Western Sandwich Recipe

Dice vegetables and ham

Trim and finely dice the yellow onion and both bell peppers so the pieces are roughly the same small size (about 3–4 mm). If using a larger dice for ham, cut into approx. 1 cm cubes. This ensures even cooking and a good texture in the omelette filling.

Measure out the diced cooked ham and set aside with the vegetables.

Whisk eggs

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk until the mixture is smooth and slightly frothy.

Cook vegetables and ham

Heat a nonstick skillet over medium heat. Add 1 tablespoon unsalted butter. Once melted and foaming, add the diced onion and bell peppers. Sauté for 2–3 minutes until softened and the onion becomes translucent. Add the diced ham and cook 1 additional minute just to heat through and brown slightly.

Add eggs

Reduce heat to medium-low. Pour the whisked eggs over the vegetable and ham mixture, tilting the pan so the eggs distribute evenly. Let the eggs set around the edges for about 30 seconds.

Stir and finish

Using a rubber spatula, gently push set edges toward the center, letting uncooked egg flow to the pan. Continue until eggs are mostly set but still slightly moist (about 1–2 minutes). Sprinkle 3 tablespoons shredded cheddar cheese over the eggs and fold once or twice to finish cooking; cheese will melt with the residual heat. Remove from heat when eggs are no longer runny.

Prepare bread

Spread 1 teaspoon mayonnaise on one slice of bread if using. Lightly butter the outside faces of both bread slices with about 1 teaspoon butter total (½ tsp per side) for griddling.

Griddle sandwich

Heat a clean skillet or griddle over medium heat. Place the bread slices, buttered side down. Put the cooked Western egg mixture on one slice (centered) and top with the other slice, buttered side up. Press gently with a spatula and cook 2–3 minutes per side until bread is golden brown and crisp and cheese inside has fully melted. If bread browns too quickly, lower heat to avoid overcooking the eggs.

Rest and slice

Transfer the sandwich to a cutting board. Let rest 1 minute to allow filling to settle, then slice in half diagonally.

Serve the Western sandwich hot with optional pickle slices and hot sauce on the side. Makes one hearty sandwich. Adjust seasoning or add hot sauce to taste.