How do you build the perfect breakfast sandwich?

Describe your favorite breakfast sandwich... foundation (bread type), innards (the fillings) and extras (condiments & toppings). Is it created at home or one you purchase in a restaurant? Is it hot or cold? Open-faced? A knife & fork sandwich or one you can eat on the go? What's your signature breakfast sandwich?


Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: