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A breakfast sandwich starts with a fried egg between two pieces of bread. From there, the possibilities are endless. Cheese often is added, as is bacon (or ham or sausage); and most breakfast sandwiches are made not on sliced bread but on a hard roll, English muffin, or biscuit. Noteworthy variations are breakfast sandwiches made with fried chicken, pork roll (in New Jersey), shredded brisket, or smoked trout. At the Devine Cinnamon Roll Deli in Columbia, South Carolina, “the Palmetto” is a pair of eggs, pulled pork, cheddar, and grilled onions. In Philadelphia at High Street On Market, the “Hickory Town” sandwich includes Lancaster bologna, horseradish cheddar, fried onions, and gherkin-pickle mayonnaise. At Biscuit Head in Richmond, Virginia, the fried green tomato biscuit includes tart tomatoes, brie, poached eggs, and smoked tomato hollandaise. (Which brings up the question: is eggs Benedict a breakfast sandwich? It must be eaten with utensils, but it does qualify if open-face sandwiches are to be included.) Lox (smoked salmon) and cream cheese on a bagel has long been a favorite breakfast sandwich in Jewish delis and at home tables.