World's Greatest Sandwich from Spanglish (BLT with Fried Egg and Cheese)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
1 serving
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Calories
749 kcal
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Course
Main Course, Breakfast, Lunch, Brunch
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Cuisine
American
World's Greatest Sandwich from Spanglish (BLT with Fried Egg and Cheese)
Description
The World's Greatest Sandwich from Spanglish features crisp bacon cooked in a pan until fat is rendered and slices are evenly browned. The sandwich uses Pain de Campagne, a rustic country bread toasted and layered with mayonnaise and fresh ingredients. Monterey Jack cheese is melted under a broiler or toaster oven on one slice of bread.
Fresh tomato slices and butter lettuce add freshness and texture. The egg is fried in butter over medium heat, either flipped briefly to lightly cook the top or cooked gently covered with a lid to keep the yolk runny without breaking. This egg is slid on top of the lettuce before adding the melted cheese slice and closing the sandwich.
The combination offers a balance of savory, creamy, crisp, and fresh elements. The runny yolk enriches the sandwich as it seeps into other layers. It is typically sliced in half for easier eating. The recipe can be customized with ingredient swaps for bread or cheese but is rooted in the original Spanglish preparation.
Cooking bacon in a cold pan then heating avoids splattering and ensures even crispness. Draining bacon on paper towels removes excess fat. The sandwich is named after its prominence in the movie Spanglish and the reputation of chef Thomas Keller who popularized it.
Ingredients
- 3 to 4 Bacon thick-cut slices
- 2 lices Monterey jack cheese
- 2 lices Pain de Campagne toasted, rustic country loaf
- 1 tablespoon mayonnaise
- 4 lices tomato
- 2 leaves butter lettuce aka Boston lettuce or bibb lettuce
- 1 teaspoon butter
- 1 egg
Instructions
- Cook the bacon until crisp, drain on paper towels and set aside.
- Place the slices of cheese on one slice of the toasted bread and place in a toaster oven or under a broiler to melt the cheese.
- Spread the other slice of toast with the mayonnaise, top with the cooked bacon, the sliced tomato, and the lettuce.
- In a nonstick skillet, melt the butter over medium heat. Fry the egg, turning over briefly when the bottom is set (keep the yolk runny!). Alternatively rather than flipping it, put a lid on the pan and let the top of the egg gently cook with its own steam. There’s less of a chance to break the yolk, and the egg still turns out perfect.
- Slide the finished egg on top of the lettuce. Top with the other slice of toast, melted cheese side down. Place the sandwich on a plate and slice in half, letting the yolk run down the sandwich.
Notes
- Cook bacon in a cold pan over medium heat, optionally covered, to render fat evenly and minimize splatter.
- Drain cooked bacon on paper towels to improve crispiness as it cools.
- Ingredients such as bread or cheese can be substituted based on preference while maintaining the sandwich’s concept.
- The sandwich's origin traces back to chef Thomas Keller and gained fame from the film Spanglish.
- Frying the egg with a lid helps keep the yolk runny and intact by steaming gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 749 kcal
% Daily Value*
| Calories | 749kcal | 37% |
| Carbohydrates | 43g | 14% |
| Protein | 35g | 70% |
| Fat | 48g | 74% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 282mg | 94% |
| Sodium | 1083mg | 45% |
| Potassium | 446mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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