Fresh Mozzarella and Prosciutto Grilled Cheese with Roasted Asparagus, Poached Egg, and Parmesan Crisp

Recipe by Chef Tom Langan of Savory Hill. As featured in Edible Allegheny's March 2014 installment of Three Ingredient Fix.
Photography By Cayla Zahoran | March 01, 2014

Ingredients

  • 1 bunch asparagus
  • Olive oil
  • Salt and pepper
  • 1 large clove of garlic, chopped
  • ½ cup Parmesan cheese, shredded
  • 4 pieces of thick-sliced bread (Chef Langan recommends sourdough)
  • Butter
  • ¼ pound thinly sliced prosciutto
  • 12 thin slices of fresh mozzarella
  • 2 teaspoons white vinegar
  • 4 eggs
  • 1 cup balsamic vinegar, divided

Instructions

Preheat oven to 350ºF.

Trim asparagus to 4-5” spears. Toss with olive oil, salt and pepper to taste, and garlic. Place on a baking sheet. Set aside.

Spread Parmesan cheese on a nonstick or parchment-lined cookie tray. Bake for 8-10 minutes until melted and slightly browned. Set aside to cool. (Note: if using parchment paper, remove cheese before it completely sets.) Cut into four crisps.

Bring 6 cups of water to a boil then simmer. Add white vinegar.

Start heating your favorite grilled cheese pan.

Roast the asparagus in the 350ºF oven for 6-8 minutes.

Butter one side of each slice of bread. Place it buttered-side down on the preheated grilled cheese pan. Top with mozzarella and prosciutto. Cook until the bread is golden brown and the toppings have melted.

Crack the egg into a mug. Slowly pour it into the simmering vinegar water. Cook until the whites are done and the yolk begins to firm. Remove with a slotted spoon.

Repeat step 8 to make remaining poached eggs.

Top each sandwich with a layer of warm asparagus, a poached egg, and a Parmesan crisp. Drizzle balsamic vinegar on top.

Ingredients

  • 1 bunch asparagus
  • Olive oil
  • Salt and pepper
  • 1 large clove of garlic, chopped
  • ½ cup Parmesan cheese, shredded
  • 4 pieces of thick-sliced bread (Chef Langan recommends sourdough)
  • Butter
  • ¼ pound thinly sliced prosciutto
  • 12 thin slices of fresh mozzarella
  • 2 teaspoons white vinegar
  • 4 eggs
  • 1 cup balsamic vinegar, divided
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