From: Chef Cindy Hutson
Ortanique
Coral Gables, FL.
Yield: 12 sandwiches.
1½ cups mayonnaise
¾ cup parsley, chopped
2 Tbsp. ground cumin
24 slices thick-sliced applewood bacon
12 large eggs
24 slices country or hearty bread, toasted
1 lb., 8 oz. Serrano ham, very thinly sliced
12 slices manchego cheese, sliced
4 large tomatoes, cut into 6 slices each
12 leaves crisp lettuce
To prepare flavored mayonnaise: Blend mayonnaise, parsley and cumin. Refrigerate until needed.
Heat large nonstick pan over medium-high heat. Cook bacon until crisp; reserve and keep warm.
To make each sandwich: Using about 2 tsp. bacon drippings per egg, cook eggs until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Or cook beaten eggs omelet-style until firm throughout, with no visible liquid remaining.
Assemble each sandwich: Spread each of 2 slices of toasted bread with 1 heaping Tbsp. of mayonnaise mixture. Top one slice with 1 oz. ham, 1 oz. cheese,
1 egg, 2 slices bacon, 2 slices tomato and 1 lettuce leaf. Top with remaining bread slice. Serve immediately.
