At the other end of the sandwich timeline, when compared to the Reuben I blogged about Monday, is the breakfast sandwich.
It is a late-comer to be sure. This great food invention probably sprang from the idea of putting a piece of country ham in a hot, buttered biscuit. Tex-Mex culture took advantage of it with the equally as great idea of a breakfast taco. It is portable, delicious and if you are careful, nutritious breakfast idea.
Chef Paul Monti, who I mentioned in Monday’s blog, also makes one of the best breakfast sandwiches I have ever had.
It is quite simple, just egg and ham, but it is huge, not expensive, but delicious. He employs two very good ideas in making this sandwich.
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First he uses a high-quality ham. Taylor ham is located in New Jersey, and Monti swears it makes all the difference in the world but there are other top-notch brands.
The other trick Monti uses is not to scramble the eggs, but make them in an omelet pan. They come out light and fluffy and almost 2-inches thick. Always remember to serve this sandwich piping hot, right out of the skillet.