Denver Sandwich

Denver Sandwich

This baby was originally known throughout the west as the “Western Sandwich” at the turn of the century. There was a sandwich known by the ranchers as a “ham toast” prior to this, but not much history remains from those bygone days. Whether those cowpokes ate something very similar to this or not, the Denver Omelet surely came AFTER the sandwich. Hmm…

Denver Sandwich

  • 8 Thick Bread Slices (or 4 rolls)
  • 2 Tbsp Butter
  • 4 Tbsp Olive Oil
  • 1 Medium Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 1 ½ Lb Cubed Ham
  • 2 Garlic Cloves, minced
  • Salt and Pepper
  • 8 Eggs, beaten
  • 1 ½ C Shredded Cheddar Cheese
  • Lettuce (optional)
  • Sliced Tomatoes (optional)
  • BBQ Sauce (optional)

Heat a skillet to medium-high heat. Spread Butter on open sides of bread and brown lightly in a skillet, and remove from heat. Divide the green pepper, onion, ham and garlic into four bowls. Heat 1 Tbsp (per batch) olive oil to medium heat in a skillet and add onion, pepper and ham. Cook until vegetables are soft and ham is heated through. Pour 2 beaten eggs into skillet and cook for 4-5 minutes. Flip omelet with spatula, spread cheese on top, and cover skillet. Cook another 4-5 minutes, uncover and fold omelet evenly over bread. I like this sandwich with lettuce and tomatoes. But that’s not traditional here. The savages!