The breakfast sandwich is a sacred American food, right up there with pizza, mac-and-cheese and burgers. People have differing ideas of how and from what it should be constructed, from the choice of bread to the fillings, condiments and add-ons. But whatever your dream breakfast sandwich is, one this is certain: When you find it, you never want to let it go. Each bite yields a radiant flood of well-being — this may be especially true if you’re chasing away a hangover — the kind of good food magic that just makes everything feel better.
After spending the day with Chef Josh Fidler during our first episode of Pennsylvania Kitchen, we have a new gold standard in the breakfast sandwich category, and we’re calling it “The Ultimate PA Breakfast Sandwich.”
It starts with local eggs and cheese, naturally, but gets a very cool, almost brunch-y treatment with the addition of herbed mayo, crunchy shredded lettuce and zesty onions. We love the meaty addition of Seltzer’s Lebanon Bologna (proudly made in Lebanon County, PA), that takes on special savory, caramelized flavor when it’s fried — a totally different experience than eating it cold. All of the ingredients piled between slices of soft, sweet Martin’s Potato Bread makes this sandwich a real breakfast winner.
The Ultimate PA Breakfast Sandwich
|Prep Time||Cook Time||Total Time|
|5 min||15 min||20 min|
- 2 sprigs of fresh rosemary, minced
- 1 cup mayonnaise
- 12 slices Seltzer’s Double Smoked Lebanon Bologna
- 2 tablespoons unsalted butter
- 4 large PA eggs
- Kosher salt and pepper
- 8 slices Martin’s Famous Potato Bread
- 8 slices local cheddar cheese
- 1 medium white onion, thinly sliced
- 1 head iceberg lettuce, fined shredded
- Mix rosemary and mayonnaise in small bowl until combined. Refrigerate until ready to use.
- Stack bologna slices and, working from the center towards the edge, cut four 1/2”-long slits evenly spaced around edges. Set aside.
- Heat butter in large, flat nonstick skillet over medium-low heat. Once butter has melted, crack eggs into skillet and cook until whites are just set and yolk is still runny, 1 1/2 to 2 minutes. Season with salt and pepper to taste. Carefully flip eggs without breaking yolks and cook for additional 20-30 seconds. Remove eggs from skillet and set aside.
- Increase heat to medium-high and add bologna slices in single layer, working in batches if necessary. Cook for 2 minutes, until starting to crisp, then flip. Cook for additional 2 minutes.
- While eggs and bologna cook, heat second skillet over medium-high heat. Add four slices potato bread and cook until golden brown on bottom, about 3-4 minutes. Flip and top each piece with 1 slice of cheddar cheese. Once cheese is melted and bottom is golden brown, remove from skillet and repeat with remaining bread and cheese.
- To assemble sandwiches, spread rosemary mayonnaise on four slices of the toasted bread. Top mayonnaise with onion and lettuce. Stack four slices fried bologna on lettuce and top with eggs. Top each sandwich with remaining toasted bread.
- Photo, GIF and recipe: Dish Works