the world's best sandwich

The other night, Tim and I were at a loss over what to do about dinner. I was going to be working late and knew I wouldn't feel like fixing anything when I got home. I suggested pizza, but Tim decided that we'd be better off having the world's best sandwich (cue music here!).

Do you guys remember the movie Spanglish with Adam Sandler and the adorable Paz Vega?  In this (very sweet btw) movie, Adam Sandler's character cooks up a late-night best sandwich ever for Paz Vega's character.


Since the movie has come out, this sandwich has become Tim's favorite for good reason. The recipe was actually cooked up (HA! pun totally intended!) by The French Laundry's Thomas Keller.

Needless to say, it's an amazing sandwich! Here's what you do (I'll list the actual recipe at the end):

1. Fry up some bacon. Can I get an amen?

2. Toast your bread. Once the bread is toasted, toss a slice of monterey jack cheese onto one slice and put it under the broiler until the cheese is melted.

3. Lubricate the second slice of bread. The recipe calls for mayo, but since I think mayo is of the devil, we went for a delicious French stone-ground mustard instead. You're welcome.

4. Pile butter bacon, tomato and butter lettuce onto bread.

Note: these are our 2 bottom halves. The tops (with the cheese) are in the toaster oven at this point.

5. Fry an egg. In butter. The key is to keep the yolk runny so it serves as a type of sauce for the sammie.


6. Put egg on top of lettuce and put cheesy bread on top. Cut sandwich in half so yolk runs all over.

7. Enjoy!


All I can say is yuuuuum! We enjoyed our sandwiches with super crunchy Tim's chips, and it was awesome.  This might have to be our new go-to on nights we're feeling too lazy to cook!

Here's the recipe as we made it (adapted from Food & Wine):

  • 2 thick slices of bacon
  • 1 slice of Monterey Jack cheese
  • 2 thick slices of rustic white bread
  • 1 tablespoon stone ground mustard (alright, fine, use mayo if you must!)
  • 2 tomato slices
  • 1 leave of butter lettuce
  • 1 teaspoon unsalted butter
  • 1 large egg
  1. In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
  2. Toast your bread.
  3. Set the Monterey Jack slice on 1 piece of toast. Spread the
    mayonnaise mustard on the other slice of toast, then top with the bacon, tomato
    and lettuce.
  4. In a small, nonstick skillet, melt the butter. Add the egg and fry
    over moderate heat, turning once, until crisp around the edge, about 4
    minutes; the yolk should still be runny.
  5. Slide the egg onto the lettuce; close the sandwich and eat right away.