Classic NYC Style Bacon, Egg and Cheese (Free Recipe)

One of my all time favorite sandwiches ever. This neighborhood classic is as nostalgic for me as it is satisfying!

I first moved to NYC when I was 18 years old back in 2006 and the bacon, egg and cheese sandwich was one of the first things that I ever ate. My local spot next to my subway station would make you one for only $2.75 back then. It was always a dependable and cheap meal that you could get early morning or late night. It’s a simple sandwich, but it’s a good one!

Full recipe and breakdown is below for these along with recipe mods and notes!

Cheers,

Joey

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Full Recipe Below

Cook Time: 20 minutes

Serves: Makes 2 sandwiches

Notes and Mods:

• If you can’t find a kaiser roll, any hard roll with a soft center will work great.

• Spice it up with some pickled jalapeños or hot sauce.

• Salt and Pepper is generally a good way to go, some like it with ketchup as well!

• For a dairy free option, remove the cheese or use a plant based alternative.

• Try and find a bacon that is not pumped with a wet brine. Look out for sodium erythorbate and for ascorbate in the ingredients.

Ingredients:

• 2 kaiser rolls (see note above)

• 4 slices of bacon, thick cut

• 2 slices of American cheese

• 2 tbsp unsalted butter

• salt and pepper, to taste

Steps:

• Lay your bacon in a cold skillet and bring it up to medium heat, slowly rendering the bacon’s fat as you go. Flip after about 5 minutes and continue cooking for another 10ish minutes, flipping every few minutes until the bacon is fully and evenly cooked. Lay your bacon on a plate lined with paper towel and set aside for later.

• Clean out your skillet and heat over medium heat. Add in your butter and mix around until melted and foamy. Crack your eggs in the pan and, using the edge/tip of a spatula, make small cuts into each of the eggs, from top to bottom. Season with salt and pepper and let cook for a minute or two. Flip the egg mixture and make 2 stacks, each with 2 eggs. Cut the heat, place a slice of cheese on each of the stacks, cover and move to assembly. Note: If you have a smaller pan or smaller range burner, consider doing this in two batches of 2 eggs each.

• To Assemble: Cut your rolls in half and stack your eggs with cheese on top of each, followed by 2 slices of bacon each. Break the bacon in half to layer more evenly. Cut in half and enjoy immediately. Note: You can toast your roll a bit if you like but I wouldn’t toast it too much, you want a nice and soft bite. Also feel free to add pickled jalapeños or hot sauce for a kick)