Breakfast Sandwich with Bacon, Mortadella, Egg and Smoked Gouda

I’ve been eating a lot of fried Mortadella sandwiches lately, and decided to try out a version for breakfast that includes crispy bacon, a gently-fried egg, and melty, smoked Gouda cheese.

The following recipe makes one very large sandwich.

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Breakfast Sandwich with Bacon, Mortadella, Egg and Smoked Gouda

I’ve been eating a lot of fried Mortadella sandwiches lately, and decided to try out a version for breakfast that includes crispy bacon, a gently-fried egg, and melty, smoked Gouda cheese.

The following recipe makes one very large sandwich.

Ingredients

• ½ tsp sunflower seed oil
• 2 slices of thick-cut smoked bacon
• 4 thin slices of Mortadella
• 2 slices of smoked Gouda cheese
• 2 Tbsp + 2 tsp salted butter (softened)
• 2 slices of sourdough sandwich bread
• 1 Tbsp mayonnaise
• 1 whole egg
• A tiny sprinkle of Kosher salt & freshly-ground black pepper

Instructions 

• Heat a half teaspoon of sunflower seed oil in a medium-sized sauté pan over medium heat.
• Add the thick-cut smoked bacon slices, and cook the bacon on both sides until gently crispy.
• Remove the bacon from the pan, and allow it to drain on paper towels.
• Arrange the four thin slices of Mortadella in a loose pile in the warm sauté pan with the bacon fat, and cook the Mortadella on the first side over medium-low heat.
• Flip the pile of Mortadella over once it is gently fried on the bottom.
• Add the sliced smoked Gouda cheese on top of the pile of Mortadella, once it has been flipped over.
• Cover the sauté pan with a lid, and remove the pan from the heat.
• Butter both sides of the sliced sourdough bread with two Tablespoons of salted, softened butter.
• Griddle the sandwich bread over medium heat on both sides, or toast it in the oven until lightly crispy on the outsides.
• When the bread is gently toasted, remove it from the heat, and spread one side of each piece of bread with the mayonnaise.
• Add the remaining two teaspoons of softened butter to a small sauté pan, and increase the heat to medium.
• When the butter is melted and hot, add the whole egg.
• Sprinkle the egg with a few grains of Kosher salt and a grind or two of fresh black pepper.
• Continue cooking until the egg white is cooked and the egg yolk is still runny.
• Remove the pan from the heat, and begin to assemble your breakfast sandwich.
• Place the bacon on top of one slice of toasted sourdough bread.
• Add the mortadella and melted smoked Gouda cheese on top of the bacon.
• Add the fried egg, and top with the remaining slice of sourdough bread.
• Enjoy immediately.

Notes

This breakfast sandwich is best eaten right away, after the egg is fried, while the runny egg yolk is still warm.