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Open Face BTC Sandwich #SundaySupper

Hello, hello and Happy Sunday to you Mates!

Today is a fun edition of #SundaySupper!  Today’s mission is to make breakfast for dinner.  Oh, I love breakfast and I can have it anytime of the day, but unfortunately my family doesn’t feel the same way!  And to boot, they rarely ever eat breakfast!  Me, I LOVE breakfast!  It’s so fun and so versatile.  You can go from sweet treats like Strawberry Shortcake Pancakes to savory egg dishes and hash browns.  Mmmmm, yum!!!   Want to make me happy?  Make me breakfast anytime!  So what breakfast for dinner dish do I have?  I debated, on what to make, but for some odd reason, I was wanting an egg sandwich.  That is something I rarely ever have, so today I made an Open Face BTC Sandwich for you.

So what does BTC stand for?  Bacon, tomato and cheese.  I have had a major salt craving and I needed some bacon in my life to settle my cravings.  I use Oscar Meyers Center Cut Bacon and it’s only 70 calories for three slices.  It’s crispy, salty and cooks pretty quickly!  Yes, this is the bacon for me!  I don’t feel guilty having it either which is even better!  I normally never eat bacon, because most slices are 90 calories a slice and it’s hard to eat just one slice, so I do without.  My Husband on the other hand, normally eats a pound of it in a sitting if we do have breakfast.  That’s a little too much for me, blah!!

The sandwich is pretty easy to make too!  I cook my bacon ahead of time in batches so I can just grab it from the fridge when I need it.  I used egg whites and cooked them omelet style, but anyway you like your eggs will work well on it.  For some reason I’m not into whole eggs anymore.  I have gone so long using egg whites that I don’t care for regular eggs, except deviled eggs.  Weird how that happens?

I topped my eggs with the most delicious tomatoes that I got from the Farmers Market.  When I went to the Farmers Market I was smelling the tomatoes and my Husband is like what are you doing?  I like the smell of tomatoes and I buy the ones that have a nice strong smell, that way I know they are freshly picked, well at least I think they are.  The I added a fresh basil leaf and mozzarella cheese.  It’s my version of an egg caprese sandwich.  I baked my sandwich in the broiler, just until the cheese melted all over.  Oh man, is this sandwich good!!!  Good I tell ya!!

For the bread I used Udi’s Gluten Free Sandwich Bread, which was the first time I ever had it.  It’s really good, I couldn’t tell it was gluten-free.   The bread was also a perfect size for me too!  You could totally put this sandwich together and make one fat sandwich, but I like it opened face, it’s easier to grab and eat.  You don’t even need a fork and knife.  I had this sandwich a couple of times this week for dinner.  It’s savory from the basil, fresh tasting from the tomatoes and the saltiness from the bacon was perfect and for some reason combining bacon and eggs together makes a magical combination.

Open Face BTC Sandwich
Prep time
Cook time
Total time
A simple, gluten free sandwich made with crispy bacon, egg whites, fresh tomatoes and melted mozzarella cheese.
Serves: 1 Sandiwch
  • 2 slices white sandwich bread (I used Udi's Gluten Free, 70 calorie per slice)
  • 2 slices bacon (I used Oscar Meyer Center Cut)
  • 2 egg whites
  • 1 tsp. milk, non-fat
  • 2 tomato slices
  • 1 large leaf or two small leaves of fresh basil, divided
  • ½ oz mozzarella cheese, shredded
  • pepper to taste
  1. Cook bacon according to manufactures directions; set aside.
  2. In a bowl, add egg whites and milk; mix until combined. In a skillet add cooking spray and egg white mixture. Let the eggs cook for a few minutes, with a spatula life the side of the eggs so the eggs can run off the egg into the pan. Once lightly brown on the bottom, you can flip the egg or gently fold over the egg and cook until the egg is no longer runny.
  3. On two pieces of bread; add one slice of bacon onto each slice of bread. Divide the egg in half, and top the egg onto each slice of bacon. Add a sprinkle of pepper onto egg. Top eggs with the basil, top the basil with a slice of tomato and evenly divide the cheese onto each sandwich slice.
  4. Add the two slices to a baking sheet and place in a broiler and bake until cheese is melted. About 1 to 2 minutes. Watch to make sure you don't burn it!
  5. Note: If you have soft bread, I recommend toasting it first.
Calories: 249.5, Fat: 8.5, Cholesterol: 15, Sodium: 686, Potassium: 111, Carbs: 25, Fiber: 1.4, Sugar: 3.2, Protein: 18.5

Note: the time in the recipe included the cooking the bacon time.
Nutrition Information
Serving size: The Whole Recipe

Ohhh, I can’t wait to see what everyone made!  Last week I was so inspired by #SundaySupper that I have been preserving my goodies all week.  Such a wonderful idea.  I can’t wait to see what inspires me today!

Have a great Sunday!  See ya tomorrow!!



Breakfast for Dinner!  Yum!

Tres Leches Pancakes from La Cocina de Leslie

French Toast Casserole with Sautéed Apples from The Foodie Army Wife

Gluten Free Breakfast Pizza from Blueberries And Blessings

Basic Vegan Waffles from Killer Bunnies, Inc

Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious

Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi

Steak and Egg Tostadas from The Girl In The Little Red Kitchen

Breakfast Bowls from Jane’s Adventures in Dinner

Bacon and Egg Waffles from The Urban Mrs

Homemade Lox from Growing Up Gabel

Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina

Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine

Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

Greek Frittata from Casa de Crews

Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks

Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake

Italian Turkey Meatballs (With a Secret) from What Smells So Good?

Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales

Red Pepper and Egg Galette from Healthy. Delicious.

Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons

Steak & Egg Bagel Sandwich from girlichef

Florentine Benedict from Supper for a Steal

Oatmeal Ice Cream from Treats & Trinkets

Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures

Baked Berry French Toast from Table For Seven

But wait, there’s more!

Open Faced BTC Sandwich from Peanut Butter and Peppers

Crustless Spinach Quiche from The Hand That Rocks The Ladle

Bacon ‘n Eggs Bread Pudding from gotta get baked

Denver Breakfast Ring from Curious Cuisiniere

Copycat Japanese McDonald’s from Ninja Baking

One Pan Full English Fry-up from Food Lust People Love

Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom

Joe’s Special, the Original San Francisco Treat from Webicurean

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips

Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies

Sour Cherry Crisp from Pies and Plots

Cream Dried Beef and Waffles from Cindy’s Recipes and Writings

Sausage breakfast casserole from My cute bride

Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from  Sue’s Nutrition Buzz

Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles

Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood

Dulce de Leche Stuffed French Toast from Basic N Delicious

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

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