5 from 24 votes
World's Greatest Sandwich from Spanglish (BLT with Fried Egg and Cheese)
This sandwich combines thick-cut bacon, fried egg with a runny yolk, Monterey Jack cheese, tomato slices, mayonnaise, and butter lettuce layered between slices of toasted rustic country bread. The bacon is cooked crisp, and the cheese is melted on the toast under heat. The egg is pan-fried and placed atop the lettuce, allowing the yolk to flow through the sandwich with each bite.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
1
serving
Calories:
749 kcal
Course:
Main Course, Breakfast, Lunch, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 serving
Amount Per Serving
Calories 749
% 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.