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In the Galley: Ham and Egg Sandwich

This riff on a pastry sampled in Puerto Rico is a delectable, easy-to-make sammie.
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While writing this column, I began to reminisce about the foods I crave from our travels outside of Alaska. That got me to thinking about a trip my husband, Ole, and I took to Old San Juan in Puerto Rico. Walking by a bakery, I laid my eyes on a flaky pastry dusted in confectioners’ sugar. I had to have one.

The treat was fluffy, buttery, slightly sweet and oh so good. I learned that you could halve this pastry and then stuff each roll with ham, a fried egg and cheese to transform it into a sweet-and-savory sandwich. It is a recipe than can come together easily in the evening while watching your favorite show. The sandwiches keep well overnight, and in the morning, you can treat your family to freshly baked sweet rolls.

Want to enjoy them right out of the oven? They also taste great with butter and jam. The moment you sink your teeth into these rolls, you’ll fall in love.

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INGREDIENTS (serves 6)

1 package (2¼ tsp) RapidRise yeast

 ½ cup 2 percent milk

1 cup butter (2 sticks) melted, plus more for greasing

3 egg yolks, lightly beaten

¼ cup granulated sugar

2½ cups all-purpose flour

1 tsp sea salt

6 eggs

18 slices deli ham

6 slices cheddar cheese

confectioners’ sugar, for dusting

THE ROLLS

In a bowl, combine yeast and ¼ cup water heated to 120 degrees. Let sit until foamy, about 10 minutes. Add milk, 4 tablespoons butter and egg yolks; stir until smooth. Add sugar, flour and salt; stir until dough forms. Transfer to a lightly greased bowl, cover with plastic wrap and let rise until doubled, about an hour.

Transfer dough to a floured work surface. Using a rolling pin, roll into an 18-by-12-inch rectangle. Brush with 2 tablespoons butter. Starting at one short end, roll into a cylinder. Cut into six equal pieces; transfer, cut side-down, to a baking sheet lined with parchment paper. Cover with plastic wrap and let rise until doubled. Preheat oven to 375 degrees and bake until lightly browned, about 15 minutes. Let cool.

THE SANDWICHES

Heat 2 tablespoons butter in a 12-inch skillet over medium heat. Add three eggs, cook and flip until the yolk is just set. Repeat with 2 tablespoons butter and remaining eggs. Split each roll; place three slices of ham onto each roll bottom. Top with an egg, a slice of cheddar and roll tops. Return skillet to medium-high heat and add 2 tablespoons butter. Add two sandwiches; cook, flipping and flattening with a spatula, until browned, about five minutes. Repeat with remaining butter and sandwiches. Dust with confectioners’ sugar while hot before serving. ­­

This article was originally published in the January/February 2023 issue.

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