A great breakfast sandwich is not an everyday affair: It takes a bit more time and effort than making toast and scrambled eggs, and is far less wholesome than a bowl of yogurt or oatmeal. But there are mornings when an eggy, meaty, melty sandwich is the best—perhaps only—thing to point your day in the right direction.
As a New York City-based company, bodega and deli breakfast sandwiches are a frequent topic of conversation, and “what’s your breakfast sandwich order?” is essentially a personality test. And while we don’t think there’s one best way to make a breakfast sandwich, we sure do have a favorite way. Below, our opinionated guide to the Field Breakfast Sandwich.
The Components
Bread
There’s really no wrong option when it comes to what will bracket your breakfast sandwich—it really comes down to your personal preference. Some folks opt for a chewy English muffin or bagel; others like a soft Kaiser roll or a not-too-crumbly buttermilk biscuit. In a pinch, lightly toasted sandwich bread is better than nothing. Whatever you choose, it should be sturdy enough to hold everything together, yet pliant enough so your sandwich doesn’t explode when you bite into it. We love a squishy potato hamburger bun. Whatever vessel you choose, make sure you toast it with some butter in a cast iron skillet first.
