Bialy Bacon Sandwich Recipe

Warm and melt

Preheat oven to 350°F (175°C). Slice each aged cheddar bialy horizontally. Butter cut sides lightly with the unsalted butter. Place bialy bottoms on a baking sheet, sprinkle shredded aged cheddar evenly between the two bottoms (about 1/4 cup each), then top with the bialy tops (open-faced). Bake 6–8 minutes until cheese is melted and bialy warmed through. Remove and keep warm.

Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until edges are crisp and centers are cooked but still slightly tender, about 8–10 minutes (or bake at 400°F/200°C on a rimmed sheet for 12–18 minutes). Drain on paper towels and sprinkle with 1/4 tsp black pepper while hot. Keep warm.

Heat a nonstick skillet over low–medium heat and add 1 tsp olive oil. Crack two large eggs into the skillet, cooking sunny-side up. Cook slowly until whites are set but yolks remain runny, about 3–4 minutes; if whites are still wet on top, cover pan for 30–45 seconds. Season whites lightly with 1/4 tsp fine sea salt. Remove with a spatula and keep warm.

In a small bowl, mash the goat cheese with 1/2 tsp lemon juice, 1 tsp olive oil and 1/8 tsp freshly ground black pepper until spreadable. Taste and adjust seasoning. In a separate small bowl, toss the arugula with a light pinch of salt and a quick drizzle (about 1/2 tsp) of olive oil and a few drops of lemon juice to brighten (this uses the dressing oil; remaining olive oil referenced earlier was used for eggs).

Pour 1/2 cup balsamic vinegar and 1 tsp honey into a small saucepan. Bring to a gentle simmer over medium-low heat and reduce until syrupy and slightly coats a spoon, about 8–12 minutes. Watch closely to prevent burning. Remove from heat and stir in a pinch (1/16 tsp) of sea salt. Let cool slightly; it will thicken more as it cools.

Open each warmed, cheese-melted bialy. Spread about 1 tablespoon of the goat cheese mixture evenly on the bottom half of each bialy. Layer 3 slices of peppered bacon over the goat cheese on each sandwich. Gently place one sunny-side egg on top of the bacon. Top the egg with approximately 1/2 cup (packed) arugula, pressing slightly so greens sit on the egg. Drizzle about 1 teaspoon of balsamic reduction over the arugula on each sandwich. Close with the bialy top.

If desired, return assembled sandwiches to the warm oven for 1–2 minutes to meld flavors (optional). Serve immediately while eggs are runny and bialy is warm.