Bacon, Egg and Smoked Gruyere Sandwich

Who doesn’t love breakfast for dinner? I was craving a good bacon, egg and cheese sandwich. After work, I headed over to the grocer and saw, “Apple Smoked Gruyere.” Boy, did that pull me in. -Snatched it and tossed it in the cart without a second look.

This is such a simple sandwich, yet you can do so much with it. Everything taste delicious with bacon.

Side note: Did you know that Bacon, Egg and Cheese has its own Wikipedia? It’s a popular food group.

A Cast Iron skillet is the secret ingredient to making yummy eggs and bacon. I love the bubbly-crispy edges you get around the egg white. It’s perfect every time.

For my bacon, I love apple smoked, or peppered, thick-cut bacon. I like all bacon, but I seem to buy those two flavors the most. I must be sucked into the marketing gimmick of “Apple Smoked.” It just sounds so heavenly, right?

You can make your sandwich anyway you want. Top it with all your favorites, but this is what I did.

For the bread I used leftover Pain de Campagne from the weekend. Whatever you use, make sure it’s nice and crusty. – A rustic bread helps make a plain sandwich gourmet.

Instead of lettuce, I used basil leaves and chopped up some chives. Using fresh herbs also helps make a plain sandwich pop.

And, the obvious…Bacon, eggs and grated Gruyere. – I just love saying Gruyere. I’m a big cheese fan, but this cheese is one of my all-time favorites. It melts so well, especially, freshly grated on top of the egg.

Just look at the edges of the egg start to bubble and get crispy. Moan-worthy.

Toast your bread and lightly butter. I used a normal toaster, but you can butter the bread and toss in the skillet, or even grill it.

Layer on your basil, tomato, bacon, egg and sprinkle with chives. Add your ‘cherry on top’ the grated Gruyere. Done!

This is dinner and not breakfast, right? I’d pair this Apple Smoked sandwich with a cold Woodchuck Cider. It has a light apple flavor that’s just the thing to wash it down. Enjoy!

How do you like your bacon, egg and cheese? Please share because this girl likes to eat.

Thanks for reading.

The other day, a friend posted a yummy picture on Facebook of steaks. I was inspired to make a couple of steaks. Thanks Hector!

To me it’s not natural to put anything on a steak other than it’s own juices. However, I like beer. Need I say more? Steak is simple, but you need to spend a little more money on the better cut of beef. I’ve tried saving money, going with a cheaper strip steak, but in the end, it’s just not the same.

Take a Ziploc bag and toss in a couple of steaks, pour in half a bottle of Rogue Chipotle Ale. What do you suppose you do with the other half? Guinness is another option. Hell! Any beer is another option. Let it sit in the refrigerator for an hour or two. The Chipotle Ale has a little bite, but I still add some fresh ground pepper and sea salt to the steaks when I’m ready to cook.

There’s nothing better than a steak on an open fire, but the next best thing is a cast-iron skillet. Toss the steaks and juice into the skillet and broil to your liking. I like my medium rare; cooking it about 3-4 minutes on each side. When ready, pull the steaks out, and let the steaks rest for five minutes in the skillet. This is very important. The steaks start to seal in their yummy juices.

It’s moan worthy! Especially, if you serve it with another bottle of ale.

Please share your ideas because this girl likes to eat.

Tag: cast-iron

Bacon, Egg and Smoked Gruyere Sandwich

NY Strip Steak in Chipotle Ale