Breakfast Melt Recipe

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped oil-packed sundried tomatoes, 1 tsp fresh lemon juice, 1 minced garlic clove, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth and well combined. Taste and adjust seasoning. Refrigerate while preparing the sandwich to let flavors meld (at least 10 minutes).

Prep ingredients

Grate the cheddar and Gruyère. Drain and thinly slice 3 tbsp oil-packed sundried tomatoes for the sandwich. If using bacon or sausage, cook until done and keep warm. Rinse and dry the spinach or arugula.

Toast bread

Butter one side of each sourdough slice (about 2 tbsp total). Heat a large nonstick skillet or griddle over medium heat. Place two slices butter-side-down in the skillet.

Assemble on skillet

On the unbuttered side of each bread slice in the skillet, spread about 1 to 1.5 tbsp of the prepared sundried tomato aioli. Divide half the grated cheddar and Gruyère evenly between the two slices, then top with cooked bacon or sausage (4 oz total), the thinly sliced sundried tomatoes (3 tbsp), and the spinach/arugula (about 1/2 cup per sandwich).

Cook the eggs

In a separate small nonstick skillet, lightly coat with a little butter or oil and set over medium-low heat. Crack 2 eggs and cook sunny-side-up or over-easy to your preference; season with 1/2 tsp salt and 1/4 tsp black pepper. Remove when whites are set but yolks still soft (about 3–4 minutes for sunny-side-up).

Finish sandwiches

Place the cooked eggs on top of the fillings on each open-faced sandwich. Sprinkle the remaining cheese over the eggs and top with the second slice of bread, butter-side-up. Press down gently with a spatula.

Grill to melt

Reduce heat to medium-low. Cook the sandwiches 3–4 minutes per side, covering the skillet with a lid for the last 2 minutes to help the cheese melt and the fillings warm through. Flip carefully and cook until both sides are golden brown and cheese is melted.

Serve

Remove sandwiches from the skillet and let rest 1 minute. Slice in half and serve immediately with extra sundried tomato aioli on the side if desired.