Appetizers
The post Giant Party Sub (Made with a Bundt pan) appeared first on The Cookie Rookie®.
]]>My kids have become obsessed with this party sub. I fear I may never be able to make a regular sandwich again. Every gathering now demands an overstuffed masterpiece, and honestly, I don’t mind—this Bundtwich is as fun to make as it is to eat. With layers of savory meats, melty cheese, and just the right mix of crunchy veggies, it’s a total crowd-pleaser. Plus, it’s so easy to customize that I can switch up the fillings and keep everyone happy.
Gather the Ingredients: Gather all your ingredients.
Prepare the Dough: Preheat the oven to 350°F and grease a bundt pan. Remove 2 rolls of refrigerated bread dough from the packaging and place them in the bottom of the pan. Pinch the ends of the rolls together to form one piece into a ring.
Bake the Bread: Place the bread into the oven on the middle rack and bake for 20-25 minutes. The bread should be golden brown. Remove the bread from the oven and invert it onto a wire rack to cool fully.
Slice and Spread: Once the bread is fully cooled, slice it in half horizontally. Spread ½ cup of mayonnaise on the top half of the bread.
Stack the Fillings: Evenly layer ¾ lb deli ham slices, ¾ lb deli turkey slices, 8 slices of Colby jack cheese, and 10 slices of cooked bacon on the bread.
Top it Off: Top the meat and cheese with even layers of 2 sliced large tomatoes, ¼ cup thinly sliced red onion (optional), and 2 cups shredded iceberg lettuce.
Slice and Enjoy: Place the top half of the bread on the sandwich, slice it up, and serve. Enjoy!
The options are endless for this party sub. I make this in a variety of ways, depending on who I’m serving or when I’m serving it. Whether you’re feeding a crowd with classic deli favorites, spicing things up with bold flavors, or creating a lighter version, there’s a variation for everyone:
Though I rarely have leftovers, when I do, I make sure to wrap them tightly in plastic wrap or aluminum foil to keep the bread from drying out. I also like to store them in an airtight container in the fridge for extra freshness. They never last long in my house—usually gone within a day or two—but if any are left by day three, I toss them to be safe.
This party sub is built to feed a crowd making it perfect for game days alongside my favorite Super Bowl dips, for Fourth of July cookouts, birthday celebrations, and even holiday gatherings when I want something easy yet impressive. And if you’re feeling extra indulgent, pair it with a batch of homemade potato wedges or cheese fries for an extra hearty, crowd-pleasing feast that everyone will love. Don’t forget to serve it with a side of homemade pickles, chips, or a fresh pasta salad to complete the spread.
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]]>The post Hot Beef Sandwich appeared first on The Cookie Rookie®.
]]>When I get my mind on having something right now, I really need it right. now. Traditional hot beef sandwiches take anywhere from 3 to 8 hours to make, and I just can’t wait that long. But with my instant pot, I can make these hot beef sandwiches in 2 hours, which is huge for me!
Season the Beef: Season 2 pounds of beef chuck roast cut into 2 chunks generously with ½ teaspoon of kosher salt and ½ teaspoon of black pepper.
Sear the Beef: Set your pressure cooker to sauté mode. Add 2 tablespoons of vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.
Sauté the Onions: In the same pressure cooker, add 1 large sliced onion and 2 cloves of minced garlic. Sauté until the onions are soft and translucent.
Cook the Beef: Add the seared beef back into the pressure cooker. Pour in 1 cup of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes. Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.
Shred the Beef: Remove the beef and shred using two forks. Set aside.
Make a Roux: In a small bowl, mix ¼ cup of all-purpose flour with ¼ cup of water to create a smooth paste.
Thin the Roux: Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.
Thicken the Gravy: Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.
Stir in the Beef: Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.
Serve and enjoy: Serve the shredded beef on 4 slices of French bread. Top each with a slice of Swiss cheese if preferred. I sometimes like to spread a thin layer of Dijon mustard or mayonnaise on the bread before adding the beef for another layer of flavor and moisture.
Instant pot hot beef sandwiches are the easiest method, but you can also make the beef in a crockpot cooked over low heat for 6-8 hours or in a Dutch oven at 300°F for about 3 hours.
I prefer to store the hot beef separately from the bread to prevent soggy sandwiches. The beef will keep well for up to 4 days in the refrigerator or up to 3 months in the freezer. Let it thaw overnight in the refrigerator before reheating individual portions in the microwave in 30-second increments until warmed through.
These instant pot hot beef sandwiches are total umami bombs, so I like to serve them with light sides, like pickled beets or coleslaw. The tangy flavors help cut the richness and balance out the overall meal.
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]]>The post Chicken Tortas appeared first on The Cookie Rookie®.
]]>The combo of textures and flavors in this torta is what really makes it shine. I use tender chicken breasts that have been marinated for extra depth, then pile it onto a toasted bolillo roll. I layer it up with creamy avocado slices, crisp lettuce, juicy tomato, and a generous smear of chipotle mayo for that smoky heat I can’t get enough of. It’s the kind of sandwich that feels like a treat but is easy enough to throw together on a busy weeknight.
Gather the ingredients: Gather all the ingredients together.
Make the marinade: In a medium-sized bowl, whisk together 4 tbsp oil (like olive oil or avocado oil), the juice of 1 lime, the zest of 1 lime, and 3 tbsp taco seasoning.
Marinate the chicken: Add 1 ½ lbs boneless skinless chicken breasts to the bowl and toss to coat fully. Cover the bowl and place it to the side to marinate at room temperature for 30 minutes or in the fridge to marinate for 2 hours. If you’ve got the time, I highly recommend giving it a full 2 hours (that’s my go-to!). The marinade comes together in just a few minutes, so I like to mix it up in the afternoon, toss the chicken in, and let it chill in the fridge until I’m ready to cook.
Make the chipotle mayo: In a small bowl, mix together ½ cup mayo, 2-4 tsp of sauce from a can of chipotle peppers in adobo, 1 ½ tbsp lime juice, 2 tsp agave, and a pinch of salt. Place the sauce in the fridge until you’re ready to use.
Cook the chicken: Take the chicken out of the fridge about 20–30 minutes before cooking to let it come to room temperature—this helps it cook more evenly and stay nice and juicy. Warm 1 tbsp of oil (like olive oil or avocado oil) in a large skillet over medium-high heat. Add the chicken to the preheated pan and cook for 5-7 minutes. Flip the chicken over and cover the skillet. Cook the other side for another 5-7 minutes until the chicken is cooked through and golden brown. The chicken should reach an internal temperature of 165°F.
Rest and slice the chicken: Transfer the chicken from the skillet to a plate and let it rest for 5–7 minutes. Then, slice it into thin strips, cutting against the grain for maximum tenderness.
Assemble and enjoy: To build your chicken tortas, start by spreading a generous layer of chipotle mayo on the bottom half of the 4 bolillo rolls. Evenly distribute 1/2 head shredded iceberg lettuce, slices from 1 tomato, 1/2 cup avocado, 1/2 cup fresh cilantro, and a good helping of the sliced chicken onto the rolls. Drizzle on a bit more sauce for extra flavor, then top it off with the other half of the roll. Repeat with the remaining sandwiches. Serve and enjoy!
If you’ve got leftovers, store the sliced chicken and toppings separately. Place them in airtight containers in the fridge for up to 3–4 days. I like to keep the rolls at room temperature so they don’t get soggy.
When I’m ready for round two, I reheat the chicken in a skillet or microwave just until warmed through, then toast the rolls to bring back that soft-crisp texture. It comes together so quickly and you can even use any leftover chicken on top of a salad or rice bowl for lunch the next day.
There’s really no limit to how you can customize a torta—it’s one of the things I love most about it. Some of the most popular (and delicious) toppings include pickled jalapeños, Mexican crema, refried beans, grilled or sautéed peppers, queso fresco or melty Oaxaca cheese, and your favorite salsa—whether that’s smoky chipotle, street corn, or a classic pico de gallo. You can also add shredded lettuce, sliced avocado, tomatoes, or even a fried egg if you’re feeling extra indulgent.
On top of the several toppings you could pair with these Mexican tortas, there are also endless sides to serve alongside them. For a full Mexican meal, I love grilling up some Mexican corn on the cob or a creamy, tangy bowl of elote-style street corn. Crispy tortilla chips with fresh pico de gallo are always a hit, and if I’m feeling extra festive, a side of Mexican rice or refried beans rounds out the meal perfectly. And I wouldn’t be myself if I didn’t suggest starting the meal off right with a white queso dip!
Easy Burger and Sandwich Ideas
Dinners
Dinners
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]]>The post Chicken Fried Steak Sandwich appeared first on The Cookie Rookie®.
]]>Classic chicken fried steak gets an upgrade with homemade spicy mayo! Topped with some lettuce on a hamburger bun, this my platonic ideal comfort food sandwich.
Make the Spicy Mayo: In a medium bowl, combine ¾ cup of mayonnaise, 1 tablespoon of fresh lemon juice, 1 teaspoon of crushed garlic, and 1½ tablespoons of sriracha sauce. Season with kosher salt and freshly ground black pepper to taste. Mix well, cover, and refrigerate until ready to use.
Pound the Steaks: Place each of 4 cube steaks between sheets of plastic wrap. Use a meat mallet or rolling pin to pound the steaks until they’re less than ¼-inch thick. Salt the steaks lightly. Preheat the oven to 200°F. Place a wire rack over a baking sheet in the oven to keep the cooked steaks warm while you assemble the sandwiches.
Dredge the Steaks: In one shallow dish, whisk together 2 large beaten eggs and 1 cup of milk. In another dish, combine 2 cups of all-purpose flour, 2 teaspoons of kosher salt, 2 teaspoons of ground black pepper, 1 teaspoon of garlic powder, ¾ teaspoon of smoked paprika, and ½ teaspoon of cayenne pepper. Dredge each steak in the flour mixture, then dip it in the egg wash, and coat it again with the flour mixture. Set aside on a plate.
Fry the Steaks: In a large frying pan, heat 1 cup of canola oil to 350°F and add 1 tablespoon of unsalted butter. Carefully lay a coated steak in the hot oil and fry for about 2 minutes on each side, until golden brown. Transfer the fried steak to the wire rack in the oven to keep warm. Repeat with the remaining steaks.
Assemble the Sandwiches: Lightly toast 4 hamburger buns and spread a generous layer of spicy mayo on the bottom half of each burger bun. Top with a crispy chicken fried steak and a layer of fresh lettuce leaves. Spread more spicy mayo on the inside of the top bun.
Finish and enjoy: Gently close the sandwich and serve immediately.
I recommend storing these chicken fried steak sandwiches unassembled so the buns don’t turn soggy. Reheat the chicken fried steak in a pan set over medium-low heat until warmed through before assembling.
I like serving my chicken fried steak sandwich simply with french fries. It’s also great with a light salad, like this green goddess salad.
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]]>The post Club Sandwich appeared first on The Cookie Rookie®.
]]>Three layers of toasty, buttery, mayo-slathered toast are what separates this club sandwich from just any old sandwich. You can fill it up with all your favorite deli meats and cheeses, but the three layers of bread are key! They make this sandwich super crispy, crunchy, and satisfying to eat.
Toast the Bread: Toast 12 slices of sandwich bread until lightly golden. Lightly butter both sides of each slice (about 1 teaspoon per slice).
Spread the Mayo: Lay out 8 pieces of bread. Spread 1 tablespoon mayo on one side of each slice.
Layer One Side: To 4 of the bread slices, layer on 4 leaves of romaine lettuce (1 per bread slice) and 8 slices of tomato (2 per bread slice). Season lightly with salt and pepper. Top with 8 slices of cooked bacon (2 per bread slice).
Layer the Other Side: To the remaining 4 pieces of bread, layer on 4 slices of cheddar cheese (1 per bread slice), 8 slices of deli turkey (2 per bread slice), and 8 slices of deli ham (2 per bread slice). Place this stack ham side up on top of the bacon layered bread.
Stack: Spread 1 tablespoon mayo on one side of the remaining bread. Place them mayo side down on top of the turkey.
Serve: Use toothpicks to secure the sandwiches, slice, and serve.
A club sandwich tastes best on the day it’s made, but it will keep well for up to 24 hours in the refrigerator. Beyond that, it will likely be too soggy to enjoy.
I like to serve my club sandwiches with potato chips (I love these baked sweet potato chips) and a pickle spear, just like at my favorite diner. They’re also tasty with french fries or fried pickles.
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]]>The post Chicken Bacon Ranch Sandwich appeared first on The Cookie Rookie®.
]]>“Made this for dinner tonight and we loved it! thank you!” -Belinda
This creamy, cheesy, bacon sandwich is made with simple ingredients that I almost always keep on hand. Ranch seasoning and ranch dressing are must-have staples in my kitchen!
Season the Chicken: Pat 4 boneless, skinless chicken breasts dry and pound them to an even thickness. In a small bowl, combine 2 tablespoons of olive oil and 1½ tablespoons of ranch seasoning, then rub this mixture over the chicken breasts. Set them aside.
Fry the Bacon: Heat a skillet over medium heat and fry 8 slices of bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.
Cook the Chicken: In the same skillet, cook the chicken over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.
Toast the Buns: I like to use homemade hamburger buns, but any sandwich bun will work, so use whatever you have on hand. Carefully wipe the pan clean using paper towels, then toast 4 hamburger buns in it for 1 minute or until they are golden brown.
Spread with Ranch: Spread ½ cup of ranch dressing on the bottom halves of the toasted buns, and then top them with 1 cup of shredded lettuce.
Assemble the Sandwiches: Slice the chicken and place the slices on top of the lettuce. Then, add 4 slices of cheddar cheese and 8 slices of cooked bacon on top. Spread additional ranch dressing on the inside of the top half of the burger bun, and then close the sandwich.
To prep for lunch, wrap the sandwich tightly in parchment paper or aluminum foil, or place it in a sandwich container for up to 24 hours. If possible, keep the ranch dressing and other wet components separate until ready to eat to prevent the bread from becoming soggy. Assemble and reheat when ready to eat.
This chicken bacon ranch sandwich is great with a green goddess salad, some creamy coleslaw, or a light bowl of cabbage soup. For a heartier meal, serve with fries or my favorite ranch potato salad.
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]]>The post Hot Honey Chicken Sandwich appeared first on The Cookie Rookie®.
]]>Buttermilk fried chicken has a special place in my heart, but I wanted to make it spicy and turn it into a sandwich all in one go. I just love the sweet-and-spicy flavor of hot honey, and it’s so perfect on this spicy chicken sandwich! My homemade mayonnaise forms the creamy base of the garlic mayo while my homemade pickles add a tanginess that balance out the sweet and spicy flavors.
Marinate the Chicken: In a bowl, mix 1 cup of buttermilk with 1 tablespoon of hot sauce, 1 teaspoon of ground paprika, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper. Add 2 boneless, skinless chicken breasts cut in half to form 4 fillets and let marinate for at least 30 minutes, or overnight in the fridge.
Make the Hot Honey Sauce: While the chicken is marinating, combine ½ cup of honey, 3 tablespoons of hot sauce, 1 tablespoon of crushed red pepper flakes, 1 teaspoon of ground cayenne pepper, and ¼ teaspoon of garlic powder in a saucepan. Heat over low heat and simmer for 3-4 minutes. Then set aside to let cool.
Make the Garlic Mayo: In a small bowl, add ½ cup of mayonnaise, 1 minced clove of garlic, and 1 teaspoon of fresh lemon juice and stir to combine. Set aside.
Make the Breading: Mix 1 cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of ground cayenne pepper, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper in a separate bowl for the breading. Set aside.
Bread the Chicken: Heat 4-6 cups of vegetable oil in a deep fryer or Dutch oven to 340°F. Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture.
Fry the Chicken: Fry the chicken until golden brown and the internal temperature reaches 165°F, about 7-8 minutes per side. Drain on paper towels.
Assemble the Sandwiches: To assemble, spread mayonnaise on the bottom part of each toasted bun and add lettuce. Place the fried chicken on the lettuce, and generously drizzle with hot honey sauce. Top with pickles and the other half of the bun.
If you’re planning on leftovers, I recommend storing all of the components in separate airtight containers in the refrigerator and assembling just before serving. The chicken and sauces will all keep for up to 3 days in the refrigerator, and you can freeze the chicken for up to 3 months. Just let it thaw overnight in the refrigerator before reheating in a 350°F oven for 7-10 minutes.
I love to eat a hot honey chicken sandwich with a big piece of cornbread and some honey butter—yum! It’s also good with more classic sandwich pairings, like french fries or coleslaw.
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]]>The post Buffalo Chicken Wrap appeared first on The Cookie Rookie®.
]]>If you love Buffalo wings as much as I do, you’re gonna love these Buffalo chicken wraps. They’re packed with juicy chicken marinated in homemade Buffalo sauce, creamy ranch dressing (or blue cheese!), and crisp lettuce.
Marinate the Chicken: Slice 1 pound of boneless, skinless chicken breasts into strips and place them in a large bowl. Pour 1 cup of Buffalo sauce over the chicken and toss to coat. Marinate for at least 30 minutes, or up to 24 hours (in the refrigerator).
Cook the Chicken: Heat a large nonstick skillet over medium heat. Add in the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8 minutes. Remove from the heat.
Assemble the Wraps: Place a flour tortilla on your workstation. Spread with 2 tablespoons of dressing, then top with ½ cup shredded lettuce, 2 tablespoons shaved celery, ¼ of a sliced avocado, ¼ cup shredded cheese, and ¼ of the cooked Buffalo chicken.
Roll the Wraps: Repeat with the remaining 3 wraps and ingredients, then roll each Buffalo chicken wrap like a burrito, slice in half, and serve.
Store leftover Buffalo chicken wraps tightly wrapped in plastic wrap or aluminum foil, in the refrigerator for up to 3 days. Enjoy cold, or reheat in the microwave or oven until warmed through.
Freeze Buffalo chicken wraps tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
There’s nothing better than an easy Buffalo chicken wrap with a side of sweet potato fries! The sweetness of the fries helps counteract the spicy chicken, and it makes me feel like I’m being healthy (even if I’m not)!
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]]>The post Ham and Cheese Sliders appeared first on The Cookie Rookie®.
]]>I love how easy it is to make the most delicious, sweet and savory, ham and Swiss cheese sliders in the oven. These baked ham sliders are a great food to bring to potlucks, and it’s a kid-friendly dinner too! In all the years that I’ve been making these for parties and gatherings, they’ve never let me down.
To prep them ahead of time, assemble the sliders, place them in a baking dish, cover with plastic wrap/foil, and refrigerate. Then just brush with dressing and bake when you’re ready to serve.
Store leftover ham and cheese sliders in an airtight container, or wrapped tightly in aluminum foil. They will keep in the fridge 2-3 days.
To reheat, place them in the oven at 350°F until warmed through. They also taste great cold!
You can freeze Hawaiian roll sliders if desired. I recommend wrapping them with foil and then placing them in a freezer-safe bag. They’ll keep up to 3 months. Let them thaw before reheating.
Whether I’m serving these ham and Swiss cheese sliders as an appetizer for a crowd, or for an easy lunch for my family, there are plenty of other dishes that pair well with them. I love to make my favorite fries on the side, or these Garlic Parmesan Fries. They also go great with these Crispy Zucchini Fries to add some veggies to the meal.
“Oh joy!! Made these this evening!! Only thought of sliders as wonderful little hamburgers! Not any more. Great recipe!! Will be adding this little gem to Sport’s Night, church pot lucks, and those Friday evenings when we want something fast and delicious! A Keeper!!
Thank you to our Recipe queen!! BTW, I used the entire slice of cheese. Same with the ham. Just folded it over twice…to fit. Yum.” – Dee
Make the Honey Dijon: Preheat the oven to 350°F. In a bowl, combine 1/4 cup of honey and 1/4 cup of Dijon mustard, and stir until smooth.
Prep the Rolls: Cut a pack of 12 Hawaiian sweet rolls in half length-wise. Place the bottoms of the 12 rolls in a lightly sprayed baking dish (do not separate the individual rolls).
Add the Honey Dijon: Brush the bottom of the rolls with about half of the prepared honey Dijon.
Add the Ham: Arrange 9 slices of ham on the bottom layer of rolls.
Add the Cheese: Then top the ham with 9 slices of Swiss Cheese.
Finish Assembling: Brush the inside of the top half of rolls with more honey Dijon, then place on top. Liberally brush the top of the sliders with 1/4 cup of poppyseed dressing
Bake and Serve: Cover the dish with foil and cook ham and cheese sliders for 15-18 minutes, or until cheese is melty. Then broil for 4 minutes, or until rolls are slightly browned/crisped. Serve Hawaiian roll sliders while hot!
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]]>The post Bagel Breakfast Sandwich (Bacon, Egg, and Cheese) appeared first on The Cookie Rookie®.
]]>I love to kickstart my morning with a hearty and flavorful bagel breakfast sandwich. Loaded with eggs, bacon, and gooey cheese, this sandwich always fuels me up for the day ahead. The creamy spicy mayo adds a delicious kick to this sandwich, which is my favorite handheld breakfast to take on the road.
While it’s best to assemble and enjoy them fresh, you can store the assembled bagel breakfast sandwiches in individual airtight containers or wrap them tightly in plastic wrap in the refrigerator for up to 24 hours.
When ready to serve, take the bacon, egg, and cheese bagels out of the refrigerator and let them come to room temperature for about 15-20 minutes. For the best results, reheat in a toaster oven or regular oven at 350°F for about 5 minutes. Microwaving is an option, but the bagel may lose some crispiness.
I do not recommend freezing assembled bagel breakfast sandwiches, as the texture may change. However, you can freeze separately toasted bagels, cooked bacon, and even scrambled eggs. Reheat and assemble when ready to enjoy.
These breakfast bagel sandwiches are a complete meal on their own, so they’re perfect to take to-go on busy mornings. Enjoy it with a bulletproof coffee or some cold brew. If you’re enjoying them at home, try making avocado fries too.
Make the Spicy Mayo: In a small bowl, stir ¼ cup of mayonnaise, 1 tablespoon of ketchup, and 1 teaspoon of hot sauce until combined. Set aside.
Butter the Bagels: Spread ½ tablespoon of unsalted butter on the cut sides of 2 bagels and set aside.
Cook the Eggs: In a nonstick pan set over medium-low heat, melt 1 tablespoon of unsalted butter. Once the butter has melted, gently crack 4 large eggs into the pan, taking care not to break the yolks unless desired. Allow the eggs to cook undisturbed for about 2-3 minutes. Season with salt and pepper to taste.
Melt the Cheese: With care, flip each egg, then place a slice of cheese on top and continue to cook for 2-3 minutes, or until the eggs are cooked to your preferred level of doneness. After cooking, carefully lift one egg and place it on top of another egg in the pan, forming a stack. Then, remove the stacked eggs from the pan and set aside.
Toast the Bagels: In the same skillet, toast the bagels until golden brown, about 1 minute.
Assemble the Breakfast Sandwiches: Spread the spicy mayo on the bottom half of each bagel. Next, place a stack of the cheese-topped eggs onto the mayo-covered bagel half. Add two slices of crispy bacon on top of the eggs. Finally, cap off each bagel with its top half to form a sandwich. If desired, add a drizzle of hot sauce for extra flavor. Serve and enjoy.
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