Name: Denny's Restaurants Grand Slamwich® Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 count large eggs; 2 tbsp whole milk; 1 tsp unsalted butter (for eggs); 1 count all-pork breakfast sausage patties (cooked); 2 count Applewood-smoked bacon strips (cooked); 1 slice deli-style ham slices (heated); 1 slice American cheese slices; 2 slice sourdough bread slices; 1 tsp butter (for grilling bread); 1 tbsp maple syrup (pure); 1 tbsp mayonnaise; 1 tsp Dijon mustard; 1 pinch ground cinnamon; 1 pinch ground nutmeg; 0.125 tsp fine sea salt; 0.125 tsp freshly ground black pepper; 1 cup shredded russet potato (squeezed dry) or frozen hash browns; 2 tbsp vegetable oil (for frying); 0.25 tsp salt; 0.0625 tsp black pepper; 1 tbsp onion, finely grated (optional)

Method

Sandwich

Prepare proteins

If not already cooked, pan-fry the pork sausage patty over medium heat 4–5 minutes per side until internal temperature reaches 160°F (71°C). Cook bacon strips in a skillet or oven until crisp, about 8–10 minutes in oven at 400°F or 6–8 minutes in skillet. Warm ham slice briefly in a skillet or microwave until heated through (about 20–30 seconds). Keep warm.

Scramble eggs

In a small bowl, whisk together 2 large eggs and 2 tablespoons whole milk until well combined and slightly frothy. Melt 1 teaspoon unsalted butter in a nonstick skillet over medium-low heat. Pour egg mixture into skillet. Using a spatula, gently stir and fold eggs, cooking slowly until soft curds form but eggs are still moist, about 2–3 minutes. Remove from heat while slightly underdone — carryover heat will finish them.

Assemble sandwich and grill

Spread 1 teaspoon softened butter evenly on the outsides of both sourdough slices. Heat a skillet or griddle over medium heat. Place one bread slice butter-side down on the skillet. On the interior side, layer in this order: maple spice spread (see next section) on the bottom slice, scrambled eggs, cooked sausage patty, warm ham slice (fold if needed), 2 strips of bacon (or break to fit), and top with one slice of American cheese. Place top sourdough slice butter-side up. Grill the sandwich 2–3 minutes per side, pressing gently with a spatula or weighted press, until bread is golden brown and cheese is melted. Transfer to a cutting board and let rest 1 minute, then cut in half and serve.

Maple Spice Spread

In a small bowl, whisk together 1 tablespoon maple syrup, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, a pinch each of ground cinnamon and ground nutmeg, 1/8 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper until smooth and homogenous. Taste and adjust sweetness or spice to preference. Spread about half of this mixture on the bottom interior of one slice of sourdough before stacking sandwich ingredients. Reserve the remainder to serve or to spread on the top slice if you prefer more flavor.

Hash Browns (side)

If using fresh potatoes: place 1 cup shredded russet potato in a clean kitchen towel and squeeze out as much moisture as possible. If using frozen, thaw and squeeze excess moisture. Mix potatoes with 1 tablespoon grated onion (optional), 1/4 teaspoon salt, and 1/16 teaspoon black pepper. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium-high heat until shimmering. Add shredded potato in an even layer and press down with a spatula. Cook undisturbed for 4–5 minutes until golden brown on the bottom. Flip in sections or invert onto a plate and slide back into the pan to brown the other side, another 3–4 minutes. Adjust heat as needed to avoid burning. Drain briefly on paper towels and season with a light pinch of extra salt. Serve alongside the sandwich.