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A Buckeye Breakfast Sandwich is a thick slab of Lebanon Bologna, aged cheddar cheese, and a fried egg served on toasted wheat bread that has been slathered with dill mayonnaise - a tasty family favorite and quick recipe that takes less than 10 minutes!

Buckeye Breakfast Sandwich Recipe


A Buckeye Breakfast Sandwich is a thick slab of Lebanon Bologna, aged cheddar cheese, and a fried egg served on toasted wheat bread that has been slathered with dill mayonnaise – a tasty family favorite and quick recipe that takes less than 10 minutes!

A Buckeye Breakfast Sandwich is a thick slab of Lebanon Bologna, aged cheddar cheese, and a fried egg served on toasted wheat bread that has been slathered with dill mayonnaise - a tasty family favorite and quick recipe that takes less than 10 minutes!

Making this amazing breakfast sandwich is so simple that this might be less of a recipe and more of a sandwich idea instead!  Anyway, if you can fry and egg and drop some toast, you can make this awesome dish.

I love it because it doesn’t have any greasy cleanup and it’s a nice change from the usual breakfast meats.  I’m just sayin, if you have never tried Lebanon Bologna, you have been missing out! Seriously. It is made out beef, lightly spiced and is like a semi-dry salami. A good substitute if you have trouble finding it is Sweet German Bologna. For a delicious meatless breakfast sandwich, you might want to try a  Cheesy Egg Sandwich with Smoked Scallion Sauce.

In case you were wondering, the sandwich is named after my state. Ohio is called the Buckeye State and if you live here, you are a Buckeye. Plain and simple. That’s just how we roll!

 

A Buckeye Breakfast Sandwich is a thick slab of Lebanon Bologna, aged cheddar cheese, and a fried egg served on toasted wheat bread that has been slathered with dill mayonnaise - a tasty family favorite and quick recipe that takes less than 10 minutes!

Without further delay, let’s get to the recipe. This is what you will need to make 4 (four)  these hearty Buckeye Breakfast Sandwiches –

8 slices whole wheat bread
4 large eggs
4 thick slices Lebanon Bologna
4  slices aged cheddar cheese
1/4 cup good mayonnaise
1 tsp fresh dill
salt and pepper to taste

A Buckeye Breakfast Sandwich is a thick slab of Lebanon Bologna, aged cheddar cheese, and a fried egg served on toasted wheat bread that has been slathered with dill mayonnaise - a tasty family favorite and quick recipe that takes less than 10 minutes!

Get started by making the dill mayonnaise. Just measure out the mayo and stir the dill in. Season with salt and pepper. Set aside to let the flavors blend.

Next, heat a large non-stick skillet over medium-high until hot. Place the bologna slices in the pan and fry until the bologna starts to crisp at the edges and is heated thru. Using a spatula, remove from skillet and cover to keep warm.

In the same skillet over medium heat, add the eggs being careful not to break the yolks. Salt and pepper to taste, cover and cook sunny side up until the whites are firm, but the yolk is still soft, about 4 minutes. While the eggs are cooking, toast the bread. When toasted, spread 4 slices of toast with dill mayonnaise. These will be the top of the sandwiches.

When the eggs are nearly done,  place a slice of cheese on each egg, turn off the heat and replace the cover to allow the cheese to melt.

Build each sandwich by layering the toast, bologna, egg and cheese. Top with second slice of toast that has been spread with dill mayonnaise. Slice in half to break the yolk. Enjoy!

A Buckeye Breakfast Sandwich is a thick slab of Lebanon Bologna, aged cheddar cheese, and a fried egg served on toasted wheat bread that has been slathered with dill mayonnaise - a tasty family favorite and quick recipe that takes less than 10 minutes!

 

 

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Buckeye Breakfast Sandwich Recipe


Description

A Buckeye Breakfast Sandwich is a thick slab of Lebanon Bologna, aged cheddar cheese, and a fried egg served on toasted wheat bread that has been slathered with dill mayonnaise – a tasty family favorite and quick recipe that takes less than 10 minutes!


Scale

Ingredients

  • 8 slices whole wheat bread
  • 4 large eggs
  • 4 thick slices Lebanon Bologna
  • 4 slices aged cheddar cheese
  • 1/4 cup good mayonnaise
  • 1 tsp fresh dill
  • salt and pepper to taste

Instructions

  1. Start by making the dill mayonnaise. Stir the dill into the mayonnaise. Season with salt and pepper. Set aside to let the flavors blend.
  2. Heat a large non-stick skillet over medium-high until hot. Place the bologna slices in the pan and fry until the bologna starts to crisp at the edges and is heated thru. Remove from the skillet.
  3. In the skillet over medium heat, add the eggs being careful not to break the yolks. Salt and pepper to taste, cover and cook sunny side up until the whites are firm, but the yolk is still soft, about 4 minutes.
  4. While the eggs are cooking, toast the bread. When toasted, spread 4 slices of toast with dill mayonnaise. These will be the top of the sandwiches.
  5. When the eggs are nearly done, place a slice of cheese on each egg, turn off the heat and replace the cover to allow the cheese to melt and the eggs to finish cooking.
  6. Build each sandwich by layering the toast, bologna, egg and cheese. Top with second slice of toast that has been spread with dill mayonnaise. Slice in half to break the yolk. Enjoy!

 


2 Comments

  1. This looks delicious–it’s big enough to be my breakfast, lunch, and dinner:). Great to co-host with you at Wonderful Wednesday #OMHGWW.

  2. Pinned to my breakfast board.

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