Ingonish Sandwich
I first heard about an Ingonish Sandwich more than ten years ago while working with a photographer whose wife was from Cape Breton, Nova Scotia. She mentioned it casually during a shoot, and I, being curious and always with a notebook, jotted down what she said: French bread, fried egg, bacon, ketchup, mayonnaise, and strawberry jam. She called it an Ingonish Sandwich, named after the town of Ingonish, a small coastal community on Cape Breton Island, famous for the incredibly beautiful Ingonish Beach, Highland Links Golf Course (ranked 12th on the top 100 golf courses in Canada), Keltic Lodge, and for being a gateway to the Cape Breton Highlands National Park.
I don’t know anyone from Ingonish to ask about it, and no one I’ve asked in Inverness, Cape Breton (where my partner, Chris, is from), has heard of it. I don’t know if it’s a family thing, a community thing, or a regional thing, but it lodged in my brain, and after all these years, I finally gave it a try. It’s surprisingly delicious (and I don’t even like ketchup). Anyhow, this is my version based on my notes, and I am 100% making it again.
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Ingredients For An Ingonish Sandwich
Ingredient Notes
- Bacon: Use any bacon you like or have on hand, and cook it to your preference. I like crispy bacon; Chris prefers chewy.
- Butter: I use salted butter for all of my recipes.
- Egg: I use large eggs for all of my recipes.
- French Bread: I used French bread to reflect my original notes about the sandwich.
- Ketchup: Adds a subtle tang and moisture to the sandwich.
- Mayonnaise: Helps balance the savoury and sweet elements, and adds creamy richness.
- Strawberry Jam: Choose a decent jam with some acidity if possible. Some store-bought jams tend to be more sweet than fruity and can get lost in the sandwich.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Bacon: You can use turkey bacon, peameal bacon, or even ham.
- Butter: If you don’t have butter, you can use margarine or a small amount of neutral oil for pan-frying and toasting.
- French Bread: White Texas toast or soft sourdough are good alternatives.
- Ketchup: A small amount of tomato jam or barbecue sauce can be used as a substitute for ketchup.
- Mayonnaise: You can use Miracle Whip or another creamy sandwich spread.
- Strawberry Jam: Raspberry jam, cherry jam, or another sweet-tart fruit preserve will work just as well.
Recipe Variations
Try any of the following for a twist on an Ingonish Sandwich recipe:
- Avocado: ¼, sliced
- Cheddar Cheese: 1 slice, sharp or medium
- Crispy Onions: 2 tablespoons, store-bought or homemade
- Fried Green Tomato: 1 slice, medium-thick
- Hot Sauce: 2 to 3 dashes
- Lettuce: 1 leaf, romaine or iceberg
- Pickled Jalapeños: 1 tablespoon, sliced
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make an Ingonish Sandwich
STEP 1: Cook the bacon until crisp, then fry the egg in butter to your liking, seasoning it with salt and pepper as it cooks.
STEP 2: Toast and butter the bread, then spread one slice with mayonnaise and ketchup, and the other with strawberry jam.
STEP 3: Layer the bacon and egg on the mayo slice.
STEP 4: Close the sandwich, slice it in half, and serve warm.
Expert Tips
1. I like to wipe the skillet clean with a paper towel before frying the egg so it doesn’t stick (even in a non-stick pan).
2. Don’t skimp on the jam. I like a little more than a tablespoon, so it doesn’t get lost in the mix.
3. Use a sharp knife to cut the sandwich so the filling stays in place and doesn’t squish out the sides.
Recipe Notes
- If your skillet is large enough, you can cook the bacon and egg at the same time.
- French bread becomes quite crusty when toasted and can be rough on the roof of your mouth. Consider using white Texas toast if that’s a concern.
- You don’t have to stick to the exact condiment amounts. Use what feels right to you, but the measurements listed give a good balance of salty and sweet.
Storage
- Ingonish sandwiches are best enjoyed freshly made. They do not store well once assembled.
Recipes Related To Ingonish Sandwich
Salt Cod Fish Cakes (Newfoundland-Style)
Nova Scotia Oatcakes
Porridge Bread
Strawberry Baked Oatmeal
Printable Recipe Card
Ingonish Sandwich
Special Equipment
- Skillet
- Toaster or toaster oven
- Spatula
- Paper towel
- Knife
Ingredients
- 3 strips bacon
- 1 large egg
- salt and pepper, to taste
- 2 slices white bread, I like Texas Toast-style bread
- 1 tablespoon salted butter, approximately, plus extra for the pan
- 1 tablespoon full-fat mayonnaise , approximately
- 2 teaspoons ketchup, approximately
- 1 tablespoon strawberry jam, approximately
Instructions
- Place a skillet over medium-high heat. Cook the bacon until crisp or to your liking. Transfer to a paper towel and set aside.
- Carefully pour off most of the bacon fat from the pan, then wipe the pan clean with a paper towel to prevent sticking. Add enough butter to the skillet to fry an egg, return it to medium heat, and crack in the egg. Cook to your preference, seasoning with salt and pepper.
- While the egg is cooking, toast the bread to your liking. Spread the top of each toasted slice with butter. On one slice, spread the mayonnaise, then the ketchup. On the other slice, spread the strawberry jam.
- Place the bacon on the mayonnaise slice, then top it with the cooked egg. Close the sandwich with the jam slice, then slice in half diagonally. Serve hot or warm.
Recipe Notes
- If your skillet is large enough, you can cook the bacon and egg at the same time.
- French bread becomes quite crusty when toasted and can be rough on the roof of your mouth. Consider using white Texas toast if that’s a concern.
- You don’t have to stick to the exact condiment amounts. Use what feels right to you, but the measurements listed give a good balance of salty and sweet.
Storage
- Ingonish sandwiches are best enjoyed freshly made. They do not store well once assembled.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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