We are upping our summer food game with this Grilled Cheese Breakfast Sandwich. Let me show you!
Summer days are upon us and with that little shift in seasons, the mornings are more leisurely – and, I think, making them a little more indulgent. Whether or not you are a singleton like myself or regularly herd cats out the door for work and/or school, summer mornings start a little slower.
For me, the extra hours of sunlight inevitably means that my day starts at 7 or 7:30 rather than rushing to get to my computer at a decent time before 9. It means Crawley and I get a little more playtime before The Company calls, and I get to actually sit and watch the morning news. It also means that I have more time for breakfast and to make it a little more than my regular bowl of oats or yogurt parfaits.
While I do love my go-to breakfasts, I’m taking in the extra sunlight and turning it into an initiative to snazz up the first meal of the day. The most important meal. My favorite meal.
And, since it happens to be American Cheese Month, the good folks at Zingerman’s gave me a tour around the deli case, and helped me pick out a few cheeses to make this grilled cheese breakfast sandwich shine.
But first, what is American cheese month?
American Cheese Month is a celebration of North America’s delicious and diverse cheeses, and the farmers, cheesemakers, retailers, cheesemongers, and chefs who bring them to your table.
Tell me about this sandwich…
Well, it’s got all the elements of an awesome breakfast sandwich…and more! We’re talking egg, 2 (TWO!) kinds of cheese (a soft one for gooey bits in the middle and a shredded one, as traditionally used for grilled cheese), bacon, scallions and kimchi for flava and good measure. All on the best sourdough I could find.
So what ingredients do you need to make this awesome grilled cheese breakfast sandwich?
- Sourdough bread; A sandwich is only as good as the bread, amiright?
- Mayo; I used a roasted garlic mayo that I had in the fridge but I think kewpie mayo would be just fab.
- Egg; flash cooked thin, almost like a crepe. We need to to all fit together nicely!
- Bacon; this cherrywood smoked bacon is *chef’s kiss*
- Kimchi; picked up from my local trusty Korean market and scallions, for greenery
- Sesame seeds; for color and crunch on the crust
- Cheese; I went with Grey Barn Bon Anniversaire for the soft center of my omelet and Uplands Cheese Co. Pleasant Ridge Reserve for the shredded stuff. Mmmm!
Eat it leisurely over coffee, or if you can’t quit that grab and go morning routine, wrap it in foil and make it a car sandwich. Or a desk sandwich! Your coworkers will no doubt be v. jealous.
(PSST, remember this awesome grilled cheese sandwich from yesteryear? Another winner for summer!)
Stop by Zingerman’s Deli (in-store or online) to celebrate American Cheese Month! The fab cheesemongers will walk you through (and help you taste your way through) through the deli case and help you select the perfect bites for whatever occasion you may have!
This post was sponsored by Zingerman’s Deli. All opinions and thoughts of whimsy are my own. Thanks for supporting the brands that support THB!
Grilled Cheese Breakfast Sandwich
Ingredients
- 2 slices sourdough or other sliced bread
- 1 TB mayonannaise
- 1 tsp sesame seeds (optional)
- 1 large egg beaten
- olive oil to cook the egg
- 4 TB grated Pleasant Ridge Reserve (or other sharp cheddar cheese)
- 2 ounces soft cheese (such as Grey Barn Bon Anniversaries or brie-like cheese)
- ¼ cup kimchi
- 2 TB green onions, finely chopped
- 1 slice bacon, cooked and crumbled
- 1 tsp unsalted butter
Instructions
- To a small saute pan (8 inches or so), add the kimchi. Cook about 3 minutes over medium-high heat, long enough to get any liquid out. Set aside.
- To the same pan, add a thin layer of oil. Pour the beaten egg in and quickly move it around in the pan so that it coats the entire bottom in a thin layer. Once the egg is no longer runny, to one half of the omelet, add the crumbled bacon, the soft cheese and scallions. Fold over into a half moon shape and set aside.
- Spread 1/2 TB mayo on each slice of bread and sprinkle with 1/2 the sesame seeds.
- Spread 1/2 of the grated cheddar on one slice of bread (the side without mayo), then top with the omelet and kimchi. Add the remainder of the shredded cheese, and top with the second slice of bread, mayo side up and press down.
- To a skillet (if you need to add the 1 tsp butter to not make it stick, go ahead) or a well-oiled grill pan or griddle (the butter may not be needed) over low heat, place the sandwich. Press down using something heavy (like another skillet) and let cook 3-4 minutes.
- Carefully flip the sandwich and cook another 3 minutes on the other side until the bread is toasted.
- Serve immediately. Enjoy!