1 thick slice of unsmoked bacon, about 50 g
1 plain pork sausage, about 120g
1/2 egg-sized white onion
1 slice of cheese, about 50g
1 bread bun

The cheese has to be one who melts well. Put the bacon slice in a small
non-stick pan and put on low fire until it starts losing fat, puncture the
fatter parts with a fork to ease the release of fat since it will be needed
to cook the onion. When the pan is oiled by the bacon and the bacon is done
as you like, including a quick high fire to make it crisp, transfer the
bacon to a dish and put the thinly sliced onion in the pan, let it go on low
fire until it gets softened.
Remove the onion and put it on the bacon slice in the dish, semi-cut the
sausage lengthwise and open it as a butterflied shrimp, cut it in two halves
and put it in the pan.
Cook it thoroughly at medium until almost done, turn the two sausage parts
for the last time and place them one beside the other so that you can place
the bacon (with onion) over them, and put the slice of cheese on top of all.
Reduce fire to minimum, cover and let the cheese melt.
Best bread for this would be a kind of toscano-like bun, passibly round.
Here the perfect bread is "ciabattina" which is a small ciabatta one can use
as a base for sandwiches.
Ketchup and mayo go well with this sandwich, maybe dijon mustard can do OK,
too.
--
Vilco
Think pink, drink rose'

In article >,
"Vilco" > wrote:

> 1 thick slice of unsmoked bacon, about 50 g
> 1 plain pork sausage, about 120g
> 1/2 egg-sized white onion
> 1 slice of cheese, about 50g
> 1 bread bun
>
> The cheese has to be one who melts well. Put the bacon slice in a small
> non-stick pan and put on low fire until it starts losing fat, puncture the
> fatter parts with a fork to ease the release of fat since it will be needed
> to cook the onion. When the pan is oiled by the bacon and the bacon is done
> as you like, including a quick high fire to make it crisp, transfer the
> bacon to a dish and put the thinly sliced onion in the pan, let it go on low
> fire until it gets softened.
> Remove the onion and put it on the bacon slice in the dish, semi-cut the
> sausage lengthwise and open it as a butterflied shrimp, cut it in two halves
> and put it in the pan.
> Cook it thoroughly at medium until almost done, turn the two sausage parts
> for the last time and place them one beside the other so that you can place
> the bacon (with onion) over them, and put the slice of cheese on top of all.
> Reduce fire to minimum, cover and let the cheese melt.
> Best bread for this would be a kind of toscano-like bun, passibly round.
> Here the perfect bread is "ciabattina" which is a small ciabatta one can use
> as a base for sandwiches.
> Ketchup and mayo go well with this sandwich, maybe dijon mustard can do OK,
> too.

This sounds like my kind of sandwich- to hell with my cardiologist!
Thanks Vilco. I think I'm going to try it but without catsup and
mustard. What kind of cheese do you use?

D.M.