Name: Stella's Fried Pork Tenderloins Breakfast Club Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 slices sourdough bread slices (1/2"–3/4" thick); 2 tbs mayonnaise; 1 slice American cheese slices; 1 slice Swiss cheese slices; 2 slices deli ham (thinly sliced); 2 strips bacon strips (cooked until crisp); 1 leaf lettuce leaves (butter or romaine), trimmed; 2 slices tomato; 2 slices red or white onion; 2 large eggs; 1 tsp unsalted butter (for pan); 1 tsp vegetable oil (for searing bread/or pan); 1 tsp salt; 1 tsp freshly ground black pepper

Method

Prepare components

Cook bacon

Place bacon strips in a cold skillet without crowding. Turn heat to medium and cook, flipping occasionally, until edges are deep golden and bacon is crisp (about 8–10 minutes). Transfer to a paper-towel-lined plate to drain. Reserve 1 teaspoon bacon fat in the pan if desired, otherwise blot it out.

Toast sourdough

Heat a clean skillet over medium. Brush one side of each sourdough slice lightly with the vegetable oil (or butter). Toast in the skillet, oiled side down, until golden and crisp, 1–2 minutes per side. Alternatively, use a toaster until golden. Set toasted slices aside, toasted sides up.

Slice produce

While bacon cooks, slice tomato into two 1/4" rounds and cut two thin onion rings. Rinse and dry lettuce leaf and set aside. Have ham and cheese ready.

Cook eggs

Fry eggs sunny-side or over-easy

Wipe skillet clean, then melt 1 teaspoon butter over medium-low heat. Crack two eggs into a small bowl or gently into the skillet. Season eggs with 1/4 teaspoon salt and a pinch of black pepper. For sunny-side-up: cook until whites are set but yolks still runny, about 3–4 minutes. For over-easy: cook until whites mostly set (2–3 minutes), then carefully flip and cook 20–30 seconds more to slightly set the yolk. Remove eggs to a plate and season with remaining salt and pepper to taste.

Assemble sandwich

Spread 1 tablespoon mayonnaise on the inside of each toasted sourdough slice (the side that will contact the fillings).

On the bottom slice (mayonnaise side up), layer the ingredients in this order for best heat management: place the ham slices first (they act as a barrier), then both cheese slices (American and Swiss) on top of the ham so they begin to soften from the warm egg and bacon. Arrange the hot bacon strips on top of the cheese so they can warm and slightly melt the cheese.

Place the cooked eggs on top of the bacon. If yolk is very runny and you prefer less mess, fold the eggs gently once before placing. Add tomato slices and onion rings on top of the eggs, then the lettuce leaf.

Top with the second toasted slice of sourdough, mayo side down. Press gently to compact the sandwich, then let rest 1 minute so cheeses soften further and flavors marry.

Using a sharp knife, cut sandwich in half diagonally or down the middle. Serve immediately.