My dad used to make this breakfast sandwich on Saturday mornings for our family when I was way younger, around middle school or so. Toasted white bread topped with ham, tomato, iceburg lettuce, American cheese and the best part, a fried egg. The tomatoes were juicy, the lettuce fresh and the bread toasted to a golden brown in butter resulting in a the best sort of crunch.
Even before our lives included heirloom tomatoes, wild arugula and fancy hams like prosciutto food was still delicious. So in honor of those delicious Saturday mornings I decided make my dad this breakfast sandwich for Father’s Day.
My version included whole wheat bread toasted sans butter, black forest ham, applewood smoked bacon, American cheese, the ripest Japanese tomato and perilla lettuce (also known as limestone or roussette) from the farmer’s market, and of course a fried egg. I fried it just until the white were cooked but the yolk was still a bit runny. When I cut the sandwich in half I could not help but ogle it, especially with that tempting egg!