I mean, just look at ’em.
The electric skillet is set on 275 so they’re taking forever but they’re getting so perfect and toasty and melty.
I cut the bread an inch and a half thick and *soaked* it in the egg & milk & probably more vanilla extract than *you* would add & dark brown sugar & cardamom & a teeny pinch of salt mix so it’ll be nice and custardy and delicious all the way through.
Use medium heat if you do it this way. It takes time to cook the middle.
Because it was delicious, and I feel like writing something right now. So: the family-sized breakfast sandwich I made, from bottom to top:
–1 loaf of Italian bread, split lengthwise, liberally smeared with butter, parsley, oregano, garlic powder, pepper, salt. Grilled until surface is crisp (In my case, on a hot electric skillet. More power to you if you can do it on an actual grill.) Pressed slightly to flatten during cooking.
–Smear with a thick layer of refried beans.
–Cover beans layer with sliced mushrooms sauteed in butter with chili powder and smoked paprika.
–Add (very) chunky homemade salsa. This will be messy: pick it up by hand and press it a bit to get excess moisture out. Or you could use some sort of utensil like a civilized person. Personally, I’ve never claimed to be civilized.
–Thick layer of shredded sharp cheddar cheese.
–Arrange two 1.5 egg cheddar cheese omelets to cover entire surface of the cheese layer. Apply them straight out of the pan so their heat will melt the cheese under them. Yes, there’s a lot of cheese here. I used almost an entire 8 ounce bag.
–Lettuce. I had romaine, which was good. Red leaf would have been nicer, but that’s just my lettuce preference.
–And of course, the top of the bread goes here.
–Divide by family members. This fed 2 hungry adults, 1 very hungry teen, and two toddlers. We could easily have added a side dish and fed more people.
Giant sandwich meals for the whole family are good messy fun to cook and eat, and there are endless variations–as many as there are sandwiches, of course.