Denver Sandwich Recipes

BAKED DENVER SANDWICHES

Steps:

• Arrange 4 slices of the bread, buttered-side down, in an 8" or 9" square pan. Sprinkle with cheese, ham, bell pepper, and green onion. Top with remaining slices of bread, buttered-side up.
• Beat eggs with remaining ingredients and pour mixture over the sandwiches, Cover and chill in the fridge for up to 8 hours or bake at once at 375 degrees for 35-45 minutes.

BREAKFAST DENVER SANDWICHES

Steps:

• Heat skillet to medium high. Add green onions and cubed ham. Cook 2-3 minutes.
• Stir eggs to break up yolks. Add eggs to skillet and season with garlic salt, red and black pepper.
• Sprinkle cheese into eggs and stir.
• 'Scramble' - use spatula to break up and allow eggs to cook through.
• Toast bread & spread yellow mustard on one side of each piece.
• Serve cooked egg mixture on bread, open faced sandwich style.

DENVER SANDWICH

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.

DENVER OMELET SANDWICH

Steps:

• Combine eggs, meat, onion, peppers, mushrooms and salt and pepper in a bowl, mix well.
• Spread butter on one side of each slice of bread.
• Place 6 slices butter side down on a baking sheet.
• Layer with egg mixture.
• Top with slice of cheese.
• Top with remaining bread butter side up.
• Brown bread on both sides under broiler.
• Serve Immediately or freeze for later.

DENVER SANDWICH

Steps:

• Dice onion and green pepper and cube the ham.
• Sauté in butter just until the onions and peppers soften a little.
• Butter the onion buns and grill them on the side (I use a counter top skillet, makes this very easy!).
• Scramble the eggs in a bowl and pour them over the ham, peppers, and onions.
• While cooking the eggs, form them into 2 square patties to fit the buns.
• Throw the pineapple rings on the skillet for a minute to warm them up.
• Plop the omelet patties on the grilled buns, pop the warm pineapple rings on top of that, top with the onion bun top.
• Yummy Yummy Yummy!

THE DENVER OMELET

Steps:

• Beat eggs until just combined; do not over-beat.
• Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
• Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
• Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

DENVER OMELET SANDWICHES FOR TWO

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.

DENVER OMELET

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, THICK AND HEARTY

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.