Griddle breakfast sandwich recipe is a hearty breakfast sandwich cooked entirely on a flat-top griddle, featuring a homemade country pork and chorizo patty seasoned with garlic powder, onion powder, and smoked paprika, cooked at medium-high heat until deeply caramelized and topped with melted pepper jack cheese, layered with crispy thick-cut bacon, an optional fried egg, and finished with sriracha-honey mayo on toasted sourdough bread. The griddle provides even heat distribution that creates a perfectly crisp exterior on the patty while keeping the interior juicy. This breakfast sandwich delivers bold flavors from the spicy chorizo, sweet-heat from the mayo, and satisfying crunch from bacon-greased sourdough. This flat-top breakfast sandwich is perfect for weekend cooks who want restaurant-quality results at home.

The whole process takes 22-24 minutes from start to finish including forming the patty, cooking everything, and assembling the sandwich. You cook everything simultaneously on the griddle, which means all components finish at the same time and stay hot. The chorizo adds natural color and spice to the pork patty without needing additional seasonings beyond basic aromatics. These griddle breakfast sandwiches are ideal for meal prep since you can form patties in advance and cook multiple sandwiches at once on a large flat-top.

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Why Mixing Country Pork with Chorizo Creates the Perfect Patty

Country pork provides a mild, slightly sweet base with excellent fat content for juiciness. Chorizo brings bold spice, color, and that characteristic reddish hue from smoked paprika in the sausage. When you combine equal parts of each, you get balanced flavor where neither protein dominates. The chorizo adds enough spice to be interesting without overwhelming the sandwich, while the country pork mellows the heat and provides structure.

Pure chorizo patties can be too greasy and intense for a breakfast sandwich. Pure country pork can be bland and needs heavy seasoning. The 50/50 blend gives you the best of both worlds with minimal additional seasoning required. You still add garlic powder, onion powder, and smoked paprika to boost the aromatics, but the chorizo does most of the heavy lifting flavor-wise.

The fat content in both meats is similar, around 20-25%, which means the patty holds together well during cooking without falling apart or becoming dry. When you cook it thin on the griddle, the fat renders out gradually and creates incredible caramelization on both sides. This pork chorizo breakfast patty cooks faster than thick breakfast sausage patties and develops better crust because of the increased surface area touching the hot griddle.

Form your patty slightly larger than your bread. The meat will shrink as it cooks and the fat renders. If you make it the same size as the bread, you’ll end up with a patty smaller than the sandwich. Press it relatively thin, about ½ inch thick, so it cooks through in 3-4 minutes per side while developing that deep brown crust.

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Why Sriracha-Honey Mayo Is the Perfect Sauce Balance

Mayonnaise provides creaminess and fat that balances the lean meat proteins and brings everything together. Sriracha adds vinegar-based heat that cuts through the richness without being oily like hot sauce. Honey contributes sweetness that tames the spice level while adding complexity. The combination creates a sauce that’s simultaneously spicy, sweet, creamy, and tangy.

Plain mayo is too one-dimensional for a sandwich this bold. Hot sauce alone makes it too spicy without any complexity. Honey by itself would be cloying. But when you combine all three with a pinch of salt, you get a sauce that complements every component. It works with the smoky chorizo, balances the salty bacon, enhances the cheese, and brings brightness to the rich egg yolk if you include one.

The measurements are guidelines, not rules. If you like more heat, add extra sriracha. If you prefer sweeter, increase the honey. The beauty of this spicy breakfast sandwich sauce is that it’s infinitely adjustable to your preference. Mix it ahead and keep it in the fridge for up to a week so you have it ready for multiple breakfast sandwiches.

The sauce also serves as a barrier between the bread and the wet ingredients. When you spread it on both slices of toasted sourdough, it prevents the egg yolk or patty juices from making the bread soggy. This keeps the sandwich structurally sound even if you’re eating it 5-10 minutes after assembly.

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Why Toasting Sourdough in Bacon Grease Changes Everything

Sourdough bread has a naturally tangy flavor from fermentation that complements rich, fatty proteins better than neutral breads like white sandwich bread or brioche. The thick, chewy texture holds up to juicy patties and runny egg yolks without falling apart. The crust gets incredibly crispy on a hot griddle, providing textural contrast to the soft interior and tender meat.

When you cook bacon on the griddle first, it leaves behind rendered fat with smoky, salty flavor. Instead of toasting the bread in plain butter or oil, you toast it in this bacon grease. The bread absorbs the smoky notes and develops golden-brown color faster than it would with neutral fats. Each bite of bread tastes subtly like bacon even if you only used two slices of meat.

The griddle temperature is critical here. At 375°F, the bread toasts in 1-2 minutes and develops a crispy exterior while staying soft inside. If the griddle is too hot, the bread burns before it crisps. If it’s too cool, the bread gets greasy instead of crisp because it absorbs fat without browning. You want audible sizzling when the bread hits the surface.

Brioche and English muffins are popular breakfast sandwich breads, but they don’t perform as well on a flat-top. Brioche is too soft and sweet for this flavor profile. English muffins have nooks and crannies that work well toasted, but they lack the structural integrity that thick-cut sourdough provides. This sourdough breakfast sandwich stays together during eating and provides satisfying crunch with each bite.

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Step-by-Step Instructions

Step 1: Preheat the Griddle and Form the Patty

Set your flat-top griddle to medium-high heat, around 375°F. This temperature is hot enough for good caramelization but not so hot that the outside burns before the inside cooks through. Lightly oil the surface with cooking spray or a thin layer of vegetable oil. Let it heat for 3-5 minutes until water droplets dance and evaporate immediately when you flick them onto the surface.

While the griddle heats, combine the ground country pork and chorizo in a bowl. Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix with your hands just until combined. Don’t overmix or the patty will be dense and tough. Form the mixture into one large patty, pressing it wider than your bread slices and keeping it relatively thin at about ½ inch thick.

The patty should feel slightly loose and barely hold together. This means you didn’t overwork the meat, which would activate proteins and create a rubbery texture. Handle it gently when transferring to the griddle. If it falls apart a bit, you can press it back together on the cooking surface.

Step 2: Cook the Patty and Bacon Simultaneously

Place the patty on one side of the griddle. Lay the two slices of thick-cut bacon beside it on the other side. Cook the patty for 3-4 minutes without moving it, which allows a deep brown crust to form. The bacon will cook more slowly, taking about 4-5 minutes to become crispy, so you can focus on the patty first.

Check the patty’s bottom by lifting one edge with a spatula. You’re looking for dark golden-brown color with some charred spots. The fat should be rendering out and creating a pool around the patty. When it’s ready, flip it carefully. The patty might feel delicate at this point, but the crust will hold it together.

Cook the second side for another 3-4 minutes. The patty is done when it reaches 160°F internal temperature and feels firm to the touch. In the last minute of cooking, place two slices of pepper jack cheese on top. Cover with a melting dome or metal bowl to trap heat and melt the cheese completely. The steam inside the dome speeds up melting without overcooking the meat.

While the patty finishes, check the bacon. It should be golden-brown and crispy, not burnt. When it’s done, move it to a cooler zone of the griddle to keep warm without continuing to cook. Leave the bacon fat on the griddle because you’ll use it to toast the bread in a few minutes.

Step 3: Make the Sriracha-Honey Mayo

In a small bowl, combine the mayonnaise, sriracha, honey, and a pinch of salt. Stir with a fork or small whisk until fully blended. The sauce should be light orange from the sriracha and have visible specks of red chili. Taste it and adjust if needed. If you want more heat, add sriracha in ¼ teaspoon increments. If you want more sweetness, add honey the same way.

This sauce comes together in under a minute and can be made while the patty and bacon cook. If you’re making multiple sandwiches, double or triple the recipe. It keeps in an airtight container in the refrigerator for up to a week, making it perfect for meal prep.

Step 4: Cook the Egg (Optional but Recommended)

Add the butter or ghee to a clean section of the griddle. Let it melt and start bubbling. Crack the egg directly onto the melted butter. Season immediately with salt and black pepper. Cook to your preferred doneness: over easy takes 2-3 minutes and gives you a runny yolk, over medium takes 3-4 minutes for a jammy yolk, and over hard takes 4-5 minutes for a fully cooked yolk.

For over easy or over medium, flip the egg carefully after the whites are set but the yolk is still liquid. Cook for 30-60 seconds on the second side. The yolk should feel soft when you gently press it with the spatula. For over hard, flip and cook until the yolk feels firm throughout.

The egg adds richness and another layer of texture to the sandwich. The runny yolk acts as an additional sauce that combines with the sriracha-honey mayo. If you skip the egg, you’ll still have an excellent sandwich, but you’ll miss that luxurious mouthfeel that a perfectly cooked egg provides.

Step 5: Toast the Sourdough

Place both slices of sourdough directly in the bacon grease on the griddle. Press them down gently with the spatula so they make full contact with the surface. Toast for 1-2 minutes per side until golden brown and crispy. You’ll hear them sizzling as they absorb the bacon fat and develop color.

The bread should be crispy on the outside but still soft enough on the inside to bite through easily. If it’s too hard, it will be difficult to eat and the fillings will squirt out when you bite down. If it’s too soft, it will get soggy from the patty juices and mayo. The sweet spot is a thin crispy layer with a tender interior.

Watch the bread closely because it can go from perfect to burnt in seconds. The bacon grease is already hot and contains proteins that brown quickly. If you see the edges getting too dark, flip immediately or move to a cooler zone.

Step 6: Assemble the Sandwich

Remove the toasted sourdough from the griddle and place both slices on a cutting board with the toasted sides facing up. Spread sriracha-honey mayo generously on both slices. On the bottom slice, place the cheesy pork-chorizo patty. The melted pepper jack should still be gooey and stringing as you move it.

Layer the crispy bacon on top of the patty. If you cooked the egg, add it next so the yolk is positioned to run through the sandwich when you bite into it. Spread another thin layer of mayo on the top slice of bread and place it on top, toasted side down. This ensures the mayo acts as a barrier on both sides of the sandwich.

Press down gently on the assembled sandwich. This helps everything adhere and makes it easier to cut and eat. If you’re serving immediately, cut it in half diagonally. This makes it easier to hold and shows off the layers in photos. The yolk should still be warm and liquid, creating an incredible sauce as you eat.

Frequently Asked Questions

Can I Make the Pork-Chorizo Patties Ahead of Time?

Yes, you can form the patties in advance and refrigerate them for up to 24 hours or freeze them for 2-3 months. When refrigerating, place them on a plate lined with parchment paper and cover tightly with plastic wrap. This prevents them from drying out and keeps them from absorbing other flavors in your fridge. Let refrigerated patties sit at room temperature for 10 minutes before cooking so they cook more evenly.

For freezing, place formed patties on a parchment-lined sheet pan and freeze until solid, about 2 hours. Then transfer to a freezer bag with parchment paper between each patty to prevent sticking. This method lets you grab individual patties without thawing the entire batch. Thaw frozen patties overnight in the refrigerator before cooking. Don’t cook from frozen because the outside will burn before the inside reaches 160°F.

Making patties ahead is perfect for meal prep. You can form 4-6 patties on Sunday and have quick breakfast sandwiches all week. The flavors actually improve after sitting overnight as the seasonings penetrate the meat more thoroughly.

What Griddle Temperature Works Best for This Sandwich?

Medium-high heat around 375°F is the sweet spot for this blackstone breakfast sandwich. At this temperature, the patty develops a deep brown crust in 3-4 minutes per side while cooking through to 160°F internal temperature. The bacon crisps without burning, the egg whites set without getting rubbery, and the bread toasts to golden perfection without turning black.

If your griddle runs too hot (over 400°F), the patty will burn on the outside before the center cooks. The bacon will char and turn bitter. The bread will go from perfect to burnt in seconds. If you notice smoke coming off the griddle or the food is browning too quickly, reduce the heat immediately and give the surface a minute to cool down slightly.

If your griddle is too cool (under 350°F), everything takes longer and you won’t get proper caramelization. The patty will steam instead of sear, creating a gray appearance instead of brown. The bacon will render fat without crisping. The bread will absorb grease without developing that crunchy exterior. Most flat-top griddles have temperature zones, so you can adjust as needed or move foods to different areas.

Can I Use Different Bread Instead of Sourdough?

You can use brioche, English muffins, ciabatta rolls, or Texas toast, but each will change the character of the sandwich. Brioche is sweeter and softer, which makes it less suitable for bold, spicy flavors. The sweetness competes with the honey in the mayo instead of complementing it. English muffins work well with their nooks and crannies, but they’re smaller and won’t hold as much filling. They also dry out faster on the griddle.

Ciabatta rolls provide good structure and a crispy crust, but they can be too airy inside. The holes in the bread let juices and mayo drip through instead of containing them. Texas toast is essentially thick-cut white bread and works great on a griddle. It toasts beautifully and has a neutral flavor that won’t compete with the other ingredients. But it lacks the tangy complexity that sourdough brings.

Sourdough’s natural acidity balances the richness of the pork, chorizo, bacon, egg, and cheese. Its thick, chewy texture holds up to all the fillings without falling apart. The crust gets incredibly crispy in bacon fat while the interior stays tender. If you use a different bread, make sure it’s thick enough to handle the weight and moisture of the sandwich. Thin sandwich bread will get soggy and fall apart.

How Do I Keep Everything Hot While Assembling?

The key is using your griddle’s temperature zones. After each component finishes cooking, move it to a cooler area of the griddle where it will stay warm without continuing to cook. Most flat-tops have hotter zones in the center and cooler zones toward the edges. Place finished bacon, patty, and egg on the cooler edge while you toast the bread.

If you’re making multiple sandwiches, cook all the patties first and move them to the cool zone. Then cook all the bacon and do the same. Then the eggs, and finally toast all the bread. This assembly-line approach is faster than making one complete sandwich at a time and ensures nothing gets cold.

You can also use a warming drawer or oven set to 200°F to hold finished components. Place them on a sheet pan and keep them warm for up to 15 minutes without drying out. Don’t stack components on top of each other or they’ll steam and lose their crispy texture. Lay everything out in a single layer.

For the best result, assemble and serve immediately. This sandwich is designed to be eaten fresh off the griddle when everything is hot and the textures are at their peak. The cheese should still be melty, the bacon should still be crispy, and the egg yolk should still be liquid if you went with over easy or over medium.

What’s the Best Way to Reheat Leftover Breakfast Sandwiches?

Refrigerate assembled sandwiches wrapped tightly in aluminum foil for up to 2 days. To reheat, unwrap and place in a 350°F oven or toaster oven for 10-12 minutes until warmed through. The foil keeps moisture in while the oven heat revives the bread’s crispiness. Don’t microwave because it will make the bread soggy and the bacon limp.

For best results, store components separately and assemble fresh. Keep the cooked patty, bacon, and egg in separate containers in the refrigerator. Store the sriracha-honey mayo separately and the bread in a sealed bag at room temperature. When you’re ready to eat, reheat the patty and bacon on the griddle or in a skillet for 2-3 minutes. Toast the bread fresh. Assemble with fresh mayo and you’ll have a sandwich that tastes just-made.

If you meal prep these sandwiches, skip the egg or cook it over hard. Runny yolks don’t reheat well and will make the sandwich soggy. Over hard eggs reheat better and maintain their texture. You can also prep everything except the egg, reheat the sandwich, and top it with a freshly fried egg at serving time.

Frozen breakfast sandwiches last up to 2 months. Wrap assembled sandwiches individually in plastic wrap, then aluminum foil. Reheat from frozen in a 350°F oven for 20-25 minutes. The bread won’t be as crispy as fresh, but it’s still convenient for busy mornings.

If you’re looking for more recipes , click the link!  Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

COMMON ITEMS USED IN THESE RECIPES

Hasty Bake Charcoal Grill and Smoker
Knitted Gloves
Food Processor
Cast Iron Skillet 
Meater +

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