I was flipping channels the other day and came across an episode of Sandwich King on the Food Network that was all about the brunchwich, a hearty gourmet version of your average breakfast sandwich that blends both breakfast and lunch flavors … hence the name.
Call it inspiration or just plain hunger, but I practically ran to the kitchen and got to work on my own variation. I give you the Bacon, Egg and Cheese Brunchwich, one of the best sandwiches I have ever made! And the possibilities are endless—I can’t wait to see what other combinations I can come up with.
Bacon, Egg and Cheese Brunchwich
Makes 2 sandwiches
6 slices thick-cut bacon
4 slices provolone cheese
1 small tomato, sliced
1 cup spring mix greens
2 hamburger buns
1 tbsp butter
1. Preheat oven to 350°. Place the buns open faced on a cookie sheet and butter each half. Top each side with a slice of cheese. Toast buns in the oven for 3-5 minutes or until cheese is completely melted.
2. In a skillet over medium heat, cook bacon until crispy and place on a plate lined with a paper towel to drain excess grease.
3. Pour grease from the skillet into a coffee mug and set aside for disposal once cooled. Wipe out the skillet with a paper towel.
4. Using the same skillet that you used for the bacon, fry each egg over medium (solid whites and a still liquid but thicker yolk).
5. Assemble each brunchwich: 3 slices of bacon, 2-3 slices of tomato, ½ cup, fried egg, salt and pepper to taste.