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This was one of those it-snowed-last-night-and-I-didn’t-get-to-make-my-weekly-trip-to-the-grocery-store-after-church-because-church-was-canceled-so-what-can-I-make-with-what’s-already-in-my-fridge-and-pantry type of sandwiches. And why is it that those recipes always turn out to be the best ones? Go figure!
It’s like that little brown beaded necklace I found in the clearance bowl at Banana Republic in 1993. It was marked down to $1.75 and I wore that sucker for the better part of the nineties. To this day it’s one of my favorite pieces of jewelry I’ve ever worn.
The world is such a mysterious place.
First, I hard boiled some eggs—not just for this sandwich but to put in a bowl in the fridge for my husband and boys, who eat hard-boiled eggs like candy. I put eggs in a saucepan of water…
Then turned on the heat…
And brought them to a boil.
Then I turned off the heat and let them sit for 10 to 15 minutes—I’m not sure which, as I was folding laundry while watching The Real Housewives of Atlanta, which causes me to lose track of all time and space.
I have issues, is what I’m saying.
After that, I drained off the water and covered the eggs with ice to cool them down…then I got the other ingredients ready!
I sliced up an onion. It just seemed like the right thing to do.
Then I melted a little butter in a skillet over medium-high heat…
And threw in the onions.
I cooked them over medium-low heat for probably 15-20 minutes, stirring them frequently, until they turned a beautiful dark golden brown color. You can speed this along by turning the heat up, of course, but I was afraid if I did that, I’d get distracted by the Atlanta housewives and wind up burning them.
I have to consider these things, you know.
I removed the onions to a plate…
Then used the same skillet to fry up some bacon! Now, in many recipes that call for both bacon and onions, I will cook the bacon first, then cook the onions in the bacon grease. This is a very naughty way to behave and results in much deliciousness. However, in this case, I was afraid cooking the onions after bacon would cause the onions to be way too “bacony” and overpower the other ingredients in the sandwich. So I took the road less traveled and cooked the onions first.
Thank you for taking 17 seconds out of your life to read that explanation.
When the bacon was done, I drained it on paper towels.
Then I whipped up a really simple sauce: Mayonnaise…
And a good amount of Louisiana hot sauce. Any hot sauce will do here—or you could use adobo sauce from a can of chipotle peppers—but I thought the sandwich could use the tang of the Louisiana stuff.
Stir it around, then taste it and make sure it’s nice and spicy and, again, tangy.
And instead of mayonnaise, you could use plain Greek yogurt if you’re all about making healthy choices.
But if that were the case, you probably wouldn’t be eating a grilled cheese sandwich with eggs and bacon on it.
So never mind.
Finally, I peeled and sliced up some eggs…
And sprinkled them with salt and pepper. If I hadn’t been continuing on to make a sandwich, I would have sprinkled them with hot sauce and inhaled them right there.
Eggs and hot sauce = One of the best food combinations known to man.
To build the big, beautiful sandwich, spoon some of the sauce on a slice of bread…
And spread it so that it completely covers the bread in a thin layer.
Then you can build the sandwich in whatever order you wish: I did eggs…
A slice of Swiss cheese (but you can use any cheese!)…
A nice layer of bacon…
Another layer of eggs…
Another slice of cheese. I used Pepper Jack, but again, you can choose whatever cheese path you want in life.
Next, spread the sauce on the second slice of bread…
And put it on top of the pile!
Spread the top of the sandwich with softened butter…
Put it on the griddle, butter side down…
And then—this is very, very important—suddenly remember that you completely forgot about the sauteed onions because that’s just how you roll.
Or maybe that’s just how I roll.
There we go. Much better!
Once the sandwich is on the griddle, you can spread the softened butter on the other side.
Then just grill that baby over medium-low to low heat. You want the insides to have a chance to warm up and the cheese to have a chance to melt without the bread getting too dark on the outside.
And…here it is!
You’ll need a sharp serrated knife to slice it in half…
And you’ll need to split this with someone you love, because half of this sandwich is more than enough!
I served it with a side of sliced Honeycrisp apples because that’s really all it needed.
Enjoy this sandwich, my friends! I absolutely loved it.
Here’s the handy dandy printable!
