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 is 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?
It’s special because he made it!
Seriously, though, he has a couple of little secrets that makes this egg sandwich delicious!
- Pop’s secret #1: After the sandwich is prepared, he wraps in food plastic wrap and then in aluminum 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 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:
- Eggs
- Ham
- Onion
- 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:
You start by cooking some bell pepper in a pan for a minute or so until a little softened (if you like a little crunch, skip this step).
Then, place cooked bell pepper in a bowl with eggs, salt, pepper, garlic powder, cooked bologna or ham (pop prefers bologna, but I used ham) cheese and onion. Give everything a little whisk.
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 and underneath.
Flip over and cook other side OR fold into a half-moon shape 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 okay!
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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?
- Breakfast potatoes
- Good ol’ tator tots
- Fries or wedges
- Side salad
- Homemade baked beans
Or enjoy as is!
More Yummy Breakfast Recipes
Whether you call it a Western sandwich or Denver sandwich, hope you love this easy egg recipe as much as we do!
If you make this Western omelette sandwich recipe, be sure to leave a comment below. Love to know how you enjoyed!
Western Sandwich (with pop’s secret ingredient)
Ingredients
- 3 to 4 tablespoons butter or margarine , divided (approximately)
- ¼ bell pepper , divided and small dice (about 2 tablespoons per sandwich)
- 4 large eggs
- ¼ salt (pinch for each omelette)
- ¼ black pepper (pinch for each omelette)
- ¼ garlic powder (pinch for each omelette)
- ½ cup small dice cooked ham or bologna , divided (¼ cup per sandwich)
- ½ 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 sandwich bread (your favourite variety. I like good ol' white sandwich bread).
Instructions
- Heat ½ tablespoon of butter in a non-stick pan (I used a non-stick pan that was around 7 inches in diameter) over medium heat.
- When melted, add bell pepper and cook 2 minutes until softened slightly. Transfer bell pepper to a small bowl.
- Make one sandwich at a time. In a bowl, whisk 2 eggs. Add a 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 the egg itself, about 2 to 3 minutes more.
- Carefully flip to cook other side or (do what I did) and fold egg over so it's a half-moon shape and continue to cook, about 1 to 2 minutes.
- Once cooked, remove from pan, cut in half and place between two slices of toasted, buttered bread. Repeat to cook second sandwich. Can keep first sandwich warm in the oven on 200 degrees Fahrenheit (or wrap instead) while cooking second sandwich. Enjoy!
Notes
- 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.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Leanne Combden
I often enjoy a scrambled egg sandwich (and bologna and ketchup usually went along with it when I was a kid!), but I’ve never had an omelette on a sandwich! Such a great recipe for any meal of the day. And wrapping it in plastic wrap and foil to make the toasted bread soft is a great tip. And makes this one perfect to pack for picnics!
Dawn - Girl Heart Food
Totally is! Thank you Leanne 🙂
Ashlyn @ F5 Method
This looks amazing girl! I love a denver omelet and making a sandwich out of them is genius. Perfect summer recipe, saving and pinning!
Dawn - Girl Heart Food
Thank you Ashlyn!! Hope you love it 🙂
Marissa
Tell your Pops that this is GENIUS! Talk about breakfast to go! An omelet and toast in one… Will be making this soon!
Dawn - Girl Heart Food
Thank you Marissa!! Hope you love it!!
Kevin
Love a good hearty Denver omelets but never thought to make it as a sandwich…mind blown! Can’t wait to have this for brunch!
Dawn - Girl Heart Food
Woo hoo! Thanks Kevin!
Haylie / Our Balanced Bowl
What a sweet story about your Pop! He sounds like a wonderful man! This sandwich looks perfect – there is just something about a delicious, hearty cheesy sandwich on plain ol white bread! Comfort food to the max…and cheese is never optional when it comes to an omelette! LOL! Awesome recipe as always, my friend!
Dawn - Girl Heart Food
Sure is! Thanks Haylie! XOXO
Ben|Havocinthekitchen
First of all, while I ate omelette and bread together, I’ve never tried those two things in a form of a sandwich. Secondly, this sounds and looks wonderful and so inviting! Lastly, cheese is never an optional thing (in my book). Beautiful idea, Dawn!
Dawn - Girl Heart Food
Thank you very much! And I agree about the cheese, Ben 😉
Laura
Dawn – what a great “twist” for a western Omelet! We do love that combo here, too! My Mom used to make me egg sandwiches when I wasn’t feeling well. It was just a fried egg with ketchup on bread. But I still enjoy it to this day, even on days I’m feeling great! Thanks for the story, and the recipe!
Dawn - Girl Heart Food
Thank you very much, Laura!! So sweet!
Kelly | Foodtasia
Such a hearty and flavorful sandwich! A real treasure since it came from your Pops!
Dawn - Girl Heart Food
Totally! Thanks Kelly 🙂
Kathy @ Beyond the Chicken Coop
I think your pop is a genius! Seriously this sandwich sounds delicious. I’ve had western omelettes before but never thought about making a sandwich out them! This would be totally perfect for lunchtime!
Dawn - Girl Heart Food
Thanks Kathy!! It sure would 😉
David @ Spiced
This sandwich sounds amazing, Dawn! I make a scrambled egg on toast “sandwich” most days for lunch, but now I’m thinking I need to step up my game a bit. Pop totally took that omelet to a whole new level here!
Dawn - Girl Heart Food
He did, didn’t he 😉 Thanks David!
[email protected]
There’s nothing more I want right now! Pops knows the deal!! An omelette sandwich with a pinch of garlic powder? Dreams do come true! Have a lovely week, my friend! xoxo
Dawn - Girl Heart Food
So happy to hear that! Thanks Annie 🙂 Have a great week too! XOXO
Jennifer @ Seasons and Suppers
Loving this and especially Dad’s secrets 🙂 A Western sandwich is one of my favourite comfort foods, so you know I’ll be trying this version asap!
Shashi at SavorySpin
Awww – Your love for your pop is beautiful Dawn! Btw, I don’t think i’ve ever had a Western Sandwich/‘ Denver Sandwich – this sounds delicious – the kind of breakfast to linger over – or the perfect fuel for after a long hike! Thanks for sharing this one – looking forward to those Cabbage rolls! Happy Monday! xoxo
Katherine | Love In My Oven
The sweetest story, Dawn! Your Pop is very smart – wrapping things up to release the steam is genius! And garlic powder? I can put that all over everything 😉 It’s funny, because my Dad’s signature sandwich was a fried egg sandwich, so it’s kind of similar. I guess when you make something again and again you get pretty good at it!! Hope you had a great weekend my friend!
Mimi
Oh, what yumminess!
Dawn - Girl Heart Food
Thank you very much!
Mary Ann | The Beach House Kitchen
Thank you Pops! This is my favorite kind of omlette Dawn! I loved that it’s sandwich style! Perfect for a grab and go breakfast!
Dawn - Girl Heart Food
Woo hoo! Thanks Mary Ann 🙂
Valentina
Well tell your Pops thank you because I’m going to try this. I find omelets so comforting and when add bread to it — oh my! What a delicious, hearty and healthy meal. 🙂 Love it. ~Valentina
Dawn - Girl Heart Food
Hope you love it! Thanks so much!