flipThe Road Egg-and-Bacon Sandwich (Diner Egg Sandwich)
The Road Egg-and-Bacon Sandwich (Diner Egg Sandwich)
Why this dish? 'Tour bus of the orchestra' is among her typical objects, and her life required meals taken 'in roadside restaurants.' The egg-and-bacon sandwich, cooked quick on the griddle and wrapped in paper, was the perfect snack to nibble between two cities, in the band bus.
A fried egg and crispy bacon slipped between two slices of butter-toasted bread: the hot, greasy, filling sandwich wrapped for the road and eaten on the bus seat.
On the road, we don't have the luxury of sitting down, so the counter guy slaps an egg on the grill, two slices of bacon, and folds it all up in wax paper. You jump in the bus before the bandleader gets impatient, and you eat your sandwich with one hand on your knee, the other holding your cup. Butter runs, bacon crunches — it's not the Ritz, but when you've been driving all night, it's worth any feast.
- •White bread — 2 slices (support)
- •Eggs — 1 to 2 (filling)
- •Bacon — 2-3 slices (salty filling)
- •Butter — for the griddle (cooking and flavor)
The Road Egg-and-Bacon Sandwich (Diner Egg Sandwich)
A fried egg and crispy bacon slipped between two slices of butter-toasted bread: the hot, greasy, filling sandwich wrapped for the road and eaten on the bus seat.
Why this dish? 'Tour bus of the orchestra' is among her typical objects, and her life required meals taken 'in roadside restaurants.' The egg-and-bacon sandwich, cooked quick on the griddle and wrapped in paper, was the perfect snack to nibble between two cities, in the band bus.
On the road, we don't have the luxury of sitting down, so the counter guy slaps an egg on the grill, two slices of bacon, and folds it all up in wax paper. You jump in the bus before the bandleader gets impatient, and you eat your sandwich with one hand on your knee, the other holding your cup. Butter runs, bacon crunches — it's not the Ritz, but when you've been driving all night, it's worth any feast.
Ingredients (period version)
- White bread — 2 slices (support)
- Eggs — 1 to 2 (filling)
- Bacon — 2-3 slices (salty filling)
- Butter — for the griddle (cooking and flavor)
Ingredients
- Thick white bread — 2 slices (support)
- Eggs — 1 to 2 (filling)
- Smoked bacon — 3 slices (filling)
- Butter — 20 g (cooking)
- Cheddar (optional) — 1 slice (meltiness)
- Salt, pepper — to taste (seasoning)
Method
- Cook bacon in a skillet until crispy, set aside.
- In the same skillet, melt butter and fry the egg (runny yolk or set, as you like).
- Lightly butter the bread slices and toast on the griddle or in the pan.
- Assemble: bread, egg, bacon, (melted cheddar), bread. Season with salt and pepper.
- Press, cut in half, and wrap in paper for the road — or eat immediately, nice and hot.
How it was made : The diner egg sandwich was born from short-order griddle cooking: everything cooks on the same hot plate in minutes, on demand. Wrapped in wax paper, it became portable — 'fast food' before its time, ideal for hurried workers and travelers.
The contemporary twist : A dash of hot sauce and a drizzle of maple mayo: the 'tour bus sandwich' revisited for Sunday brunch.
Anita O'Day · Charactorium
