Delicious ham, green pepper and onion omelette topped with cheddar cheese and stuffed between two pieces of toasted bread. Western Sandwiches are the perfect sandwiches for breakfast, brunch, or lunch!
I grew up eating western sandwiches for breakfast (and sometimes even dinner) when we had leftover ham. To me, they are total comfort food, and I still love them to this day.
The sandwich is simple - made with a ham, onion and green pepper omelette stuffed between two slices of toasted buttered bread, but the flavour is perfect, and there is a good reason why the western sandwich is a well loved classic.
Why your going to love this sandwich
- Quick & easy - this recipe makes two sandwiches that are ready to eat in about 15 minutes. Perfect for a quick and tasty meal any time.
- One pot - My favourite meals to make are ones with easy clean up. We only need one non sitck skillet to make this sandwich and clean up is a breeze.
- Flexibility - The staples of the sandwich are green pepper, onion and ham. You could use any kind of onion you have on hand, and any kind of ham.
- Pantry recipe - Nothing fancy is needed for this classic sandwich, and you might even have all the ingredients on hand already.
Toasted western sandwiches traditionally only have 5 simple ingredients: bread, eggs, green pepper, onion and ham. The cheese I added in here because everything is just better with a bit of cheese.
- Bread - I used a loaf of sourdough from my bakery, but plain old regular sandwich bread is totally acceptable here, and what you're most likely to find this sandwich on at a diner.
- Eggs - I always opt for free run eggs. They are more humane, and have a much deeper coloured yolk with more flavour and nutrients.
- Ham - I used a packaged ham that I diced myself, you could also use ham from the deli, and leftover cottage roll was always a favourite at my house growing up.
- Green pepper - add as much or as little of this as you like
- Onion - I used green onion here because I love their colour, but white or yellow onion are great here too, especially if you like more of a strong onion flavor in your omelette.
- Cheese - not a required part of the sandwich, but totally recommended. I used cheddar here, but a bit of any of your favourite cheese would be great here.
How to make it
Only 15 minutes stand between you and this cozy and classic sandwich! For ease with omelette cooking choose a good large non-stick skillet.
- Saute the veggies and ham - just a couple of minutes. The omelette cooks pretty quickly, and cooking the veggies and ham a bit will keep your onion and green pepper from tasting raw and your ham nice and warm.
- Pour in your whisked eggs - pour it to spread it evenly through out the pan, and then move the veggies and ham around a bit if needed to keep them balanced through out the omelette.
- Let the omelette cook - if you have a lid for your skillet you can use it here to trap the heat in cooking the top of the western omelette faster.
- Add the cheese if you choose to use it - when the omelette is almost set sprinkle the shredded cheese across the top of it and give it time to melt. Use a lid here as well to melt it faster.
- Toast your bread and put together the sandwich - toast your bread, butter the slices, and cut up the omelette to fit on your sandwiches.
Tips for the best western sandwich
- I love how fresh bakery bread toasts. It's so much crispier than pre-sliced sandwich bread. For the best sandwich experience use fresh bakery bread.
- Try adding mayo and hot sauce. It's not traditional, but they really up the flavour factor and take a simple western sandwich to the next level!
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- 4 slices bread
- 5 eggs
- 2 green onion (diced)
- 1⁄4 green pepper (diced)
- 1⁄2 cup ham (diced)
- 1 Tablespoon butter
- some oil for cooking the omelette
- Heat a large non-stick skillet over medium heat and add a bit of oil.
- Add the onion, green pepper, and ham to the skillet and cook while stirring for a minute or two.
- Beat the eggs together and season with sea salt and pepper.
- Pour the eggs over the skillet to cover the bottom of the pan.
- Cover the skillet with a lid and let it cook for about 5 minutes or until the eggs have set.
- spread the cheese over the top of the omelette and cover again. Cook until the cheese melts.
- Toast the bread and butter it, then divide up the omelette between the two sandwiches.