Every year Restaurant Hospitality runs a competition for the country’s best sandwiches. In 2016 the editorial staff received far more entries than in any previous year but somehow were able to narrow them down to 17 category winners. Looking at the terrific winning entries, what stood out to me and confirmed the popularity of eggs was the fact that three of the category winners used eggs as a major ingredient. The Breakfast category might be expected, but the two others were somewhat surprising: Pork and… wait for it… Hot Dog or Sausage!
Bright Eyed Breakfast Sandwich (Blue Smoke, New York City)
Description: Fried egg, pimento cheese and spicy fried chicken on a biscuit doughnut.
The chef said, “Our fried chicken is seasoned with homemade hot sauce powder, and the donut is fully glazed with honey and sprinkled with Aleppo pepper. When you press down on the sandwich, the sunny-side up egg yolk pops up through the doughnut hole, hence the name Bright Eyed Breakfast Sandwich.”
Open-Faced Pork Schnitzel Sandwich (Bohemian House, Chicago)
Description: Grilled light rye bread topped with house-fermented sauerkraut, caramelized onion spread, horseradish cream, Emmentaler cheese, and crowned with a fried egg, pickled dill and house-made mustard.
The chef said,
I thought our schnitzel on the dinner menu would make an awesome sandwich. I also considered what a grand impression an open-faced sandwich would make.
Hot Dog/Sausage Category
The All American (Prairie Dogs Hot Dogs & Handcrafted Sausage, Minneapolis)
Description: All beef natural casing hot dog, crispy pork belly, sriracha aioli and Southern-style hash browns, topped with a fried egg.
The chef said, “This was our way of blending the great American breakfast (eggs, bacon, potatoes) with the great American lunch (hotdogs).”