In the heart of New York City's bustling metropolis, amidst the vibrant streets and towering skyscrapers, there lies a culinary haven where the iconic bacon, egg, and cheese sandwich reigns supreme. This sandwich, a staple in the city's deli culture, has captivated taste buds for generations, earning its place as a beloved breakfast and lunch treat.
At these legendary delis, skilled sandwich artisans craft this culinary masterpiece with utmost precision and care. Perfectly toasted bread envelops a symphony of savory flavors, starting with crispy bacon strips cooked to perfection. Fluffy eggs, cooked to your liking, add a tender and velvety texture, while melted cheese blankets the ensemble in a gooey, irresistible embrace. This harmonious blend of flavors is further enhanced by a drizzle of tangy ketchup and a sprinkle of salt and pepper, creating a taste sensation that is both comforting and exhilarating.
But the New York City bacon, egg, and cheese sandwich is not just confined to the city's delis. It has inspired countless variations and interpretations, each adding its unique twist to this classic dish. From gourmet renditions featuring artisanal bread and premium ingredients to simpler, home-style versions made with pantry staples, there's a bacon, egg, and cheese sandwich for every palate and occasion.
In this comprehensive guide, we'll take you on a culinary journey through the world of the bacon, egg, and cheese sandwich. We'll explore the origins of this beloved dish, delve into its cultural significance, and present you with a collection of mouthwatering recipes that capture the essence of this New York City icon. Whether you're a seasoned sandwich enthusiast or a novice cook looking to master this classic, you'll find everything you need to create the perfect bacon, egg, and cheese sandwich that will tantalize your taste buds and leave you craving more.
NEW YORK-STYLE BACON EGG AND CHEESE SANDWICH
New York-Style Bacon Egg and Cheese Sandwich Author: Olivia's Cuisine
Provided by Olivia's Cuisine
Time 5m
Number Of Ingredients 6
Steps:
- Slice bagel in half and spread the butter on the cut sides.
- Pre heat your cast iron pan (or griddle) over medium heat and, once hot, toast the bagels until golden brown. Alternatively, you can use a pop-up toaster. In that case, wait to butter the bagel after it's toasted). Reserve.
- Add the remaining tablespoon of butter and, once melted, crack both eggs into the pan. As soon as the whites start to set, puncture the yolks and gently spread them over the whites. Season with salt and pepper.
- Layer the cheese and the bacon on top of one the eggs and, using a spatula, flip the other egg on top of the bacon. Cook for a few extra seconds for the cheese to melt.
- Once the cheese has melted, transfer the eggs to the bagel bottom and top with the bagel top.
- Serve immediately or wrap for a on-the-go breakfast!
BACON, EGG, AND CHEESE SANDWICH, NEW YORK CITY DELI-STYLE
Make and share this Bacon, Egg, and Cheese Sandwich, New York City Deli-Style recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted).
- Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks.
- Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.
Nutrition Facts : Calories 620.1, Fat 29.4, SaturatedFat 12.8, Cholesterol 420.1, Sodium 1073.9, Carbohydrate 57, Fiber 2.4, Sugar 0.4, Protein 29.6
BACON EGG AND CHEESE SANDWICH
The classic New York deli breakfast that combines fried eggs, crispy bacon, and melted American cheese on a poppy seed roll.
Provided by James
Categories Breakfast
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400f and arrange racks in the center. Cover 2 baking sheets with foil then place wire racks on top. Evenly spread thick-cut bacon out onto wire racks and bake for 20-25 minutes or until crispy and done to your liking.
- Once the bacon is finished set aside and cover with foil to keep warm. Slice the 4 rolls in half and arrange each cut roll on a large piece of parchment paper for easy wrapping.
- Heat a large nonstick pan or flat griddle to medium heat, then add a teaspoon of butter. Crack 2 eggs and cook for 2 minutes on one side then flip. If you want the egg yolks cracked, break it with the edge of a spatula or leave it alone for an over-easy egg sandwich.
- Place two slices of cheese on only one of the eggs.
- Sprinkle a teaspoon of water into the pan, then cover with a tight-fitting lid. Remove lid after 30 seconds and place the egg without cheese onto the roll's bottom. Place the egg with cheese on top. Top with bacon, salt, pepper, and ketchup then wrap in parchment paper. Wipe pan of any remaining water then repeat the same cooking process for the next three sandwiches.
- After all 4 sandwiches are cooked, cut in half through the paper and wrap in foil to keep warm or serve right away. Enjoy!
Nutrition Facts : Calories 490 kcal, Fat 31.7 g, SaturatedFat 13.4 g, Sodium 1600 mg, Carbohydrate 5.2 g, Sugar 5 g, Protein 44.9 g, Cholesterol 443 mg, ServingSize 1 serving
THE NEW YORK REUBEN
The origin of the Reuben sandwich is disputed. However, the sandwich is strongly associated with New York City delicatessens--hence, the name.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 28m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- To make the dressing: combine all the dressing ingredients together, mixing well.
- Store, covered, in the refrigerator until ready to use.
- To make the sandwich: Butter one side of each slice of bread.
- Put the first slice, buttered side down, in a large skillet.
- Pile on the slices of corned beef and swiss cheese; spread with approximately 1 tablespoon dressing, and add the sauerkraut.
- Top with the other slice of bread, buttered side up.
- Cover and grill slowly over low heat for 5 minutes or until the bread is golden brown.
- Uncover, turn the sandwich over, increase heat to medium-high; grill until golden brown on the second side.
- Cut sandwich in half and serve immediately with kosher dills or "half sours" (partially dilled pickles).
BACON, EGG AND CHEESE SANDWICH
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.
Provided by Ali Slagle
Categories breakfast, easy, for one, quick, sandwiches, main course
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
- If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
- Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
- Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.
Tips:
- Use thick-cut bacon: It will provide a more satisfying bite and hold up better in the sandwich.
- Cook the bacon until it is crispy: This will give it a nice smoky flavor and make it easier to chew.
- Use fresh eggs: They will have a richer flavor and be less likely to break when you cook them.
- Cook the eggs over medium heat: This will help them cook evenly and prevent them from overcooking.
- Use a good quality cheese: It will make a big difference in the overall flavor of the sandwich.
- Toast the bread: This will help it hold up better to the fillings and prevent it from getting soggy.
- Add your favorite toppings: You can add anything you like to your sandwich, such as lettuce, tomato, onion, or avocado.
Conclusion:
The bacon, egg, and cheese sandwich is a classic New York City deli staple. It is a delicious and satisfying sandwich that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can make a bacon, egg, and cheese sandwich that is even better than the ones you get at the deli. So next time you are craving a classic New York City sandwich, give this recipe a try.
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