Veggie lovers Slamwich (copycat)

Prep Time
schedule 15 minutes
Cook Time
schedule 20 minutes
Total Time
schedule 35 minutes

This is a veggie-focused omelet in a butter-toasted sandwich format. Maple syrup and buttery sweetness on the outside of the bread lends a balance to the super savory egg, red bell pepper and mushroom-filled sandwich insides.

Ingredients:

  • 3 tablespoons butter, softened
  • 1 teaspoon maple syrup
  • 1 tablespoon olive oil
  • 2 ounces diced red bell pepper (about half a pepper)
  • 10 to 15 mushroom slices
  • 2 whole eggs
  • 2 slices white cheddar (or American cheese, Monterey Jack or other)
  • 2 slices of soft white bread
  • mayonnaise (optional)

Directions:

In a small bowl add 2 tablespoons of your softened butter and 1 teaspoon of maple syrup. Mix very well to combine. This is your butter and maple syrup spread. Put it aside to be used when it's time to work with the sliced bread. 

In a medium skilled over medium heat add 1 tablespoon of olive oil. When the oil is shimmering add diced red bell pepper and mushroom slices. Cook for 5 to 8 minutes or until the pepper and mushroom seem like they are softened to your liking. Remove the veggies to a bowl to until needed. 

In a second bowl, crack and add two eggs. Whisk the eggs to fully scramble them. Season the eggs with a little salt and pepper. 

Wipe out your skillet and place it back over medium heat, add the last tablespoon of butter. When the butter is melted and foamy add the two whisked up eggs. Shake the pan a little to make sure all the eggs coat the bottom of the hot pan surface.

Evenly scatter the cooked red bell pepper and mushrooms onto the top of the cooking eggs in the skillet. Using a spatula or turner, shuffle the eggs and veggies a little to make sure the eggs on top get cooked. All the liquid eggs on top need to touch the surface of the pan, so you may need to move the eggs around a few times to make this happen. 

When the eggs seem fully cooked, carefully fold them over on top of themselves and then fold again to attempt to make the eggs into a folded shape that is close to the size of your sliced bread. Once folded, remove the eggs and meat to a plate and immediately top the eggs with one of your slices of cheese.

Wipe out the skillet again and place it back on the stove, reducing the heat to medium-low. 

Spread half of the butter and maple syrup spread onto one side of one piece of bread. Lay this slice of bread maple butter side down in the pan.

Add mayonnaise (if using) to the top side of the bread in the pan.

Add the second slice of cheese onto the bread. Place the folded egg, bell pepper and mushroom-filled omelet on top of the cheese. 

Add mayonnaise (if using) to the second piece of the bread and then put that piece of bread mayo side down on top of the omelet/cheese.

Spread the second half of the butter and maple syrup spread to the very top piece of bread

Cook the first side 2 or 3 minutes and flip.

Cook another 2 or 3 minutes and flip and continue cooking and flipping until both the top and bottom pieces of bread have a good golden tan color.

Once the bread is cooked the color you like, remove the sandwich to a cooling rack to rest until you are ready to eat.

Have you made this recipe? Tag @beerinator and let him know!



Advertisement


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.