An egg can be eaten many different ways, but we declare that our selection of breakfast sandwiches is the best way to do so. Each sandwich starts with a freshly-baked ciabatta, toasted and buttered, then filled with the most delicious combination of ingredients. Take The Lovejoy Deluxe: a customer favorite, filled with a fried egg (intact with a runny yolk) and 4 smoky slices of bacon (enough for each bite!). A swathe of Bleu d’Auvergne and a handful of tarragon-dressed frisée brightens this protein-packed meal. Guaranteed to start your day right! *In case you can’t make it to the bakery in the morning, our breakfast sandwiches are available all day long.
In addition to the Lovejoy Deluxe we offer a simpler line of breakfast sandwiches that we love just the same. Choose from Egg & Kalamata Olive Tapenade, Fontina & Egg and the classic Bacon & Egg featured above. Note that this sandwich is served on one of our other freshly baked rolls. If you’d prefer your breakfast sandwich on nutty Multi-grain, buttery brioche, or sourdough, feel free to tell us so. We are always happy to oblige.
One last bit — This PB & J scone is so good, we thought we’d share the recipe with you. Enjoy!
Peanut Butter & Jelly Scone Recipe:
1 cup Butter
2 cup Pastry Flour
1 cup + 2 Tbs Oats
2/3 cup Sugar
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2/3 cup Buttermilk
1/2 cup Peanut Butter (Creamy or Chunky)
1/2 cup Berry Jam of choice
Preheat oven to 375 degrees. With a knife cut butter into small (grape-sized) pieces. Combine all dry ingredients in a large bowl. Cut in butter with a pastry knife until mixture is a coarse crumble. Add peanut butter, mix until evenly distributed. Lastly, add buttermilk, and mix just enough until the dough comes together uniformly – be careful not to over-mix.
Turn dough out onto a lightly floured surface. Roll dough out to a 1/2 inch thick round. Cut into 8 wedges, and place onto greased or non-stick baking sheet. For the jelly center, make an indentation on each scone with the back of a spoon or your thumb, and spoon jam until it’s level with the scone. Sprinkle coarse sugar over scones before baking. Bake for approximately 16 Min or until golden brown.
From a PB & J served on the best bread in town, to the Lovejoy Roast Beef (pictured above), it would take you nearly a month to sample each of our sandwiches. Speaking of the best bread, when is the last time you had a freshly baked Kaiser Roll? A taut exterior, soft and chewy interior and all those nutty poppy seeds are the perfect package to hold our house-made roast beef. We season and slow-cook it ourselves, slice it thin and stack it tall – then add melt-in-your mouth caramelized yellow onions and organic sharp white cheddar. A devilish horseradish aioli adds just the right kick to each bite. Served hot… and with lots of napkins.
The turkey sandwich - voted by our customers as ’most popular’ - is a glorious combination of salty + sweet, soft + crunchy, light + rich. House-roasted turkey is generously layered on our rustic country bread with perfectly ripe avocado and smokey planks of bacon. A shmear of slightly sweet mascarpone cheese plus another of house-made cranberry chutney act as the icing on the cake, so to speak. If you haven’t had this re-imagined classic yet, you must… read what a fellow Portlandian writes about it: click here.
Taking a break from bread? May we suggest the Lovejoy Salad? Weighing in at over a pound, this bountiful array of meats, cheeses, brine-y olives and soft boiled eggs is a meal and a half. Organic baby lettuces are gently tossed in our signature tarragon dressing, then topped with tender white meat turkey, dry-cured salami, kalamatas, and an egg cooked so perfectly, you could cry. What makes this salad extraordinary is the Italian San Daniele prosciutto (cured for 16 – 18 months) and the Bleu d’Auvergne imported from South central France. Truly a feast.
P.S. Once you’ve had a Lovejoy lunch, you may not need dinner!