The Sandwich Party has become a semi-regular occurrence at my place. Last week, we invented the Mr. Manager, a sandwich cobbled together from the cheapest of the cheap foods at Kroger. Microwaveable bacon, barbecue and fried chicken came back from the brink of expiry to join forces with cheese and a fried egg on leftover sesame-seed buns. Then there was beer, “Da Ali G Show” and a late-night trip to IHOP.
What makes a perfect breakfast sandwich? The question is huge. But it’s important. What separates the history-making breakfast sandwiches from the flops?
