This is very easy to put together, and slathering pesto on the bread makes for a more complex flavor profile. I used Trader Joe’s bottled pesto, which I find very salty, but when I used it in this sandwich, it paired well with the omelette, and the saltiness was dialed down.
2 eggs, beaten
1-2 bacon slices
1 Roma tomato, cut into cubes
Saute the tomatoes and bacon in a small pan.
Cut off enough of the French bread loaf to make a sandwich, then slice that hunk into 2 sandwich sides. Slather pesto onto each sandwich face, then toast the bread.
When the bacon is cooked, pour the eggs over the bacon and tomatoes. When the underside of the omelette is cooked, flip one-half of the omelette over the other half, then flip the folded omelette so that the other side gets heat. Turn off the heat, let sit for up to a minute, then transfer to the toasted bread as filling for the sandwich.