Rutherford Sandwiches

Name: Rutherford Sandwiches
Yield: Makes 2 sandwiches
Cuisine: American
Ingredients: 2 ciabatta rolls, split; 3 tablespoons unsalted butter, at room temperature; 4 slices thick-cut bacon; 2 large slices Cheddar cheese; ½ cup arugula (optional); Mayonnaise, homemade or store-bought, for spreading; 2 large eggs; Kosher salt and freshly ground pepper

Preparation info

Makes
2
sandwiches

Difficulty
Easy

Appears in

Oakville Grocery The Cookbook

By Weldon Owen

Published 2023

About

This bacon, egg, and cheese delight is the most popular breakfast sandwich on our menu. We use freshly baked ciabatta rolls from Berkeley-based Acme Bread, but you can use any artisanal roll you like. Be sure to purchase good-quality thick-cut bacon for the most delectable results.

Ingredients

4 slices thick-cut bacon
2 ciabatta rolls, split
3 tablespoons

Americas
United States
Sandwich
California
Breakfast
Spring

Method

In a frying pan over medium-low heat, cook the bacon, turning once or twice, until the fat renders and the bacon becomes crispy, about 8 minutes. Transfer to paper towels to drain.

Brush the cut sides of the rolls with 2 tablespoons of the butter, dividing the butter evenly. Heat a large nonstick frying pan over medium heat and add the roll halves, cut side down, to the pan. Toast until