frying pan over medium-high heat. After about 20 seconds, crack the egg into the pan. Reduce the heat to medium and let the egg sit until the white sets completely. Sprinkle with salt and pepper.
4. Remove the melted cheese toasts from the broiler and slide onto a plate. Using a spatula, place the egg, sunny-side up, on one of the toasts. Top with the other cheese toast, cheese side down. Eat immediately.
Reprinted with permission from This is a Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman, copyright © 2012. Published by Weldon Owen.
Tell an Italian that you are going to create hams in Iowa equal to the famous prosciutto di Parma and they might fall to the floor laughing. But after moving to Iowa from Italy, that's what Herb Eckhouse and his wife, Kathy, did with their La Quercia hams. And they did it very well, defying skeptics.