According to America Cooks, “early cowboys called the great-granddaddy of the Denver Sandwich ‘Ham Toast'”. It is also called a “Western Sandwich … in such eastern spots as New York, where it’s badly imitated … with boiled ham, and garnished with lettuce and one olive; usually the pimiento is left out, and sometimes the onion”. This version is the real thing, though.
- 2 Tbsp. butter
- 1⁄4 lb. diced smoked ham
- 1 small yellow onion, coarsely chopped
- 1⁄2 small green bell pepper, cored, seeded, and coarsely chopped
- 4 lightly beaten eggs
- Salt and freshly ground black pepper
- 4 thick slices of generously buttered toast (slice your own from a pullman loaf, if you can
- Heat butter in a large nonstick skillet (preferably a cast-iron one) over medium-high heat. Add ham and cook, stirring frequently, until just golden brown, about 4 minutes. Add onions and peppers and cook, stirring frequently, until wilted, 3-4 minutes.
- Pour in eggs, season with salt and pepper to taste, and stir gently. Cook until eggs are light golden brown, then use a spatula to gently cut eggs in half down the middle. Carefully flip over each half and cook until light golden brown on the second side.
- Sandwich each omelette between toast.