After I described to my mom what we had for supper last night, she said (and I quote): “That sounds perfectly awful.”
And Jon insisted that I leave a few ingredients off of his sandwich. (Can you guess which ones? He’s so unadventurous when it comes to new food combinations.) 😉
But trust me, these are fabulous. Especially when you slap the ingredients between thick slices of homemade bread. Mmmmmm, mmmmmm. They’re kind of an amped-up grilled cheese, which are a favorite in our house anyway. I got the recipe from a “Quick Cooking” magazine a looooong time ago, and hadn’t made them in a while, but they are a simple, quick, easy meal that I love. The sour cream makes them gooey and soft and the green onions give them some zip. Fab!
Bacon n’ Egg Sandwiches
Yield: 4 sandwiches
1/2 c. sour cream
8 slices bread
4 green onions, chopped
4 slices American cheese
2 hard cooked eggs, cut into 1/4″ slices
8 bacon strips, cooked and drained
1/4 c. butter, softened
Spread sour cream on one side of four slices of bread. Top with onions, cheese, eggs and bacon. Butter outsides of sandwiches; cook in large skillet over medium heat until golden brown on both sides.