Breakfast Club Sandwich Food

BREAKFAST CLUB SANDWICH

Steps:

• 1. Put a large griddle on the stovetop at medium heat. Grill the bacon, ham, and turkey. Wait to heat the turkey and ham until the bacon is nearly golden and slightly crispy. 2. While the meat is heating & cooking, slice the avocado and tomato into thick slices. 3. Put another small skillet on the stove at medium heat. Add cooking spray or a little bit of butter and cook the eggs to over-easy (so that the yolk is just slightly runny or soft). 4. Once the eggs, bacon, ham, and turkey are heated & cooked, put the slices of sourdough onto the griddle that was used to cook the meat. Only grill on one side until golden brown. 5. Assembling the sandwich, start with one of the slices of toasted bread and spread mayonnaise on the uncooked side. Start layering the arugula, ham, gouda, tomato, and finish topping it with the second slice of sourdough (toasted side up). Spread mayonnaise on the top and layer it with avocado, turkey, cheddar, bacon, eggs & broccoli sprouts (if adding). Top it off with the last slice of sourdough with the toasted side up. 6. Slice down the middle with a serrated knife and enjoy. 7. Tips: Leaving one side of the sourdough untoasted makes assembling, and more importantly, eating much easier.

CLASSIC CLUB SANDWICH

Steps:

• Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
• To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
• Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.
• Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

COWBOY BREAKFAST SANDWICHES

Steps:

• Cook the Texas toast on a griddle over medium heat, using lots of butter. Set aside.
• Fry the sausage patties in a skillet over medium heat, flattening with the spatula as they cook. Set aside.
• Mix the eggs, half-and-half and some salt and pepper in a separate bowl. Pour the eggs onto the griddle in a rectangular shape. Flip to cook on both sides. Cut the rectangle of eggs into 8 squares and set aside on a plate.
• Increase the heat, then jump the jalapeno slices onto the hot griddle. Let them sizzle for a couple of minutes, chopping them with the side of the spatula as they cook. Drop on a tablespoon of butter for flavor. Cook until the jalapenos have some brown and black bits. Remove from the griddle, then set aside.
• Spread whatever sandwich spread you'd like to use onto the Texas toast. Top with a sausage patty, eggs, a slice of cheese and some jalapenos. Top with another slice of Texas toast, then wrap in foil for serving.

BREAKFAST CLUB SANDWICH

Steps:

• Preheat the oven to 220°C/430°F. Line a baking tray and a 15 x 10-inch (37.5 x 25 cm) baking dish (sides also) with baking paper, then lightly oil both the bottom and the sides of the baking dish.
• Arrange the bacon slices on the baking tray, place the tray in the middle of a preheated oven, and bake for 12 to 14 minutes until the bacon becomes crispy and golden brown. When done, leave to drain on paper towels.
• Mix the eggs with 1/4 cup (55g) of mayonnaise in a large bowl, and season to taste with salt and pepper. Tip the eggs into the baking dish and bake for 10 to 12 minutes. When baked, the omelet should remain slightly moist. Cut it up in six pieces and set aside. Turn off the oven and place the bacon inside to keep warm.
• To assemble each sandwich, you will need three slices of bread. Toast the bread slices beforehand and spread them with mayonnaise.
• On the first bread slice, place the piece of omelet and three bacon slices, cover that with the second bread slice, and top it with three tomato slices and two lettuce leaves.
• Last, cover with the third bread slice, and with a toothpick, pierce each corner of the sandwich. For serving, cut it into triangles.

BREAKFAST CLUB SANDWICH

Steps:

• Put the rack in the center of the oven. Preheat the oven to 425ºF (220ºC).
• Line a 15x10 inch (38x25 cm) dish with a sheet of parchment paper and let the sheet of paper go beyond each of the edges.
• Oil the sheet and the sides of the dish.
• Spread the slices of bacon on the cooking plate.
• Bake in the oven for 12 to 14 minutes or until they are a golden color and crisp.
• Drain excess fat on a paper towel. Set aside.
• In a bowl, mix the eggs and 1/4 cup (60 ml) of mayonnaise. Add salt and pepper.
• Pour the mixture into the cooking dish and bake from 10 to 12 minutes or until lightly moist.
• Cut the omelette in 6 portions. Set aside.
• Turn off the oven and return the bacon to the oven to reheat it.
• Assembly : Toast 3 slices of bread and spread mayonnaise on the surfaces.
• On one slice of bread, put the egg and three slices of bacon.
• Cover with a second slice of bread. Put 3 slices of tomato and 2 leaves of lettuce.
• Complete the assembly with a third slice of bread.
• Put a toothpick in each of the 4 corners of the sandwich and cut into triangles.
• Repeat the operation with the rest of the ingredients.

BREAKFAST WAFFLE CLUB SANDWICH

Steps:

• In small saucepan over medium heat, place 1/2 cup of the honey and the apple juice and heat through. Set aside and keep warm.
• In large nonstick skillet over medium high heat, melt butter with remaining 1/4 cup honey. Add apples; cook and stir 4 minutes or until apples are lightly carmelized and crisp-tender.
• For each serving, place 2 waffles on plate, overlapping slightly. Top each waffle with 1 slice ham. Top with 1/4 of apple mixture and drizzle with 1/4 of syrup.