No edible item is more New Yorky than the breakfast sandwich, made with egg, American cheese, and bacon, sausage, or boiled ham on a kaiser roll — available at nearly every deli and bodega. But this cherished sandwich has been modified by time and contemporary preferences, and now variations can be found, or created. Appearing every Wednesday for the rest of summer and into the fall, this breakfast sandwich hack column will ferret out those wayward modifications.
Egg, Salami, and Cheez Whiz on a Roll
The gleaming metal cart known as El Mananero del Sabor (“the morning of flavor”) parks in the early hours under the M tracks at Wyckoff Avenue. It serves mainly inexpensive breakfast items with a Latin twist, including tamales, muffins, bagels, and grilled chicken and avocado sandwiches. The classic breakfast sandwich is made there in several interesting ways, including on a croissant (and not a bad one, either) and on kaiser rolls — not dry, but slathered with mayo and ketchup in profusion.
On the sandwich we’ve chosen to highlight today, you’ll find the usual scrambled egg, but also the less usual salami, with Cheez Whiz gooily standing in for American cheese. After the sandwich has been pressed (another atypical feature), the result is one of the most over-the-top breakfast sandwiches you’ve ever tasted, with the thickly sliced salami adding an extra garlicky zing. If you’re one of those who believe breakfast and ketchup should never be mentioned in the same sentence, leave this one alone. Otherwise, it’s $3. Wyckoff and Myrtle avenues, Bushwick