The Denver Sandwich

Many years ago I thought I had the opportunity of a lifetime. I had the chance to take a job at Level 3 Communications. I had a chance to work in Denver, Colorado, and as I was only there once before on a mountain biking trip with some high school friends, Denver was one of those cities I fell in love with right away. It felt clean. It looked beautiful, but the job opportunity did not feel like the right move to me. That was probably the best career decision I did make, as I decided to take a great opportunity in Milwaukee, Wisconsin, and I have been here ever since.

There are moments when I reflect back on that time. I had the opportunity to continue working with an excellent project manager, an awesome creative director, and a senior vice president, all of whom were top notch in the interactive medium. Outside of those reflections, I always pull the word ‘Denver’, and to me that translates into a plate of food that I often ordered at diners while growing up. You know it, you’ve seen it on menus, it’s called the Denver omelet. It’s a classic. I decided to take those diner memories, make a brunch style sandwich,  and reflect on those great memories that changed my life forever.

Let’s get started.

(Makes 1 Sandwich)

Ingredients: [Print this Recipe]

  • 1/4 cup of green bell pepper, diced
  • 1/4 cup of onion, diced
  • 1/2 cup of ham steak, cubed
  • Pinch of salt
  • 2, 1/2 inch slices of ciabatta bread
  • Pinch of cracked black pepper
  • 3 eggs
  • 3 tbsp hot water
  • 2 tbsp unsalted butter
  • 1/2 cup of cheddar jack cheese, shredded

Begin by adding 1/2 tablespoon of butter to a small non-stick skillet and bring to a medium heat.

Crack the eggs into a bowl, add the hot water, and whisk with a fork until all of the yolks are evenly mixed.

Spread the remaining butter to one side of each piece of bread, and place into a large skillet on medium-low heat, butter side down. Top each piece of bread with the cheddar jack cheese.

Denver Omelet Recipe and Ingredients

Once the butter is melted in the first skillet, add in the onions, bell pepper, and ham. Cook just until the ham is cooked through and the bell pepper just begins to soften, about four minutes. Remove this mixture into a small bowl.

Return the non-stick skillet back onto medium-high heat. Add in the eggs and vigorously  mix with a rubber spatula for about 5 seconds. Continue to cook for about another minute or so to let the omelet begin to set. Use the spatula, and begin working the edges, lifting the skillet to move any of the excess egg mixture move into the open parts of the skillet.

During this time, keep an eye on the bread as you want it to be a nice crisp, golden brown as well as to have the cheese begin to melt. Top each top with a bit of the ham, pepper, and onion mixture.

Continue cooking the egg until you no longer see any liquid on top, then add in the remaining ham mixture. Gently fold over.

Remove one slice of the bread and place on a serving plate. Slide the Denver omelet onto the bread, the top with the other piece of bread. Dig in!

If you are looking for a simple and pretty amazing sandwich to share for breakfast, this might be the one. The crunchy exterior holds the fluffy pillow of an omelet and then you get the tender, yet crunch of the green bell pepper and the saltiness from the ham and cheese. This one is sure to please with every mouthful.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “The Denver Sandwich

  1. Too funny, because I live in Denver (outside Denver, actually) and I’ve always seen the omelet on menus but have never tried it. You could seriously torture me with an egg white. But….after seeing your creation, I do believe I could beat the snot outta those eggs to ensure no visible whites and give it a try. The cheese encrusted ciabatta looks incredible. I’m in Ü

    1. That’s pretty funny Tracy! Go ahead and try making the sandwich with just scrambling the egg whites. That’s the beauty about cooking; make it your own! Give it a shot and let me know what you think.

  2. Very nice sandwich! I used to live in Denver, but got cold. ha ha – great photos! Found you from Tasty Kitchen. Have a wonderful Wednesday.

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