📝 About This Recipe
A true icon of North American diners, the Western Sandwich—also known as the Denver Sandwich—is a savory masterpiece of fluffy eggs, smoky ham, and crisp vegetables. This recipe elevates the humble breakfast staple with a touch of sharp cheddar and perfectly toasted sourdough for a satisfying crunch. It’s a nostalgic, protein-packed meal that perfectly balances the sweetness of sautéed onions with the salty depth of cured ham.
🥗 Ingredients
The Egg Mixture
- 4 pieces Large Eggs (fresh, at room temperature)
- 2 tablespoons Heavy Cream (for extra fluffiness)
- 1/4 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Filling
- 1/2 cup Smoked Ham (thick-cut, diced into 1/4-inch pieces)
- 1/3 cup Green Bell Pepper (finely diced)
- 1/3 cup Yellow Onion (finely diced)
- 2 tablespoons Unsalted Butter (divided)
- 1/2 cup Sharp Cheddar Cheese (freshly shredded)
The Bread & Assembly
- 4 slices Sourdough or White Bread (thick-cut)
- 2 tablespoons Mayonnaise (for spreading on bread)
- 1 dash Hot Sauce (optional, for serving)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
In a medium mixing bowl, crack the four eggs. Add the heavy cream, kosher salt, and freshly cracked black pepper. Whisk vigorously for about 30 seconds until the mixture is uniform and slightly frothy.
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2
Place a medium non-stick skillet over medium-high heat and add 1 tablespoon of the unsalted butter.
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3
Once the butter has melted and stopped bubbling, add the diced ham, green bell pepper, and onions to the skillet.
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4
Sauté the ham and vegetables for 4-5 minutes, stirring occasionally, until the onions are translucent and the ham has developed slightly crispy, golden edges.
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5
While the vegetables cook, lightly toast your bread slices until golden brown. Spread a thin layer of mayonnaise on one side of each slice.
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6
Reduce the skillet heat to medium. Ensure the ham and vegetables are spread evenly across the bottom of the pan.
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7
Pour the egg mixture over the sautéed ingredients. Use a spatula to gently move the cooked edges toward the center, allowing the raw egg to flow to the edges.
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8
Once the bottom is set but the top is still slightly moist (about 2 minutes), sprinkle the shredded cheddar cheese evenly over the eggs.
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9
Carefully fold the omelet in half, or use your spatula to divide the egg mixture into two square-ish portions that match the size of your bread slices.
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10
Cover the pan with a lid for 30-45 seconds to ensure the cheese is fully melted and the eggs are cooked through but still tender.
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11
Place one egg portion onto the mayonnaise-side of a toasted bread slice. Top with the second slice of toast.
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12
Slice the sandwich diagonally and garnish with fresh chives. Serve immediately while hot and melty.
💡 Chef's Tips
For the best texture, dice your peppers and onions very finely so they cook at the same rate as the ham. Don't overcook the eggs; they should be soft and moist, as they will continue to firm up from residual heat once placed on the toast. Using mayonnaise instead of butter on the bread before toasting provides a more even, golden-brown crust and a richer flavor. If you prefer a 'Denver Sandwich' (the sandwich version of the omelet), feel free to add a splash of hot sauce directly into the egg whisking stage for a subtle kick. Substitute the ham with thick-cut bacon or breakfast sausage for a different flavor profile.
🍽️ Serving Suggestions
Serve alongside crispy hash browns or home fries for a full diner-style experience. Pair with a chilled glass of fresh orange juice or a robust dark roast coffee. A side of spicy ketchup or chipotle aioli makes an excellent dipping sauce for the sandwich halves. Add a few slices of ripe avocado inside the sandwich for a creamy, modern twist. Serve with a light arugula salad dressed in lemon vinaigrette to cut through the richness of the eggs and ham.