Sunday Breakfast Sandwich

Just yesterday I was headed home from the Monterey Plaza Hotel & Spa (by the way, a great hotel on Cannery Row). I was there for a business dinner the night before. My daughter Jasmine and I stopped on highway 1 at the Whole Enchilada Marketplace to get a latte. But when I walked in, I knew I discovered a special little deli. I ordered a sandwich called “The Diabla” and it was the best little sandwich I ever had. Seriously. I was so inspired that I made a few this morning for breakfast before we headed over to the beach in Santa Cruz. If you want to make to make yourself – and the people you love – the yummiest breakfast sandwich ever, try this. It may not be exactly the same as the one in Moss Londing, but it’s really, really close!

– Good, fresh whole grain bread (ir sourdough, or croissant, etc)
– 6 large eggs
– 6-8 pieces of Thick cut bacon
– 3-4 Anaheim Chiles
– 4 -5 slices Pepper Jack or Havarti Cheese
– a little butter – and a little salt and pepper

• Wash and dry chile peppers and then roast under broiler for about 15-20 minutes, making sure to turn to make sure that the skin gets roasted/charred.
• Fry the bacon on medium low heat (according to directions).
• Remove from oven, slice in half, remove skin, remove seeds – and put to the side.
• Crack eggs in bowl and then whisk with fork to scramble. Then heat pan with a little butter and scramble eggs with a little salt and pepper.
• As soon as the eggs are cooked, place the cheese over the eggs (while still in the pan) and cover. This will help the cheese melt over the eggs before you add to the sandwich.
• Toast the bread, and butter a little bit.
• Now just make the sandwich – I added the bacon first, then the chile and then the eggs. Mash it down a little and then cut the sandwich in half.

A little coffee, some fresh strawberries – and this little, tastey sandwich – and you’ll have a great start to a weekend morning.

Let me know what you think. And tell me about your favorite sandwich at The Whole Enchildada Marketplace!

Update: My brother Darien recreated the sandwich with a Croissant – and it looks better than mine! See for yourself: