> Sandwich: The Fancy
> Restaurant: Mike & Patty’s
> City: Boston
This breakfast-all-day restaurant bills itself as “Home of The Fancy,” so that’s obviously the star here. It’s a sandwich composed of two fried eggs, bacon, cheddar, avocado, red onion, and house-made mayo on toasted multigrain bread.
> Sandwich: Renee’s Kitchen Magic
> Restaurant: Zingerman’s Delicatessen
> City: Ann Arbor
Zingerman’s, founded in 1982, is an Ann Arbor institution, and is consistently ranked as one of America’s best delis. Renee’s Kitchen Magic, which leads off its breakfast sandwich menu, is made with applewood-smoked bacon, two eggs, and Vermont cheddar on a toasted sesame bagel.
> Sandwich: Pastrami & Egg “P & E”
> Restaurant: Icehouse MPLS
> City: Minneapolis
This restaurant and music venue doesn’t serve breakfast, but offers several breakfast sandwiches on its weekend brunch menu. The winner here is this combination of pastrami, egg, roasted chiles, havarti cheese, and lemon aïeli on a house-made bun.
> Sandwich: “Cathead” Chicken Biscuit
> Restaurant: Big Bad Breakfast
> City: Oxford (six locations in three states)
James Beard Award-winning chef John Currence is best known for his acclaimed City Grocery in Oxford, but he has a number of other enterprises, including this small chain of breakfast places. (Besides the Mississippi original, there are three in Alabama and one in Florida.) This sandwich is a house-made black pepper-buttermilk biscuit (a cathead is a big fluffy biscuit in Southern parlance) with crispy fried chicken, cheddar, and sausage gravy.
> Sandwich: The Veggie
> Restaurant: The Mud House
> City: St. Louis
A change of pace from the usual breakfast-meat morning sandwich, the Veggie consists of egg, goat cheese, cucumber, and beet chutney on ciabatta bread. Just to make sure it’s as healthy as can be, it comes with a side of dressed greens. On the other hand, it’s also possible to add bacon, ham, or (plant-based) Range-Free “chorizo.”