7 Grain Whole Wheat, with turkey, provolone, and an egg fried into the top slice. A great way to get a lot of flavor, plus lean protein, whole grains, and complex carbs!
Instructions:
Heat up a cast iron skillet to medium. Don’t grease it with anything.
Take your preferred choice of bread. Butter (or margarine) the outside slices. Cut a hole about the size of an egg, out of the middle of the top slice.
Buttered side down, take the bottom slice and layer whatever fillings you want. I used deli turkey slices and provolone cheese. (I would’ve also used avocado as well, but as I said in an above comment, I didn’t have any.) Set the bottom half of the sandwich, as well as the “hole” you cut out of the top slice, aside.
Put the top slice, buttered side down, into the pan, then crack an egg into the hole. After about 1 minute on medium heat, I turn the heat to low, and put the lid of the pan on top to “cloud” the sunny egg. The steam will help cook it through, better, as you won’t be flipping the slice over to cook the other side, like you would with a One-Eyed-Jack.
Leave it on low heat with the lid on for 2 minutes. Then remove the lid, and place the top half of the sandwich on top of the slice/egg in the pan. Again, put the lid on, and let it sit for another 2 minutes on low.
Then, crank the heat to med-high, take off the lid, and flip the entire sandwich to grill the bottom slice. If you have to, use an extra wide spatula and tongs so you don’t break the egg yolk in the process. Let the bottom slice grill until you see the cheese is completely melted through and gooey, or to whatever consistency you like your grilled cheese to be. Remove sandwich, then grill the “hole” in the same pan. Some people throw the “hole” out, but I find it useful in soaking up any spare egg yolk on the plate, once the sandwich has been consumed. Waste not, you know?
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