A nice simple gourmet breakfast sandwich!
Breakfast sandwiches are the favorite choice for people who are on the go first thing in the morning. Wrapping a breakfast sandwich in a napkin and jumping in the car, then munching away while stuck in a morning rush hour traffic jam, is commuter dining at its best.
Making a breakfast sandwich at home does not take much time and the quality will be much better than a breakfast sandwich at a fast food joint. Making a breakfast sandwich at home before leaving for the job is a good way to avoid the frustration of waiting for breakfast behind a long line of cars at the drive-thru, then discovering that the cashier totally fouled up the order. As everybody knows, fast food usually is not fast. It always seems like when a customer is in a hurry, that is the time that anything that can possibly go wrong at a fast food joint, certainly will go wrong.
It has been quite some time since I have published a grilled cheese breakfast sandwich recipe. Today's breakfast sandwich is very easy to make and relatively few ingredients are needed. Sometimes making a breakfast sandwich with just a few select uncomplicated ingredients is better than making a breakfast sandwich with everything but the kitchen sink.
No extra garnishes or sandwich spreads are needed when making a grilled cheese sandwich. The melted cheese does all the talking! Since the cheese is the star of the show, it is best to select a nice melting cheese. Mexican Manchego Cheese cannot be compared to a classic Manchego from Spain. Mexican style Manchego basically is a cheese that really is its own unique thing. Mexican Manchego has a pale tannish yellow tint and it has a high fat content. Mexican Manchego cheese melts quickly and the flavor is very mellow.
Roast beef is rarely thought of as being a breakfast meat. Roast beef gives today's breakfast sandwich a hearty appealing flavor. One thing that I have noticed during my chef career is that guys seem to like really like beef for breakfast. About nine times out of ten, it is a guy who orders Steak & Eggs at a restaurant. Women seem to order beef for breakfast less frequently.
Padrón Chile Pepper originally came from South America. After the Colombian Exchange, Padrón Peppers were introduced to Spain. These peppers are used extensively in tapas cuisine. Chile Padrón are wrinkly, curved, thin walled peppers and no two look alike.
Eating Padrón Chile Peppers is like playing Russian Roulette. For the most part, Padrón peppers have a very mild chile pepper heat, but about one out of every ten Chile Padrón is very spicy hot. When serving Padrón Peppers to guests who prefer mild flavors, it is best to taste a small bit of a Chile Padrón before using it in a recipe.
The two pictures above of the Spring Mountains near Mt Charleston turned out to be pretty looking enough to share. Snow fell on the mountains that surround Las Vegas this week. This will probably be one of the last chances to see snow on the mountains this year. The early morning is the best time to take pictures of snow covered lower elevation mountains in the desert, because it does not take much time for the sun to melt the snow when the skies are blue.
This entire recipe yields 1 sandwich! To make this breakfast sandwich the right way, every item has to be cooked and finished at the same time.
Chile Padron Fried Egg:
Heat a non-stick saute pan over medium/medium low heat.
Add 1/2 tablespoon of unsalted butter.
Add 1 thin sliced chile padrón.
Saute till the chile pepper starts to become tender.
Add 1 large egg.
Break the yolk.
Season with sea salt and black pepper.
Pan fry the chile padrón egg, till it is fully cooked on both sides. (over hard)
Keep the egg warm on a stove top.
Roast Beef and Chile Padrón Egg Grilled Manchego Cheese Breakfast Sandwich:
Heat a cast iron griddle over medium/medium low heat.
Brush 2 slices of whole grain bread with melted unsalted butter.
Place the bread on the grill.
Immediately place 1 or 2 thin slices of Mexican Manchego cheese on the bread.
Brush an empty space on the griddle with melted unsalted butter.
Place 3 ounces of thin sliced deli style roast beef on the griddle.
Grill the roast beef till it becomes warm.
Place the roast beef on one half of the sandwich.
Place the chile padrón egg on top of the roast beef.
Finish grilling the sandwich, so it is toasted golden brown.
Place the sandwich halves together and set it on a cutting board.
Cut the breakfast sandwich in half.
Place the Roast Beef and Chile Padrón Egg Grilled Manchego Cheese Breakfast Sandwich on a plate.
Garnish with an Italian parsley sprig.
Nothing fancy. Just a few ingredients that taste good together. Yum! ... Shawna