Western Sandwich Recipe

Prep vegetables and ham

Finely dice the onion, green bell pepper, red bell pepper (if using), and the cooked ham so all pieces are roughly the same small size (about 1/4-inch). This helps them cook evenly and fit well in the sandwich.

Beat eggs

In a medium bowl, crack the 3 large eggs. Add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until combined and slightly frothy.

Sauté vegetables and ham

Heat 2 teaspoons unsalted butter in a nonstick skillet over medium heat. Add the diced onion and cook 2 minutes until beginning to soften. Add the diced green bell pepper and red pepper and cook another 2 minutes until peppers soften. Add the diced ham and cook 1 minute to warm through.

Cook the omelet-style filling

Pour the beaten eggs across the sautéed vegetables and ham in an even layer. Allow the eggs to set at the edges for about 30 seconds, then gently stir once or twice to incorporate vegetables, then let cook undisturbed until mostly set but still slightly moist on top, about 1–2 minutes. Sprinkle 1/2 cup shredded cheddar cheese over the eggs, fold the omelet in half or scramble briefly to distribute the cheese, and remove from heat when eggs are fully cooked but still tender.

Prepare bread

Spread mayonnaise evenly on one side of each of the 4 bread slices. Spread the softened butter on the outer sides of two slices (these will be the exterior for toasting).

Assemble sandwiches

Divide the egg, vegetable, ham and cheese mixture evenly between two bread slices (on the non-buttered, mayo side). Place the remaining two slices on top, buttered side out.

Toast until golden

Heat a skillet or griddle over medium-low heat. Place assembled sandwiches in the skillet and cook until the bread is golden brown and crisp, about 3–4 minutes per side, pressing gently with a spatula. If the bread is browning too quickly before the filling is heated through, reduce heat slightly and cover the pan for 30–60 seconds to help warm the interior.

Rest and slice

Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half diagonally or in half straight down the center.

Place sandwiches on plates, garnish with a sprinkle of chopped fresh parsley and a dash of hot sauce if desired. Serve immediately while warm.