Breakfast Sandwich

Sunset Magazine Cover

Sunset Recipe

This was the lead recipe in the Chefs of the West column on page 106 of the August 1988 issue of Sunset Magazine.

"Build a breakfast sandwich that'll sustain you till noon."

"Egg-based breakfast sandwiches are no novelty, thanks to recent efforts on the part of several fast-food chains. But James Hensinger's breakfast sandwich, on the other hand, is genuinely novel--a hybrid between a BLT and a peanut butter sandwich. Don't condem it without trying it; the combination is unexpectedly delicious, and the sandwich will sustain you until midday."

"It could, in fact, become a brown bag lunch if you carry the tomato separately and add it just before eating. Hensinger believes that the success of the sandwich depends upon having a really ripe, homegrown tomato."

Dear Sir:

The following is a contribution to Sunset Magazine's Chefs of the West.

Trust me enough to try this before you decide if it's exciting. I've told many friends about it, and met with a surprising number of narrow minds. I can only conclude that they have never experienced a "real" tomato. When tomatoes are in season, it seems a shame to waste any, so I often enjoy this sandwich for breakfast. if I brown bag a lunch, I carry the tomato whole and slice it at lunch time. This is a "wet" sandwich. Be prepared.

P.S. A ripe tomato can be judged by dropping it on the floor from counter height. if it splats into sauce, it was ripe. There is no such thing as a ripe (or even good) store bought tomato.

Breakfast Sandwich

James Speed Hensinger

Makes one hearty sandwich

2 slices whole-wheat bread
1 whole 4+" RIPE homegrown Beefsteak tomato
4-6 thick-cut bacon slices, cooked crisp
    About 3 taplespoons extra chunky style peanut butter

Toast bread.

Spread one slice of toast with a thick layer of peanut butter. (Hint: Warm the peanut butter slightly in the microwave to improve spreadability.)

Core stem area from tomato and slice two thick (1/2") pieces from the center. Reserve the unused end pieces for some lowly use such as a salad. Cut one of the two slices into two semicircles.

Arrange the full slice on the peanut butter covered toast. Place it off center into a corner and add tomato semicircles to fill out the sandwich.

Salt tomato to taste.

Arrange bacon evenly over tomato.

Cover with second piece of toast.


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James  Speed  Hensinger