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Prep 25min
Total25min
Servings2
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Ingredients
8
oz bulk pork sausage
1
tablespoon vegetable oil
2
eggs
Salt and pepper, if desired
1/4
cup apple butter
4
slices (1/2 inch thick) Italian bread
1/2
cup shredded sharp Cheddar cheese (2 oz)
2
tablespoons butter, softened
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Steps
1
Heat 12-inch nonstick skillet over medium heat. Divide sausage in half and shape into flat patties slightly bigger than the diameter of each bread slice. Place patties in hot skillet and cook about 8 minutes, turning once, until pork is no longer pink in center. Drain on paper towel-lined plate. Drain fat from skillet and wipe out with a wadded paper towel.
2
In same skillet, heat oil over medium heat until hot. Break each egg into skillet and sprinkle with salt and pepper if desired. Cook until whites of eggs are set. Flip eggs so yolks face down (flip eggs away from you to avoid being splashed with hot oil). Use tip of spatula to pierce each yolk. Cook eggs 1 minute or until yolks are set. Remove eggs from skillet and place directly on top of sausage patties on paper towels.
3
Spread 2 tablespoons apple butter on one side of 2 bread slices. Top each slice with sausage and egg. Sprinkle each with 1/4 cup cheese. Cover with remaining bread slices. Spread half of the butter over the top slices of bread.
4
In same skillet, place sandwiches butter sides down. Spread remaining butter over top slices of bread. Cook uncovered over medium heat about 5 minutes or until bottoms are golden brown. With spatula, carefully turn sandwiches over. Cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted. Serve hot.
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Why it Works: The Melt Factor
Considering the wide variety of cheese available, it’s amazing that they all start as milk. Although some cheeses are made from milk other than cow’s, the main flavor differences between cheese varieties are due to the type of bacteria used and the way it is fermented or aged. Aging also affects how cheese cooks. In general, the drier a cheese the better its melting characteristics. Fresh cheeses, like creamy fresh mozzarella, usually resist melting. The very best melting cheeses are hard cheeses (like Cheddar) and very hard cheeses (like Parmesan, if grated finely). To ensure a good melting texture and prevent separation, keep cooking temperatures low and cooking times brief.
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