Egg-Battered Asparagus, Ham and Cheese Sandwiches
How To Make Greek-Style Shrimp Scampi with Ouzo | Rachael Ray
Deals From Rue La La: Deep Foot Massager, Elegant Bedding Set + …
How To Make Roasted Eggplant Dip (Melitzanosalata) | Rachael Ray
How To Make An Easy Greek Salad | Rachael Ray
How To Make Lemon-Garlic Rice Pilaf with Toasted Pine Nuts | Rac…
Tony Hale On Filming New I Love Lucy Movie With Nicole Kidman: "…
How To Make Pegan Chai Pancakes | Paleo Vegan Recipe From Dr. Ma…
How To Make Soufflé Pancakes with Blueberry Jam | Kid Chef Matth…
How To Make Fried Rice | Geoffrey, Madeline and Anna Zakarian
How To Make Ham, Egg + Cheese Hash Brown Waffles | BLD Recipe
Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…
Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…
Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast
Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…
Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…
How To Make Tso Tini Cocktail | John Cusimano
How To Make Rachael's General Tso's Chicken
How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…
We Surprise The Adorable Couple Behind The Secret @MealsSheEats …
How To Make John's Blackberry-Ginger "House Call Mocktail | John…
- 1 pound asparagus, tough ends trimmed
- Salt and pepper
- 3 large eggs
- Juice of 1/2 lemon
- About 1/2 cup grated Parmigiano-Reggiano
- 8 slices good-quality white bread, crusts trimmed
- 16 slices Swiss, Fontina or Gruyere cheese
- 16 slices mild ham or prosciutto cotto
- Olive oil and butter, for sauteing sandwiches
- 1/2 cup honey
- 1/4 to 1/3 cup Dijon mustard with tarragon (or mix in a few tablespoons of fresh to plain Dijon)
Heat an inch or so of water to low boil. Salt water and boil asparagus 2 minutes. Cold shock and drain.
Whisk together eggs, lemon juice and cheese. Season with salt and pepper.
Form sandwiches stacking 1 slice of bread, 1 slice cheese, 1 slice ham, asparagus, 1 slice ham, 1 slice cheese, another slice of bread.
Heat a thin layer of oil, a turn of the pan, over medium heat. Melt a tablespoon of butter into oil.
Coat 2 sandwiches in egg batter, like you are preparing a batch of French toast. Add to skillet and cook 5-6 minutes on each side until deeply golden and the cheese has melted. Repeat with remaining sandwiches.
Combine warm honey with mustard and drizzle over halved sandwiches or serve warm honey and mustard as dipper in ramekins. Serve with an arugula and cherry tomato salad alongside.