Toasted Western Sandwich Recipes

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TOASTED WESTERN SANDWICH



Toasted Western Sandwich image

Make and share this Toasted Western Sandwich recipe from Food.com.

Provided by queenbeatrice

Categories     Breakfast

Time 10m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 11

2 tablespoons red peppers, chopped
1 tablespoon onion, chopped
2 teaspoons butter
1/4 cup ham, cubed
1/4 cup cheese, shredded
2 eggs
salt, to taste
pepper, to taste
2 slices bread, toasted and buttered
1 tablespoon mayonnaise
1 teaspoon prepared horseradish

Steps:

  • Saute peppers and onions in butter until tender.
  • Add ham; heat through.
  • Beat eggs, and seasonings together.
  • Add cheese.
  • Pour over ham mixture.
  • Cook on low heat until almost set, lifting edges to let uncooked portion run underneath.
  • Turn over and cook other side.
  • Mix mayonnaise and horseradish together and spread on buttered toast.
  • Turn egg onto prepared toast and enjoy.

WESTERN SANDWICH



Western Sandwich image

Make and share this Western Sandwich recipe from Food.com.

Provided by Kana K.

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 lb cooked ham or 4 slices bacon, diced
1 green bell pepper, chopped
1 medium onion, chopped
4 eggs
salt
pepper
butter
bread, for toast

Steps:

  • cook bacon or ham in butter in pan to desired preference.
  • Toss in green pepper and onion and cook until vegetables are almost tender.
  • Beat eggs in a bowl with salt and pepper.
  • Pour over mixture in skillet and cook until eggs are set.
  • Turn with a spatula and brown second side lightly.
  • Place between 2 slices of buttered toast.

WESTERN OMELET SANDWICH



Western Omelet Sandwich image

I created this recipe for my 15-year-old son, who has a ravenous appetite. He couldn't believe I was able to fill his plate so quickly. It's a simple combination of ingredients that imparts the best of flavors. -Jackie Kelly, Maple Shade, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/2 cup diced green pepper
1 tablespoon plus 4 teaspoons butter, softened and divided
1 cup cubed fully cooked ham
1 tablespoon minced fresh parsley
4 eggs
Salt and pepper to taste
4 slices bread, toasted

Steps:

  • In a large nonstick skillet, saute onion and green pepper in 1 tablespoon butter until tender. Stir in ham and parsley. Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; cut into wedges. Spread each slice of toast with 1 teaspoon remaining butter. Serve omelet wedges on toast.,

Nutrition Facts :

WESTERN DENVER



Western Denver image

You could either eat this yummy treat as an omelet or stick it in between two pieces of bread and make it a sandwich. It is yummy; it's got lots of crunch.

Provided by nix

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 15m

Yield 1

Number Of Ingredients 4

2 eggs, beaten
1 large red bell pepper, diced
1 large green bell pepper, diced
1 onion, chopped

Steps:

  • Stir eggs, red bell pepper, green bell pepper, and onion together in a bowl.
  • Heat a nonstick skillet over medium-high heat. Pour egg mixture into skillet, cook until eggs are set on the bottom, 2 to 3 minutes; flip and cook until eggs are set completely, about 1 minute more.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 28.5 g, Cholesterol 372 mg, Fat 10.8 g, Fiber 8 g, Protein 16.8 g, SaturatedFat 3.3 g, Sodium 155.9 mg, Sugar 16 g

5-MINUTE OMELET RECIPE



5-Minute Omelet Recipe image

Learn the basic technique to cooking the perfect omelet at home. This recipe is easier than you think and includes useful tips and filling ideas.

Provided by Danilo Alfaro

Categories     Breakfast     Brunch

Time 10m

Number Of Ingredients 8

2 eggs
1 tablespoon clarified butter (or whole butter)
2 tablespoons whole milk
1/8 teaspoon salt (to taste)
1/8 teaspoon ground black pepper (to taste; or white pepper )
Optional: 2 to 3 small mushrooms (sliced, sautéed; or filling of choice)
Optional: 1/8 cup grated cheese
Optional: 3 tablespoons fresh herbs (chopped; reserve some for garnish)

Steps:

  • Gather the ingredients.
  • In a glass mixing bowl , crack the eggs and beat them until they turn a pale yellow color.
  • Heat a heavy-bottomed 6- to 8-inch nonstick sauté pan over medium-low heat. Add the butter and let it melt.
  • Add the milk to the eggs and season to taste with salt and pepper. Then, grab your whisk and whisk like crazy-you're going to want to work up a sweat here. If you're not up for that, use an electric beater or stand mixer with the whisk attachment. Whatever device you use, the goal is to beat as much air as possible into the eggs.
  • When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to 1 minute or until the bottom starts to set.
  • With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
  • Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
  • Gently flip the omelet over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
  • If you're adding mushrooms, cheese, fresh herbs, or other ingredients, now's the time to do it. Spoon the filling across the center of the egg in a straight line.
  • With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so (again, don't let it get brown).
  • Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
  • Serve and enjoy.

Nutrition Facts : Calories 275 kcal, Carbohydrate 2 g, Cholesterol 408 mg, Fiber 0 g, Protein 14 g, SaturatedFat 12 g, Sodium 409 mg, Sugar 2 g, Fat 23 g, ServingSize 1 serving, UnsaturatedFat 0 g

DENVER SANDWICH



Denver Sandwich image

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

8 slices bread (sourdough, wheat, rye, your favorite)
2 tablespoons butter
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
4 eggs
1/2 cup finely chopped cooked ham
1/3 teaspoon salt
black pepper, to taste

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 :

WESTERN SANDWICH (WITH POP'S SECRET INGREDIENT)



Western Sandwich (With Pop's Secret Ingredient) image

This Western sandwich, also known as a "Denver sandwich," is basically an easy omelette recipe with ham, bell pepper and onion stacked high on toasted bread. While totally optional, cheese is added to the mix for extra yumminess. This classic egg sandwich is delicious for a summer picnic, as a hearty breakfast, lunch or dinner with a side!

Provided by Dawn | Girl Heart Food

Categories     Breakfast     Lunch

Time 20m

Number Of Ingredients 10

3 to 4 tablespoons butter or margarine (divided (approximately))
1/4 bell pepper (divided and small dice (about 2 tablespoons per sandwich))
4 large eggs
1/4 salt (pinch for each omelette)
1/4 freshly ground black pepper (pinch for each omelette)
1/4 garlic powder (pinch for each omelette)
1/2 cup small dice cooked ham or bologna (divided (1/4 cup per sandwich))
1/2 cup shredded cheddar cheese
1 stalk green onion (divided and chopped (about 1 tablespoon per sandwich or 1 tablespoon minced yellow onion))
4 slices white sandwich bread (or your favourite variety)

Steps:

  • Heat 1/2 tablespoon of butter in a small non-stick frying pan (I use a non-stick frying pan that's around 7 inches in diameter) over medium heat.
  • When melted, add bell pepper and cook for 2 minutes until softened slightly. Transfer bell pepper to a small bowl.
  • Make one sandwich at a time. In a bowl, whisk 2 eggs. Add a pinch each of salt, black pepper and garlic powder. Next, add half each of cooked ham, bell pepper, cheese and onion. Whisk to combine.
  • Reduce heat to medium-low and add 1 tablespoon of butter to pan.
  • Once butter is melted and foamy, pour in egg mixture. Cook for 1 minute or so and then gently swirl to allow excess eggs to flow around pan and underneath the egg itself, about 2 to 3 minutes more.
  • Carefully flip to cook other side or (do what I did) and fold egg over so it's a half-moon shape and continue to cook, about 1 to 2 minutes or until cooked through.
  • Once the omelette is cooked, remove from pan, cut in half and place between two slices of toasted, buttered bread. Repeat to cook second sandwich. Can keep first sandwich warm in the oven on 200 degrees Fahrenheit (or wrap instead) while cooking the second sandwich. Serve and enjoy!

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