Potato Bacon And Egg Grill Sandwich

by | May 20, 2010 | 2 comments

Potato Bacon And Egg Grill Sandwich

I did a hearty and warm salad for dinner last night. No pasta and no rice, I thought to myself. I whipped up a hot pot of pumpkin and potato soup. Drawing inspiration from a Lyonnaise salad that I make quite often, I decided to make a warm version of it with some meat. I had a pack of bacon bits conveniently sitting in the fridge [everytime I write fridge, I am tempted to hit backspace and change it to refrigerator simply because I feel very guilty about butchering such a proper little word. But today I am going to stick to my guns!]. We all enjoyed the warm salad and it was very more-ish indeed on that chilly evening along with a hot cup of coup.

The next day with plenty of salad leftover, I got my 4-sandwich capacity, grilled sandwich maker out and grilled the salad with some chili sauce. It was a surprisingly delicious meal and was oddly comforting too. Earlier that day I had bought the first issue of the MasterChef Australia magazine and I had an extremely lazy and rlaxing lunch sifting through the pages.

 Potato Bacon And Egg Sandwich







Preparation Time : 30 minutes | Cooking Time : 30 minutes | Serves a hungry lot of 4


5 large washed potatoes, boiled, peeled and chopped
4 eggs, boiled, shelled and sliced in half
1 cup of diced bacon bits
2 spanish onions, sliced fine
2-3 garlic cloves, finely chopped
1 tablespoon herbs of your choice [I used fresh thyme and oregano]
salt to taste
freshly ground black pepper
2 tablespoons passata
1 tablespoon virgin olive oil


To Make The Salad

Heat oil in a large shallow pan. Fry garlic and onion on medium heat for a minute or two till fragrant and translucent. Add the bacon. Cook for another 2 minutes. Add the potato, increase heat and stir-fry for 2 minutes, browning the potatoes slightly.

Remove from heat, sprinkle with herbs and seasonings. Stir through the passata. Serve warm.

To Make The Sandwiches

With cold leftover salad, heat and grease a sandwich maker/sandwich press/jaffle iron. Place a slice of toast on the hot surface. Heap 1-2 tablespoons of the leftover salad, squeeze some chili sauce over it and top it with another slice of bread. Press the sandwich down. Enjoy hot of the grill!



Find More Recipes By CategoryBreakfast Cafe Style Salad



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Mark @ Cafe Campana

    Mmmm good looking recipe. I could easily eat this when I’m feeling lazy. I love bacon and eggs and anything is sandwich form is way better.
    .-= Mark @ Cafe Campana´s last blog ..International Incident Party – Butterscotch Apple Dumplings =-.

  2. Jerry (CbsoP)

    Superb, simple, brilliant. Now it’s what I want for breakfast!
    .-= Jerry (CbsoP)´s last blog ..Chili Stuffed Cornbread =-.


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