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Prep Time
5 mins
Total Time
15 mins
Serves
Makes 8

Ingredients

4
cracked wheat and honey rolls, halved lengthwise
6 tbsp
fine herb goat cheese
90 mL
24 slices
Genoa salami
4
Delano Tomatoes, cut into 4 slices
8 slices
Swiss cheese
8
toothpicks
2 tbsp
butter
30 mL
8
eggs
1/2 tsp
each salt and pepper
2 mL
2 cups
arugula
500 mL

Method

Step 1
Preheat one side of barbecue to medium. On hot side, toast halved rolls on both sides, 2 to 3 min. Move rolls to side of barbecue with indirect heat and spread each with 2 tsp (10 mL) goat cheese. Top each with 3 slices of salami, 2 slices of tomato and 1 slice Swiss cheese. Close lid and cook for 5 to 7 min. or until Swiss cheese is lightly browned. Remove rolls to a platter and insert toothpick into each. Tent with foil and set aside.
Step 2
Place a cast iron (or heavy) skillet on hot side of barbecue with indirect heat and melt butter. Working in 2 batches, crack in eggs, season with salt and pepper and cook with lid closed, 3 to 4 min. When egg whites are firm but yolks are still soft and shiny, gently remove fried eggs to a platter. Divide arugula among 8 rolls, place egg on top of each and serve.
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Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
190
Fat:
12
Saturated Fat:
15
Carbs:
11
Fibre:
1
Sugar:
2
Cholesterol:
120 mg
Protein:
12
Sodium:
480 mg