Breakfast sandwiches. I probably wouldn’t be alive today without them. I seriously couldn’t imagine surviving through certain work days, Friday morning classes, airplane rides, or road trips without one. Actually just about any weekend day that I’m not going out to brunch falls into this category. They’re essential to survival, which is why they must be celebrated.
Last week on Chow Down Beantown I gushed about my new obsession, the Rosemary and Potato Frittata breakfast sandwich from Render Coffee. I don’t think I ever had the same breakfast sandwich four days in a row before but now it’s business as usual. It’s actually unlikely that I don’t eat one of these on any given day.
The reason I can’t stop going to Render is because this breakfast sandwich contains all the essential elements of the perfect breakfast sandwich. Every ingredient high quality and proportionately balanced to everything else in the sandwich, and it has a certain uniqueness that makes it great — because let’s be honest, anyone can panini a sandwich with bacon, egg and american cheese and call it a breakfast sandwich.
Here’s what goes into the perfect breakfast sandwich:
1. Cheese: There must be cheese and it MUST be melted. Something other than American, please. Usually about two slices of cheese is good: this is not a grilled cheese, but it must be cheesy. Render uses sharp Vermont cheddar.
2. Bread: Must be panini’d or toasted. Not too think, because that could upstage the rest of the sandwich. It must be able to withstand the weight of the contents within. Any bread that is too soggy by the time the sandwich is finished doesn’t work. Render uses 7 grain bread from Iggy’s, which is a great choice.
3. Meat: Bacon is preferred but sausage (patties only), canadian bacon, or ham will also do. Nothing pre-frozen or microwaved. Leave the turkey bacon, turkey sausage, or turkey anything out. If it has bacon, we prefer thick cut and applewood smoked. Meat must also be thoughtfully placed on sandwich so each bite contains said meat. Nothing is worse than bacon falling out the back.
4. Egg: As long as the sandwich does not fall apart, scrambled, frittata, fried, over easy are all ok. Poached, not so much. No microwaved eggs. No greasy eggs either. Make sure to salt and pepper. Also make sure eggs fit nicely on chosen bread. And no egg beaters.
5. The Element of Surprise: Whether it be the addition of chipotle mayo, guacamole or roasted tomato, it needs to somehow be unique. This is where Render shines. They use a frittata style egg patty made with potatoes and rosemary. The rosemary adds an herbal undertone and the potato adds a cool texture variation.
Has anyone had this sandwich yet?
Other favorites from Boston include:
- The Bacon & Egg Fancy from Mike & Patty’s
- Avocado and chipotle mayo breakfast sandwich from Temptations Cafe
- Area 4 breakfast sandwich with homemade fennel sausage
- Breakfast sandwich from Crema Cafe
- The Tequila Sunrise from former Espresso Royale, now Pavement — disclaimer: eggs are unfortunately microwaved
What are some of your favorites?
563 Columbus Ave
Boston, Ma 02119