Grilled Omelet Sandwich
Hot capocolla ham and provelone cheese cover a two-egg omelet in a sourdough sandwich grilled to perfection.

Recipe by Paul Mayville

Believe it or not the tomato makes this sandwich. I discovered it quite by accident one night while putting together a midnight-snack. I developed this recipe a while ago with red onions and was never quite satisfied with it.

So here there I was, hungry and looking to make that earlier version of this sandwich when I discovered we had run out of onions. Then I noticed we had a ton of tomatoes and thought I'd do my part in consuming them before they went bad. The resulting grilled breakfast sandwich is now one of my favorites. But I use about 4 times as much hot sauce!

Ingredients

• 3 tablespoons butter, divided
• 2 large eggs, beaten
• 2 large slices sourdough bread
• 4 oz. hot capocolla ham, thinly sliced
• 4 oz. provelone cheese, thinly sliced
• 2 large slices fresh tomato
• 1 teaspoon hot sauce
• salt and pepper, to taste

Directions

In an 8 inch non-stick omelet pan, melt 1 tablespoon of the butter over low heat, swirling it around to coat the pan. Add eggs and cook until eggs set around edges, approx. 3 minutes. Flip omelet when ready, remove from heat and set aside. Eggs will continue to cook.

Butter one side of each slice of bread and gently stack with butter sides facing each other. Place slices of ham on bread to cover. Cover ham with cheese. Pour omelet onto cheese, folding omelet in half to fit. Brush omelet with hot sauce and lightly salt and pepper. Place tomato slices over omelet.

Heat omelet pan over medium flame. Separate the two buttered slices of bread and place top slice (now with all the goodies) in omelet pan, butter side down; place remaining slice on sandwich, butter side up. Grill both sides of sandwich until golden brown. Slice into three equal portions and serve immediately.

Serves 1