Sep
02
2012

Cooking with Todd Wilbur: Denny’s Grand Slamwich

Restaurant-style cooking in your own kitchen with Top Secret Restaurant Recipes 3

Sometimes you want to enjoy restaurant food in your PJs. Food cloner Todd Wilbur makes this possible by doing the dirty work for you—dumpster diving, faking ailments, posing as a delivery boy—all so you can enjoy his restaurant recipe clones. These kooks were craving some breakfast early one morning and decided to try out his clone for Denny’s Grand Slamwich from his Top Secret Restaurant Recipes 3 cookbook. Compare ours with the real thing below.

 

Denny’s Grand Slamwich

1 ½ tablespoons butter, softened

½ teaspoon maple syrup

2 slices potato bread

2 eggs

2 pieces cooked bacon, crumbled

2 links breakfast sausage, removed from casings and cooked

pinch salt and pepper

2 teaspoons mayonnaise

2 slices American cheese

4 slices thinly sliced deli ham

Preheat a large sauté pan or griddle pan over medium heat. Also, preheat a small (6-inch) omelet pan over medium heat.

Combine 1 tablespoon of the softened butter with the maple syrup in a small bowl, and spread it on one side of each slice of bread.

Beat the eggs in a medium bowl. Drop the remaining butter into the hot omelet pan, and then pour in the beaten eggs. Add the cooked bacon and sausage to the eggs, along with a pinch of salt and pepper. When the eggs begin to solidify on the bottom, use a fork to swirl the eggs in the pan. Allow the eggs to cook a little more, then swirl again with a fork so that the uncooked egg on top runs onto the pan. When the eggs are fully cooked, fold the scrambled omelet in half in the pan, fold the ends in toward the middle, and turn off the heat. The egg should be folded into the approximate shape and size of the bread.

Place one slice of bread on the preheated sauté pan, buttered-side down. Spread the mayo on the side of the bread facing up, then place a slice of cheese on one end of the bread, followed by the ham. Use a spatula to slide the eggs on top of the ham, then position the final piece of cheese on the eggs at the end opposite from where you placed the first slice of cheese. Top off the sandwich with the second slice of bread, being sure that the buttered side is facing up.

After a minute or two, when the bread has browned on the bottom, flip the sandwich over and cook for another minute or so, until the bread on the bottom has turned a nice golden brown. Remove the sandwich to a plate, let it cool for 1 minute, then slice diagonally through the middle and serve.

Published courtesy of Plume/Penguin.

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