Spanglish Sandwich

Those of you who’ve seen the movie Spanglish might remember the sandwich Adam Sandler makes for Paz Vega; it’s presented as the best sandwich in the world. It turns out that The Kitchn posted the recipe very early on. Since I had bacon left over from a salad recipe, I figured this was a good way to use it. A sandwich is pretty easy to make in any kitchen, and this one was absolutely delicious. It was very filling and made for a great dinner – so great, in fact, that the Engineer bought more bacon so that I could make this again. I used pre-sliced lactose-free Gouda cheese, which was wonderful. I didn’t toast the bread, but either way works. All we had was “lemonaise”, a mayonnaise flavoured with lemon and herbs; personally, I recommend plain mayonnaise, especially homemade (otherwise, use Hellman’s). I’m definitely hanging on to this recipe! I’m giving you proportions for two sandwiches here, but feel free to make just one.

6-8 slices of bacon
4 slices of Monterey Jack or lactose-free Gouda cheese
4 slices of toasted rustic country loaf (pain de campagne)
2 Tbsp of mayonnaise
4-6 tomato slices
4 leaves of Boston lettuce
2 eggs




Cook the bacon until crisp and drain on paper towels, reserving the fat in the skillet.

Place slices of cheese on one side of toasted bread for each sandwich. Place in toaster oven or under broiler to melt.

Spread the mayonnaise on the other slice of bread; top with bacon, sliced tomato, and lettuce.



Fry the eggs in the skillet with the bacon fat, turning over briefly when the bottom is set (keep the yolk runny).



Slide the finished eggs on top of the lettuce mix; top with the other slice of bread.

Place the sandwich on a plate and slice in half, letting the yolk run down sandwich. Serve with potato chips.