Scramblewiches

Ingredients

1 baguette (day old is fine)

2 tablespoons unsalted butter

1/2 pound deli sliced ham, smoked turkey, pastrami, or corned beef

8 large eggs

a splash of milk

a teaspoon of hot sauce

salt and freshly ground black pepper

4 deli slices of Swiss cheese (halved lengthwise to fit bread), or 8 slices of cheddar (2 squares per bread), or 6 slices Provolone cheese ( 1 1/2 slices per bread, cut to fit)

chopped fresh chives or parsley

Directions

preheat oven to 200

crisp the bread in the oven, split it lengthwise, and hollow it out. Cut each piece in half again, across, making four boats. Switch the broiler on.

Heat a large nonstick skillet over medium heat. Add the butter and melt it. When the bubbles stop, add the meat and cook, separating the pieces, for 3 minutes, or until brown at the edges. In a bowl beat the eggs with the milk, hot sauce, salt, and pepper. Add to the meat and scramble, keeping the eggs a little soft. They will continue to cook in the oven.

Divide the eggs among the bread and cover with the cheese. Melt the cheese under the broiler. Take i tout as soon as the cheese softens and melts. Do not brown or allow the cheese to bubble; there are eggs under there! Garnish with the chopped chives or parsley.

Grilled Provolone and Roasted Red Pepper Sandwiches

Prep Time: 15 Minutes

Ingredients:

4 slices multi-grain bread

4 (3/4 oz) slices provolone cheese

2 roasted red bell peppers cut into 1 inch strips

1 tablespoon margarine or butter, softened

Step-by-step

1. Top each of 2 bread slices with 1 cheese slice, half of bell pepper strips and another cheese slices. Top with remaining bread slices. Spread margarine on both sides of sandwiches.
2. Heat large skillet or griddle over medium heat until hot, or to 375o F. Add sandwiches; cook 2 to 4 minutes on each side or until bread is golden brown and cheese is melted.

2 servings