This recipe comes straight from Weber’s official recipe library — the Breakfast Ham and Egg Sandwich published on weber.com. It’s built for a flat-top griddle set over the grill grates, and it’s a good template for anyone who wants a diner-style breakfast sandwich without heating up the kitchen.
Ingredients (Serves 2)
- 2 large eggs
- 2 teaspoons whole milk
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 tablespoon unsalted butter, softened, plus more for spreading
- 4 slices sourdough bread, each about 1/2 inch thick
- Dijon mustard
- 2 ounces sharp cheddar cheese, thinly sliced, divided
- 5 ounces leftover ham, thinly sliced, divided
- 1/4 avocado, sliced crosswise, divided
Method
Whisk the eggs with the milk, salt and pepper in a bowl. Melt the 1/2 tablespoon of butter in a small skillet and scramble the eggs over medium heat for about 3 minutes, until they’re medium-cooked, then set them aside. Get the grill ready for direct cooking over medium heat, roughly 350 to 450°F, and let a griddle preheat on the grate for 5 minutes.
Butter one side of each of the four bread slices and lay them butter-side down. Spread the top sides with a little Dijon mustard. Divide the cheese between two of the slices, then layer the ham, scrambled eggs and avocado on top. Set the two remaining slices, butter-side down, on the hot griddle and toast them until golden, 1 to 2 minutes, then pull them off. Move the loaded sandwich bottoms onto the griddle and cap each one with a toasted top. Close the lid and grill until the cheese has melted and the undersides are golden, about 2 to 3 minutes, then lift the sandwiches off with a spatula and serve right away.
Why a Griddle Instead of Bare Grates
A flat griddle plate sitting over the burners or coals solves the two problems that make breakfast sandwiches awkward to grill directly on the grates: scrambled eggs would fall straight through the bars, and a slice of bread toasts unevenly with grate lines scorching it in stripes. The griddle also lets you build all four components — eggs, toast, and the assembled sandwich itself — in the same footprint without swapping pans, which is the appeal of doing this outside rather than at the stove.
Handling the Ham and Eggs Safely
Because this sandwich uses “leftover ham” rather than a raw cut, it’s a reheating job rather than a from-scratch cook, and the two follow different rules. The USDA’s food safety guidance lists safe minimum internal temperatures of 145°F for raw ham with a 3-minute rest, and 165°F for reheating a precooked ham — though it notes that cooked hams packaged in USDA-inspected plants can be reheated to 140°F instead. If your leftover ham came from a USDA-inspected package, warming it through on the griddle for the few minutes this recipe calls for is enough; if you’re not sure how it was packaged, treat it as a full reheat to 165°F.
Eggs get their own rule, and it’s simpler: USDA guidance is to cook raw eggs “until yolk and white are firm,” and a loose scramble with any runny curds hasn’t gotten there yet. Three minutes over medium heat, as the recipe calls for, is a starting point rather than a guarantee — check that the curds are set and no visibly wet egg remains before you build the sandwich. If the sandwich sits out on a table before serving, the same USDA guidance that applies to any cooked dish still applies here: don’t leave it out of refrigeration for more than 2 hours, or more than 1 hour if the temperature is above 90°F.
A Note on Substitutions
Weber’s version leans on leftover ham because it’s a good way to use up a holiday roast, but the method doesn’t care what protein you use — sliced deli ham, a fried egg instead of scrambled, or a different melting cheese will all work the same way on the griddle. Sourdough is specified for its structure; a thinner or softer bread is more likely to fall apart once the mustard and egg go on.
Keep reading
- Weber’s Grilled French Toast, Step by Step
- Grilled Cheese on the Griddle: King Arthur’s Method
- Weber’s Ricotta Pancakes on the Griddle, Step by Step
- Double-Smoked Ham with Chris Lilly’s Apricot Glaze