The Western Sandwich. A humble name for a culinary icon.
Here at Angelique's, in the heart of Ajax, it's more than just eggs and peppers slapped between bread – it's a memory, a comforting hug on a plate, and a testament to simple ingredients treated with respect.
We've been serving this bad boy up for over 20 years, and I'm finally sharing the secrets to our legendary Western.
Forget your fast-food versions – we're talking about a symphony of textures and flavors crafted entirely from scratch.
This isn't a recipe; it's a journey.
We start with our signature fluffy, subtly sweet brioche, baked fresh every morning.
Then comes the star – the Western filling. We NEVER skimp on quality.
Sweet bell peppers, finely diced and sautéed until they surrender their vibrant juices.
Onion, caramelized until it sings with smoky sweetness. Ham, thick-cut and pan-fried to crispy perfection.
And finally, the eggs – oh, the eggs! Cooked just until set, a golden, custardy blanket enveloping the treasures within.
Don't even THINK about using pre-shredded cheese or store-bought mayo.
This is about honoring the ingredients, understanding their potential, and coaxing out the best in each.
This is a commitment, sure, but it's a commitment to yourself, to the art of cooking, and to the pure, unadulterated joy of a truly exceptional sandwich.
So, roll up your sleeves, sharpen your knives, and prepare to experience the Western Sandwich as it was always meant to be.
At Angelique's, we believe in food that feeds the soul, and this sandwich?
It's a direct line to pure, unadulterated bliss.
We source our eggs locally, aiming for that vibrant yolk color and unbelievably fresh taste.
It makes all the difference, trust me.
Let's embark on this adventure together and bring the authentic taste of Angelique's Western Sandwich to your own kitchen.
Not in the mood to brew?
Order at Angelique'sTotal Time
4h 30m
In a small bowl, combine the lukewarm milk and yeast. Let it sit for 5-10 minutes until foamy. This step is crucial – it tells us that the yeast is alive and ready to work its magic.
In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the flour, sugar, and salt. Whisk to combine.
Add the bloomed yeast mixture and eggs to the dry ingredients. Mix on low speed with the dough hook attachment (or knead by hand) until a shaggy dough forms. It will seem very wet at first, but don't worry, it will come together.
With the mixer on low speed, gradually add the softened butter, a few tablespoons at a time, until fully incorporated. This step takes patience – the dough will look messy at first, but keep going. The butter is what gives the brioche its signature richness.
Increase the mixer speed to medium and knead for 8-10 minutes (or 10-12 minutes by hand) until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly tacky but not sticky.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size. We always let ours rise in a slightly warm oven. This allows the yeast to develop its flavor fully.
Punch down the dough to release the air. Divide the dough into desired loaf/bun size. Shape and place into a greased loaf pan or baking sheet. You can get creative with shapes here!
Cover the shaped dough with plastic wrap and let rise again for 30-60 minutes, or until almost doubled in size.
Preheat oven to 350°F (175°C). Brush the top of the dough with egg wash. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
Let the brioche cool completely on a wire rack before slicing and serving. Trust me, the aroma of freshly baked brioche is worth the wait!
In a medium bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until well combined. This forms the base of our emulsion.
Very slowly, drop by drop, begin adding the olive oil while whisking constantly and vigorously. This is crucial for creating a stable emulsion. If you add the oil too quickly, the mayonnaise will break.
Once the mayonnaise starts to thicken, you can gradually increase the flow of oil to a thin stream, still whisking constantly. Continue adding oil until the mayonnaise is thick and creamy.
Season with salt and pepper to taste. Adjust the lemon juice or mustard if needed to achieve the desired flavor profile. We prefer a little extra lemon for brightness.
Cover the mayonnaise and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the mayonnaise to thicken further.
In a large bowl, whisk together the eggs, salt, and pepper until light and frothy. Set aside. In a skillet, melt one tablespoon of butter over medium heat. Add the diced onions and bell peppers. Sauté until softened and slightly caramelized, about 8-10 minutes. The aroma should fill your kitchen with sweet, smoky goodness. Remove the vegetables from the skillet and set aside. Add the remaining tablespoon of butter to the skillet. Add the diced ham and cook until lightly browned and crispy around the edges. Be careful not to burn it!
Gently fold the sautéed vegetables and crispy ham into the whisked eggs. In the same skillet, pour in the egg mixture and cook over low heat. Use a spatula to gently push the cooked egg towards the center, allowing the uncooked egg to flow underneath. Cook until the eggs are just set but still slightly moist, about 3-5 minutes. Don't overcook them! We want that custardy texture. While the egg mixture is cooking, lightly butter the brioche slices. Once the eggs are cooked, carefully transfer the egg mixture onto two slices of buttered brioche. Spread a generous amount of homemade mayonnaise on the remaining two slices of brioche. Place the mayonnaise-covered slices on top of the egg mixture, creating two glorious Western Sandwiches.
Cut the sandwiches in half and serve immediately. Enjoy the symphony of flavors and textures! The warm, custardy eggs, the sweet caramelized vegetables, the crispy ham, and the pillowy brioche – it's a match made in culinary heaven.
For those who like a kick, add a pinch of cayenne pepper to the egg mixture and a drizzle of sriracha mayo.
Replace the ham with sautéed mushrooms for a delicious vegetarian alternative.
1For an extra-fluffy brioche, proof the dough in a warm, humid environment. Our secret? We put it in the oven with a pan of hot water.
2Don't overcrowd the pan when sautéing the vegetables. Cook them in batches to ensure they caramelize properly.
3A touch of Dijon mustard in the egg mixture adds a subtle tang that complements the sweetness of the peppers and onions.
1Overcooking the eggs! The key is to cook them gently until just set, leaving them slightly custardy in the center.
2Using cold butter on the brioche. Room temperature butter spreads more evenly and creates a beautiful golden crust.
The Western Sandwich has been a staple of Canadian diners for decades, offering a quick, easy, and satisfying meal. Angelique's version is a slightly elevated take on the classic.
Our head chef, Marie, once entered our Western Sandwich in a local culinary competition... and won, of course!
This recipe captures the essence of Angelique's in Ajax. Authenticity isn't just about ingredients; it's about place.
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