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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.