For our March issue, we asked Seasonal Pantry chef Dan O’Brien to create his dream breakfast sandwich and share the recipe. He delivered way beyond eggs and bacon: a crispy, spicy, drippy-in-the-best-way-possible fried chicken sandwich, stacked on a whole loaf of brioche and topped with fried eggs, blue cheese, and locally made Gordy’s pickles. We’ve been craving it ever since.
O’Brien doesn’t typically churn these out at his Shaw market, but after dozens of calls and Twitter requests once the recipe went live this morning, he’s making an exception. Starting Friday, customers can call Seasonal between 10 and noon to preorder the limited-supply sandwiches for $12 each (up to four per person). Nearly everything will be the same as pictured, though the size will be pared down to individual brioche buns instead of whole, shareable loaves. The hot hot chicken, a Tennessee classic, takes a day to marinate in buttermilk and spices, so orders will be available for pickup at a set time on Sunday, starting at noon. O’Brien will also brew peach iced tea made from fruits he froze last summer to sip with your meal.
If you miss out this weekend, don’t worry. O’Brien plans to team up with Blue Duck Tavern pastry chef Naomi Gallego in April for a riff on the hot hot chicken loaf, this time made with savory doughnuts. Stay tuned for more details.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
