Denver Sandwich - Fred Whitlock, The Good Gourmet

You've seen the Denver omelette in every family restaurant in America.  Here we've spiced it up a little and used it as a filling for a breakfast sandwich.  From our breakfast club. 

Ingredients:

2 large slices sourdough bread
3 large eggs
salt and freshly ground pepper
unsalted butter
Tabasco or other hot pepper sauce to taste
1/4 cup minced ham
1 small tomato, chopped
1/2 green bell pepper, chopped
1/2 medium onion, chopped
1 shallot, minced
Romaine lettuce leaves

Butter the bread on both sides and cook it on a griddle or in a skillet over medium heat until lightly brown and crisp on both sides.

Whisk eggs, salt, pepper and hot pepper sauce together in a bowl.

Place butter in a skillet and add ham, shallot, onion and bell pepper.  Saute until the bell pepper is slightly soft.  Add tomato and cook for 1/2 minute more.  Then add egg mixture.  Cook in the normal fashion as you would any omelette or as demonstrated in the breakfast club class.

When omelette is done, fold it and place it on slice of the grilled bread, place a couple of romaine leaves on top and then place the second grilled bread slice on top to finish the sandwich.  Cut the sandwich in half.  Serves 2.

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