This hearty German sandwich on thick-sliced country bread calls on a classic combination: cured ham and fried eggs. This recipe first appeared in our April 2011 special Sandwich Issue with author Daniel Pinkwater's article Say My Name.
- 4 tbsp. unsalted butter
- 2 1⁄2" -thick slices country bread
- 4 slices prosciutto
- 2 eggs
- 1 tbsp. finely chopped chives
- Kosher salt and freshly ground black pepper, to taste
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