A few months ago, Food and Wine Magazine published a recipe for a BLT Fried Egg and Cheese Sandwich that was created by Chef Thomas Keller of the highly acclaimed restaurant, French Laundry.
The idea behind this sandwich is that it “combines three of the world’s most popular sandwiches – bacon, lettuce and tomato; fried egg; and grilled cheese.”
While it is impressive to say that you can combine three sandwiches into one, I prefer to look at it as combining two sandwiches that are adored by bacon lovers – the BLT and a bacon, egg and cheese. Whichever way you slice it, this sandwich is a masterpiece.
BLT Fried Egg and Cheese Sandwich
4 thick slices of bacon
2 slices of Monterey Jack cheese
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg
In a skillet, cook the bacon over moderate heat, turning until crisp, about 8 minutes. Transfer to paper towels to drain.
Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.