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 all 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 plastic food wrap, 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 really 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:
- Bell pepper (traditionally green pepper, but I used red because that’s what I had on hand and I love the colour contrast)
- Salt and pepper.
Because I’m obsessed with cheese, I added a little in here too. Not traditional (and optional), but it’s 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 frying 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 whisk.
Heat some butter in a non-stick frying pan and when it’s melted pour in the egg mixture. As it cooks, release the cooked egg from the edges of the pan with a spatula and gently swirl the egg around the pan to allow the 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!
So, you can enjoy the Western omelette as is, but if you want a Western omelette sandwich, place your omelette onto some toasty, buttery bread! So good!
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, soft white sandwich bread is my choice for this egg sandwich recipe. Nothing fancy but a match made in heaven with the Western omelette.
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 chose green onion because it’s less potent. Plus, I love the vibrant 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.
- Use a small frying pan (mine was around 8 inches). That way it’s perfectly portioned.
- If you like a little heat, add a few dashes of your fave hot sauce or a pinch of cayenne to the egg mixture.
What To Serve With This Western Sandwich
Any of these sides pair lovely with this breakfast sandwich:
Or simply 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!
Western Sandwich (With Pop’s Secret Ingredient)
- 3 to 4 tablespoons butter or margarine, divided (approximately)
- ¼ small bell pepper, small dice (about 2 tablespoons per sandwich)
- 4 large eggs, divided (2 eggs per Western sandwich)
- ¼ salt, divided (pinch for each omelette)
- ¼ freshly ground black pepper, divided (pinch for each omelette)
- ¼ garlic powder, divided (pinch for each omelette)
- ½ cup small dice cooked ham or bologna, divided (¼ cup per sandwich)
- ½ cup shredded cheddar cheese, divided (¼ cup per sandwich)
- 1 stalk green onion, divided and chopped (about 1 tablespoon per sandwich or 1 tablespoon minced yellow onion)
- 4 slices white sandwich bread, or your favourite variety
- Heat ½ tablespoon of butter in a small non-stick frying pan (I use a non-stick frying pan that's around 8 inches in diameter) over medium heat.
- When melted, add bell pepper and cook for 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 of the bell pepper (about 2 tablespoons), half of the cooked ham or bologna (¼ cup), half of the cheddar cheese (¼ cup) and half of the green onion (1 tablespoon). 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 for 1 minute or so and as the egg starts to cook and set around the edges, gently use a silicone spatula to release. As the egg cooks, periodically tilt and rotate the pan slightly to gently swirl the uncooked egg around so it flows around the pan and underneath itself. Continue cooking (releasing the egg from the edges with the spatula and gently swirling the egg around the pan) until the egg is almost cooked, about 2 to 3 minutes or so 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 or until cooked through.
- Once the omelette is 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 the second sandwich. Serve and enjoy!
- I like to cook one omelette sandwich at a time.
- Use a small non-stick pan (mine was around 8 inches). That way it’s perfectly portioned.
- 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 ground cayenne pepper to the egg mixture.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!