T & T Breakfast Sandwich Recipe

Prepare vegetables and bread

Dice bell pepper into small 1/4-inch pieces to make 1/2 cup. Finely dice onion to yield 1/4 cup. Rinse and pat dry lettuce, then shred or stack and thinly slice to make 1/4 cup. Slice tomato into 2 even slices. If making aioli from scratch, mince 1/2 clove garlic finely and mix with mayonnaise, lemon juice, salt, and pepper; set aside.

If using bacon raw, cook 2 strips until crisp on a skillet or in oven (400°F/200°C for 12–15 minutes). Drain on paper towels. If already cooked, reheat briefly in skillet. Toast the 2 slices of marble rye until golden and set aside.

If using frozen cubed hashbrowns, remove from freezer and let sit while you heat the pan. If using fresh potatoes, par-cook by simmering 5 minutes then drain and pat dry.

Sauté peppers and onions

Heat a nonstick skillet over medium heat and add 1/2 tablespoon butter. When melted and foaming, add diced bell pepper and diced onion. Sauté, stirring occasionally, until softened and translucent, about 4–5 minutes. Season lightly with a pinch of salt and pepper.

Scramble eggs with veg

In a small bowl, beat 2 eggs with 1 tablespoon whole milk, 1/4 tsp salt, and 1/8 tsp black pepper until combined. Push the sautéed peppers and onions to one side of the skillet (or remove briefly to a plate). Add remaining 1/2 tablespoon butter to the pan, pour in the egg mixture, and let it sit undisturbed 10–15 seconds. Gently stir and fold eggs with a silicone spatula until they begin to set but remain soft. Fold the cooked peppers and onions back into the eggs and finish scrambling until just set but still moist, about 1–2 minutes more. Remove from heat.

While eggs cook, heat a separate skillet or the same pan wiped clean over medium-high heat with 1 tablespoon vegetable oil. Add 1 cup frozen cubed hashbrowns in a single layer. Cook without moving for 3–4 minutes to develop a crust, then toss or flip cubes and continue cooking until evenly browned and cooked through, about 8–10 minutes total. Season with 1/4 tsp salt and 1/8 tsp black pepper. Reduce heat if browning too quickly. Keep warm.

Spread 1 tablespoon garlic aioli evenly on each slice of toasted marble rye (or use the prepared aioli: 1.5 tbs per slice).

On the bottom slice of rye, layer the shredded lettuce (1/4 cup), then place the scrambled egg and pepper-onion mixture on top of the lettuce, distributing evenly.

Top the hot eggs with 1 slice (or equivalent 1 tbs shredded) cheddar cheese so it melts slightly from the heat. Place the 2 cooked bacon strips over the cheese, then add the 2 tomato slices. Cover with the top slice of toasted rye, aioli side down.

Press gently, slice the sandwich in half if desired, and serve immediately with the cubed hashbrowns on the side.