Rutherford Sandwiches

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Preparation info
  • Makes

    2

    sandwiches
    • Difficulty

      Easy

Appears in
Oakville Grocery The Cookbook: Seasonal Recipes from the Heart of Wine Country

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

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