You probably know how to assemble a sandwich—but you may not know that cooking bacon on a sheet pan eases sandwich assembly (and cleanup!), giving you time to focus on frying eggs like a pro.

INGREDIENTS

  • 1 package TJ’s Dry Rubbed Bacon

  • 1 bag TJ’s Organic Arugula

  • 1 package TJ’s Sliced Aged Swiss Cheese

  • 3-4 TJ’s Kumato Tomatoes, sliced

  • TJ’s Gluten Free Whole Grain or Multigrain Bread (toasted or untoasted, your call!)

  • 2 tablespoons TJ’s Salted Butter, divided

  • 6-8 TJ’s Large Eggs (1 egg per sandwich)

  • TJ’s Salt & Pepper

DIRECTIONS

Preheat oven to 375°F. Place a wire rack on top of a large rimmed baking sheet. Arrange bacon slices evenly on rack. Bake on center rack of oven for 15-20 minutes. Remove from oven and let cool 5 minutes.

Pre-assemble sandwiches: layer a handful of arugula, 2-3 slices bacon, 1 slice cheese, and tomato atop one slice of bread. Repeat for each sandwich.

Fry the eggs: melt 1 tablespoon butter in a nonstick skillet over medium heat. Crack 3-4 eggs into skillet and sprinkle with salt & pepper. Cook 1 minute, until whites are slightly opaque. Reduce heat to low, cover skillet with lid and cook 4-6 minutes more, to desired level of yolk doneness.

Using a spatula, carefully lift eggs out of skillet and slide onto prepared sandwich halves. Top with second slice of bread. Cook remaining eggs following steps above and assemble remaining sandwiches. Serve immediately.

Source: traderjoes.com

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