Mexico City Sandwiches

by Food Hound on July 23, 2012

in Breakfast, Sandwiches

Post image for Mexico City Sandwiches

I’m still on a new breakfast idea kick, which is good because I don’t think Cutty’s will respond to my pleas to open a Knoxville branch.

This particular installment is a rich, hearty breakfast sandwich: the usual suspects (egg, cheese, ham) plus some creamy avocado, juicy tomato, and smokey chipotle butter, all stuffed between two pieces of glorious baguette.

Rich, hearty, creamy, juicy, smokey and glorious.  Am I being paid by the adjective?  If that’s not an endorsement for a sandwich, I don’t know what is!

This is the Mexico City Sandwich found at “Sundevich,” a Washington, D.C., sandwich joint whose tag line is “Local ingredients. Global flavors.”  They were featured in this month’s Food and Wine magazine, and all of their amazing-looking sandwiches are named after world cities.

I noticed that Knoxville is ostensibly missing, and I plan to write to them about it.

These mile-high sandwiches barely fit into my panini press, which was a good omen for the Booze Hound because the man hates paltry breakfast sandwiches.  In fact, when I make these again I will use wide, thick slices of buttered sourdough bread so they can be grilled more easily… and so my mouth can water just that much more for their rich, hearty, creamy, juicy, smokey, glorious goodness!!

Mexico City Sandwiches
From Food and Wine/Sundevich in Washington, D.C.
Recipe type: Sandwich
Serves: 4
  • 4 T unsalted butter, softened
  • 2 chipotle chiles in adobo, seeded and minced, plus 1 tsp adobo sauce from can
  • Salt and freshly ground pepper
  • 4 soft demi baguettes, split and toasted (unless you put the whole sandwich in a panini press at the end, like I did)
  • 1 medium tomato, sliced ⅛” thick
  • 2 T olive oil
  • 8 large eggs
  • 8 thin slices of Gruyere or sharp cheddar (1/2 lb)- I used grated cheddar
  • 1 small Hass avocado, peeled, pitted and sliced ⅛” thick
  • 8 thin slices of smoked ham (6 oz)
  1. In a small bowl, thoroughly blend the butter with the minced chipotles and adobo sauce and season with salt and pepper. Spread the chipotle butter on both sides of the baguettes. Arrange the tomato slices on the bottom halves of the baguette.
  2. Heat a griddle or a very large non-stick skillet. Add the olive oil, and when hot, crack in the eggs. Cook over-easy, season with salt and pepper, and top each one with a slice of cheese. Set 2 eggs on the tomatoes on each baguette bottom and top with the sliced avocado and ham. Close the sandwiches and either serve right away, or crisp them up in a panini press before serving.


{ 1 comment… read it below or add one }

Chris July 28, 2012 at 9:47 pm

Oh yeah, I have to make this. I want to use the gruyere, what a great sandwich. This seems like it would leave you full for the rest of the day.


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