Breakfast For Dinner Sandwiches Food

GRILLED HAM, EGG AND CHEESE BREAKFAST SANDWICHES FOR A CROWD

Steps:

• Preheat a grill to medium heat.
• Place two 2-foot pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
• Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
• Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
• Put the prepared baking sheet on the grill and add 1 tablespoon of the butter. Cover the grill and let the butter melt, about 3 minutes. Spread the butter all over the baking sheet using a pastry brush and then pour on the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and cover the grill. Cook until the eggs are completely set, about 10 minutes.
• Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing onto the grill. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Cover the grill and cook until the cheese is melted, about 5 minutes. Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Serve with hot sauce.

BREAKFAST-FOR-DINNER SANDWICHES

Steps:

• For the potatoes: Place a baking sheet on the bottom oven rack and preheat to 450˚. Combine the potatoes and onion in a large bowl. Drizzle with the olive oil and sprinkle with the paprika, salt, garlic powder and a generous amount of black pepper. Toss well.
• Spread the potato mixture on the hot baking sheet and roast, tossing halfway through, until the potatoes are nicely browned and crispy, 20 to 25 minutes.
• Meanwhile, for the sandwiches: Put the English muffins on a second baking sheet and bake on the top oven rack until lightly toasted, about 4 minutes. Remove the muffin tops and lay a piece of cheese on each of the muffin bottoms. Return to the oven to melt the cheese, 1 to 2 minutes.
• Heat a large nonstick skillet over medium heat, add the butter and let melt. Crack the eggs into the skillet and season with salt and pepper. Cover the skillet and cook until the eggs are done to your liking, about 4 minutes for set whites with runny yolks.
• To assemble, use a spatula or a round biscuit cutter to cut the eggs into 6 portions. Top each muffin bottom with 2 tomato slices, some prosciutto, an egg and some arugula. Spread the muffin tops with the mayonnaise and close the sandwiches. Serve with the potatoes.