Name: Rustic & Smoky Breakfast Sandwich
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 sandwiches
Cuisine: American cuisine
Ingredients: 2 lb crusty seeded country-style loaf (slices (from a local bakery if possible)); 4 lb applewood smoked bacon (slices); 2 pcs eggs; 2 lb havarti cheese (slices); 1 pcs heirloom tomato (small, sliced); arugula (handful); 1 pcs yellow onion (thinly sliced); 1 tsp olive oil or bacon fat; 1 tsp water (splash); salt (to taste); fresh thyme ((optional)); 1 pcs roasted garlic (cloves (poached in olive oil)); 2 tbsp japanese mayo ((or regular mayo)); 1 tsp fresh rosemary (finely chopped); 1 tsp lemon juice (squeeze); salt & pepper (to taste); lemon juice (squeeze); olive oil (drizzle); salt (pinch)

Rustic & Smoky Breakfast Sandwich - Image 1

A rustic, loaded breakfast sandwich stacked with smoky bacon, runny yolk fried eggs, and rosemary garlic aioli.

Preparation time: 15 min
Cooking time: 45 min
Total time: 1 hr
Servings: 2
Course: Breakfast
Complexity: Medium

Units:

Scale:

Ingredients

Sandwich

2lb crusty seeded country-style loaf(slices (from a local bakery if possible))
4lb applewood smoked bacon(slices)
2 pcs eggs
2lb havarti cheese(slices)
1 pc heirloom tomato(small, sliced)
arugula(handful)

Caramelized Onions

1 pc yellow onion(thinly sliced)
1 tsp olive oil or bacon fat
1 tsp water(splash)
salt(to taste)
fresh thyme((optional))

Roasted Garlic & Rosemary Aioli

1 pc roasted garlic(cloves (poached in olive oil))
2 tbsp japanese mayo((or regular mayo))
1 tsp fresh rosemary(finely chopped)
1 tsp lemon juice(squeeze)
salt & pepper(to taste)

To Finish the Arugula

lemon juice(squeeze)
olive oil(drizzle)
salt(pinch)

Instructions

Render the bacon: Cut bacon in half and fry in a small pan over medium heat until evenly crisp. Set aside and reserve the bacon fat.
Caramelize the onions: In the same pan or separate skillet, sauté sliced onions in olive oil or bacon fat over medium-low heat. Add a splash of water and cover early to steam. Cook 30–45 mins, stirring occasionally until soft, jammy, and golden. Season with salt and thyme.
Make the aioli: Mash roasted garlic cloves into a bowl. Add mayo, chopped rosemary, lemon juice, salt, and pepper. Mix until smooth and creamy.
Toast the bread: In a cast iron pan, toast both sides of your bread slices using a thin layer of reserved bacon grease until golden and crisp.
Fry the eggs: In bacon fat or clean pan, fry 2 eggs over medium-high heat. Season with salt and pepper. Cook until whites are set and yolks are still runny (or to your preferred doneness).
Prep veg: Lightly salt your tomato slices. Toss arugula with lemon juice, olive oil, and salt.
Assemble the sandwich: Spread aioli on both slices of toasted bread. Layer caramelized onions, bacon, tomato slices, fried eggs, and havarti cheese. Melt the cheese briefly under the broiler (optional). Top with lemon-dressed arugula and close the sandwich.
Serve: Slice and serve warm — ideally with a strong coffee and a weekend morning playlist.

Nutrition

Servings: 2
Serving size (imperial): 15.9 oz

Nutrient	Per serving	Per 100 g	Total (2 servings)
Calories	1,250.5 kcal	277.9 kcal	2,501 kcal
Protein	45.2 g	10 g	90.4 g
Fat	85.8 g	19.1 g	171.6 g
Carbs	75.3 g	16.7 g	150.6 g

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Ingredients

Sandwich

2lb crusty seeded country-style loaf(slices (from a local bakery if possible))
4lb applewood smoked bacon(slices)
2 pcs eggs
2lb havarti cheese(slices)
1 pc heirloom tomato(small, sliced)
arugula(handful)

Caramelized Onions

1 pc yellow onion(thinly sliced)
1 tsp olive oil or bacon fat
1 tsp water(splash)
salt(to taste)
fresh thyme((optional))

Roasted Garlic & Rosemary Aioli

1 pc roasted garlic(cloves (poached in olive oil))
2 tbsp japanese mayo((or regular mayo))
1 tsp fresh rosemary(finely chopped)
1 tsp lemon juice(squeeze)
salt & pepper(to taste)

To Finish the Arugula

lemon juice(squeeze)
olive oil(drizzle)
salt(pinch)

Instructions

Render the bacon: Cut bacon in half and fry in a small pan over medium heat until evenly crisp. Set aside and reserve the bacon fat.
Caramelize the onions: In the same pan or separate skillet, sauté sliced onions in olive oil or bacon fat over medium-low heat. Add a splash of water and cover early to steam. Cook 30–45 mins, stirring occasionally until soft, jammy, and golden. Season with salt and thyme.
Make the aioli: Mash roasted garlic cloves into a bowl. Add mayo, chopped rosemary, lemon juice, salt, and pepper. Mix until smooth and creamy.
Toast the bread: In a cast iron pan, toast both sides of your bread slices using a thin layer of reserved bacon grease until golden and crisp.
Fry the eggs: In bacon fat or clean pan, fry 2 eggs over medium-high heat. Season with salt and pepper. Cook until whites are set and yolks are still runny (or to your preferred doneness).
Prep veg: Lightly salt your tomato slices. Toss arugula with lemon juice, olive oil, and salt.
Assemble the sandwich: Spread aioli on both slices of toasted bread. Layer caramelized onions, bacon, tomato slices, fried eggs, and havarti cheese. Melt the cheese briefly under the broiler (optional). Top with lemon-dressed arugula and close the sandwich.
Serve: Slice and serve warm — ideally with a strong coffee and a weekend morning playlist.

Nutrient

Per serving

Per 100 g

Total (2 servings)

Calories

1,250.5 kcal

277.9 kcal

2,501 kcal

Protein

45.2 g

10 g

90.4 g

Fat

85.8 g

19.1 g

171.6 g

Carbs

75.3 g

16.7 g

150.6 g