Griddled Butter Ham Sandwich

Steps

How to make it

Prep 18 min · Cook 15 min

1. Split baguette 2 portions horizontally; spread butter evenly on the cut sides. Have ham as needed, cheese 40 g, sunny-side eggs 2, and potato wedges 250 g ready.
2. Heat a skillet over low heat; toast baguette cut-side down until both sides are golden and crisp; set aside.
3. In the same skillet over medium heat, pan-fry ham as needed until lightly browned and fragrant; keep warm.
4. Add a little butter to the skillet; crack sunny-side eggs 2, cover, and fry 2–3 minutes until whites are set and yolks are semi-runny; keep warm.
5. Roast or pan-fry potato wedges 250 g at 350°F until golden and crisp; season lightly with salt and pepper.
6. On the toasted baguette, layer cheese 40 g, ham, and fried eggs in order; top with the other baguette half and press lightly.
7. Drizzle maple syrup 2 Tbsp and cream as needed; serve with potato wedges, sprinkled with sea salt 1/3 tsp and black pepper ¼ tsp while hot.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins