Chicago's Best Breakfast Sandwiches
Say "good morning" to the Windy City with breakfast sammies that go well beyond the classic egg and cheese.
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Fannie's Killer Fried Egg Sandwich at M. Henry
One of the most-coveted breakfast sandwiches in Chicago can be found at this Andersonville cafe that's been making people happy and filling their bellies since 2003. The sandwich starts with sourdough boule that's toasted, layered with two over-medium eggs and applewood bacon, and topped with juicy sliced plum tomatoes, pungent Gorgonzola and fresh thyme. It's best enjoyed as a leisurely breakfast with house potatoes and a cup of coffee.
Brunch Torta at Octavio Cantina
Brunch isn't just for weekends at this Andersonville Mexican cantina; here it's served seven days a week. Even when on the go, you can channel weekend vibes with the brunch torta, a massive sandwich served on a telera roll. It's stuffed with steak Milanese, two eggs, refried black beans, avocado and queso Oaxaca and topped with tomato, pickled onions and avocado salsa verde.
Make Your Own Breakfast Sandwich at Café Marie-Jeanne
The breakfast sandwich at Café Marie-Jeanne appeals to everyone — that's because it's the make-your-own kind and it can be as decadent or simple as you'd like. It starts with eggs in any style you choose, and cheese, but from there you can add elements that are far from the ordinary breakfast toppings. A slab of seared foie gras? Some caviar or steelhead roe? It's all there for the choosing. Alternatively, you can keep it simple with ingredients like bacon, vegetables or even jam. Then you can decide whether to put it on country wheat bread, a biscuit or a croissant.
Smoked Salmon Croissant at Café Bonhomme
This artsy, Old World cafe offers the perfect respite from the bustling Loop during the week. Grab a seat and channel Paris while biting into the smoked salmon croissant, thin slices of smoked salmon sitting atop a mound of scallion cream cheese and crowned with a light lemon-and-dill herb salad with pickled red onions. The croissants — from New York's Lecoq Cuisine — are baked fresh daily.
Fried Egg Sandwich at Sable Kitchen
Sable Kitchen's indulgent breakfast sandwich combines all the best elements of a morning bite — it's savory, smoky and a little spicy. It starts with sourdough bread that's coated with Sriracha, then schmeared with a creamy avocado spread made with a hint of lime and creme fraiche, and topped with pork belly cured and smoked in-house, Hook's 5-year cheddar and a fried egg.
Chorizo-Egg Torta at Xoco
For those craving Rick Bayless' Mexican cuisine morning, noon and night, his made-to-order breakfast sandwiches at Xoco are the perfect solution. The Chorizo-Egg Torta is made with soft-scrambled eggs, housemade pork chorizo, poblano rajas, melted Samuel's cheese and avocado, making it the ideal morning fix.
Gas Station Sandwich at City Mouse
When Pat Sheerin started as chef of City Mouse, he thought it would be fun to do a play on the typical gas-station sandwich. Although his spin is a little "chaffier," he keeps it simple with egg, American cheese and sausage on top of an English muffin. A spread of grape jelly adds a hint of sweetness to this otherwise savory sandwich.
This Little Piggy Went to China at Little Goat
Leave it to Chef Stephanie Izard of Little Goat to create the perfect savory, Chinese-inspired breakfast sandwich and give it the cutest name to boot. This Little Piggy Went to China is definitely a fork-and-knife (or really messy hands) sandwich with two sunny-side-up eggs, a Sichuan pork sausage patty and a drizzle of hoisin mayo atop a housemade sesame cheddar biscuit. The sandwich is covered in a generous pour of chile-garlic-chive sauce and dotted with fresh seasonal berries for a little sweetness.
Pepper and Egg White Sandwich at Beatrix
This sandwich at Beatrix may be super-healthy, but that doesn't keep it from packing a punch. It's built on ciabatta, and the egg white is topped with pepper Jack cheese. Shishito and jalapeno peppers, kale and spinach are layered on top, and the sandwich is served with a side of salsa verde.
The Hook at Reno
This Logan Square cafe has a great wood-fired oven that makes great pizza during the day and awesome bagels in the morning. The Hook showcases those bagels with the addition of togarashi-crusted lox, a shmear of artichoke cream cheese and toppings of cucumber, avocado and red onion, making for a subtle but delicious twist on the classic bagel and lox.
Maple Butter Egg Sandwich at The Ruin Daily
Sandwiches are king at this boozy deli, so the breakfast sandwich must be up to par. It starts with a telera roll, which is layered with eggs, cheddar cheese and maple butter for a touch of sweetness. For a heartier sandwich, pile on bacon or chorizo, or add turkey, ham, corned beef or even eggplant.
Avocado Bagel at Mindy's Hot Chocolate Bakery
Mindy Segal is the queen of hot chocolate (and pastries, and pretty much anything delicious), but she also makes a mean bagel. At her Revival Hall location, she puts a twist on avocado toast by slathering black pepper-and-scallion cream cheese on that gorgeous bagel, topping it with a hearty amount of avocado and garnishing with arugula, with extra virgin olive oil, salt and pepper.
Fried Egg Sandwich at Kanela
This Greek-inspired breakfast, brunch and lunch spot turns up the heat on its morning sandwich with the addition of chile aioli. The sandwich is made by topping a NYC Bagel Deli bagel with a fried egg, cheddar, spinach and tomato, your choice of peppered or veggie bacon and a spread of that fiery aioli.
Vera Cruz at Do-Rite Donuts
It's hard to bypass the doughnuts when you walk in the door at Do-Rite (hello, Michigan apple fritter), but if you're in the mood for something savory, a breakfast sandwich is the way to go. The Vera Cruz is inspired by chilaquiles — in portable mode — with sauteed jalapenos, corn tortilla strips and scrambled eggs topped with pepper Jack cheese. It's topped with pico de gallo and avocado, and served on a brioche bun made by local purveyor 3D Baking. If you really can't resist those doughnuts, you substitute two of them for the bun in your sandwich ... or just take one home to indulge in later.
Deep-Dish Monte Cristo at Miss Ricky's Diner
Consider this a supersized version of any Monte Cristo you've had before. This version, served at Miss Ricky's in Virgin Hotels Chicago, starts with brioche that's stuffed with ham, turkey, white cheddar and a poached egg whose yolk runs when you cut into it. It's topped with a hearty spread of raspberry jam and is finished with blueberries and strawberries.
Atomic Breakfast Sandwich at Brobagel
The Jacobs brothers have always had a love of bagels — starting in 1983, they spent 16 years running a chain of 20 bagel shops. One of the brothers, Bill Jacobs, who owns neighboring Piece Brewery and Pizzeria, returned to the bagel biz in 2014 with Brobagel, whose name is an ode to his brothers. He gave the bagel menu a few creative twists like the Atomic breakfast sandwich, using big chunks of spicy Atomic Sausage from his good friend Doug Sohn (of Hot Doug's), scrambled eggs and pepper Jack cheese on a freshly baked bagel.
Grilled Ham and Comté Sandwich at Marisol Counter
The Museum of Contemporary Art houses some of the best art in the city, and one of the most-beautiful restaurants as well. The food has been given as much thought as the incredible decor — even mornings can be luxe. For those on the move, the counter at Marisol offers a quick taste of gorgeous food, and the breakfast sandwich is a must. A baked egg is topped with mild French Comté cheese, sherry-glazed bacon and a mushroom duxelle for added umami, all atop a housemade biscuit.
Cemita at Dove's Luncheonette
This isn't your typical cemita, since there really isn't typical anything at Dove's or any of Paul Kahan's other restaurants. Be prepared to get sticky with this breakfast sandwich that's the perfect balance of savory and sweet. For the filling, soft-scrambled eggs and green chile chicken sausage are topped with melted Muenster cheese, piled high with fried onions and slathered with smoked-pepper aioli. A touch of salt is added before the traditional-style Mexican sesame seed bun gets a dip in maple syrup.
BLT Sandwich at The Florentine
Italian food is usually the draw at this JW Marriott restaurant, but the more American-leaning breakfast menu is a favorite of those who work in the area. The breakfast BLT takes the best of the classic sandwich and adds a breakfast twist. The sandwich is served on a ciabatta roll with a fried egg, heirloom tomato (when in season), lettuce, avocado, plenty of bacon and a drizzle of mayo, of course.
Maple Bacon Sandwich at The Goddess and the Grocer
The Goddess and the Grocer has always been a great place to grab and go, but with the addition of the maple bacon sandwich, a little lingering may be in order. The sandwich is made on a brioche bun with a fried egg, melted Gruyère cheese, housemade maple-chile bacon, and a sweet and spicy roasted tomato jam. It's topped off with fresh arugula and a lemon-rosemary aioli to balance the heat.