Breakfast Sandwiches

It seems I’ve been on a sandwich kick as of late. Judging from my posts from January alone, it seems I can’t get enough—grilled cheeses, burgers and now breakfast sandwiches. I’ll tell you something: I have a breakfast sandwich every morning before work.

I work in an office from 9 to 5. And countless times, people ask me how I manage to find the time to have breakfast, let alone make one from scratch. Honestly, it’s really simple. I wake up 15 minutes earlier than usual and still have more than enough time to spare to make a breakfast sandwich—or my favorite: pancakes!


Pictured: rustic bread, salami, egg, American cheese, caramelized onions, sautéed baby kale and spicy mayo.

With a handful of ingredients always on hand, you can make a killer breakfast sammy with ease. I’ve made a lot of these over the years and have experimented with a lot of different combinations. I even went as far as putting beets and goat cheese on one; it was magnifico! Basic equation for a breakfast sandwich:

carb + egg + pork + cheese + spread + greens = pure and utter bliss

A carby blanket holds the entire sandwich together and, not to mention, it soaks up all the incredible juices. This can be any type of bread (rustic bread slices, brioche roll, hot dog bun)—it can even be pancakes or waffles (yes, hunty).

Egg … self-explanatory. I recommend free-range eggs; the yolks are extra creamy.

Pork product. I find the best breakfast meats come from a pig (sorry vegans!). Chicken and turkey breakfast meats work, too, but the fat content of pork intensifies the flavor. Some of my favorites: bacon, spam, scrapple. Yes, I said spam—don’t knock it before you try it. If you don’t eat meat, choose a hearty vegetable (eggplant, sweet potato, cauliflower).

Cheese. The sky is the limit! Can never go wrong with cheddar, but I also really enjoy dill havarti, gouda and mozzarella.

Spread. This week I made a spicy chili garlic mayo, and I’ve used pesto, too. But when I don’t have any fancy spreads prepared, I just use good ol’ yellow mustard.

Leafy greens. Spinach, baby kale, arugula, spring mix. These are great additions to add onto your breakfast sandwiches. Especially if the sandwich already has a lot of fat from the egg, pork and cheese, the greens can really cut through the fat. Another option would be fruit—pears, apples, figs!


Pictured: rustic bread, fried spam, egg, arugula and yellow mustard (all fried in duck fat).

Note: Always toast your bread in the fat that has rendered in the pan.

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