2017 is A Year of Sandwiches here at We Are Sand Springs! Today we’re sharing a tasty seasonal sandwich recipe featured in the new issue of We Are Sand Springs – be looking for it in your mailbox in the next few days. Be sure to look for three other January sandwich recipes in the new issue, and stay tuned right here for weekly seasonal sandwich recipes all year long!

1 whole-wheat bun
1 strip bacon
1 1/2 cups kale, chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 large egg
Toast the bun and set aside. In a skillet, cook bacon until crisp and set aside. Pour off bacon grease, add garlic and kale and cook over medium high heat. Cook until tender, adding 1 or 2 tablespoons water to keep kale moist. Sprinkle with vinegar and set aside. Wipe skillet clean and add vegetable oil. Over medium heat, fry the egg. While the egg cooks, assemble the sandwich. Place kale on bottom, cut bacon in half and place on top of kale. Once the egg is finished, place on top of the bacon and top with the bun. Dig in!
To get a jump on next week’s sandwich, here are the ingredients for recipe two: Focaccia bread, pesto, tomato, mozzarella cheese, kale, olive oil, parsley, and pepper. Check back next Thursday afternoon for the full recipe!
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