On many days, my lunch consists of a smattering of bites of often-incongruent recipes that I’m testing. So the midday meal could be a few bites of quinoa salad, Mexican brownies, Asian salmon and pureed parsnips, all eaten standing up while I’m whisking something. Not everyone’s idea of a harmonious well balanced meal, but I kind of like it.
But sometimes – rarely – I get to actually plan ahead and think about what I might want to put on a plate and sit down and eat. This was one of those days. And I was craving comfort food. An irresistible lunch was taking shape in my brain: crisp pancetta, shredded gruyere, and eggs piled on a buttered and toasted ciabatta roll, served with a cheesy sauce for dunking, and paired up with a bowl of comforting Campbell’s Chunky Savory Vegetable Soup. And I was going to even eat it sitting down.
I made so many happy noises while I was eating this lunch that my dog started whimpering and I had to scramble him some eggs of his own just because I felt like I was being cruel by enjoying myself so much. I’m excited to be partnering with Campbell’s Soup on a series of posts, and I’m going to be thinking of them with love in my heart all day for giving me a reason to have such a soul-soothing lunch.
The Ultimate Bacon, Egg and Cheese Sandwich with Cheesy Dipping Sauce
For the Cheese Sauce
- 1 can (10.75 ounces) Campbell’s Cheddar Cheese Soup
- 3 tablespoons milk
- 2 tablespoons Gruyere or cheddar cheese shredded
- Hot sauce to taste
- ½ teaspoon pureed chipotle peppers in adobo sauce
For the Sandwich
- 1 ciabatta roll
- 4 teaspoons unsalted butter divided
- 2 to 3 slices pancetta
- 2 large eggs
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons grated cheese such as gruyere or cheddar
- Sriracha or other hot sauce to taste
- Make the cheese sauce. In a small saucepan combine the condensed cheddar soup, milk, shredded cheese and chipotles in adobo sauce. Heat over low heat until everything is hot and creamy (see Note).
- Slice the roll in half. Heat a heavy pan, such as cast iron, over medium high heat and melt 2 teaspoons of the butter. Place the roll cut sides down in the pan, and let the halves sizzle until the bottoms turn golden, 1 to 2 minutes. Remove and set aside.
- Place the pancetta in the pan and cook for 3 minutes on each side, until it is crispy. Remove the pancetta to a paper towel, pour off any fat left in the pan and (carefully; that pan is hot!) use a wad of paper towels to wipe out the inside of the pan.
- Crack the eggs in a bowl and lightly beat them with the salt and pepper. Melt the remaining 2 teaspoons butter in the pan. Pour in the eggs and as the bottom sets use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath. When the bottom is almost cooked but the top is still slightly wet sprinkle over the cheese. Let the eggs cook for another minute, then fold the edges of the eggs over the middle, so that it takes on a similar shape to the ciabatta roll. Place the cooked eggs on the bottom of the browned roll. Place the pancetta on top of the eggs, give it all a loving squirt of Sriracha or other hot sauce, and cover with the top of the roll.
- Serve the sandwich warm with the cheese sauce in a small ramekin for dipping, and take 10 minutes out of your day and read a magazine, and think of this moment warmly all week.
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