Tin Roof Bistro Breakfast Sandwich Recipe

In a small skillet, melt 1 tablespoon butter over medium-low heat. Add 1 cup thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, until onions are very soft and beginning to caramelize, about 12–15 minutes.

Increase heat to medium, add 2 tablespoons pure maple syrup and 1 teaspoon apple cider vinegar. Stir and cook 2–3 minutes until jammy. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat and set aside.

In a small bowl, whisk together 1/4 cup mayonnaise, 1 teaspoon fresh lemon juice, 1/4 teaspoon lemon zest, 1/4 teaspoon grated garlic, 1/8 teaspoon salt and a generous pinch of black pepper until smooth. Refrigerate until ready to use.

Prepare potatoes: if using raw diced potatoes, parboil in salted water for 5 minutes to remove excess starch, then drain and dry well. (Alternatively, use leftover cooked potatoes.)

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the diced potatoes in an even layer. Cook undisturbed 4–5 minutes until the undersides are golden brown.

Add 1/2 cup diced yellow onion and 1/2 cup diced red bell pepper to the skillet. Stir and continue to cook, pressing potatoes occasionally, until potatoes are tender and crisped, about 8–10 more minutes.

Season potatoes with 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine and cook 1 minute more. Remove from heat and stir in 1 tablespoon chopped fresh parsley if using. Keep warm.

Heat a separate nonstick skillet or griddle to medium-high. Add the sausage patties and cook according to thickness: about 3–4 minutes per side until browned and cooked through (internal temp 160°F/71°C). Transfer to a plate and keep warm.

Slice the ciabatta rolls in half. Lightly butter the cut faces with 1 tablespoon unsalted butter. Toast the cut sides on the skillet or griddle until golden and crisp, about 1–2 minutes. Remove to a plate, toasted-side up.

In the same skillet over medium heat, reduce heat to medium-low and add a little oil or butter if needed. Crack the eggs into the skillet and cook to preference: for set whites and slightly runny yolks cook sunny-side up 2–3 minutes, or flip for over-easy 30–45 seconds more. Season eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

To assemble each sandwich: spread about 1 1/2 tablespoons lemon aioli on the bottom toasted ciabatta half. Place one sausage patty on top, then one slice Tillamook white cheddar (cheese will begin to melt from the hot sausage). Add the cooked egg on top of the cheese, then spread 2 tablespoons maple-onion jam onto the top ciabatta half and top with 1/2 cup fresh arugula (for two sandwiches divide arugula between them). Close sandwich and press gently.

If desired, return assembled sandwiches to the warm skillet for 30–60 seconds per side, pressing gently, to further melt the cheese and warm through. Remove, slice in half, and serve immediately with country potatoes on the side.