Greens, Eggs, and Ham, Grilled Cheese Sandwich

Grilled cheese sandwich with slices of ham, a fried egg, baby spinach, and gruyere cheese on rye bread.

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: Makes one sandwich.


  • Butter
  • 1 egg
  • 2 slices rye bread
  • Enough sliced ham to form a 1/4-inch layer to cover a slice of rye bread
  • Small handful of baby spinach (or sliced young chard)
  • A few slices of gruyere cheese


1 Fry the egg: Heat a couple teaspoons of butter in a small stick-free pan on medium heat. When the pan is hot and the butter foamy, crack the egg into the pan.

Cook the egg until the whites are cooked and it is still somewhat runny in the yolk (or not runny at all if that's what you prefer), and remove the egg from the pan to a plate and set aside.

2 Fry one side of buttered slice of bread: Heat a cast iron pan or griddle on medium high heat. Spread some butter on one side of one slice of rye bread.  Place the slice butter side down on the pan.

3 Add layers of ham, spinach, egg, cheese: Add a layer of ham to the bread. Add a layer of spinach to the ham. Place the egg on the spinach.  Top with a layer of cheese and finally the second slice of rye bread.

4 Butter top slice of bread and flip over: Spread some butter over the top of the top slice of bread. When the bottom slice is nicely toasted, use a metal spatula to carefully flip the sandwich over to the other side. You may need to use your hands to help the flip happen without everything spilling out. If the ingredients do spill out a bit, just gently edge them back in.

5 Cook until bread is toasty and cheese is melty: Press down with a spatula to help get the heat to the cheese. Cook until toasted on this second side. Remove from pan, cut in half, and eat!

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  • Chris

    This is not a grilled cheese. This is a melt!

  • Edith

    Wonderful recipe. Wonderful nod to Dr. Seuss. Will add this tasty sammie to the rotation.


  • Tempy

    This sounds delicious! I would probably add a bit of diced or minced spicy chillies for kick, since my house is filled with fire lovers. The recipe is a beauty all on its own, though!

  • Kayleigh

    Hey everyone! Has anybody tried this sandwich with any other types of meat? Like turkey, maybe? I’d like some input.. I’m not a huge fan of ham because I only eat lighter colored meat!

    • Anna H.

      I made this sandwich as soon as I saw the recipe and am eating it now. I don’t have ham on hand, but I did have some hot-smoked salmon. It works, but ham would have been better in my book. I think the strong smokey flavor is key. Try turkey + smoked paprika, maybe?

    • Ginny

      I used cooked bacon slices leftover from breakfast. It was good!

  • Jonathan

    Sounds really good. If you wanted actual green eggs instead of greens and eggs, you could blend up the spinach into the eggs. Of course, you would have to do scrambled or something instead of a fried egg in that case.

    My favorite version of green eggs is to beat together an egg with avocado. Because avocados are similar to eggs in terms of protein and fat content, they work together well. It’s a good way to use an avocado that’s a little past it’s prime, when it starts getting stringy, or not quite ripe and still a little hard, without just making guacamole. I usually use a 4/1 ratio, so 4 eggs to 1 avocado for omelets, or for something like this, 1 egg to 1/4 avocado, and maybe thin it out with a little milk if it’s too thick.

  • AteGood

    och, we love it! :)


  • Celeste

    Fires the imagination for other sandwich possibilities. And we hear from area goat cheese purveyor April is “Grilled Cheese Month”!

    Btw, we made your pork and poblano stew recently on a quite chilly day. Lovely.

  • yoko

    yum~ ham+sunny-side-up egg + robust cheese are my favorite toppings for a buckwheat galette (savory crepe). Sprinkle with arugula and some crushed red peppercorns, enjoyed with a nice hot latte..

  • Patrick

    I want to try this dish but, my family ate all of our ham from Easter! I’m on a budget (college student) so I don’t have much to spend on the ham. Would the pre-packaged sandwhich ham work just as well, or are there other cheap alternative brands that would be good?

    • Elise Bauer

      Sure, you can use sandwich ham. Layer on as many slices as you want.

  • Cassie

    Can this be served cold? It would be much better than bologna on a family picnic in the mountains! Also what are some non-messy ways I could spice it up but just a little? Thanks for any advice!!

    • Elise Bauer

      With the fried egg I think it would be better hot. If you want a cold sandwich I recommend scrambling the egg first, cook it omelette style so it holds together better. Also obviously you wouldn’t want to grill the sandwich, that wouldn’t be good cold. So just use fresh rye bread slices. As for spicing it up, add some hot sauce to the eggs.

  • Catherine

    Ooh, how about a bit of mustard? Dijon, maybe mixed with mayo?

    • Elise Bauer

      Doesn’t really need either. But if you want it to have more of a bite, you could use arugula instead of spinach.

  • Fabiola

    Rye, cheese, and greens are so good! I think rye and sourdough are my favorite breads to make grilled cheese. It such a good balance against the cheesiness. We are having chipotle tomato soup with grilled cheese tonight for dinner, I will add my greens to it, thanks!

  • Cookin Canuck

    Gruyere and ham are a match made in grilled cheese heaven. We still have plenty of ham left over, too. My favorite way to eat it is with a cheese fondue mixture on a grilled cheese sandwich. Beyond fantastic!