Denver Sandwich Thick And Hearty Recipes

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BAKED DENVER SANDWICHES



Baked Denver Sandwiches image

These are good for lunch or brunch, They can be baked right away or you can refrigerate them to bake the next day. Recipe can be doubled or halved.

Provided by SuzV2796

Categories     Breakfast

Time 45m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 8

8 slices bread, crusts removed and buttered
1/4 cup shredded cheddar cheese
1 cup thinly sliced ham or 1 cup ground ham
1/4 cup red bell pepper
1 tablespoon green onion
3 eggs, lightly beaten
2 cups milk
1 dash hot sauce or 1 dash red pepper flakes

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.

Nutrition Facts : Calories 319.5, Fat 11.7, SaturatedFat 5, Cholesterol 174.8, Sodium 900.1, Carbohydrate 31.9, Fiber 1.4, Sugar 2.7, Protein 20.5

DENVER SANDWICH, THICK AND HEARTY



Denver Sandwich, Thick and Hearty image

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

6 eggs
1/4 cup milk
1 tablespoon margarine, melted
1/2 cup ham, cubed
2 green onions, minced
2 tablespoons margarine
4 pieces bread

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.

DENVER SANDWICH



Denver Sandwich image

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

4 large slice sourdough bread
2 -3 tablespoons unsalted butter, softened
4 large eggs
salt
fresh ground black pepper
hot pepper sauce (optional)
4 bacon, slices chopped
2 tablespoons unsalted butter
1 medium onion, chopped
1 small green bell pepper, chopped

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.

BREAKFAST DENVER SANDWICHES



Breakfast Denver Sandwiches image

We have these every Saturday morning with coffee and a big bowl of fruit. We use whatever bread we have, usually something whole wheat. It's the perfect combo.

Provided by herby

Categories     Breakfast

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 9

6 -8 eggs
1/2 cup ham, cubed
4 -5 green onions
1 teaspoon garlic salt
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1/2 cup cheddar cheese, shredded
bread or English muffin, toasted
yellow mustard

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.

Nutrition Facts : Calories 231.1, Fat 16.3, SaturatedFat 7.1, Cholesterol 442.8, Sodium 260.4, Carbohydrate 2.9, Fiber 0.7, Sugar 1.4, Protein 17.7

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