Roast Beef, Egg & Cheese Breakfast Sandwich

There was a small corner spot ten years ago in Washington, D.C. that briefly

served these roast beef, egg & cheese sandwiches. One of the versions that I

remember liking included BBQ sauce. It’s something that would also work for

lunch, or even dinner.

The following recipe makes one very large breakfast sandwich.

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Roast Beef, Egg & Cheese Breakfast Sandwich

There was a small corner spot ten years ago in Washington, D.C. that briefly

served these roast beef, egg & cheese sandwiches. One of the versions that I

remember liking included BBQ sauce. It’s something that would also work for

lunch, or even dinner.

The following recipe makes one very large breakfast sandwich.

Ingredients

• 3 Tbsp unsalted butter (one Tablespoon for cooking the egg)
• 1 whole egg (whisked)
• A tiny sprinkle of Kosher salt & freshly-ground black pepper
• 1 burger-sized sandwich bun
• 5 oz roast beef (finely-sliced)
• 1 slice American cheese
• 2 slices provolone cheese
• 1 Tbsp prepared Mayonnaise
• 2 Tbsp BBQ sauce of preference

Instructions 

• Add one Tablespoon of unsalted butter to a nonstick sauté pan.
• Increase the heat to medium, and melt the butter.
• When the butter is melted, add the whole egg.
• Gently allow the egg to cook until the egg white is cooked and the yolk is still runny.
• Carefully remove the egg from the stove, and transfer to a plate.
• Butter the insides of the burger bun, and griddle the bun over medium heat in a sauté pan until the insides of the buns are toasted and golden brown in color.
• Remove the griddled buns from the heat and set aside.
• Heat the roast beef in the pan, topped with the cheese.
• Cover with a lid to allow the cheese to fully melt.
• When the cheese is melted, add the mound of roast beef and melted cheese to the sandwich.
• Add the fried egg from earlier.
• Add the mayonnaise and BBQ sauce.
• Serve warm.

Notes

You can use whatever cheeses and sauces you like for this sandwich.