Ricardo's Breakfast Club Sandwich

Directions

1. With the rack in the middle position, preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Line a 10- x 15-inch (25 x 38 cm) casserole dish with parchment paper, leaving paper hanging over 2 sides. Oil the paper and sides of the dish.

2. There’s no mess quite like the one you make frying bacon in a skillet. To avoid splattering grease all over the kitchen, one trick is to place strips of bacon on a cookie sheet and bake them. They don’t need as much attention and will stay nice and straight. Plus, you’ll look like a food-styling genius. Lay the slices of bacon on the baking sheet. Bake until golden and crisp, 12 to 14 minutes. Drain on paper towels. Set aside.

3. In a bowl, mix the eggs and 1/4 cup (60 mL) of the mayonnaise. Season with salt and pepper.

4. Pour the egg mixture into the baking dish and bake until set but still moist, 10 to 12 minutes. Cut the omelette into 6 portions. Set aside. Turn off the oven and return the bacon to the oven to reheat it.

5. Assembly: Toast 3 slices of bread and spread with mayonnaise. Top 1 slice of bread with the egg and 3 slices of bacon. Cover with a second slice of bread. Top with 3 tomato slices and 2 lettuce leaves. Top with a third slice of bread. Insert toothpicks into the centre of the 4 corners of the sandwich and cut the sandwich into triangles. Repeat with the remaining ingredients.

Excerpted from Ricardo: Meals for Every Occasion by Ricardo Larrivée. Copyright 2010 by Whitecap Books Ltd. Excerpted with permission of Whitecap Books Ltd.