the tongan

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Derek served a mission in the Phoenix, Arizona, area (for The Church of Jesus Christ of Latter-Day Saints) back in the early 2000s. On said mission, one of his fellow Elders taught him how to make this age-old recipe that had been passed on amongst Elders for years: the Tongan. Derek has since made it for me, for our kids, for some friends, and even for our local missionaries when they come for dinner. It sounds gross, but I promise it’s good. (It is also super caloric, perfect for growing young men on bikes - and budgets, ha.) Give it a try, and report back! 

Recipe: The Tongan

Ingredients:

White bread

Mayo

Ramen

Eggs

Ham

Cheddar

Directions: 

Spread Mayo on the bread.

Boil ramen just long enough for it to unfold. 

Place (drained) ramen plank in a frying pan. Whip an egg in a bowl/mug and mix the seasoning packet into it. Pour egg mixture over the ramen plank. Cook through, turning half way.

Add a slice of cheese and a slice of ham to one side of the ramen/egg plank. 

When cheese is melted, fold over the ramen plank. Put this whole thing between the two pieces of Mayo-ed bread. 

Cut in half if you want. Enjoy!