Food culture is often a representation of personality and nowhere is this truer than when it comes to breakfast sandwiches, often a delightful snack or meal people grab on their way to work. A superior breakfast sandwich doesn't just satiate early morning hunger, it stirs the senses. "For the sandwich to be truly memorable it should have balance, contrast, and personality," asserts chef and book author Mawa McQueen, founder of Mawa's Kitchen and Crêpe Therapy Café, nestled in Aspen, Colorado.

Mawa McQueen emphasizes the need for precision and delicate craftsmanship in creating a traditional breakfast sandwich. Her own offering at Mawa’s Kitchen, a sumptuous rotisserie chicken breakfast sandwich, encapsulates this philosophy. Layered with zesty sriracha aioli, pickled shallots and peppery arugula on a crispy yet fluffy focaccia bread, this breakfast favorite is thoughtful rather than haphazardly assembled. The same meticulous attention to detail is seen at Crêpe Therapy Café, where the usual items of a standard BEC are cleverly folded into a creamy crepe.

In addition, Mawa praises the contribution of Los Angeles eateries like Gjusta and Eggslut, famous for their flavorful breakfast sandwiches, as well as the deliciously decadent bacon, egg, and cheese sandwich from Daily Provisions in New York. "It may seem simple, but when a breakfast sandwich is prepared with a combination of love, precision, and creativity, it becomes an adored banner item in a kitchen," Mawa adds.

Let’s now hop across the U.S. to explore some top-tier breakfast sandwich destinations alongside the opinions of renowned chefs. On the East Coast, chef Matt Adler of Caruso's Grocery commends the BEC at I Egg You in D.C. He advises asking for it 'slathered' where Old Bay aioli and candied jalapenos come into play, creating a delightful trio of sweet, spicy and savory flavors.

Back in New York, chef Sungchul Shim lauds Golden Diner’s take on the classic BEC, which is presented on a sesame scallion bun, complete with velvety eggs that evoke a comforting nostalgia. Adding avocado introduces a creamy texture and bacon imparts a hint of salty crunch.

Down south in New Orleans, Chef Shannon Bingham appreciates the well-crafted breakfast sandwich at Flour Moon Bagels, clearly made with love and care. The sandwich features a mouthful of eggs, American cheese, and a tastefully-fried pork roll, served with a gusty chile crisp mayo on a home-baked bagel.

These are but a few illustrations of the breadth of appetite for breakfast sandwiches across the U.S., showing how much effort and thought goes into turning a seemingly straightforward food item into something that unequivocally elevates the breakfast experience.