Mc Monica Sandwich Recipe
american cheese, & house potatoes or salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
House Potatoes (side) — OR — Side: Simple Salad (choose one)
Method
Sandwich
- 1
Prepare eggs
In a small bowl, whisk the 2 large eggs with 2 tablespoons milk, 0.25 tsp salt and 0.25 tsp black pepper until combined. This makes a slightly tender fried egg. Set aside.
- 2
Heat pan
Place a 10-12 inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt until foaming but not browned (about 30–45 seconds).
- 3
- 4
Cook eggs (sunny-side / over-easy)
Add another 1 tablespoon butter to the pan, swirl to coat. Pour the egg mixture into the skillet. For sunny-side style: cook gently over medium-low until whites are set but yolks still soft, 2–3 minutes; if you prefer over-easy, carefully flip and cook 15–30 seconds more. Remove eggs to a warm plate.
- 5
Toast bread and melt cheese
Wipe the skillet if needed, then reduce heat to medium-low and add the remaining 1 tablespoon butter. Butter one side of each bread slice. Place two slices butter-side-down in the pan. Spread 0.5 tsp Dijon mustard and 1 tsp mayonnaise on the non-buttered sides of each slice (optional). Layer: 1 slice American cheese on each bottom slice, then the seared ham (2 slices per sandwich), then the cooked egg, then top with the second slice of American cheese and the remaining bread slice butter-side-up. Cover the pan with a lid for 30–60 seconds to help the cheese melt and to warm through. Toast until golden, about 1–2 minutes per side — press gently with a spatula while cooking.
- 6
Assemble and serve
Transfer sandwiches to a cutting board, slice in half if desired. Serve immediately with your choice of house potatoes or salad. If using the salad option, place salad alongside and dress just before serving.
House Potatoes (side)
- 7
- 8
Cook onion
Heat a separate large skillet over medium heat. Add 2 tablespoons olive oil. When shimmering, add the finely diced small onion and sauté until translucent, about 3–4 minutes.
- 9
Crisp potatoes
Add the diced potatoes to the skillet in an even layer. Let them cook undisturbed 3–4 minutes to form a crust, then stir/turn so other sides can brown. Continue cooking, stirring occasionally, until potatoes are tender and golden, about 10–12 minutes total (or 15–18 minutes if not par-cooked).
- 10
Season and finish
Stir in 1 tsp smoked paprika, 0.5 tsp garlic powder, 1 tsp salt and 0.5 tsp black pepper. Add 1 tablespoon unsalted butter and allow it to melt into the potatoes for flavor. Taste and adjust seasoning. Sprinkle 1 tablespoon chopped fresh parsley just before serving.
- 11
Plate
Spoon the potatoes onto the plate next to the sandwich. Keep warm until sandwiches are ready.
Simple Salad (side alternative)
- 12
Prepare vegetables
Place 4 cups mixed greens, 1 cup halved cherry tomatoes and 0.5 cup thinly sliced cucumber in a mixing bowl.
- 13
Make dressing
In a small bowl or jar combine 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice (or red wine vinegar), 0.25 tsp salt and 0.25 tsp black pepper. Whisk or shake until emulsified.
- 14
Dress and toss
Just before serving, pour the dressing over the greens and gently toss to coat. Taste and adjust seasoning. Serve immediately alongside the sandwich.
