Lunch Sandwiches & Wraps Cold Cuts + Meat Sandwiches Bacon Sandwiches BLT Fried Egg-and-Cheese Sandwich 4.0 (1,055) 7 Reviews Thomas Keller's scrumptious recipe combines three of the world's most popular sandwiches: bacon, lettuce and tomato; fried egg; and grilled cheese. By Thomas Keller Thomas Keller Thomas Keller is the chef of three-Michelin-starred restaurants The French Laundry and Per Se. He's won James Beard Awards for Outstanding Restaurateur, Outstanding Chef, Outstanding Restaurant, Best New Restaurant, Outstanding Service, and Who's Who of Food & Beverage in America, among others including the Maîtres Cuisiniers de France Medal of Honor. Food & Wine's Editorial Guidelines Updated on January 31, 2024 Rate PRINT Share Trending Videos Close this video player Photo: © Kana Okada Total Time: 20 mins Yield: 1 sandwich Ingredients 4 thick slices of bacon 2 slices of Monterey Jack cheese 2 thick slices of rustic white bread, toasted and hot 1 tablespoon mayonnaise 4 tomato slices 2 leaves of butter lettuce 1 teaspoon unsalted butter 1 large egg Directions In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain. Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce. In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away. Originally appeared: July 2007 Rate It Print