Breakfast Dagwood Sandwich |Cooking With Amanda

Fun fact you should know about me: When my kids were really little, I waited tables at Denny's. In the middle of the night. After 10 p.m. the menu is limited to just a few appetizers and breakfast foods. Because after 10 p.m., you don't need a lot of choices. What you need is a few appetizers and some breakfast food.

Something you should know about the crowd that wanders into a diner after the bars close at 2 a.m. is that they like to order by pointing at photos. "I want THAT," they say while stabbing uncoordinated fingers at large laminated color photos.

"How would you like your eggs cooked?" I'd ask.

"Just like THAT," they'd reply, circling a photo of an egg cooked perfectly sunny side up with that same uncoordinated finger, as if the motion could conjure the food if they just performed it enough.

Funnnnn times.

So anyway, one of the items on the late night menu was the Dagwood Breakfast Sandwich, named aptly for Dagwood Bumstead from the Blondie comic strip. The Dagwood was basically a sandwich made for over-ambitious people. ALL the breakfast meats, plus some cheese and scrambled eggs, all stuffed inside a thick roll. They would slice that monstrosity in half and stack it on a plate piled high with french fries. And when you'd bring it to the table, the menu-stabbers would scoot way back, to give you a wide enough berth to lay that massive platter on the table while they oooed and ahhed. It was an impressive sandwich.

So I decided we should make it at home. This is a really basic, if not over-sized recipe. I'd call this two servings, or one for a very hungry person at 2 a.m.

Other diner-style favorites of mine include this Breakfast BLT Sandwich and this recipe for The Best Dang Egg salad Ever. If you are looking for the perfect diner-style side, try this Homemade Hash Browns Recipe or these Warm Herbed Potatoes.

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Breakfast Dagwood Sandwich Recipe

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Ingredients

1 deli roll, such as a kaiser roll, large
2 sausage links, cooked and sliced
3 eggs
1/2 cup shredded cheddar cheese
2 slices bacon, cooked, excess grease drained on paper towels
3 slices deli sliced ham

Directions

Cut the deli roll in half and gently hollow out the bread, leaving it about 1/4-inch thick all the way around.
Beat the eggs with the sliced sausage and scramble them together in a nonstick pan over medium heat. Divide the scrambled eggs in half and fill the hollowed-out bread halves with them. Put the pan back on the burner on medium heat.
Top each filled sandwich half with shredded cheddar.
Put the halves in the pan on the stove for just about 30 seconds to toast the bread. Remove the halves from the pan.
Heat the ham slices in the pan until just warmed through.
Add the bacon and ham to the sandwich and put both halves together.
Cut in half to serve.