Take two slices of sourdough bread, and place one slice of the Smithfield ham and 1/4 cup of the grated St. George cheese in between. Brush outside slices of bread with butter and place in panini machine or on a grill pan and cook until both sides are golden brown. Plate the sandwich and place on poached egg on top. Repeat with remaining ingredients. Ladle approximately 1/2 cup jalapeno cream over each sandwich to cover both the egg and sandwich. Sprinkle Parmigiano-Reggiano cheese over the cream. Using a brulee torch, lightly brown the sprinkled Parmigiano-Reggiano and serve.
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