An omelette breakfast sandwich with a ham and cheese twist! This tasty dish is perfect for breakfast, lunch, or dinner! Easy to make and filling.
Make the omelette, fill it with the American cheese. When it is finished, set aside in a 170° oven to keep warm while you assemble the rest of the sandwich. Toast up the ciabatta sandwich roll.
In the same pan you made the omelette in, fry up the bologna slice. You don't need any oil, the bologna should be fatty enough to cook in whatever fat it releases. You wanna get it warmed through, crispy on the edges, with some browning on both sides.
Split the toasted ciabatta sandwich roll. Put some lettuce on the bottom piece then top that with the crispy and browned bologna. On the top slice, smear the mayo and couple dashes of hot sauce. Cut the omelette in half and place both slices onto the bologna. Close the sandwich and eat!!!
Note 1: My omelette recipe is here
Note 1, continued: When you make the omelette recipe, use a slice of American cheese (or a velveeta cheese slice) for the cheese.
Serving notes:
I sometimes serve only half the omelette on the sandwich and eat the other half on the plate. Sever it however you want.