The Mile High Sandwich

The last week has been pretty hectic for us with Betsy starting her new job, trying to get our new pad setup, and trying to make sure we do essential things like MAKE FRIENDS. I’ve been rushing around like mad everyday and I usually just skip lunch entirely, but a few days ago I was wilting away and thought I’d make a hearty egg sandwich to get me through until dinner.

I figured an egg sandwich based on the Denver omelet would be appropriate. When I finished putting together the sandwich, it was enormous so The Denver Sandwich was out and The Mile High Sandwich was in.

Making the Sandwich

The nice thing about this sandwich is that it’s actually very easy to make and only requires one pan. You can use either ham or bacon or neither depending on what you have available. If you’re using ham or bacon though, dice them up like so.

Before you get started cooking, get all your other stuff ready as well. Just dice up some onion and pepper and a few tomatoes if you have them. You could also throw in some mushrooms or spicy peppers if that’s your thing. Also, grate some cheese and get an egg ready to crack.

As far as pans go for this dish, you have a ton of options. You could definitely use a cast iron skillet. I went with a small omelet pan though just so everything would stay in a nice tight bundle.

Start with the bacon and brown it over medium-high heat for a few minutes. I like my bacon pretty crispy in dishes like this but cook it to your liking. When the bacon is almost done, add all your veggies and a pinch of salt and pepper.

Continue to cook for a minute or two until the veggies are soft.

Then crack your egg right in the center!

Stir this around for a few seconds over the heat until the egg is mostly cooked. Try not to overcook it too much or the egg will get really rubbery. About 20-30 seconds should do the trick.

When the egg mixture is done, scoop it out of the pan onto a plate or something. Then add a slice of buttered bread, buttered side down, into your pan.

Pile on all of your egg filling. It’ll overflow out of the sandwich but that’s fine. Just try to get as much of it as possible on the bread. Top the eggs and veggies with some grated cheese and add the second slice of bread on top, buttered side up.

This is when I realized I was making a mile high sandwich.

Stick this back over the heat and let it cook for about 3-4 minutes on the first side. Don’t worry if some of the filling falls out. It’s bound to happen.

At some point it will be time for the fateful flipping! The best way to flip this bad boy is with confidence. Give it a good press with a spatula and then with one fluid motion flip it over. At this point some of the cheese should be melted and the egg/cheese combo should help hold everything together.

If it looks impossible to you, you can also slide the sandwich out onto a plate, turn the pan over on top of the sandwich, and then flip over the pan and the plate at the same time. That’s the surefire way to get it done.

Cook it for a few minutes on side two and then you should be ready to eat! By the time the sandwich is done the bread should be nice and toasted and cheese very melted.

I cut mine in half just to make it easier to eat.

And to show off.

I had a fork ready because I figured this sandwich would be a messy situation. It turned out to not be as messy as it looks though! The cheese and egg really holds the hold deal together. I was able to pretty easily pick it all up and nosh it.

I’m a big omelet and egg sandwich fan and this is one of the best I’ve made in my opinion.