Casse-croûte sandwich

Casse-croûte sandwich
Yield: 1

Casse-croûte sandwich

Toasted stale bread drizzled with whiskey and topped with bacon, eggs, and cheese. Rehydrating old stale bread with whiskey and stock takes this super simple sandwich to a much better place. If you don’t have stock just use whiskey, and if you’re not a drinker just use stock. This version uses some cooked bacon as the pork component, but to be honest I think this recipe would really shine with some good old sliced bologna.


  • 1 teaspoon butter (or olive oil)
  • 1 slice stale bread
  • 2 teaspoons stock (or some dried bouillon mixed with water)
  • 2 teaspoons whiskey (or brandy, or scotch)
  • 1/3 cup grated cheese (whatever you have on hand)
  • 1 strip bacon, cooked (or a slice of ham, or bologna) coarsely chopped
  • 1 egg
  • Salt and pepper, to taste
  • Parsely, to garnish
  • Mustard, to garnish


  1. Set the broiler on high. Butter one side of the bread and place cast-iron skillet over medium-high heat and let toast for 2 minutes. Once the bread begins to toast pour stock and whiskey onto the center of the bread, then top the bread with bacon. Use half the grated cheese to make a little nest on top of the bacon, then break the egg into the center of the cheese nest. Top with remaining cheese then place the skillet under the pre-heated broiler.
  2. Toast until the cheese is bubbling but the egg yolk is still runny, about five minutes, and serve garnished with parsley with a dollop of mustard on the side.

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