> Sandwich: The Dahlia
> Restaurant: Denver Biscuit Company
> City: Denver (five area locations)
Fresh-baked buttermilk biscuits are the specialty here and 11 fairly elaborate biscuit sandwiches are on the menu. The variation that usually gets singled out is the Dahlia — a sausage patty with a fried egg and apple butter, the whole thing draped in maple syrup. (This is a knife-and-fork sandwich.)
> Sandwich: Hang Over Buster
> Restaurant: Lake Zaor Drive-In
> City: Stevenson (Monroe)
This hearty sandwich is subtitled “Double, Double, Double & a Topper” on the menu. That means two eggs, four slices of bacon, two slices of cheese, and a hash-brown patty, all stacked on a hard roll.
> Sandwich: The Cali
> Restaurant: Drip Café
> City: Newark (two area locations)
The elaborate Cali breakfast sandwich at the two Wilmington area units of this coffee shop and café is serious business: It’s composed of a fried egg, mozzarella, avocado, and arugula on sourdough toast spread with basil aïoli. Bacon or smoked salmon (or — why not? — both) may be added for an extra charge, and potato hash or fresh fruit come on the side.
> Sandwich: Breakfast Sandwich
> Restaurant: Blue Collar
> City: Miami
Strictly speaking, this is a brunch sandwich, since Blue Collar isn’t open for breakfast. (Brunch is served from 11 a.m. to 3:30 p.m. on weekends.) But it not only bears the name, it fills the bill. Two over-easy eggs, bacon, cheddar, a latke (potato pancake), and garlic aïoli are the ingredients.
> Sandwich: Folk Southern Fried
> Restaurant: Folk Art
> City: Atlanta
Promising “artful eats for simple folks,” Folk Art offers breakfast sandwiches on English muffins, asiago cheese bagels, or “jumbo griddled biscuits.” The Fold Southern Fried is a combination of fried chicken, fried eggs, and sausage gravy on one of those biscuits.