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Farmer's Breakfast Sandwich



– 12 tablespoons Real California salted butter, room temperature – 6 tablespoons minced chives – 6 pounds small Yukon gold potatoes, cut into 1/4-inch-thick slices – Salt and black pepper – Olive oil – 48 slices levain or other country-style bread – 72 slices Real California sharp Cheddar cheese – 48 slices cooked bacon – 24 large eggs
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To make chive butter, cream together butter and chives. (Yield: 12 tablespoons)

Heat oven to 375°F. Spread potatoes on an oiled sheet pan in one layer; sprinkle with salt, pepper and a little olive oil. Roast for 15-20 minutes or until fork-tender and lightly browned. (Yield: about 3 pounds)

For each serving, to order, spread 1 1/2 teaspoons chive butter on one side of 2 slices of bread. Place bread buttered side down. Place 3 slices cheese on 1 slice of bread, top with 2 ounces roasted potatoes and 2 slices bacon.. Place open-face sandwich on a hot sheet pan and place in 450°F oven about 5 minutes or until cheese is melted and bread is barely browned. Cook 1 egg over-easy on a griddle or nonstick pan. Place egg on top of bacon; close sandwich with second slice of bread. Place in oven for 30-60 seconds or until bread is toasted and cheese is melted.

Recipe courtesy of Heidi Gibson, The American Grilled Cheese Kitchen

(San Francisco, CA)

Per Order:

Yield: 24 servings