Rosti and Egg Melt Sandwich
Rated 5.0 stars by 1 users
Makes 1 sandwich
Making the perfect breakfast sandwich is an art, and we think this rosti and egg melt sandwich is quite the work of art! A perfectly cooked egg is sandwiched between two crispy potato rosti, is added to beautifully golden toasted sourdough bread with melty Swiss cheese, then is all put together with thinly sliced and grilled prosciutto cotto and a bit of hot mustard. The runny egg yoke, gooey cheese, salty prosciutto, with a bit of heat from the mustard and crunch from the bread makes this breakfast sandwich out of this world.
2 yellow potatoes
½ cup butter + 1 tbsp
2 thick slices of sourdough
½ cup Swiss cheese, grated
Zest from 1 lemon
4 pieces thinly sliced prosciutto cotto
Hot Dijon mustard
In a small cast iron pan, melt ½ cup butter on the grill.
Grate the potatoes and squeeze out the excess moisture, using a strainer or cheesecloth. Pour in the melted butter to the potatoes and mix.
Add half the grated potatoes onto the plancha and form into a round, pancake shape, do the same with the rest of the potatoes to make two rosti. Drizzle with oil and season with salt and pepper. Allow to cook, rotating occasionally, until the edges of the rosti start to brown. Crack an egg on top of one of the rosti and season with pepper. Keep cooking and rotating until the bottom of the rosti is golden brown and the potato is softened and cooked, and the egg white is cooked. The total cook time is about 20 minutes. Grate the zest of one lemon over the both rosti. Then flip the plain rosti on top of the one with the egg. Allow to cook another couple of minutes, then flip.
Cut two thick slices of sourdough bread and butter one side. Place on the plancha butter side down, then spread more butter on the top half. Grate the cheese. Once the bottom is lightly toasted, flip the bread and add the grated cheese to both pieces. Allow to melt.
Add the slices of prosciutto cotto to the plancha and cook about a minute, just to warm up and slightly grill. Stack the pieces and place on top of the rosti. Spread the mustard on top of the prosciutto. Once the cheese is melted, place the rosti and ham on top of one of the pieces of cheesy bread and then close the sandwich with the other piece. Cut in half and serve.