Omg. Talk about a sandwich. I looooove this so much. Also, fried eggs make everything better..can we all agree? This is my ideal brunch. I’m such a savory girl through and through. I definitely get my cravings for pancakes, waffles, scones, and the like, but savory will always have my heart.
Just look at it! I’ve already decided these are going to be a part of Easter brunch. Easter brunch is always something I look forward to an plan way in advance. There’s something so fun and special about a really extravagant, indulgent brunch. With cocktails involved.
My family always comes in town and we have a big reunion on Saturday, the day before Easter. It’s a weekend all about family, and I love making a big meal and sharing it with the ones I love. These sandwiches definitely made the cut. Along with probably some type of cinnamon rolls, banana bread, frittata, and I’m not sure what else. Too many options!
Anyway, the flavor combo here is ridiculous. The lemony asparagus paired with the salty bacon and gooey cheese is nothing short of incredible. I savored every bit of this thing. And so did my mother who devoured the other sandwich from this shoot.
The fried egg on top totally makes this next-level. It’s definitely a messy one, but totally worth it. Messy food is fun.
I’m thinking I’m going to have to make these with these mimosas. Sound like a plan?
- 1 bunch of asparagus, ends trimmed
- zest of 1 lemon
- 2 teaspoons olive oil
- salt and pepper
- 4 slices thick, crusty bread
- 2 tablespoons softened butter
- 1¾ cups freshly grated Gouda cheese
- 4 slices bacon, cooked
- 2 fried eggs
- 1 tablespoon chopped fresh chives
- Preheat oven to 425℉. Place asparagus on a rimmed baking sheet and add the lemon zest, olive oil, and a few pinches of salt and pepper. Roast for 10 minutes.
- Butter the outsides of all four slices of bread. Heat a skillet to medium-medium/high heat and add two slices of the bread, butter side down. Sometimes I like to add a little extra butter to the pan too.
- Top each bread slice with ¼ of the cheese, then a few stalks of asparagus, two slices (each) of bacon, and the rest of the cheese. Place other bread half on top, butter side up.
- Cook the grilled cheeses for a few minutes per side, maybe backing the heat down to medium, depending on your stove, so the bread doesn't get too dark before the cheese melts.
- Once cheese is melty and bread is golden, top each sandwich with a fried egg and a sprinkle of chives!
inspired by this sandwich.