A better breakfast sausage sandwich, using a classic technique
Hot and toasted, the breakfast sandwich solves weekday mornings, and the butterfly sausage makes it even easier to prepare.
A breakfast sandwich is a quick and satisfying meal to take with you, and its flavors can vary from day to day. If you have a little more time, French toast adds a special touch.
Sausages, which are usually precooked, only need a quick sear in the pan. Their whole shape is awkward for a sandwich, so they're butterflyed: cut lengthwise in half and the edges are pulled apart so they lie flat on the griddle. The flat surface gives the sandwich stability, and because they have more contact with the hot pan, they cook faster and become crispier and more caramelized.
To open it properly, all you need is a sharp knife and a cutting board, plus a preheated pan to brown the sausage immediately. With the tip of the knife, make a lengthwise cut down the center, through the casing to the meat, without cutting all the way through. If the sausage accidentally breaks in half, don't worry: the halves cook separately and are placed side by side in the sandwich.
While the sausage is frying, there's time to beat the eggs and prepare the bread. Bagels and sliced bread can be toasted, but butter buns and croissants are delicious toasted directly in the pan, and can even be lightly fried in the sausage fat if you time it right.
Once everything is hot, it's time to assemble the sandwich. It's best to put the eggs in first, then the cheese, and finally the sausage, so the residual heat from the sausage and eggs helps melt the cheese. Condiments aren't essential, but stone-ground mustard, homemade spicy mayonnaise, or a drizzle of crispy chili oil add a spicy kick that awakens the palate.
