Happy Father’s Day weekend everyone! If you will remember from previous posts, my husband loves sandwiches. Therefore, we have “Sandwich Week” twice a year… once around his birthday and once around Father’s Day. I try to make at least one new sandwich each time and this time it was the Lyonnaise Sandwich from Bon Appétit Magazine.
My husband loves the Lyonnaise salad at our favorite St. Louis restaurant, Brasserie by Niche. So, when I saw this recipe I knew I had to add it to the repertoire. I really didn’t change the recipe. I mean, I added more bacon because, you know, bacon. And, I only made two sandwiches because I knew this wouldn’t be up the girls’ alley (they were excited to have bacon and eggs for dinner though).
I will say, the bacon dressing in this recipe is AMAZING. I wish I would have made twice as much just to keep it on hand at home. Only other thing- I couldn’t find frisée lettuce. I went to 3 grocery stores and couldn’t find it. If you can’t either then you can use curly endive. Works fine and my husband didn’t notice.
This was pretty easy. Fry bacon , grill bread, make vinaigrette, toss salad, pile on bun and add and egg.
Here you go, enjoy!
Makes 2 Sandwiches
3 slices Thick Cut Bacon, cut into 1/2 inch pieces
2 Brioche Buns, sliced
1/2 T Butter, plus more for Buns
3 T Red Wine Vinegar
1 tsp Dijon Mustard
1 tsp Honey
1/2 tsp Kosher Salt
Small head Frisée
1/4 c Crumbled Gorgonzola
Cook bacon in a large skillet and cook until brown and crispy; 10-12 minutes.
Transfer to paper towel and set aside.
Reserve 3 T bacon fat and keep warm.
Leave all but 1-2 tsp of bacon fat in the pan.
Butter the cut sides of each roll and grill in the skillet for a couple of minutes until golden brown; set aside.
Wipe skillet clean.
Add butter, let it melt and crack eggs into skillet.
Cook undisturbed until whites are set but yolks are runny (sunny side up), about 3-4 minutes.
Meanwhile, whisk vinegar, mustard, honey and salt into a small bowl.
Gradually whisk in reserved bacon fat.
In a bowl, toss frisée, gorgonzola, bacon and half of the vinaigrette.
Divide the salad evenly and pile on the bottom half of each bun.
Top each salad with a cooked egg; season with salt and pepper.
Put on the top and enjoy!
Happy Father’s Day to my husband, my dad and all you fathers out there!