Grilled Cheese Week! Grilled Cheese with Monterey Jack, Asparagus and a Fried Egg

by Sarah on April 16, 2012

So I guess one day last week was National Grilled Cheese Day or something. We’ve got a seemingly never-ending war, global starvation and recession, but the internet and our local paper was all a-twitter with Grilled Cheese.  Hey, I suppose we’ve all got to have distractions or we’d go nuts.  I guess I’m ok with that.

What I’m not very good at lately is planning ahead.  I didn’t plan on having any Grilled Cheese Week to coincide with National Grilled Cheese Day.  In fact, I didn’t know anything about it.  I was slightly inspired because I was tired, was home alone with my son–who is currently newly vegetarian–and did I mention tired?  Grilled cheese just sounded good and even better….easy.

But once I got started pulling random things out of the fridge I couldn’t stop. The possibilities were endless.  As usual, I hadn’t shopped in eons and there were just bits and pieces of things hanging around, along with some leftover camping supplies from my son’s Spring Break trip.  We came up with four different sandwiches and I have ideas for more.

Today’s sandwich is on standard whole-wheat sandwich bread, which you can change up if you prefer.  We liked it fine on this bread though.  It includes asparagus, a fried egg, Tabasco and sliced Monterey Jack cheese.  I put a light layer of mayonnaise on the bread too.  It was delicious.  Let’s get started, shall we?

Of course, I fried the egg beforehand in some olive oil and butter, and made sure to keep the yolk slightly runny.  Season it with salt and pepper and set it aside on a plate.  You can snap the ends of the asparagus and cook them in the same pan.  I just added a few tablespoons of water and let them steam a bit until they were tender but still crunchy.  When they are finished cooking, rinse them in cold water so they will stop cooking–otherwise they will become mushy and turn olive green.  Yuck.

I used the Garlic Tabasco as my hot sauce of choice on this sandwich.  It needs hot sauce–a vinegar based one I think is best, all that fat from the egg, cheese, mayo and butter needs some acidity and tang to cut through it.  You can choose your favorite.  Garlic Tabasco happens to be mine (you can see how empty my bottle is), though I like Crystal too.

Now for cooking.  Make sure the pan is already heated over medium heat.  If you’ve cooked the asparagus and egg in it, it should already be fairly well-lubed, and your bread is lightly buttered.  Just slap it in there and let it sit. Don’t move it.  Really.  Because the asparagus will try to escape.  When the bottom is browned, flip it carefully.  I went ahead and covered it for a bit, just to assist the cheese in melting, since there was so much going on inside. Take the cover off and make sure everything is getting browned and crispy.

Oh hai.

You might want to have a few extra napkins handy, or maybe some of those stolen KFC wet wipes.  You know you all have some.

Grilled Cheese with Monterey Jack, Asparagus and a Fried Egg


  • 2 slices whole wheat bread
  • mayonnaise
  • softened butter
  • 3 stalks asparagus, cooked to tender-crisp and cooled, and cut in half
  • 1 egg, fried over easy
  • 3 slices Monterey Jack cheese
  • Tabasco, or other vinegar based hot sauce
  • salt, pepper


  • Heat sauté pan over medium heat.
  • Lightly butter one side of both slices of bread and lightly spread mayonnaise on the other side.
  • Place 1 1/2 slices cheese on each slice of bread, covering the slice.
  • Place the egg on one slice of bread and sprinkle with hot sauce to your taste.
  • Lay on the spears of asparagus.
  • Place the other slice of bread on top.
  • Place the sandwich into the hot pan and let sit until browned on the bottom. Flip. Cover for a few minutes to help the cheese melt. Uncover and let bread toast and get crisp.
  • Serve immediately.

Related posts:

Leave a Comment

Previous post:

Next post: