Giant Breakfast Sandwich
with Jammy Tomatoes, Bacon and Greens
I’ve been riffing on this slab breakfast sandwich technique from Alexandra’s Kitchen and came up with my ideal combo of crispy bacon, jammy summer tomatoes and fresh greens. It’s a fun way to whip up breakfast for the whole family in one fell swoop. Every component, from the fresh-baked bread to the eggs, are cooked in the oven - no toasting, frying or scrambling required. The final monster-sized sandwich can then be sliced into 4 (or even 6) decent-sized sandwiches. Feeding a larger crowd? No problem. Double the recipe to feed more people!
Serves 4 to 6
6 Tablespoons extra-virgin olive oil, plus more for greasing
1 pound store-bought pizza dough
Flaky sea salt
One 12 ounce package of bacon
2 pints cherry tomatoes
Kosher salt and black pepper
8 large eggs
2 Tablespoons heavy cream
¾ cup shredded Gruyère or Swiss cheese
2 cups mixed greens, such as arugula, pea shoots or baby kale
1. Grease an 8-inch metal baking pan with 2 tablespoons of the olive oil. Add the cold pizza dough and loosely cover with plastic wrap. Let rise in a warm place (on top of your oven or refrigerator works well) until doubled in size, 3 to 4 hours.
2. Preheat the oven to 425° F. When the dough has doubled in size, uncover and drizzle with 2 more tablespoons of the olive oil. Using your fingers, press deep dimples into the dough (like you’re playing a piano) and sprinkle with flaky sea salt. Bake the bread until golden brown, 20 to 25 minutes. Let cool for 10 minutes before unmolding and transferring to a cooling rack. Let cool completely.
3. Line a rimmed baking sheet with aluminum foil, then set a rack inside the pan. Arrange the bacon on the rack (it is ok if they slightly overlap - they will shrink in the oven). On a separate rimmed baking sheet or 9-by-13-inch baking dish, toss the tomatoes with 1 tablespoon of the oil. Roast the bacon and tomatoes at 425° F until the bacon is browned and crisp and the tomatoes are burst and juicy, 20 to 25 minutes.
4. Reduce the oven to 300° F. Grease an 8-inch metal baking pan with olive oil, then line with parchment paper, leaving a 2-inch overhang on 2 slides (this will help you lift out the baked eggs). Grease the parchment paper.
5. In a large bowl, whisk the eggs with the cream and ¾ teaspoon of kosher salt. Pour the eggs into the prepared pan and sprinkle the cheese over the top. Finish with a couple grinds of black pepper. Bake the eggs until they are just set in the middle, about 20 minutes.
6. Using a large serrated knife, cut the bread in half lengthwise to create a top and bottom. Gently lift the eggs out of the pan and carefully remove the parchment paper. Transfer the eggs to the bottom half of the bread. Top with the bacon, tomatoes and greens. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper. Close the sandwich and cut into four squares. Serve right away.
PRO TIP For a perfectly square sandwich (and to reveal the pretty crumb within), trim ¼-inch off the edges of your focaccia before slicing it in half lengthwise. This also helps you cut the bread into even bottom and top halves.
MAKE AHEAD The bread can be baked a day in advance. Let cool completely, then wrap tightly with plastic wrap. Store at room temperature. If desired, you can crisp the bread up in the oven while it’s preheating for the bacon and tomatoes.