This the world’s easiest and fastest dinner, and it is super simple, but so tasty! This recipe was adapted from Anthony Bourdain’s Appetites cookbook. I use homemade deli rolls for this, but you could easily use any store bought roll or bread. This sandwich is great with some hot sauce on it too. I usually serve it with a side salad or something light, because it is rich. This recipe as written makes 4 sandwiches. You can easily adapt the ingredients to make less or more.
- 1 package of bacon
- 4 soft deli or kaiser rolls
- 8 eggs
- salt and pepper
- 8 slices of swiss or cheddar cheese (or any cheese you like)
You will not need all the bacon for this recipe, but I like to just cook the whole package and put the extra in the fridge and microwave a few pieces when we want to snack on them. I love to cook bacon in the oven because its so easy and less messy than the stove top. Line a large sheet pan with heavy duty foil, and lay the bacon out, overlapping as little as possible. Put into a cold oven and turn to 325. Leave the bacon for about 20 minutes and then flip the pieces. Let it cook another 10 minutes or so, but check it often so it doesn’t burn. I usually flip it again near the end to get even cooking. When it is crisp enough for your liking (I prefer pretty crispy bacon), remove to a paper towel lined plate.
Place the roll, cut open, on another cookie sheet and place in the now 325 degree oven for a few minutes to toast them. Add the cheese and return to the oven to melt it. After it is melted place a few strips of bacon in each roll.
Meanwhile, heat a large frying pan to hot with some butter or oil and fry as many of the eggs as you can fit until crispy on one side. Turn the flame way down, or off, and flip the eggs and let sit a minute or 2 to cook the other side. You want a somewhat runny yoke for these. Season eggs with salt and pepper. When the eggs are done, slide them into the sandwiches, add some Tabasco or hot sauce if you want, and there you go. You will be amazed how flavorful these few ingredients are.
- 12 oz jar marinated artichokes, drained
- 1/2 cup roasted red pepper, drained and diced
- 1 can chickpeas
- 1 cup cherry tomatoes, sliced in half
- 1/4 red onion thinly sliced
- 1/4 cup grated parmesan or feta
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp fresh basil, chopped
- 1 tsp dried oregano
- salt and pepper to taste
Whisk all the dressing ingredients together, and season with salt and pepper. Toss the chopped vegetables and chickpeas in the dressing. Top with grated parm and serve. Today I added some kalamata olives and capers that I had in my fridge to this which made it extra yummy.
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