Open-Faced Egg Sandwich

This open-form egg sandwich is made with rustic ham, French bread and French fries.
In a medium bowl, whisk together the vinegar, mayonnaise, mustard, 2 tablespoons oil, and pepper until an emulsion forms. Set aside.In a large cast-iron skillet, heat 1 tablespoon of the oil over medium-high heat until it begins to shimmer. Cook the ham until slightly golden brown (about 1 minute on each side). Transfer to a plate lined with paper towels. Leave the oil in the pan. Saute the tomatoes until slightly golden brown, until they are warmed through (about 30 seconds on each side). Wipe the pan with a paper towel and leave it to dry.Preheat a grill pan over high heat. Fry the bread slice side down until slightly golden brown (about 30 seconds). Turn over and grill for another 20 seconds. Transfer the bread to plates.While the bread is toasting, heat a skillet over medium-high heat and add 1 tablespoon of oil. Carefully break the eggs into the pan, season with pepper, and cook until the whites are completely firm (about 2 minutes). Gently turn the eggs over and cook for another 30 seconds.Before serving, divide the ham (1/2 slice per sandwich) and tomatoes into slices of bread. Add the frieze to the prepared dressing and stir to coat. Top each sandwich with fried egg and frieze salad. Serve immediately.