Updated August 2026
Bacon and eggs on a sandwich press? Absolutely.
Most people think of a sandwich press as a one-job appliance: toast the sandwich, serve it, repeat.
A commercial sandwich press can do far more.
With the right cooking surface and enough heat, the same compact unit can take on breakfast rolls, wraps, focaccias, bacon, eggs, steak, salmon and other food-to-go favourites — giving operators more menu flexibility without filling the kitchen with extra equipment.
That’s where the Spidoglass commercial sandwich press shines. It combines infrared and contact heat, allowing it to heat quickly and reach temperatures of up to 400°C. That makes it capable of going well beyond basic toasted sandwiches.
A bacon and egg roll is a good place to start.
Bacon and Egg Rolls, Straight From the Press
The smooth, non-stick glass surface means there is no need to add oil, while the high cooking temperature helps bacon cook quickly and develop a crisp, golden finish.
Eggs can then be cracked directly onto the glass cooking surface, keeping the entire process on one piece of equipment.
Here are a few snaps from our kitchen. This recipe serves two.
Ingredients:
- 4 eggs
- 8 rashers of stringy bacon
- 2 panini bread buns
- Butter
- BBQ sauce
How to make them
1. Heat your sandwich press grill
2. Place the bacon onto the grill and cook, turning as needed, until golden and crisp.
3. Turn over and wait until the bacon is golden brown.
4. Then crack your eggs directly onto one of the glass surfaces
5. Butter your paninis and serve with BBQ sauce – hot!
One Grill, More Menu Options
Once you move beyond the traditional idea of a sandwich press, the possibilities become much broader. For food-to-go operators working with limited bench space, this versatility matters. Instead of dedicating separate commercial cooking equipment to each menu category, one unit can perform several jobs throughout the day, making it easier to expand the menu without adding unnecessary equipment.
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