Deli Stuffed Eggwiches Recipes

EGGWICH

Steps:

• Note: If you are adding tomato, bacon or ham, put it in the skillet first. Arrange the ham or bacon to fit the bread. Break the egg over the tomato, bacon or ham.
• Break the egg and yolk into a buttered/sprayed preheated skillet on medium low heat.
• Try to keep the egg about the same size as your bread.
• Salt and pepper to taste.
• Place a slice of bread on the egg when the egg is almost cooked through but still gooey on top. The egg will adhere to the bread when you've finished the sandwich.
• Flip the sandwich over to brown the bread.
• Place a slice of cheese on top of the egg. To keep thinly sliced bread from burning, place a cover over the skillet to melt the cheese faster.
• Place the second slice of bread on the egg and cheese when the cheese begins to melt.
• Turn the sandwich over to brown the other side.
• Enjoy.

GIANT DELI SANDWICH

Steps:

• To make this muffuletta-style deli sandwich, slice off the top third of a 12-inch round loaf of bread. Hollow out the inside of the loaf, leaving a 1/2-inch border. Fill the loaf with a mix of deli meats and cheeses (we used prosciutto, provolone, turkey, soppressata and mozzarella), fresh basil, roasted peppers and sliced tomatoes. Drizzle with vinaigrette, then replace the bread top. Wrap the sandwich tightly in plastic wrap and weight it down with a heavy skillet; refrigerate at least 4 hours or overnight, then cut into wedges.

BLACK AND WHITES (DELI! DELI! DELI!)

Steps:

• The Cookies: Set 2 racks in the middle of the oven and preheat to 350 degrees. In a medium bowl, stir together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter and sugar together for 15 seconds until smooth. Add the eggs, 1 at a time, beating until each is incorporated. Add the vanilla and lemon extracts and continue beating until fluffy, about 2 minutes. With the mixer on its slowest setting, gradually beat in 1/2 of the flour mixture. Beat in the milk and then the remaining flour mixture. On nonstick or parchment-lined cookie sheets, drop 1/2 cup mounds of dough at 4-inch intervals. Bake the cookies for about 11 minutes, turning once for even baking, until the cookies are lightly tanned. Set the cookie sheets on a rack to cool. The Frosting: Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the water, corn syrup, sugar and cream of tartar until it registers 240 degrees (soft ball). Off heat, vigorously whisk in the confectioners' sugar, vanilla and hot water until creamy looking. Quickly spread half of the icing on 1/2 of each cookie. Whisk the cocoa and hot coffee into the remaining icing. Spread it on the other halves of the cookies. Let set for 15 minutes.