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sandwichesEasy
By Weldon Owen
Published 2023
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.
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