DENVER SANDWICH
Also known as the "Western Sandwich", this popular sandwich is essentially what we know as a Denver omelet between pieces of bread. It's made with eggs, onion, bell pepper, and ham. So, if you like Denver omelets, try one on bread!
Time 12m
Yield 4
Number Of Ingredients 8
Steps:
- Lightly toast the bread. In a medium skillet, melt the butter to coat the bottom of the pan. Saute the onion with the green pepper until the onions become transparent. Remove from skillet. In a small bowl, beat the eggs. Add the chopped ham and salt, season with pepper to taste. Pour the eggs into the skillet and cook over low heat until they are set. Cut into sections. Place on half the toasted bread slices. Top with sauteed onions and green peppers and remaining bread.
Nutrition Facts :
DENVER OMELET SANDWICHES FOR TWO
Discover a recipe that's perfect for a pair with these Denver Omelet Sandwiches for Two. These Denver Omelet Sandwiches for Two are quick, easy and as big as the West when it comes to delicious flavor.
Provided by My Food and Family
Categories Bread
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Whisk eggs, milk and black pepper in small bowl until blended. Stir in green peppers, ham and onions.
- Pour into 8-inch nonstick skillet sprayed with cooking spray; cover. Cook on medium heat 6 min. or until egg mixture is set but top is still slightly moist, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Sprinkle cheese onto half the omelet. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat; let stand, covered, 2 min.
- Cut omelet in half. Fill toast slices with omelet halves to make 2 sandwiches.
Nutrition Facts : Calories 470, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 400 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
DENVER SANDWICH, THICK AND HEARTY
Make and share this Denver Sandwich, Thick and Hearty recipe from Food.com.
Provided by Chef Dee
Categories Lunch/Snacks
Time 13m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- With a whisk, beat the eggs, milk and melted margarine.
- Add the ham and green onions, stirring until blended.
- In a heavy frying pan, melt the 2 tablespoons of margarine.
- Pour the egg mixture into the pan, continuously stirring while pouring.
- Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.
- Run a spatula around the edges of the pan to loosen the eggs.
- If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.
- When semi-set, cut the egg into quarters and flip each piece over.
- Continue cooking until set.
- If desired, top with cheese slices.
- Remove from heat, cover.
- Toast the bread, butter and make 2 hearty sandwiches.
- Serve with tomato soup or fries for a lunch or supper meal.
LASAGNA SANDWICHES
"These cheesy grilled sandwiches really taste like lasagna," writes Gail Rotheiser of Highland Park, Illinois. "They're perfect for a quick evening meal-our children loved them with vegetable soup and crunchy potato sticks."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first four ingredients; spread on four slices of bread. Layer with bacon, tomato and cheese; top with remaining bread. , In a large skillet or griddle, melt 2 tablespoons butter. Toast sandwiches until lightly browned on both sides and cheese is melted, adding butter if necessary.
Nutrition Facts : Calories 445 calories, Fat 24g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 1094mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
LASAGNA SANDWICH
Steps:
- To create the sandwich, spread sour cream mix on one slice of bread and the other slice with the pizza sauce. Layer cheese and Canadian bacon on initial sliceand cover with the second slice of bread. Butter the outside of the sandwich and grill till golden brown on both sides.
- This goes great with a warm vegetable soup, like tomato or broccoli cheese.
- Combine all ingredients, mixing well and let set for 1/2 hour in the refrigerator to mesh the flavors.
DENVER OMELET
The Denver omelet - a diner classic of eggs, bell peppers, onions, ham and often cheese - actually began as a sandwich made with those ingredients in the American West in the late 19th century. Its exact origins are fuzzy, but some historians think it was a modification of egg foo yong made by Chinese laborers working the transcontinental railroad, or a scramble made by pioneers masking spoiled eggs with onions. (Bell peppers were likely a later addition.) When the sandwich became popular in Utah, it was named the Denver sandwich after Denver City, Utah. By the 1950s, the Denver was one of the most popular sandwiches around, and at some point in the mid-20th century, diners swapped the sandwich bun for a knife and fork.
Provided by Ali Slagle
Categories breakfast, brunch, dinner, easy, for two, lunch, quick, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the eggs and 1/2 teaspoon salt; set aside.
- In a medium (10-inch) nonstick skillet, heat 1 tablespoon butter over medium-high. When foaming, add the bell pepper and onion, season lightly with salt and pepper and stir to coat in the butter. Shake into an even layer and cook, undisturbed, until browned underneath, 2 to 3 minutes.
- Add the ham and cook, stirring occasionally, until the vegetables are tender, 2 to 3 minutes. Transfer the mixture to another medium bowl, add the cheese, and stir to combine.
- Reduce the heat under the skillet to medium-low. Add 1/2 tablespoon butter and swirl to coat the pan. Whisk the egg mixture and pour half into the skillet. Cook without touching until the eggs around the edges of the pan are set, 30 seconds to 1 minute. Using a spatula, slightly pull the edge of the omelet in toward the center and, while holding the spatula in place, tilt the pan so that the egg runs to the empty skillet. Repeat this around the edge of the whole circle until the surface is nearly set but still shiny. (No runny egg will travel when you tilt the pan.)
- Spoon half the vegetable mixture onto half the egg, cover the skillet with a lid or baking sheet, and cook until the egg is set and the cheese is melted, 1 to 3 minutes. Run the spatula around the edges, then fold the naked half over the filling. Slide the omelet onto a plate, then repeat with the remaining butter, egg and filling.
DENVER SANDWICH
Make and share this Denver Sandwich recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Generously butter both sides of each slice of bread.
- Cook the bread on a griddle over medium heat until lightly brown and crisp on both sides, about 8 minutes.
- Keep the bread warm.
- Briefly whisk together the eggs, salt, and pepper and 2 tablespoons water.
- Add splashes of hot sauce if desired.
- Whisk just enough to combine the yolks and whites barely.
- Warm a 7- to 8-inch omelet pan or skillet, preferably nonstick, over medium heat.
- Scatter half of the bacon in the pan and cook until brown and crisp.
- Remove the bacon with a slotted spoon and drain it.
- Add half of the butter to the pan, swirling it to coat the entire surface thoroughly.
- Stir in half the onion and bell pepper, and saute until softened and the onions are translucent, about 5 minutes.
- Increase heat to high.
- Add half of the egg mixture and swirl it to coat the entire pan.
- Let the pan sit directly over the heat a few seconds, until the eggs firm in teh bottom of the pan.
- Sprinkle the cooked bacon evenly over the eggs.
- Tilt the pan so the uncooked egg can flow to the bottom of the pan.
- The eggs should cook just a touch longer than a traditional omelet, remaining moist but not wet at the center.
- Pull the pan sharply toward you several times, and then tilt the pan so that the back half of the omelet begins to roll over the front portion.
- Use a spatula to help fold over the eggs evenly.
- The omelet should be golden outside.
- Tip the omelet out onto one of the grilled bread slices, shaping it with the spatula, if needed.
- Top with the other slice of grilled bread; halve if you wish, and serve the first sandwich.
- Wipe out the skillet and immediately repeat the process with the remaining bread and filling ingredients.
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