A sourdough London Muffin is an open face sandwich made on a sourdough english muffin and layers of sliced tomato, Swiss cheese, lunch meat and green olives. It is a delicious way to enjoy homemade sourdough English muffins with a little extra flavor and protein.
When my husband first offered to make me a London Muffin on fresh sourdough English muffins I had made, I was not expecting this sandwich. And I do not mean that in a bad way because this sandwich blew. my. mind.
This open face sandwich is downright delicious. It is like a BLT meets a fried egg sandwich. You’ve got all the layers (hot and cold), with so many tastes and textures along the way.
This recipe is another family favorite and one which was made by my in laws. My in laws use to serve this “London Muffin” sandwich at the restaurant they both served at while growing up!
Now when we make homemade sourdough English muffins or homemade sourdough bread, we rotate between making this sourdough breakfast sandwich, sourdough egg McMuffins and a sourdough Hagelslag sandwich. Needless to say, sourdough English muffins / bread do not last long in our house!
Why you will love this Sourdough London Muffin
Kitchen Equipment
This sandwich has elements which are toasted or heated, therefore we use a cast iron skillet. If you are making multiple sandwiches at once, this cast iron griddle is a must have! And if it’s warm in your city and you have a blackstone, these can also be made there, too.
Ingredients for Sourdough London Muffin
This open faced sourdough sandwich is a tasty option for breakfast, lunch or a Sunday night dinner.
- Sourdough English muffin (or a slice of sourdough English muffin bread)
- Butter
- Mayo
- Lunch meat
- We love oven roasted turkey or oven roasted chicken breast lunch meat
- Swiss cheese
- If you are not a fan of Swiss, provolone cheese, havarti, cheddar or Colby Jack work well
- Tomato
- A nice thick slice of tomato goes well on these. We commonly purchase the Campari tomatoes for their size and ripeness. They are never mushy and have just the right amount of sweetness.
- Eggs
- Fried eggs are optional, though we love to make a fried egg (over medium or over hard) to give this meal an extra protein kick
- Green olives
- Thinly sliced green olives round out this sandwich.
- Salt and pepper
How to make and assemble the sandwich
Start by heating your cast iron skillet, or alternate baking vessel and melting some butter. Open your sourdough English muffin and place face down into the pan. Allow the English muffin to toast and turn golden brown.
Remove the English muffin from the heat and put on a plate. Smear the English muffin with mayo.
Add the lunch meat to the pan, allowing it to warm up, though not too hot to dry it out. Place the Swiss cheese on top of the lunch meat to allow it to warm from the heat of the pan. Once heated, place both on the English muffin.
If the Swiss cheese will not melt, throw the lunch meat and Swiss cheese into the microwave for a moment. You can also place a lid or melting plate on top of the lunch meat and cheese. Be sure not to cover the entire sandwich, as the English muffin will not stay as firm due to the heat/steam.
If you are making a fried egg, do so now. While the egg is cooking, slice the tomato and green olives think.
Place the egg on top of cheese, then the tomato and then the green olives. Finish with salt and pepper to taste.
Serve warm!
Frequently Asked Questions
Sourdough London Muffin
Equipment
- 1 Cast Iron Skillet / Griddle
Ingredients
- 1 Sourdough English Muffin Sliced and toasted. Option to use 2 slices of sourdough english muffin bread
- 1/2 TBSP mayo
- 3 pieces lunch meat turkey or chicken
- 1 slice swiss cheese can substitute cheddar, havarti or provolone
- 1 tomato sliced 1/8' thin
- 2-3 green olives sliced thin
- *1 egg *Optional – we like to make a fried egg
Instructions
- Start by heating your cast iron skillet, or alternate baking vessel and melting some butter. Open your sourdough English muffin and place face down into the pan. Allow the English muffin to toast and turn golden brown. Remove the English muffin from the heat and put on a plate. Smear the English muffin with mayo.
- Add the lunch meat to the pan, allowing it to warm up, though not too hot to dry it out. Place the Swiss cheese on top of the lunch meat to allow it to warm from the heat of the pan. Once heated, place both on the English muffin.
- *Option to add a fried egg. If you are making a fried egg, do so now. Once the egg is cooked, place on top of the cheese.
- Slice the tomato and green olives and add to sandwich.Finish with salt and pepper to taste. Serve warm.
Notes
- Melting the Cheese
- Tomato
- Optional additional protein (Egg)
Nutrition
What is your favorite breakfast sandwich combination? Let us know in the comments below!
Yum, this looks like a great lunch idea! 🤩
I hadn’t ever heard of these but they sound great and we love sourdough English muffins! Yum!
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