Fluffy Double-Decker Caper and Asiago Egg Sandwiches

Unlike the pub classic, this club sandwich with a new twist uses omelette instead of grilled chicken breasts. The extra oozy, fluffy omelette made with zesty capers mingles perfectly with the garlicky red peppers and the sharp Asiago cheese. A hearty, delicious lunch – or maybe brunch for the gourmands!

Ingredients for 2 sandwiches:

6 slices of your favourite bread

4 slices bacon

2 tablespoon capers

¼ onion

4 eggs

2 tablespoons heavy cream

2 lettuce leaves

Barbeque red peppers

Asiago cheese

Mayonnaise, salt and pepper to taste

  1. Brown the bacon slices over medium high heat in a non-stick pan.
  2. Chop the onion and slice the cheese.
  3. Toast the bread.
  4. Once the bacon is crisp, drain on paper towel.
  5. Add onion and capers to the hot bacon drippings, until soft.
  6. Heat some olive oil over medium high in a small non-stick pan.
  7. Lightly beat the eggs with the cream and season to taste.
  8. Pour the egg mixture into the hot small pan.
  9. After 1 to 2 minutes, add the onion and capers to the eggs.
  10. Let the omelette cook for another 2 minutes.
  11. Remove from heat and divide into quarters.
  12. Layer lettuce, cheese, bacon, omelette and red peppers on the toasted bread.
  13. Add with a slice of bread and repeat the layering.
  14. Top the sandwich with the last slice of bread.

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