Wicked Ham & Cheese


  • sliced brioche or your favorite bread
  • melted butter
  • mortadella, thinly-sliced
  • prosciutto, thinly-sliced
  • country-style ham, thinly-sliced
  • wash-rined cheese such as Taleggio or Winnemere
  • aged Swiss cheese, thinly-sliced
  • clarified butter
  • 1 large egg per sandwich


  1. Preheat panini press, or preheat oven to 350º
  2. Brush melted butter on both sides each slice of bread
  3. Add the mortadella, prosciutto and ham to the buttered bread slices
  4. Cut the raw cow’s milk cheese (with the rind) according to the amount of sandwiches being made. Place cheese in center of the meats
  5. Wrap the top piece of meat around the cheese, forming a little “envelope” of cheese. Press to flatten with the palm of your hand
  6. Top with aged Swiss, and add the 2nd slice of bread
  7. If baking, place on a sheet tray and bake 7 minutes, or until hot and melted. If using panini press, cook according to manufacturer’s instructions
  8. Meanwhile, heat clarified butter over low in a large sauté pan. Add as many eggs as sandwiches being made, and allow to cook about 3 minutes until the white of the egg is no longer clear. Tilt the pan, and baste the eggs gently with some of the clarified butter
  9. Top each sandwich with a sunny-side-up egg