Giant Brunch Sandwich

Not for those with small appetites 🙂

It is amazing how recipe inspiration sometimes strikes. I was given a round loaf of bread, and that is how this sandwich was created. Round bread needed lots of round fillings!

The photos really don’t do this giant sandwich justice. You can’t even see all the layers properly because I am just not clever enough. Anyway, the bottom layer is a sausage patty topped with bacon, and the top layer is a flat mushroom stuffed with mozzarella and tomato then topped with a fried egg. Yum!

This is certainly for days when you are super-hungry. Of course you could always adapt the sandwich to include less ingredients, but where is the fun in that?

You can either cook this in one frying pan gradually (using the oven to keep things warm as you go), or use two frying pans and cook everything together. It really depends on what you feel comfortable with.

Ingredients – serves 4:

  • 500g/1 lb sausage meat
  • 1/4 cup dried breadcrumbs
  • 4 rashers bacon
  • 4 flat field mushrooms
  • freshly ground black pepper, to season
  • 4 slices mozzarella cheese (enough to fill the mushrooms)
  • 1 tomato, thickly sliced
  • 4 eggs
  • 12 slices bread (a small loaf or a round loaf will work best)
  • your choice of ketchup, optional


  • Heat your oven to low, about 150C/130C fan forced/300F. You will only need it to keep items warm.
  • Put the sausage meat and breadcrumbs into a medium bowl and use your clean hands to mix. Divide into 4 portions and form into patties.
  • Put a non-stick frying pan over a medium-high heat on your stovetop. Cook the sausage patties for about 8 minutes on each side, or until cooked through. Transfer to a heat-proof plate or dish and put in the oven to keep warm.
  • Cook the bacon in the frying pan until cooked to your liking, then transfer to the oven to keep warm.
  • Put the mozzarella slices into the cups of the mushrooms and season with a little black pepper. Place in the frying pan and cook with the cheese facing upwards for 5 minutes, or until the underside of the mushroom is golden and the cheese is starting to melt. Top with a slice of tomato and then carefully flip the mushrooms so the tomato side is face-down in the pan. Cook for 30 seconds then flip again and transfer to the oven to keep warm.
  • Cook the eggs in the frying pan to your liking then turn off the heat.
  • Place one slice of bread onto each of your serving plates, then add the sausage patty and the bacon. Place a slice of bread on top of the bacon, then add the stuffed mushroom and then the egg. Finish with the final slice of bread.
  • Serve, with optional ketchup, and enjoy!

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