Pub Breakfast Sandwich

Ingredients and Directions

Dijon Béchamel

Directions

1. In a medium saucepan, melt butter over medium heat.

2. Stir in onion and garlic; cook about 2 minutes or until onion begins to soften.

3. Add flour, salt, dry mustard and pepper and stir well.

4. Cook until mixture is pale gold in color, then whisk in milk, stirring constantly.

5. Continue to stir and cook until mixture reaches a simmer and thickens.

6. Whisk in Dijon mustard until smooth. Keep warm.

Ingredients

• 3 tbsp. unsalted butter
• 1 tbsp. grated yellow onion
• 1 minced garlic clove
• 3 tbsp. all-purpose flour
• 1/2 tsp. Kosher salt
• 1/2 tsp. dry mustard
• 1/4 tsp. white pepper
• 2 1/4 cups whole milk

Egg Patty

Directions

1. Beat together eggs with milk, salt and pepper.

2. For each sandwich, pour ⅓ cup egg mixture into a nonstick 8-inch pan prepared with nonstick spray.

3. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.

   *If using frozen or liquid whole egg product.

Ingredients

• 2 lb., 10 oz.* eggs (24 eggs)
• Salt and pepper, to taste

Sandwich Assembly

Directions

1. Split pretzel roll and grill both sides until warm.

2. Cover bottom half with 1 ½ tablespoons Dijon Béchamel, then egg patty, folded to fit the roll.

3. Top with 2 slices Canadian bacon, a slice of Gouda and an additional 1 ½ tablespoons Dijon Béchamel.

4. Cover with the top half of roll. Serve immediately.

5. NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Ingredients

• 24 Canadian bacon slices
• 12 Gouda cheese slices
• 12 pretzel rolls (4 oz.)