The bacon, egg and cheese sandwich is sacred, declares Pete Wells of the New York Times. In a recent piece, he waxed poetic on the cheesy, cheap and quick deli-, bodega- or cart-made breakfast sandwich that keeps New York City running. We know Wells (he used to be an F&W editor), and we agree with him: The BEC (as New Yorkers sometimes call it) is an important part of NYC cuisine that needs no tinkering or upgrading. But it’s not the only unfancy breakfast sandwich worth waking up for. Here, five more regional breakfast sandwiches (and wraps) that deserve your love.
Just a quick hop across the Hudson River from NYC takes you to New Jersey, the land of pork roll. The Jersey Breakfast consists of crispy, griddled slices of that Spam-esque meat (also called Taylor Ham), fried eggs and cheese—typically American.
Popular in Cincinnati, goetta is a breakfast sausage made with ground meat (usually pork or a mix of pork and beef), oats and spices. Though it’s typically fried and eaten as a side dish, it’s also served as a sandwich on toast with a fried egg and cheese.