" Spanglish" Adam's Sandwich

Claud and the gang certainly agree that “Adam’s Sandwich” is the best food sequence ever to be seen in a movie. Sit back and relax as they pay homage to famed culinary mind, Thomas Keller and his twist on the classic BLT.

  • 8 thick slices of apple wood smoked, center-cut bacon
  • 4 slices of good Monterey Jack cheese
  • 4 thick slices of rustic white bread, toasted and still hot
  • 2+ tablespoons mayonnaise
  • 6 ripe tomato slices
  • 4 leaves of butter lettuce
  • 2 teaspoons unsalted butter
  • 2 large, very fresh eggs


1. Preheat oven to 400 degrees F.

2. Arrange bacon strips on a cookie sheet and roast about 20 minutes until crisp, turning once. Drain on paper towels and keep warm.

3. Heat an 8 to 10-inch nonstick skillet over medium-low heat for 2 minutes. Carefully crack the eggs into separate ramekins, taking care not to break the yolks. Add butter to the skillet and swirl to coat the pan. When the foam subsides carefully pour eggs into the pan one at a time. Cover and cook the eggs for two minutes for runny yolks, or two and a half minutes for soft and creamy yolks that are still a little runny.

4. While the eggs are cooking, place the Monterey Jack cheese slices on two of the pieces of toast and pop into the oven to melt the cheese until just melted. Meanwhile, spread the mayonnaise on the other two slices of toast, and then top those with the bacon, tomato and lettuce. Slide the egg onto the lettuce centered in the middle of the sandwich. Top the sandwiches with the toast with the now melted cheese and cut in half to release the yolks of the cooked egg.

5. What a perfect sandwich!

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