Description

This dish has many different names, but no matter what you call it, it is delicious. It makes a great breakfast, brunch or lunch, but you can serve it for dinner as well!

Ingredients

• 4 slices best-quality packaged white sandwich bread
• 2 T. mayonnaise (not reduced-fat)
• 2 T. freshly grated Parmigiano-Reggiano
• 3 oz. (about 1 cup) coarsely shredded cheese, such as Fontina, unaged Asiago or unaged Gouda
• 1 scallion, thinly sliced
• unsalted butter, for the pan
• 2 large eggs
• Truffle salt (optional)

Steps

1. Preheat the broiler, setting the rack 6 inches from the heat.
2. Arrange bread on a work surface and spread each 1 side only with the mayonnaise, evenly and to the edges. Sprinkle Parmesan over the mayonnaise and press lightly to make it adhere.
3. Flip bread and add the coarsely shredded cheese and the scallions to 2 of the slices. Close the sandwiches, with the Parmesan-encrusted sides out.