Breakfast Club Sandwich

Yes, It’s another breakfast post. You all know (my southern did almost kick in with the ya’ll) how much I love a good breakfast. Recently hubby and I really wanted breakfast out, but it was the weekend and we were feeling a bit lazy, so we did delivery from one of our local restaurants. They had a breakfast club sandwich on the menu. Of course I’ve had a baby club sandwich ( or club sandwich), even a chicken club ( both are my top rated sandwiches if we are keeping score) but a breakfast club? Instead of the typical turkey and ham with bacon, lettuce and tomato this was stacked with eggs, bacon, ham, lettuce and tomato layered between the usual 3 pieces of bread, well 4 pieces of bread in this case. After we devoured it…along with a side of home fries…. I knew I had to make this one for myself.

I had some summer sausage that I really wanted to use up, so I included this in the sandwich. You can use ham, sausage patties, or any other kind of breakfast meats you prefer. Most club sandwiches are layered with 3 pieces of bread, but I did 4 because it’s more filling. This turned out to be a definite keeper. It has all of your favorite breakfast foods (well at least mine) scrambled eggs, crispy bacon and smoky sausage all nested between layers of lightly toasted bread with a schmear of mayonnaise. Throw in a side of home fries….lovingly of course…. and you have yourself one hearty breakfast.

Here’s what you need to make your own:

*sliced sandwich bread, 4 slices per sandwich

*4 slices of bacon per sandwich

*eggs, I used 5 eggs for 2 sandwiches

*1 tsp. butter

*salt and pepper to taste for the eggs

*summer sausage sliced, or any other breakfast meat that you prefer

*mayonnaise

You can pan fry the bacon, but I like to bake mine in the oven when I’m making several slices.

For the bacon:

Preheat the oven to 410°.

Cover a baking sheet with foil, this will help with the clean up later. Place a cooling rack onto the baking sheet and spray with no stick spray. Lay the bacon strips over the cooling rack.

Bake for about 15 to 20 minutes or until the bacon is done to your liking. Carefully take the baking sheet out of the oven set aside the bacon.

For the summer sausage:

Preheat oven or toaster oven to 350°

I used the toaster oven since I cooked my bacon in the oven and at a higher temperature.

Cut the sausage into slices and place them on a backing sheet lined with foil and baked for 10 to 15 minutes.

If cooking sausage patties, follow the directions on the package.

For the eggs:

Heat a non stick skillet to medium heat and add the butter. After the butter melts, whisk together the eggs and pour into the skillet.

When the eggs begin to set, with a silicon spatula push the eggs towards the center of the pan. Continue doing this until the eggs are cooked but are still soft; salt and pepper to taste.

Lightly toast the slices of bread.

To assemble the sandwich:

Spread a desired amount of mayonnaise on one piece of the toasted bread.

Add some of the scrambled eggs over the mayonnaise.

Then place two slices of bacon over the eggs.

Place another piece of the toasted bread over the bacon.

Layer the sausage over the bread

then top with another piece of toasted bread.

I know this seems like a lot, but hang in there we’re almost done.

Add 2 more slices of bacon….if you haven’t eaten all of the bacon yet…over the bread.

Then spoon more eggs over the bacon.

Spread some mayonnaise on another piece toasted bread and place over the eggs.

This is optional, cut in half, or you can get all fancy like the restaurants and cut into fourths…..yes I did that as well.

Serve with home fries, fruit or whatever you like to accompany your breakfast club sandwich.

Enjoy!

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Grilled Chili Cheese Sandwiches

Whenever I think of a chili cheese sandwich, I think of my dad. If we had chili leftover from hot dogs, he would use the hot dog chili to make chili cheese sandwiches. He would assemble them and then put them in this big, heavy sandwich press, almost like the kind you used to see at deli and sandwich places way back when. It toasted the bread so crispy, and the cheese turned out so gooey. I loved those. To this day I still make them, but the sandwich press died a long time ago so I use a griddle instead. These sandwiches are so simple to make and so comforting on those cool days when you want something a little different. This also pairs great with your favorite tomato soup.

Here’s what you need to make your own:

*Left over chili preferably with out beans such as hot dog chili

*sliced bread, 2 slices per sandwich

*mustard to taste (optional)

*ketchup to taste (optional)

* shredded or sliced cheese; I used a Colby Monterey Jack blend

*butter

Heat a griddle or large pan to medium high heat.

Spread butter on one side of each slice of bread.

Place a slice of bread, butter side down on to the griddle.

Spread some of the chili over the bread.

Add mustard or ketchup, or both on to the chili.

Layer the cheese on top.

Top with remaining slices of bread, butter side up.

Cook for about 5 minutes or until the bread turns golden brown. carefully turn the sandwich over.

With a spatula, press down on to the sandwich to flatten it a bit. Continue cooking until the bottom id golden brown and the cheese has melted.

Serve and enjoy!

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A Darn Good Meatloaf Sandwich

I remember when I was a kid, my dad would always make sandwiches out of my mom’s leftover meatloaf. I never had one until I started making meatloaf on my own…..shocking I know, right? I know if I had asked him or mom to make me one, they would have, but I just never did. I was probably off watching Doctor Who, climbing trees, or playing outside with friends (kids don’t do that any more do they?) and never realized just how good those were. Boy was I missing out. So today I’m bringing you a meatloaf sandwich made from the previous Meatloaf recipe that I had made earlier. It has that nice hunk of meatloaf, with cheese, sautéed onions and an over easy egg on toasted Italian sliced bread.

Here’s what you need:

*meatloaf sliced; I used this Meatloaf recipe, but you can use your own

*shredded or sliced cheddar cheese; I used shredded because that is what I had on hand.

*1 egg per sandwich cooked over easy

*1 TBS butter

*1 small onion, chopped

*salt to taste

*sliced Italian bread; 2 slices per sandwich

Place butter in a small sauce pan and heat to medium high heat. When the butter is melted, add the onions and salt. Stir and cook for about 2 minutes, then turn down the heat to medium. Continue to cook while stirring occasionally until the onions are tender and start to turn a golden brown, about 5 to 10 minutes; set aside

Warm up the sliced meatloaf until its warm, but not steaming hot. I just microwaved mine for a few minutes.

Preheat oven to 400°

While the meatloaf is warming, lightly toast the bread. Place the bread slices on a baking sheet. Place one slice of meatloaf onto one slice of bread.

Add cheese on top of the meatloaf.

Put into the oven until the cheese is melted, about 5 minutes. While the cheese is melting in the oven, cook the eggs.

Take the meatloaf out of the oven.

Carefully place the eggs on top of the cheese on each slice of meatloaf.

Spoon the onions over the egg.

Top with remaining slice of bread and serve.

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Ham, Cheese and Hash Brown Breakfast Sandwich with an Over Easy Egg

My hubby doesn’t cook, but he can come up with some really great ideas for a meal, and in this case, a breakfast sandwich. I’ve made several breakfast sandwiches, but his has crispy hash browns nestled underneath some nice black forest ham, topped with cheese and an over easy egg splashed with a little hot sauce…..all between two thick slices of lightly toasted Italian bread. It was my idea on the lightly toasted, because my hubby’s idea of toasted is bread set on fire and so hard you could probably hammer a few nails with it. Ok, so I might be exaggerating a tad, but he does like his bread on the very well done side….. and you could probably hurt yourself if it was dropped from the wrong angle. He knows I love him and I have to tease him a bit. But now getting back to this hearty breakfast sandwich, here’s what you need to make your own.

*Thick sliced bread; I used sliced Italian

*butter

*1 TBS canola oil, plus more for frying the hash browns

*about 3 C. frozen hash browns

*black forest ham slices

*eggs; 1 egg per sandwich

*salt and pepper to taste

*sliced Colby cheese

Butter one side of each slices of bread (2 slices per sandwich).

Toast bread in the oven or a toaster. I find that toasting several pieces of bread is easier in an oven or toaster oven; set aside.

Preheat oven to 325°

Heat a medium cast iron pan on medium high heat. Add 1 TBS of butter and enough oil to lightly cover the bottom of the pan.

When the butter is melted and the pan is hot, add the hash browns in a layer on the bottom of the pan.

Season with salt and pepper. Cook for about 5 minutes or until the bottom of the hash browns start to turn a golden brown. Turn them over, you may have to turn over a section at a time.

Continue to cook for another 5 minutes or until the bottom is golden brown. You want to make sure the hash browns are crispy.

While the hash browns are cooking, heat a non stick pan to medium high heat, add 1 TBS of oil. Crack the eggs into the pan.

Season with salt and pepper. When the egg whites are starting to set, gently flip them over and cook for about 30 seconds. If you like a less runny yolk, cook longer.

Time to Build the sandwich:

Place one piece of the bread ( this will be the bottom of the sandwich) on a baking sheet buttered side up. Place the hash browns onto the bread.

Next, pile on the ham.

Add a slice of cheese (or more if you desire) on top of the ham slices.

and now looking at the cheese on the ham in the bottom left corner, I really want to slide it over.

Place into the oven and cook about 3 to 5 minutes or until cheese starts melt. Remove from the oven.

Carefully add the eggs on top of the cheese. I’m pretty sure I held my breath on this one because I was so afraid I was going to bust the yolk on at least one.

Add a few dashes of hot sauce…..

Top with remaining pieces of bread butters side down.

Place on plates and serve.

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