Nani's Favorite Loaded English Muffin Sandwich
This English muffin sandwich is packed with crispy bacon, creamy avocado, and savory pesto for a lunch you will crave every day.
recipesbynani.comThere is something so satisfying about a hearty sandwich that hits every flavor note. This combination of salty bacon, tangy feta, and fresh greens makes for a lunch that feels special even on a busy workday.
My biggest tip is to get your sweet potato extra crispy. If you are in a rush, you can prep the potato hash ahead of time or use a toaster oven to crisp it up right before you assemble your sandwich.
🧺 Ingredients
- 1 English muffin, split
- 2 strips of bacon, cooked until crispy
- 1/2 cup sweet potato, grated into a hash
- 1 tablespoon olive oil
- 2 tablespoons pesto
- 1/4 avocado, sliced
- 1 tablespoon crumbled feta cheese
- 1 tablespoon sun dried tomatoes, chopped
- A small handful of fresh mixed greens
👩🍳Instructions
- 1
Heat the olive oil in a small skillet over medium heat.
- 2
Add the grated sweet potato to the skillet and cook until golden brown and crispy, then set aside.
- 3
Toast your English muffin until it is nice and golden.
- 4
Spread a generous layer of pesto on both halves of the toasted muffin.
- 5
Layer the crispy sweet potato hash onto the bottom half of the muffin.
- 6
Top with the cooked bacon, avocado slices, sun dried tomatoes, and crumbled feta.
- 7
Add the fresh greens and close the sandwich with the top muffin half.
💡 Tips
If you want to pack this for later, keep the avocado and greens separate until you are ready to eat so the muffin stays crisp. You can store leftover bacon in the fridge for up to three days.
Made this recipe? Let us know how it went.
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