So here's version II of the Master Sandwich but this one is actually by a master, Thomas Keller. Now, if you claim to be a "foodie" and don't know who Thomas Keller is - well - you don't know all that much - I'm just sayin... (kidding, relax)

The sandwich is very rich due to the runny egg, rich smoked bacon, and crazy awesome havarti cheese. The cheese is actually a Horseradish Dill Havarti that I bought from the local gourmet grocery store, Kowalskis.

The title should really be called, The Ultimate Bacon Lettuce Tomato Cheese sandwich, but I'm sticking with, The Master Sandwich II. Because if you could taste it, you would definitely know what I mean. I combined that with a tangy garlic-lemon vinaigrette with frisse greens - the seemingly perfect combination because the frisse tends to be a tad bitter whereas the acid and salt seem, at least to me, to balance it out.

Enjoy!

Ingredients:
3-4 Slices Thick Smoked Bacon (good stuff, go to the butcher)
2 Slices of Peppered Havarti Cheese (Keller used Monterry Jack - both rock)
2 Slices of great bread. Seriously. Not Wonder bread.
1 Tablespoon of Mayo
4 Slices of Thick Tomatoes
1 Slice of Red Onion
Butter Lettuce
1 Teaspoon of Butter (I used European Butter, seriously, try it. Insanely good!)
1 Egg

Method:

1) Start the bacon crisping on medium heat turning as needed. Be careful not to burn.

2) Spread the butter on one side of both pieces of bread. Toast the buttered side until golden brown

3) Slice up the Tomatoes. Slice the Red Onion

4) Once the bread is browned, flip it, add the cheese, and melt. Cheese should ooze.

5) Remove the bacon when done set on a papertowel

6) Remove the bread, buttered side down now and spread the mayo

7) Fry the egg, crack it whole, and cook until the whites appear solid, then flip. Cook a little more. You don't want the yolk cooked through.

8) Add the tomatoes, and season with salt and pepper

9) Add the bacon, butter lettuce, onions, and add the egg.

10) Slice it down the middle and enjoy!