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Denny's Grand Slamwich Recipe
Denny's Grand Slamwich
By Todd Wilbur

Recipe Type: Entree
Calories: 1310
Cook Time: 15 minutes
Recipe Rating: 5.0 (2 reviews)
 
ï»Menu Description: "Two scrambled eggs, seasoned sausage, crispy bacon, shaved ham, mayonnaise and American cheese grilled on potato bread with a maple spice spread."

After a successful Super Bowl promotion when Denny's gave away over 2 million Grand Slam Breakfast platters in February 2009, the chain revealed its next generous publicity stunt the following April by offering a free serving of its new Grand Slamwich with every purchase of a Grand Slam Breakfast. This entire breakfast-in-a-sandwich features everything you'd want in a hearty day starter including 2 eggs, bacon, sausage, ham, and cheese, all on potato bread that fills in for the hash browns one might find on a traditional breakfast platter. It seems that the taste buds of Denny's corporate chefs were influenced by the maple-flavored buns used on McDonald's McGriddle sandwich when they got the idea to brush the bread on each Grand Slamwich with a maple-infused buttery spread. Regardless of the inspiration, its a recipe that works great, and now it's one that you can make at home anytime you like.
 
Source: "Top Secret Restaurant Recipes 3" by Todd Wilbur.
1 1/2 tablespoons butter, softened
1/2 teaspoon maple syrup
2 slices potato bread
2 eggs
2 pieces cooked bacon, crumbled
2 links breakfast sausage, removed from casings and cooked
4 slices thinly sliced deli ham
2 teaspoons mayonnaise
2 slices American cheese

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

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

3. Beat the eggs in a medium bowl. Drop the remaining 1/2 tablespoon of butter into the hot omelet pan, and then pour in the beaten eggs. Add the 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 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.

4. Place one slice of bread on the preheated saute 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 place the first slice. Top off the sandwich with the second slice of bread, being sure that the buttered side is facing up.

5. 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.

Serves 1.


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