Best 5 Denver Sandwich Thick And Hearty Recipes

WESTERN SANDWICH (WITH POP'S SECRET INGREDIENT)

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!

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 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.

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.

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.