Hefs love sandwiches, and I am no exception. It must be all those long hours spent standing on our feet—without a regular, sit-down meal in sight. We look to sandwiches as an all-inclusive meal that gets us our protein and vegetables. Great combinations—peanut butter and jelly, or bacon, lettuce, and tomato, to name a few—can become legendary, as I hope these recipes will for you. My breakfast sandwich, for example, takes the bacon-and-egg combo to the next level by throwing in what the Australians refer to as a “salad” (shredded carrot, cucumber, tomato, lettuce, pickled beets). The steak sandwich, a favorite I served at an Australian bistro where I used to work, is a meal unto itself. The fried oyster po’ boy is a great way to make use of fattened Chesapeake oysters. And the soft-shell crab club—well, you don’t need me to tell you how good that tastes on a hot summer day.
The Ultimate Breakfast Sandwich
Andrew Evans is the chef and owner of The Inn at Easton.
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