Go Back  FlyerTalk Forums > Travel&Dining > DiningBuzz
Reload this Page >

The Ultimate Breakfast "Sandwich"

The Ultimate Breakfast "Sandwich"

Old Apr 12, 14, 9:24 am
  #1  
Original Poster
 
Join Date: Apr 2005
Location: Central Texas
Programs: Many, slipping beneath the horizon
Posts: 9,799
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.
TMOliver is offline  
Old Apr 13, 14, 9:40 am
  #2  
A FlyerTalk Posting Legend
 
Join Date: Jul 2000
Location: PHX and LIH
Programs: AA: 2 MM
Posts: 81,331
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.
ILuvParis is offline  
Old Apr 13, 14, 9:54 am
  #3  
 
Join Date: Aug 2013
Location: SEA
Posts: 58
Sounds absolutely delicious. I usually have mine without runny yolks for portability purposes but the yolk is a good touch.
mwsea is offline  
Old Apr 13, 14, 10:10 am
  #4  
formerly known as Tad's Broiled Steaks
 
Join Date: Jun 2004
Programs: Tri-State Turducken, Keisei Skinflint, KCR Headphones, Kopaja Platinum
Posts: 6,272
Ful might be my favored breakfast sandwich. Had it about three times a day, err, morning, in Egypt.
BuildingMyBento is offline  
Old Apr 14, 14, 9:24 am
  #5  
FlyerTalk Evangelist
 
Join Date: Nov 2004
Location: ORD
Programs: UA 1K
Posts: 16,799
Originally Posted by TMOliver View Post
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.
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.
milepig is offline  
Old Apr 14, 14, 3:18 pm
  #6  
 
Join Date: Feb 2005
Programs: US,UA,AA,DL,hhonors
Posts: 2,939
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!
phillygold is offline  
Old Apr 14, 14, 3:24 pm
  #7  
uk1
Suspended
 
Join Date: Jan 2004
Location: UK
Posts: 11,969
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.
uk1 is offline  
Old Apr 14, 14, 10:46 pm
  #8  
 
Join Date: Aug 2010
Location: BKK
Programs: AA Plat, HH Diamond, SPG Gold
Posts: 2,396
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.
aBroadAbroad is offline  
Old Apr 15, 14, 1:33 am
  #9  
uk1
Suspended
 
Join Date: Jan 2004
Location: UK
Posts: 11,969
Originally Posted by aBroadAbroad View Post
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.
^
uk1 is offline  
Old Apr 15, 14, 8:40 am
  #10  
 
Join Date: Oct 2006
Location: Saundersfoot
Posts: 716
I love nothing more than a good BLT with American streaky bacon done really crisp on toasted bread.
indianwells is offline  
Old Apr 15, 14, 12:17 pm
  #11  
 
Join Date: Apr 2014
Location: LGA/JFK
Posts: 37
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.
bones718 is offline  
Old Apr 16, 14, 6:48 am
  #12  
Moderator: CommunityBuzz!, OMNI, OMNI/PR, and OMNI/Games & FlyerTalk Evangelist
 
Join Date: Nov 2000
Location: ORD (MDW stinks)
Programs: UAMM, AA ExPlat, Marriott lifetime Titanium, IHG Spire/Ambassador
Posts: 23,037
Originally Posted by BuildingMyBento View Post
Ful might be my favored breakfast sandwich. Had it about three times a day, err, morning, in Egypt.
What type of bread is the ful spread on?
Originally Posted by milepig View Post
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.
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.

Last edited by Sweet Willie; Apr 16, 14 at 6:55 am
Sweet Willie is offline  
Old Apr 16, 14, 7:43 am
  #13  
 
Join Date: May 2013
Location: JFK
Posts: 410
Originally Posted by Sweet Willie View Post
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.
rsqrott is offline  
Old Apr 16, 14, 10:51 am
  #14  
Moderator: CommunityBuzz!, OMNI, OMNI/PR, and OMNI/Games & FlyerTalk Evangelist
 
Join Date: Nov 2000
Location: ORD (MDW stinks)
Programs: UAMM, AA ExPlat, Marriott lifetime Titanium, IHG Spire/Ambassador
Posts: 23,037
Originally Posted by rsqrott View Post
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 .
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
-
Sweet Willie is offline  
Old Apr 16, 14, 10:59 am
  #15  
 
Join Date: Jun 2013
Location: YVR
Programs: AA Gold, Marriott Plat
Posts: 889
How about a Grand Slam sandwich? It's like a McGriddle but even better...


http://flyanddine.boardingarea.com/r...le-grand-slam/
roastpuff is offline  

Thread Tools
Search this Thread