“Breakfast for dinner? I’m in!” says Jordan after spying The Big Che-Bowski at The Yard, a hip gastropub that’s known for its grilled cheese sandwiches. Chef Chris Gilbert takes a standard breakfast side and transforms it into the main event by building his sandwich on two slabs of buttery Texas toast. Gooey layers of gouda and cheddar cheeses bookend a stack of breakfast fixings: over easy eggs, crisp strips of Applewood-smoked bacon and thick slices of tomato.