This was one of those it-snowed-the previous evening and-I-didn't-get the opportunity to-make-my-week after week trip-to-the-supermarket after-chapel since chapel was-dropped so-what-can-I-make-with-what's-as of now in-my-cooler and-storeroom kind of sandwiches. Furthermore, how can it be that those formulas dependably end up being the best ones? Go figure!
It resembles that little dark colored beaded jewelry I found in the freedom bowl at Banana Republic in 1993. It was discounted to $1.75 and I wore that sucker for most of the nineties. Right up 'til today it's one of my preferred bits of gems I've at any point worn.
The world is such a strange spot.
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INGREDIENTS
- 1 Tablespoon Butter
- 1 whole Medium Onion, Halved And Sliced
- 4 slices Bacon, Cut In Half
- 2 Tablespoons Mayonnaise
- Several Dashes Hot Sauce (I Used Louisiana)
- 2 slices Sandwich Bread
- 3 whole Hard Boiled Eggs, Peeled And Sliced
- Salt And Pepper, to taste
- 2 slices Cheese, Any Variety (I Used Swiss And Monterey Jack)
- More Butter, For Grilling
INSTRUCTIONS
- Melt the butter in a skillet over medium-low heat and cook the onions low and slow for about 20 minutes, stirring frequently. Remove them to a place when they're deep golden brown and soft.
- Fry the bacon in the same skillet until slightly crisp. Remove to a paper towel to drain.
- Combine the mayonnaise and the hot sauce and stir. Taste and add more hot sauce if needed.
- Sprinkle the sliced eggs generously with salt and pepper.
- To assemble, spread one side of each piece of bread with the spicy mayo. Build the sandwich however you wish: eggs, bacon, cheese, onions, more eggs, more cheese. Spread one side of the assembled sandwich with softened butter and put it butter-side down on a griddle or skillet over medium-low heat. Spread the top side with butter, then continue grilling the sandwich until the bread is golden and slightly crisp and the filling is warm/cheese is melted.
- Cut in half with a sharp serrated knife and share with a loved one!
For more detail : bit.ly/2VzZUUL
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