Bodega Sandwich Recipe

par-cook potatoes

Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a paring knife, 6–8 minutes. Drain and let steam-dry in colander for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter. When foaming subsides, add drained potatoes in a single layer. Let sear undisturbed for 3–4 minutes to develop a golden crust.

Stir in diced onion and red bell pepper; continue to cook, tossing occasionally, until potatoes are golden and onions are softened, 6–8 more minutes.

Sprinkle smoked paprika, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper over the potatoes. Stir to combine and cook 1–2 minutes more to toast the spices. Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm on very low heat or transfer to a warm oven (200°F/95°C) while you finish the sandwich.

Prep ciabatta: split the ciabatta roll horizontally. Lightly brush cut sides with 1 teaspoon olive oil or spread a thin layer of butter. Toast cut sides on a skillet or under a broiler until golden and crisp, about 1–2 minutes per side. Remove and set aside.

Cook bacon: In a skillet over medium heat, lay bacon strips and cook until crisp, turning occasionally, 6–8 minutes for thick-cut. Transfer to paper towels to drain. Reserve 1 teaspoon bacon fat in the pan and discard excess.

Scramble or fry eggs (style preference): For folded scrambled: whisk eggs with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and hot sauce if using. Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour eggs in and gently push with a spatula, folding until softly set but still moist, 1–2 minutes. For fried-over-easy: heat 1 tablespoon butter over medium, crack eggs in, cook until whites set, flip and cook 20–30 seconds for runny yolks. Remove from heat.

Assemble cheese and eggs: On the bottom half of the toasted ciabatta, layer the shredded cheddar and Monterey Jack evenly. Top the cheese with the hot eggs so the residual heat starts to melt the cheese. Place the cooked bacon on top of the eggs. If needed, briefly return the assembled open sandwich to the skillet covered for 30–45 seconds to finish melting the cheese.

Finish and serve: Close the sandwich with the top ciabatta half. Press gently, slice in half if desired. Serve immediately with the warm home fries on the side.