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America’s Best Breakfast Sandwiches

America’s Best Breakfast Sandwiches


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These are guaranteed to start your day off on the right foot

istockphoto.com

There are few things more exciting than the prospect of a perfectly constructed breakfast sandwich. As opposed to other sandwiches, which can essentially be anything slapped between two slices of bread, a breakfast sandwich is truly a work of art: one that incorporates all of the flavors of breakfast into the perfect medium. We set out on a quest to find the 10 best breakfast sandwiches in America.

America’s Best Breakfast Sandwiches

istockphoto.com

There are few things more exciting than the prospect of a perfectly constructed breakfast sandwich. We set out on a quest to find the 10 best breakfast sandwiches in America.

#10 Taïm, New York City: Sabich

This breakfast sandwich is extremely popular in the Middle East, but it’s not exactly easy to track down stateside. At New York’s Taim, chef Einat Admony, who’s originally from Tel Aviv, serves a faithful and delicious interpretation: a pita stuffed with fresh-made hummus, Israeli salad, fried eggplant, shredded cabbage, sliced hard-boiled egg, and a pickled mango sauce called amba. The flavors all blend together into a vegetarian breakfast symphony.

#9 Eggslut, Los Angeles: Fairfax

Yes, their name is borderline inappropriate, but once you get over it you’ll realize that this place takes its eggs very seriously. The bacon, egg, and cheese and sausage, egg, and cheese sandwiches are perfectly constructed (we’ll be putting honey mustard aïoli on all our sausage, egg, and cheeses from now on), but the Fairfax is what put it on the map. A warm brioche bun is filled with perfectly soft scrambled eggs and chives, then simply topped with caramelized onions and sriracha mayonnaise. It’s an egg sandwich in the purest sense of the term, and it’s damn near perfect.

#8 Meat Cheese Bread, Portland, Ore.: The Maple

To create this sandwich, the folks at Portland’s Meat Cheese Bread start with a homemade sausage patty, crisped to a golden brown on the flat-top. The patty is topped with oozy, melting spicy Cheddar cheese, which gets browned in the broiler, then the whole thing is placed atop some crunchy shaved fennel, which helps cut through the heaviness.

The logical next step would be to place the three ingredients on some sort of a roll — maybe crusty French bread — and call it a day. But no, they’ve gone and elevated it one step further: in lieu of bread, they use bread pudding. Maple-currant bread pudding, to be exact, also browned on the flat-top. It tastes like the best French toast you’ll ever have.

#7 Jam, Chicago: Egg Sandwich

The simply named egg sandwich is the brainchild of Jam’s owner and executive chef Jeffrey Mauro (no relation to the “Sandwich King” of Food Network fame), and it’s a lot more than its name might imply. The sandwich starts with toasted ciabatta topped with slow-roasted and shredded pork shoulder. Below the pork are shavings of ricotta salata and plum preserves, and atop rest two perfectly fried over-easy eggs. Talk about a work of art.

#6 Estela, New York City: Pancetta, Egg, and Avocado Sandwich

Ignacio Mattos’ high-end small plates destination also serves a stellar brunch, and his pancetta, egg, and avocado sandwich is a serious standout. It starts with a poppy seed-topped almond cream-filled pastry from Bien Cuit called a trebirke, which is split and topped with mashed avocado, crisp pancetta, and a sunny side up egg. We’ll be making all our breakfast sandwiches with pastries from now on.

#5 Noble Sandwich Company, Austin: Chorizo and Egg

Austin’s Noble Sandwich Company, formerly known as The Noble Pig, is renowned for its ingenious sandwiches, so it should come as no surprise that its breakfast sandwiches are also the stuff of legend. Take the simple-sounding chorizo and egg, for example: A homemade challah roll is spread with a little tangy salsa, then topped with a mound of finely ground spicy chorizo, melted sharp Cheddar, and a fried egg. Just about every component is made in-house, and they meld together gloriously.

#4 Pork Slope, Brooklyn: McDowell’s Griddle

At Pork Slope, the roadhouse-style bar from chef Dale Talde, the brunch menu is whimsical and delicious. Take the McDowell’s Griddle, for example: named after the McDonald’s knockoff in Coming to America, it’s a knife-and-forker for the ages: two corn griddle cakes enveloping a patty of homemade Cheddarwurst and a fried egg, topped with a helping of sriracha-kicked maple syrup. That diet can wait until tomorrow.

#3 Russ & Daughters, New York City: The Classic

The Lower East Side’s Russ and Daughters is a true new York classic (It’s widely regarded as one of, if not the, best spots in the country for lox, smoked salmon, and other Jewish bagel-toppers called “appetizing”), so you know that if there’s a sandwich on their menu called the Classic that it’s going to be, well, a classic. And it is: A fresh bagel from Park Slope, Brooklyn’s Bagel Hole is sliced and topped with housemade Gaspe Nova smoked salmon (thin-sliced by hand, of course), tangy all-natural cream cheese from a California dairy, sliced tomato, onions, and a sprinkling of capers. It’s the perfect New York breakfast sandwich.

#2 Hominy Grill, Charleston, N.C.: Charleston Nasty Biscuit

At Charleston’s Hominy Grill, chef/owner Robert Stehling has landed upon the perfect formula: comforting Lowcountry cuisine, made with the highest-quality ingredients. The perfect expression of that philosophy is the Charleston Nasty Biscuit (formerly known as the Big Nasty): a light and flaky high-rise biscuit, cut in half and filled with a huge piece of golden-brown fried chicken breast, topped with melted cheese and a giant ladle of creamy sausage gravy. It’s a once-in-a-lifetime sandwich, but if you have the opportunity to eat it even once, you’ll be very fortunate.

#1 Xoco, Chicago: Chorizo-Egg Torta

Rick Bayless is a master of Mexican cuisine, and at his casual Xoco his take on the classic torta, a traditional Mexican sandwich, is a wonder to behold. A soft roll is filled with soft scrambled eggs, sliced avocado, melted jack cheese, crumbled queso fresco, and a chorizo-poblano mixture bursting with spice, cinnamon, and vinegar. If you’re looking to wake up your taste buds and jumpstart your brain’s pleasure center, this is the sandwich for you. Thanks, Rick!


Our 50 Best Sandwiches from Around the World

From the New Orleans oyster loaf to Vietnam’s banh mi, our best sandwich recipes showcase a world of innovation between two slices of bread.

Todd Coleman

The best sandwiches don’t happen by accident: You’ve got to balance moisture and crunch, weigh condiments against main components, choose bread that will make each element shine, then construct it all so that every bite delivers something far greater than the sum of its parts.

Whether stuffed with meat, eggs, cheese, or vegetables, the sandwich transcends borders, uniting cultures, peoples, and cuisines. Take, for example, Cuba’s medianoche sandwich with roast pork, ham, and Swiss cheese on a sweet egg loaf, and Vietnam’s banh mi with Chinese-style barbecue pork, fresh cucumbers, and mayo on French bread.The South’s pimento cheese, and Turkey’s kumru, a briny grilled cheese with sucuk sausage, spicy pickles, and tomatoes on a sesame roll. The world’s best sandwiches have much in common.

Chief among their shared traits? Ease. Even the most “gourmet” sandwiches remain grab-and-go food, and infinitely adaptable. Need a few new ideas for sandwiches? We’ve sliced our list of favorites down to the 50 essential sandwich recipes to try now. Feel free to follow the rules, or break them as your preference, pocketbook, and pantry allow. Your lunch (and breakfast) game will never be the same.

An oyster loaf served unadorned, the way Joe Casamento insisted it should be. Get the recipe for Casamento’s Fried Oyster Loaf Sandwich » Pickled daikon and carrots, thinly sliced cucumbers and jalapeños, and fresh cilantro add crunch and color to this iconic sandwich.

Beet Smorrebrod

Pretty in pink beet smørrebrød

Waffle Sandwiches with Cecina, Avocado, and Arugula

Gooey cheese, salty cured meat, and avocado are pressed between crispy waffles at a modern café in Paris. Get the recipe for Waffle Sandwiches with Cecina, Avocado, and Arugula »

Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese

This hearty twist on the classic Provençal pressed sandwich pan bagnat combines black olive tapenade, goat cheese, roasted chicken, and thinly sliced vegetables. Make it at least two to three hours before you plan to serve it to really let the flavors marry. Get the recipe for Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese » A riot of colors and flavors, this banh mi pairs smoky grilled chicken with creamy, cooling avocado.

Smørrebrød of Eggs, Shrimp, and Dill

Shrimp, Egg, and Dill Smørrebrød » Cherry tomatoes are tossed with canned sardines here, along with fresh oregano, olives, capers, and a red wine vinaigrette. The whole thing is layered with thin slices of heirloom tomato between slabs of focaccia. Thin strips of cucumber and hand-torn leaves of fresh basil are the perfect foils for smoky-sweet grilled pork in these hearty sandwiches.

New Jersey Pork Roll Meatball Sub

Two great New Jersey tastes that taste great together: juicy meatballs fortified with New Jersey pork roll (a.k.a. Taylor ham). Get the recipe for New Jersey Pork Roll Meatball Sub » Salmon Gravlax, Apple, and Crispy Kale Smørrebrød »

Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio

This sandwich is Mile End Deli’s Eli Sussman’s fun take on the fried chicken classic the horseradish cream offsets the bitterness of the radicchio and the richness of the schnitzel nicely. Get the recipe for Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio »

Open-Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich

Open Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich, Tasmania

Roman Braised Beef with Tomato and Onion (Picchiapò)

Beloved throughout modern trattorias and osterias in Rome, this simple, rustic dish of shredded beef braised in tomatoes and onions make a great stew and a fantastic sandwich filling. Get the recipe for Roman Braised Beef with Tomato and Onion (Picchiapò) »

Calf’s Liver, Caramelized Onion, and Tomato Sandwiches

In this classic Roman sandwich, thin strips of calf’s liver are seared, then mixed with sweet caramelized onions and tomatoes and piled on toasted ciabatta rolls. Get the ready for Calf’s Liver, Caramelized Onion, and Tomato Sandwiches »

Burrata and Marinated Cherry Tomato Sandwiches

Burrata and Marinated Cherry Tomato Sandwiches

Porchetta Sandwiches with Marinated Onions and Salsa Verde

Get the recipe for Porchetta Sandwiches with Marinated Onions and Salsa Verde »

Pecorino, Parsley, and Anchovy Sandwiches

Get the recipe for Pecorino, Parsley, and Anchovy Sandwiches »

Classic Louisville Hot Brown Sandwich

Classic Louisville Hot Brown Sandwich

The Schimmel Reuben Sandwich

Pressing down on this sandwich with a spatula while it toasts in the pan is the key to achieving the outer crispness and well-melted cheese that you want in a Reuben. Pile the meat on generously but not more than an inch or two thick or else the interior won’t get sufficiently warmed. Get the recipe for The Schimmel Reuben Sandwich »

South African Grilled Cheese (Braaibroodjie)

The Ultimate Fried Chicken Sandwich

Raegan Steinberg, co-owner of Arthur’s Nosh Bar in Montreal’s hip Saint-Henri neighborhood, calls her partner chef Alex Cohen an “everything and the kitchen sink kind of cook.” Called the McArthur Sandwich, this high-piled schnitzel-filled creation adapted from the restaurant is the perfect example of his genius. Pounded and breaded chicken is topped with sweet honey, salty dill pickles, and vinegar-y iceberg slaw, then served upon crispy challah toast. The secret to the crunchy yet hearty schnitzel breading: instant mashed potato flakes mixed into the breadcrumbs. Get the recipe for The Ultimate Fried Chicken Sandwich »

Turkish Grilled Cheese (Kumru)

This specialty of Çesme, a small beach town in Turkey, is one of the world’s great grilled cheese sandwiches, in which the cheese itself is grilled before getting slipped into toasted bread with raw tomato and optional (but highly recommended) toppings of griddled sausage and pickled cucumbers and chiles. Get the recipe for Turkish Grilled Cheese »

Salvadoran Turkey Sandwich (Panes con Pavo)

Salvadoran Turkey Sandwich (Panes con Pavo)

Venetian Fried Mozzarella Sandwiches

These crisp mini-sandwiches are deep-fried and filled with molten cheese. Get the recipe for Fried Mozzarella Sandwiches »

Braised Brisket Burgers with Pimento Cheese

Brisket is braised in stout, bourbon, and soy sauce in these spicy pimento cheese-topped sliders from Edward Lee, executive chef at 610 Magnolia in Louisville, KY. Get the recipe for Braised Brisket Burgers with Pimento Cheese »

Cuban Medianoche Sandwich

With roast pork, ham, Swiss cheese, and pickles, it’s almost identical to a Cuban sandwich, save for the bread, a sweet egg load that’s similar to challah. Get the recipe for Cuban Medianoche Sandwich »

Smoked Gouda and Apple Butter Sandwich

This combination is autumn on a slice of bread: sourdough spread with rich apple butter, topped with slices of mild smoked gouda and a sprinkle of flaky sea salt. Get the recipe for Smoked Gouda and Apple Butter Sandwich »

Trout “Reuben”

Chef Steven Brown uses pumpernickel rolls for this “punk rock sandwich with a $25 cleaning bill” but you could use any roll you like. Get the recipe for Trout “Reuben” »

Softshell Crab Sandwich with Slaw

A crisp collard slaw and tangy tartar and cocktail sauces top pan-fried softshell crabs in this classic sandwich. Get the recipe for Softshell Crab Sandwich with Slaw »

Chivito (Uruguayan Cheesesteak) Sandwich

Pork Roll Breakfast Sandwich

Pork Roll Breakfast Sandwich

Alabama-Style Chicken Sandwiches with White Sauce

These hickory-smoked chicken sandwiches are served with a tangy, mayonnaise-based white sauce. Get the recipe for Alabama-Style Chicken Sandwiches with White Sauce »

Pork Schnitzel Sandwich

Bel-Air Club Sandwich

Slathered with herb aïoli and enriched with a pan-fried egg and Gruyère cheese, this turkey and ham club is a decadent version of the diner staple. Get the recipe for Bel-Air Club Sandwich »

Roast Beef Sandwich with Walnut Romesco

Walnut romanesco brings out the beefiness in this sandwich.

Pimento Cheese Sandwich with Homemade Pickles

Pimento Cheese Sandwich with Homemade Pickles

Fried Oyster Po’Boys with Kale and Tartar Sauce

Tomato Sandwich

This simple sandwich is a good way to use ripe summer tomatoes. Get the recipe for Tomato Sandwich »

Radish and Butter Sandwich

It’s très French to pair crisp, spicy radishes with softened, salted butter a thin-sliced baguette is the perfect vehicle. Get the recipe for Radish and Butter Sandwich »

Ricotta and Honey Sandwich

A dollop of ricotta on earthy-sweet oat bread is delicious add a drizzle of sourwood honey and it’s elevated to the exquisite. Get the recipe for Ricotta and Honey Sandwich »

Provençal Tuna Sandwich (Pan Bagnat)

This sandwich is effectively a salade niçoise on crusty bread. Get the recipe for Provençal Tuna Sandwich (Pan Bagnat) »

Pork Belly Gyro

By starting with a low cooking temperature and then switching to a high one, this pork belly with perfect texture. Get the recipe for Pork Belly Gyro »

Monte Cristo

This beautiful monster is a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners’ sugar, served with jelly on the side. Get the recipe for Monte Cristo »

Roasted Sweet Potato Sandwich with Rajas Salsa

Meaty sweet potatoes serve as the base for this vegetarian sandwich. Get the recipe for Roasted Sweet Potato Sandwich with Rajas Salsa »

Lexington Pulled Pork

In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce. Get the recipe for Lexington Pulled Pork »

Lemon-Pepper Tuna Sandwich

Peppery arugula and zesty red onion are an ideal garnish for this flavorful, light, lemon-pepper tuna salad. Get the recipe for Lemon-Pepper Tuna Sandwich »

Buttermilk Fried Chicken Sandwich

The chicken in this sandwich gets dredged once in buttermilk and twice in flour, which ensures a crisp coating.

Fennel-Orange Tuna Sandwich

Tuna salad gets a sophisticated makeover with crème fraîche and fennel brightened by both orange zest and juice. Get the recipe for Fennel-Orange Tuna Sandwich »

Bacon

Shutterstock

There's not much that isn't made better with bacon, and sandwiches are no exception. The crispy, salty meat is perfect on club sandwiches or breakfast ones, so it's no surprise it earned a thumbs-up from 67% of respondents.

Shutterstock

Think of club sandwiches as an upgraded BLT, with plenty of protein-filled turkey. The classic sammie had a 68% approval rating among the survey respondents.

If you're not a turkey fan, skip the deli meat and make a BLT instead. The sandwich edged out the club option by one percentage point, pulling in a 69% approval rating.

Tied with the BLT at 69%, the ham sandwich is a crowd-pleaser. Simple but tasty, this classic sandwich cracked the top five.


America's Best Sandwiches

At its essence, a sandwich is two pieces of bread with something in the middle. It&rsquos a convenient, made-to-carry meal&mdashand can also inspire cultlike devotion.

Consider the Big Nasty, a breakfast of champions that lures diners into Atlanta&rsquos Rosebud for fried chicken, scrambled eggs, bacon, and Tillamook cheddar barely contained within a buttery hamburger bun.

Some memorable sandwiches win us over by breaking the rules. The lobster roll at L.A.&rsquos Hinoki and the Bird arrives in a jet-black bun made from charcoal-enriched flour and flavored with Vietnamese green curry and garlic aioli to punch up the mayonnaise dressing. Others take a reverential approach. At Brooklyn&rsquos Mile End, the Ruth Wilensky (salami and brown mustard on a pressed onion roll) pays tribute to the matriarch of a Montreal sandwich institution.

You can opt for good-for-you ingredients like marinated kohlrabi and butternut squash or indulge in a gut-busting cholesterol bomb. The latter? Well, then let us point you to the off-the-menu Luther sandwich at D.C.&rsquos Churchkey: a chicken jus&ndashglazed brioche donut piled with buttermilk fried chicken and applewood-smoked bacon.

We won&rsquot judge our favorite sandwiches come from all walks of life. They defy cultural boundaries, blur ethnic lines, and run the gamut from traditional to molecular. But they all leave customers satisfied.


Louisiana: The Fried Shrimp Po'boy at Parkway Bakery and Tavern

The Big Easy is filled with po'boys worth traveling for, but if we have to choose one, it's the fried shrimp at this legendary family-run spot, open since 1911. It's the quintessential example of everything you want in this classic sandwich: golden shrimp topped with the works (lettuce, tomatoes, mayo, pickles) piled onto a hero. But if you're feeling adventurous, the surf-and-turf po'boy, which contains Parkway's beloved roast beef, is also a good choice.


The yummiest breakfast sandwiches

Going beyond the basic bacon-egg-and-cheese, chefs across the country are giving breakfast -- and breakfast sandwiches -- a level of respect usually reserved for dinner.

At Meat Cheese Bread in Portland, Ore., chef John Stewart devised The Maple, made with toasted slices of fresh maple-currant bread pudding in place of a typical roll. The creamy exterior gives way to a sausage patty, gooey melted chipotle-cheddar cheese and fennel shavings to temper the sweetness. Other chefs, like John Currence at Big Bad Breakfast in Oxford, Miss., are coming up with hangover-halting monsters. Currence created The Pylon, an open-faced waffle sandwich of sorts that features a split, griddle-fried hot dog, chili, slaw, cheddar, mustard, chopped pickles, onion, jalapeño peppers and oyster crackers. This one requires a knife and fork.

Southern-inspired food has become a widespread trend, morning meals included. Seattle-based chef Tom Douglas of Dahlia Bakery recently opened Serious Biscuit, which serves over-the-top sandwiches made with local ingredients on the house specialty: a rustic, Southern-style biscuit. The hearty offerings have made the café a food destination in South Lake Union, a neighborhood more known for office buildings than great restaurants. During the week, nearby businesses keep the cooks busy with lunch orders by the dozen, but Douglas' weekends are getting busier. “People are coming there now on Saturday mornings when there’s no other reason but to have a biscuit,” he says.

Serious Biscuit’s most popular sandwich is one stuffed with fried chicken and topped with Tabasco black pepper gravy–the recipe for which will appear in "The Dahlia Bakery Cookbook" when it's released in October. A more traditional breakfast biscuit includes an egg, fennel sausage, Fontina and peperonata (stewed peppers). Regardless of the multitude of creative combinations on Serious Biscuit’s menu, Douglas has a few simple requirements for a great breakfast sandwich. “To me, it needs to go great with coffee,” he says. “It needs to be warm and luscious -- that’s why I like to have the hot sausage or the hot chicken. And there needs to be a toasted edge on the biscuit to have that different texture on the palate.”


Between the crispy bacon, the fried egg, and the toasted English muffin, there's a whole lot of crispiness to Stewart's favorite breakfast sandwich.

But, unfortunately, there's no creaminess to balance it out. Stewart doesn't have any sauce in her sandwich — as Marchand's did with both ketchup and HP Sauce. The fontina cheese wasn't soft enough to add new texture, plus its mild flavor was easily overpowered by all the bacon. It definitely didn't remind me of my beloved BEC.

My parents, who both tried the sandwich, agreed.

"It's overpowered by the English muffin," my dad said. "There's too much bread for just one egg."


Ingredients

  • 2 English muffins
  • 2 eggs
  • 2 frozen hash brown patties
  • 1 tbsp chopped fresh rosemary
  • ⅓ cup arugula
  • 4 slices bacon
  • 2 slices cheddar cheese

Herby Avocado “Aioli”

  • ️1/2 avocado
  • Big handful of basil woody stems removed (about ½ cup)
  • 1 garlic clove
  • Juice of 1 lime ⁣⁣
  • Juice of ½ lemon
  • ️1 jalapeño pith and seeds removed
  • A big pinch of fine grain sea salt

Instructions

Welcome

Hi, I'm Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.

My goal is to be your one stop shop for all the healthy recipes you’ll need from healthified Taco Bell menu items to brownie batter protein bites. Can't wait for you to explore and find your new favorite recipe!


These Are America’s Favorite Sandwiches

Sandwiches are a comfort food staple, a go-to snack and meal for millions of people. The popular story is that we have John Montagu, the 4th Earl of Sandwich, to thank for that. He often asked for meat and bread together because he could eat them without walking away from the gambling table. But the idea of meat, cheese, and other ingredients between slices of bread may actually come from Turkey and Greece.

There is some data suggesting Americans consume as many as 300 million sandwiches a day. Considering the U.S. population is 330 million, on average, just about every American eats a sandwich every day.

So which one is the best? Though the answer is obviously subjective, some types are more popular than others. To compile a list of Americans’ favorite sandwiches, 24/7 Tempo reviewed a survey conducted by YouGov, which surveyed a representative sample of 1,223 people.

Sandwich preferences vary considerably across the country. For example, people living in the South like grilled cheese more than the national average – – 82% com pared to 79% across the U.S.

People from the Northeast prefer the lobster roll by a large margin — 46% regionally compared to 35% nationally. The French dip, which is not at the top of the national ranking, is among the favorites in the West, with 57% liking it compared to 46% nationwide.

What some people might consider to be the two most popular American sandwiches of all, incidentally — the hot dog and hamburger — weren’t considered by that YouGov survey. Though people were asked if they should. Most agreed that a hamburger should be considered a sandwich, but that a hot dog should not.

Sandwiches are a popular food option any time of the day, but the breakfast sandwich, which is usually a combination of eggs, cheese, and a type of meat, is iconic. Here is the best breakfast sandwich in each state everyone should try .

To compile a list of America’s favorite sandwiches, 24/7 Tempo reviewed a YouGov survey conducted in July 2019. The survey was conducted using an online interview completed by more than 1,200 respondents. Respondents were given a list of 22 sandwiches and were asked to answer to what extent they like or dislike each sandwich. Possible responses were “really like,” “somewhat like,” “neither like or dislike,” “somewhat dislike,” “really dislike,” and “not applicable – I’ve never tried this sandwich.”


Watch the video: Best Sandwich In Every State. 50 State Favorites (November 2022).