 An open bacon, egg, and cheese sandwich | |
| Type | Breakfast sandwich |
|---|---|
| Main ingredients | Bread, bacon, eggs (fried or scrambled), cheese |
A bacon, egg and cheese sandwich is a breakfast sandwich popular in the United States and Canada. It is made with bacon, eggs (typically fried or scrambled), cheese and bread, which may be buttered and toasted. Many similar sandwiches exist, substituting alternate meat products for the bacon or using different varieties of cheese or bread. [1]
A typical sandwich with these ingredients has about 20 grams of fat and 350 kilocalories (1,500 kilojoules) of food energy. [2] [ failed verification ] [3] A version has been adapted to make a low-carbohydrate meal. [4] [5] In the United States, the bacon egg and cheese sandwich has also been modified into a prepackaged food product as a Hot Pocket (170 kcal or 710 kJ and 7 grams of fat) and a Lean Pocket (150 kcal or 630 kJ and 4.5 grams of fat). [2]
A hamburger, or simply burger, is a sandwich consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce," often a variation of Thousand Island dressing; and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger.
A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce, and tomato. It can be made with varying recipes according to personal preference. Simple variants include using different types of lettuce or tomato, toasting or not, or adding mayonnaise. More pronounced variants can include using turkey bacon or tofu in place of bacon, or removing the lettuce entirely.
A club sandwich, also called a clubhouse sandwich, is a sandwich consisting of bread, sliced cooked poultry, fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by cocktail sticks. Modern versions frequently have two layers which are separated by an additional slice of bread.
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top.
Macaroni and cheese is a dish of cooked macaroni pasta and a cheese sauce, most commonly Cheddar sauce.
A grilled cheese is a hot sandwich typically prepared by heating one or more slices of cheese between slices of bread, with a cooking fat such as butter or mayonnaise on a frying pan, griddle, or sandwich toaster, until the bread browns and the cheese melts.
Chipped beef is a form of pressed, salted and dried beef that has been sliced into thin pieces. Some makers smoke the dried beef for more flavor. The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold compressed together in jars or flat in plastic packets. The processed meat producer Hormel once described it as "an air-dried product that is similar to bresaola, but not as tasty."
Smørrebrødsmørbrød "butter bread" (Norwegian), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.
A bacon sandwich is a sandwich of cooked bacon between bread that is optionally spread with butter, and may be seasoned with ketchup or brown sauce. It is generally served hot. In some establishments the sandwich will be made from bread toasted on only one side, while other establishments serve it on the same roll as is used for hamburgers.
A breakfast sandwich is any sandwich filled with foods associated with breakfast. Breakfast sandwiches are served at fast food restaurants and delicatessens, sold in supermarkets, or commonly made at home. Different types of breakfast sandwich include the bacon sandwich, the egg sandwich, and the sausage sandwich; or various combinations thereof, like the bacon, egg and cheese sandwich. The breakfast sandwich is related to the breakfast roll.
The cuisine of New Jersey is derived from the state's long immigrant history and its close proximity to both New York City and Philadelphia. Due to its geographical location, New Jersey can generally be divided by New York City cuisine in the northern and central parts of the state and Philadelphia cuisine in the southern parts. Restaurants in the state often make use of locally grown ingredients such as asparagus, blueberries, cranberries, tomatoes, corn, and peaches. New Jersey is particularly known for its diners, of which there are approximately 525, the most of any state. Various foods invented in the state, such as the pork roll, and salt water taffy, remain popular there today.
Ham and eggs is a dish combining various preparations of those two ingredients. It has been described as a staple of "an old-fashioned American breakfast". It is also served as a lunch and dinner dish. Some notable people have professed an affinity for the dish, such as American entrepreneur Duncan Hines and the Manchurian Emperor Puyi. Similar dishes include bacon and eggs, Spanish eggs, the Denver omelette and Eggs Benedict.
A peanut butter and jelly sandwich (PB&J) consists of peanut butter and fruit preserves—jelly—spread on bread. The sandwich may be open-faced, made of a single slice of bread folded over, or made using two slices of bread. The sandwich is popular in the United States, especially among children; a 2002 survey showed the average American will eat 1,500 peanut butter and jelly sandwiches before graduating from high school. There are many variations of the sandwich, starting with the basic peanut butter sandwich or jam sandwich.
The cheese dream is an open-faced version of the American grilled cheese sandwich made with bread and cheese; it is cooked with either oil, margarine, or butter. Other ingredients such as bacon, avocado, pineapple, eggs, or sliced tomato can be optionally added to the open-faced sandwich as well.
A bagel and cream cheese is a common food pairing in American cuisine, the cuisine of New York City, and American Jewish cuisine. It consists, in its basic form, of a sliced bagel spread with cream cheese. The bagel with cream cheese is traditionally and most commonly served open-faced, sliced horizontally and spread with cream cheese and other toppings. Beginning in the 1980s as bagels greatly expanded in popularity beyond Jewish communities, the bagel served closed as a sandwich became increasingly popular for its portability. The basic bagel with cream cheese serves as the base for other items such as the "lox and schmear", a staple of delicatessens in the New York City area and across the U.S. While non-Jewish ingredients take well to bagel sandwiches, such as eggs and breakfast meats, cold cuts and sliced cheese, several traditional Jewish toppings for bagels do not work well between bagel halves, including the popular whitefish salad, pickled herring or chopped liver for the simple mechanical reason that soft toppings easily squirt out the sides when the bagel is bitten, as even a fresh bagel is firmer than most breads.
Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.
Bacon, Egg and Cheese sandwich.
Bacon, Egg and Cheese sandwich.
