Ty’s Best Breakfast Sandwich

Ty’s Best Breakfast Sandwich is a perfect example of his style. Two slices of buttered sourdough bread are stuffed with a meltable cheese, crispy hash browns and bacon, and scrambled eggs before being crimped, toasted to perfection, and served with hot sauce for his hot-sauce-fanatic-brothers. Part of what makes this particular combination so handy is that it can take advantage of leftovers from previous breakfasts or from brinners!

Ty’s tool of choice for this heavenly way to start the day is the Cook’s sandwich maker from JCPenney. Clocking in at $30 (and nearer to $15 on sale!) it’s a fantastic and inexpensive little number to have around to encourage your kids’ creativity in the kitchen. You should see how excited they get to try out new combinations in the sandwich maker. If you don’t have this handy-dandy little gadget, you can crimp the edges of your sandwich with a fork or press and toast it in a hot skillet or under the broiler.

Cook’s Notes

• Ty likes to use sourdough bread for his Best Breakfast Sandwich not just because of the flavour, but because it’s sturdy enough to being buttered, filled, crimped, and toasted.
• He starts with bacon and hashbrowns that were already cooked and leftover from a previous meal. He chops the bacon and reheats that and the hashbrowns together giving them a chance to crisp up even further.
• Ty advises you to leave a little ring of empty bread around the edges of your sandwich when filling them. That makes them easier to crimp and keeps the cheese from running out.

Ty’s Best Breakfast Sandwich

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Rebecca Lindamood

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Ingredients

  

Per Sandwich:

• 2 slices sourdough bread
• 1 tablespoon softened butter
• 2 tablespoons leftover hashbrowns or home fries
• 1 slice of crispy cooked bacon, chopped
• 1 scrambled egg
• 2 tablespoons grated Monterey Jack or 1 slice meltable Cheddar cheese divided

Optional for serving:

• hot sauce

Instructions

 

• Heat a sandwich maker or place a heavy-bottomed skillet over medium heat. Butter the slices of sourdough bread on one side each. Assemble the sandwich on the sandwich maker or skillet by placing one slice of bread buttered side down. Leave 1/4-inch of empty space around the outside edge of the bread and lay in half of the cheese topped with the hashbrowns, bacon, scrambled egg, and remaining cheese. Lay the second slice of bread -buttered side up- on the sandwich and close the sandwich maker. If using the skillet, use a fork to crimp the edges quickly and carefully. The sandwich maker will toast it evenly on both sides at the same time, making it unnecessary to flip it. If using the skillet, flip the sandwich after the first side is golden brown. Either way, transfer the sandwich to a plate when both sides are beautifully golden brown. Serve while still hot with hot sauce, if desired.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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JCPenney also keeps Ty stylish while cooking courtesy of the affordable and on-trend Arizona Jeans line. My guys are tough on clothes, and Arizona Jeans shirts and pants hold up well enough to be passed on down to the brother behind them in line. Given their low starting price, I’d call that a bargain and a half. And now – a chance for one Foodie with Family reader to enter to win a $100 JCPenney Gift Card! All you need to do is answer the following question: What makes your family uniquely you? How do you stand out?    

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