Open-Face Ham-and-Egg Sandwich

Ingredients

• 2 tablespoons balsamic vinaigrette
• 4 large eggs
• 4 (1/2-inch-thick) crusty Italian bread or ciabatta slices
• 1 tablespoon butter, melted
• ¼ teaspoon salt
• ¼ teaspoon freshly cracked pepper
• 8 thin slices smoked ham (about 1/2 lb.)
• + 15 more ingredients
• • 8 thin slices smoked ham (about 1/2 lb.)
  • 4 thin slices sharp provolone cheese
  • ½ (5-oz.) package arugula, thoroughly washed
  • 4 (1/2-inch-thick) crusty Italian bread or ciabatta slices
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon butter, melted
  • ¼ teaspoon freshly cracked pepper
  • ½ (5-oz.) package arugula, thoroughly washed
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons balsamic vinaigrette
  • 1 tablespoon butter
  • 4 large eggs
  • 4 thin slices sharp provolone cheese
  • ¼ teaspoon salt
  • 1 tablespoon butter

1. Preheat oven to 350°. Toss together first 3 ingredients in a medium bowl. 2. Brush melted butter on 1 side of each bread slice. Place bread slices, buttered sides down, on an aluminum foil-lined baking sheet. 3. Bake at 350° for 14 minutes, turning once after 8 minutes. 4. Meanwhile, melt 1 Tb...

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