Oh my gawd. I posted about a sandwich! On a blog that people seem to mistakenly believe is about sandwiches (hmmmm, I wonder why that is……?). Whatever. This bagel sandwich is freaking amazing.
First you start with the best bagels in town. My husband is actually the bagel snob in the household, so we buy Montreal style bagels from Seigel’s Bagels that we pick up at our local food co-op. They’re chewy and all that a bagel should be without the return airfare to Montreal. A cuban sandwich is traditionally made with both ham and roast pork, so that’s what we’ve got here. The ham is finely sliced from our local deli. If I needed some quick roast pork, I’d request a hundred grams or so from the deli counter too. But I was in luck to have leftover roast pork on hand. It was a spicy asian flavoured pork loin, but it worked out well.
Cheese is a must. Not only does it add to the gooey, deliciousness it acts as the glue that helps to hold this behemoth sandwich together. Cucumbers and pickles add cool crunch and interest. Cucumbers aren’t traditional, but I like that they add a freshness to every bite. Mayo and dijon lube it up just right.
And then there’s the egg. The egg is a must! See it splooge all its tasty goodness! That means it’s perfect. Breakfast decadence because you know it’s a good breakfast when you need to lick your fingers.
As you can tell from the photos, we’re eating outside. Which means that it clearly isn’t mid-November. I took this back in September when the weather was warm and the sun was strong and sitting outside for breakfast was a thing we did. This is a nice reminder to warmer days and a good kick in the butt to make this again soon.
The weather now is snappy and cold. The skies are bright and crisp and there’s frost on the ground. The holidays are coming up fast which means that things are getting busy in my etsy shop. I’d like to extend some happy savings and offer all my readers 15% off all orders! I have lots of new holiday cards, cute cat notepads, art prints & gift tags and so much more! Just use the code BAGEL at checkout for 15% your order (but hurry, it expires November 23rd!).
It’s not a complicated sandwich, but it’s full of components. So to make things go smoothly, have everything at the ready before you begin. I made two sandwiches as easily as one, so making more would be a snap.
cubano breakfast bagel
This combination of leftover pork tenderloin, deli black forest ham, fresh crunchy cucumbers, melted cheese, pickles, raw onion and a runny egg on a chewy Montreal-style bagel made for the BEST breakfast I’ve eaten in a long while. It’s messy, it’s full of flavour and it would be delicious any time of day.
1 bagel, sliced
2 thin slices of deli ham
2-3 slices of roast pork (deli or leftover tenderloin)
1-2 thin slices of cheese (cheddar, provolone or swiss is tasty)
4 thin slices cucumber
1-2 slices of pickle
a few thin slices of red onion
1 fried egg (sunny side up, preferred)
Turn on your oven’s broiler.
Toast your bagel. Spread one side with mayonnaise and the other side with dijon mustard. Top one side with ham, roasted red pepper and a slice of cheese. Top the other half with roast pork and onion.
Place on a baking sheet and pop under the broiler until the cheese melts, just a few minutes. Remove from oven and set aside. As soon as the bagel goes under the broiler, fry your egg in butter and season it with salt and pepper, sunny side up. The yolk should still be a little bit runny – sludgy and creamy is how I like it.
Top the roast pork/red onion side of the bagel with cucumbers and pickles. Top with the fried egg and place the other half on top. Chomp. Chomp.
Makes 1 cubano breakfast bagel sandwich but please repeat as desired.