The Ultimate Breakfast "Sandwich"
 

Split a "Bollito" (large Mexican version of a French Roll).

Lightly butter one side and cover the other side with sharp Cheddar.

Heat in 350F oven until the cheese melts and the crust becomes "crusty"

Meanwhile, gather: sliced ripe tomato, a couple of slices of crisp bacon, a slice of "fried" ham, and a gently fried egg "over medium" (That's what the leftover bacon grease is for!).

Assemble: Tomato atop bacon atop cheese, then ham then egg (liberally sauced with a good jalapeno/tomatillo salsa verde), then the buttered top of the roll.

Eat quickly, leaning forward, and hoping that any runny yolk is absorbed by the roll.

I make a variation of this once or twice a week and not always just for breakfast - I've never used bacon and ham, however - just one or the other. Sometimes, I use a toasted bagel, sometimes an English muffin. If I'm doing low carbs, I'll use sandwich thins or make it open face. The cheddar has to be extra sharp and the egg has to be runny. :)

Sounds absolutely delicious. I usually have mine without runny yolks for portability purposes but the yolk is a good touch.

Ful might be my favored breakfast sandwich. Had it about three times a day, err, morning, in Egypt.

As one who can barely hit the "brew" button on my automated coffee station in the morning while remembering to put the coffee cup under the spout, this is waaaay beyond my 8:00am capabilities.

Stop into any deli in NYC and ask for a baconeggandcheese on a roll. (Yes, the bacon, egg and cheese is all lumped together as one word). With a regular coffee.
Sometimes a novice will ask for it on a bagel. They soon discover that the hole can make things messy!

Both a breakfast and supper sandwich. i've been really impressed with some Oscar Meyer American style bacon I've recently discovered in the UK. It's a sort of dry cured smokey streaky bacon, thickly cut that you can fry, and it produces lots of fat which I pour off and save for other things.

I chop the bacon up and fry it with some fine chopped red onion, let it cool, mix it with some grated Red Leicester cheese which I top on some toast that I've buttered and put a smear of Dijon mustard on and then put it into an airfryer for a minute or two. That cooks the toping and crisps the toast. It's a sort of croque but with no egg in the mix, so no souffle.

I keep a cup of the topping in the fridge for another night. It is lovely.

Bread is a rare treat for me, so I seldom eat sandwiches, but I cannot refuse a super fresh, high quality, toasted bagel (preferably sesame) topped with good cream cheese, a bit of thinly sliced onion, a pile of lox, and loads of capers.

Yum.

^:)

I love nothing more than a good BLT with American streaky bacon done really crisp on toasted bread.

come in to any deli in nyc and ask for a sausage or bacon egg on a roll. for most of us on the go, this is our ultimate no fuss bfast.

What type of bread is the ful spread on?perhaps try making my breakfast goop to place on a tortilla and nuke for less than 1 minute for a breakfast taco:

In one pot, I'll sauté:
chorizo
vegetarian chorizo (keeps the recipe healthy(er))
diced chilies (Serrano or Jalapeno, as well as poblano)
diced onion
then add: sliced mushrooms & sauté for a bit more
then add: 1 can of refried beans (I really like black beans (lowfat, tons of flavor) but will use fat free pinto as well)
1 cup of shredded cheese.

The whole concoction becomes goop which is DELICIOUS on a tortilla.

The goop becomes firm when put in fridge, so I scoop a bit out the following mornings, place on a tortilla, nuke the tortilla & mixture, and there you go, a tasty breakfast taco in less than 1 minute for my weekday breakfasts. The beans and chorizo have the satisfying protein that I crave in the mornings.

Oh my, this is a WONDERFUL idea! I'm going to try it out tomorrow.

Except for the vegetarian chorizo...which I'll skip entirely. I'm one of those people that delights in good vegetarian meals but cannot stand any "vegetarian" meat-esque products. If chorizo goes in, it's going to be the real deal :).

But thanks for the recipe idea!

As far as the "classic" baconeggandcheese on a roll, it can be elevated even more by adding chili. Just make sure the roll is up to the task.

I'm the same way, I have detested every meat substitute product I've tried, however the soy chorizo made by Cacique is very good IF (repeat if) mixed with other items: http://caciqueinc.com/products/cacique-soy-chorizo
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How about a Grand Slam sandwich? It's like a McGriddle but even better...

http://flyanddine.boardingarea.com/w...7-1024x680.jpg
http://flyanddine.boardingarea.com/r...le-grand-slam/

Looks like it's in a waffle.

I does, doesn't it? With a tomato thrown in there to make it "healthy" :D.
I think that it combines all of the food groups in one sandwich!

It is. Taco Bell is using waffles for breakfast sandwiches too - folded to look like a taco and endorsed by "Ronald McDonald." :D

http://www.tacobell.com/breakfast?gc...FWEV7AodWwEAaQ

Hmm, thanks for the tip. It can't hurt to check it out and it can always be used in queso fundido (anything can be good when it's smothered in cheese).

Regarding the vegetarian chorizo substitute, be warned that it has a detectable sweetness to it that is not found in real chorizo. I know the few times I've used it for veg guests, I found the flavor "wrong" enough to be off-putting. Ymmv.

Also, if avoiding real chorizo because of the pork, there is a beef chorizo available, at least in SoCal. It tastes a little different, but still far better than the veg stuff IMHO.

Finally, for those who may not be aware, we are talking about Mexican chorizo, which is a radically different beast from the more widely recognized Portuguese-style choriço. They are not interchangeable and should never be confused ;)

I was tempted to PM Sweet Willie but figured that I'd post on the thread in case anyone was tempted to try the breakfast concoction.

I made it this morning & it was really good. Not in the same league as a baconeggandcheese but I found it to be more satisfying. This is going to become one of my go to quick breakfast grabs.

I did try the recipe with vegetarian chorizo. I couldn't find the brand mentioned upthread so I used something called Soyrizo (oh you should have seen my husband's horrified expression when he found THAT in the fridge). While it barely qualified as a solid and had to be squeezed out of it's casing the smell was "right" and it added another level of spice to the mix.

There was some sweetness there but with everything else going on in this mix it was OK. I wasn't under any illusion that I was eating chorizo but it definitely worked in with anything else. Nor was my brain screaming "fake meat!!!". I used white corn tortillas which have their own sweetness from the corn and everything worked.

Now I'm wondering if Soyrizo would work instead of chili on a baconeggandcheese? Blasphemy, I know.

A bacon sandwich in brioche ...

Don't do it! Life is worth living! Now, slowly walk away from the stove...:p

I just emailed a link to this thread to myself to remind me to try making Sweet Willie's goop tortilla, which just might change my mind about not bothering to eat breakfast in the morning. Just wondering, Willie, what brand of chorizo do you like to use in that recipe?

Ham, egg and extra sharp cheddar on a toasted, buttered pretzel roll this a.m. Yum!

breakfast concoction is such a better word than goop:) glad you liked it.I prefer to buy my chorizo in the local Mexican markets (most every market has in house made) near my home, can't beat the usual <$2lb price.I think the Portuguese vs Mexican chorizo recognition is based upon where one lives. It is assumed here in Chicago that the mention of chorizo is Mexican not the Portuguese variety. I would have thought that LA having a heavy Hispanic population it would have been the same.

About the only time I know or at least assume that I'm having Portuguese Chorizo is when it is with mussels or seafood dish.

Is Portuguese chorizo the same as the Portuguese sausage one finds all over Hawaii or are they two different things?

That's probably linguica.

OK, Is Portuguese chorizo the same as the linguica one finds all over Hawaii or are they two different things? :p

two different things.

Portuguese chorizo is a firm product, generally similar in texture to a salami. Paprika is a prominent flavor.

Linquica is softer, crumbles easier and is a sweeter flavor.

Choriço is more chile or paprika seasoned than linguica, but the consistency and style are similar, at least compared with the Mexican stuff, which is almost like a meat-based chile paste in a casing.

I grew up in SoCalif, and learned about chorizo when it was virtually unknown among non-Mexicans. You can imagine my surprise the first time I ordered a dish on the east coast that listed chorizo. This would've been back in the 80s in NYC or NJ or thereabouts, when real Mexican food was still largely unavailable.

What I got was delicious, but I knew nothing about the Portuguese stuff, so it was a surprise. I still regard it as one of my best early educational travel experiences :)

Which reminds me. Another breakfast "sandwich" I love is a machaca con huevos burrito. Yum.

The sausage I've seen frequently in Hawaii is linguica, and it appears to be a slightly different sausage from Portugese chorizo, which I've never personally eaten.

http://www.gasparssausage.com/ourproducts.html

One of my favorite breakfast sandwiches is the ITALIAN FRITTATA Sandwich from "Le Boulanger" in Northern California:

Ciabatta with sausage and red pepper omelette and provolone and Italian cheeses

Great with a little Tabasco for spice.

https://s3.amazonaws.com/distilleryi...0a1fa48d_6.jpg

Just happened to be passing through a Chowhound thread about this stuff...

You're right...must have been the lack of meat clouding my judgment :)

But goop is easier to remember, especially first thing in the morning. No, your concoction was a true lifesaver this weekend when I was focused on holiday cooking (which usually means that I spend all day cooking but then have nothing to eat).

I love Chowhound. It's the first place that I check out when I know that I'll be travelling. Priorities. "Where am I going to eat?"

To throw another chorizo into the mix there's also Spanish chorizo which is more like an actual sausage (but with a prominent paprika flavor).

Doc savage...that Italian Frittata sandwich looks divine. I'd add some zucchini to the mix as a personal preference.

Absolutely. While way too fattening to eat on a regular basis, it is delicious.

I was working on my version last summer, which I call a PAT:

Pancetta, Arugula and Tomato.

Served on grilled sourdough with mayo.

It was good, but I think I'll be reverting to streky bacon this Summer.

This is a Summer only sandwhich for me as it is requires top quality tomatoes, which we only get in the Summer months.

Here in jersey we substitute the bacon for pork roll. (Taylor ham). Nothing wrong with ordering it in on a bagel as long as the hole is as tight as a balloon knot.

My local bagel guy makes a great pre&c with 2 freshly fried eggs, not a scrambled mess for $3.75 and I can skip lunch.

You had me until the meat.

My favourite French street food is from one of the trucks on the beach at Antibes, serving your sandwich on a baguette, minus the meats, but served Américain (the French term for fries/frites stuffed inside a sandwich) :)

Bagel, veg egg white from Noah's