DENVER SANDWICH, THICK AND HEARTY
Make and share this Denver Sandwich, Thick and Hearty recipe from Food.com.
Provided by Chef Dee
Categories Lunch/Snacks
Time 13m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- With a whisk, beat the eggs, milk and melted margarine.
- Add the ham and green onions, stirring until blended.
- In a heavy frying pan, melt the 2 tablespoons of margarine.
- Pour the egg mixture into the pan, continuously stirring while pouring.
- Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.
- Run a spatula around the edges of the pan to loosen the eggs.
- If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.
- When semi-set, cut the egg into quarters and flip each piece over.
- Continue cooking until set.
- If desired, top with cheese slices.
- Remove from heat, cover.
- Toast the bread, butter and make 2 hearty sandwiches.
- Serve with tomato soup or fries for a lunch or supper meal.
DENVER SANDWICH
Make and share this Denver Sandwich recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Generously butter both sides of each slice of bread.
- Cook the bread on a griddle over medium heat until lightly brown and crisp on both sides, about 8 minutes.
- Keep the bread warm.
- Briefly whisk together the eggs, salt, and pepper and 2 tablespoons water.
- Add splashes of hot sauce if desired.
- Whisk just enough to combine the yolks and whites barely.
- Warm a 7- to 8-inch omelet pan or skillet, preferably nonstick, over medium heat.
- Scatter half of the bacon in the pan and cook until brown and crisp.
- Remove the bacon with a slotted spoon and drain it.
- Add half of the butter to the pan, swirling it to coat the entire surface thoroughly.
- Stir in half the onion and bell pepper, and saute until softened and the onions are translucent, about 5 minutes.
- Increase heat to high.
- Add half of the egg mixture and swirl it to coat the entire pan.
- Let the pan sit directly over the heat a few seconds, until the eggs firm in teh bottom of the pan.
- Sprinkle the cooked bacon evenly over the eggs.
- Tilt the pan so the uncooked egg can flow to the bottom of the pan.
- The eggs should cook just a touch longer than a traditional omelet, remaining moist but not wet at the center.
- Pull the pan sharply toward you several times, and then tilt the pan so that the back half of the omelet begins to roll over the front portion.
- Use a spatula to help fold over the eggs evenly.
- The omelet should be golden outside.
- Tip the omelet out onto one of the grilled bread slices, shaping it with the spatula, if needed.
- Top with the other slice of grilled bread; halve if you wish, and serve the first sandwich.
- Wipe out the skillet and immediately repeat the process with the remaining bread and filling ingredients.
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