This Western Sandwich, also known as a ‘ Denver Sandwich ‘, is basically an easy omelette recipe with ham, bell pepper and onion stacked high on toasted bread. While totally optional, cheese was added to the mix for extra yumminess. This classic egg sandwich is delicious for a summer picnic, as a hearty breakfast, lunch or dinner with a side!
Today I’m sharing my Pop’s famous (well famous in our family), Western sandwich! Pop is my grandfather and he is the best! Whenever I’m craving a little comfort food or if I know I’m visiting pop (or he is visiting me), I’ll ask for one of his delicious egg sandwiches.
While my pop was working in Toronto many years ago when he was just a young fella, he stayed with his friend’s family. During that time, he learned how to make this Western omelette recipe. Pop also learned how to make proper cabbage rolls from them (I’ll be sharing that one with you guys one day too).
So, what makes Pop’s Western omelette sandwich so special?
Duh….he made it 🙂
Seriously, though, he has a couple of little secrets that makes this egg sandwich delish!
- Pop’s secret #1: After the sandwich is prepared, he wraps in plastic wrap and then in foil. The bread gets extra soft and kinda steams…in the BEST kinda way! I know this is not traditional for a toasted sandwich, but it totally works!!
- Pop’s secret #2: Garlic powder! And, according to pop, not too much…just a pinch.
It’s no wonder why I love garlic so much! It must run in the family because pop is a big fan too.
I didn’t try to exactly replicate pop’s egg sandwich recipe. It’s simple, but oh so good, and I know it wouldn’t be the same as his…know what I mean?? I put my own little spin on there, but definitely kept that garlic powder.
Fan of breakfast sandwiches? Try this scrambled egg sandwich!
What Goes in a Western Omelette
The basic ingredients of a western omelette are:
- Bell pepper (traditionally green onion, but I used red because (a) that’s what I had on hand and (b) I love the colour contrast)
Because I’m obsessed with cheese, I added a little in here too. Not traditional (and totally optional), but delicious.
How Many Eggs Do I Need for an Omelette?
Two eggs is a good number. One is not enough to hold the toppings, in my opinion, and 3 is quite a substantial sandwich. The middle (or 2 eggs) is just right!
How to Make an Omelette
Full details are in the recipe card below, but here are the basics –
- Cook bell pepper for a minute or so until a little softened (if you like a little crunch, skip this step).
- In a bowl combine eggs, salt, pepper, garlic powder, cooked bologna or ham (pop prefers bologna, but I used ham), bell pepper, cheese and onion.
- Heat some butter in a non stick pan and when it’s melted pour in egg mixture, swirling the pan to allow uncooked egg to flow around/underneath.
- Flip over and cook other side OR fold into a half moon and cook that way (which is what I did because it was a tad easier). We’re not making a French omelette recipe, so a little colour on the eggs is a-ok!
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Best Bread to Use
Normally I’d go ahead and suggest something artisanal from your local bakery, something with lots of seeds and a nice, chewy golden crust. But, honestly, good ol’ soft white sandwich bread is my choice for this egg sandwich recipe. Nothing fancy, but a match made in heaven with the Western omelette.
More Recipe Tips and Variations
Pop uses either ham or bologna in his Western omelette sandwich (most times, he prefers bologna). I used ham here, but use whatever you prefer or have on hand.
My pop likes to use finely minced white or yellow onion. I opted for green because it’s less potent. Plus, I love the pop of colour. Use whatever you prefer.
Don’t be afraid of giving that toasted bread a good slathering of butter….and I highly recommend a little ketchup (yes, ketchup) or hot sauce too.
If you like a little heat, add a few dashes of your fave hot sauce or a pinch of cayenne to the egg mixture.
I like to cook one omelette sandwich at a time.
Use a small pan (mine was around 7 inches). That way it’s perfectly portioned.
What to Serve with this Western Sandwich?
Or enjoy as is!
More Breakfast Recipes You May Enjoy
- Breakfast Ham and Egg Muffins – These are great for meal prep! Nice and portable and totally tasty.
- Scrambled Egg Breakfast Quesadillas – Made in about 15 minutes and delicious for any meal, really.
- Pizza Omelette – Such a fun twist on an omelette. Combines pizza sauce, bell pepper and cheese for one delicious meal.
Whether you call it a Western sandwich or Denver sandwich, hope you love this easy egg recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this Western omelette sandwich recipe? That’s awesome! Love it if you left a comment below. Many thanks!
Western Sandwich (with pop’s secret ingredient)
- 3 to 4 tablespoons butter or margarine , divided (approximately)
- 1/4 bell pepper , divided and diced small (about 2 tablespoons per sandwich)
- 4 large eggs
- 1/4 salt (pinch for each omelette)
- 1/4 black pepper (pinch for each omelette)
- 1/4 garlic powder (pinch for each omelette)
- 1/2 cup cooked ham or bologna , divided & cut into small cubes (1/4 cup per sandwich)
- 1/2 cup shredded cheddar cheese (about 2 ounces)
- 1 stalk green onion , divided and chopped (about 1 tablespoon per sandwich or 1 tablespoon minced yellow onion)
- 4 slices bread (your favourite variety. I like good ol' white sandwich bread).
- In a nonstick pan pan (I used a non stick pan that was around 7 inches in diameter) on medium heat add 1/2 tablespoon butter. When melted, add bell pepper and cook 2 minutes until softened slightly. Remove from pan.
- Make one sandwich at a time. In a bowl, whisk 2 eggs. Add pinch each of salt, black pepper and garlic powder. Next, add half each of cooked ham, bell pepper, cheese and onion. Whisk to combine.
- Reduce heat to medium low and add 1 tablespoon of butter to pan.
- Once butter is melted and foamy, pour in egg mixture. Cook a minute or so and then gently swirl to allow excess eggs to flow around pan and underneath, about 2 to 3 minutes more.
- Carefully flip to cook other side or (do what I did) and fold egg over to a half moon shape to continue to cook, about 1 to 2 minutes.
- Once cooked, remove from pan, cut in half and place on toasted, buttered bread. Repeat to cook second sandwich. Can keep first sandwich warm in oven on 200 degrees Fahrenheit or wrap instead while cooking second sandwich. Enjoy!
- I highly recommend a little ketchup or hot sauce as a garnish.
- If you like a little heat, add a few dashes of your fave hot sauce or a pinch of cayenne to the egg mixture.
- I like to cook one omelette sandwich at a time.
- Use a small pan (mine was around 7 inches). That way it’s perfectly portioned.