The McDonald's-Inspired Breakfast Sandwich That Took Over Philly — Most-Ordered

Matthew Cahn of Philadelphia's Middle Child Clubhouse demonstrates how to scale up high-volume, premium breakfast service by focusing on intensive prep and component engineering. Chefs can learn two primary techniques here: managing a two-week curing cycle for pastrami, and creating a structured, uniform egg custardCustardA preparation thickened primarily by eggs and/or starch, generally based on milk or cream. that mimics industrial breakfast patties without sacrificing texture or flavour.

Mastering the Fourteen-Day Pastrami

The foundation of Middle Child's signature pastrami sandwich is patience and controlled curing. It begins with a meticulous trimming of the beef brisket, leaving just enough fat cap to keep the meat moist during the cooking process. Cahn uses a 14-day wet brineBrineA salt solution used to season, preserve or improve the moisture retention of food. to ensure deep flavour penetration and protein cureCureTo preserve and season food using salt, sugar, smoke, acid or combinations of these. throughout the entire brisket.

Following the brineBrineA salt solution used to season, preserve or improve the moisture retention of food., the brisket is coated in a heavy dry-rub of cracked peppercorns and coriander, then smoked to build a deep bark. The final step is steaming, which gently breaks down the remaining collagen, resulting in a product that slices cleanly for service but melts on the pass. This process requires tight inventory management, as a fortnight-long prep cycle means kitchen teams must anticipate demand weeks in advance to avoid running short during busy morning shifts.

Reengineering the Fast-Food Breakfast Classic

The "MidGriddle" relies on rebuilding a commercial classic using high-quality components and precise cooking methods. Rather than cooking eggs to order, which slows down the line, Cahn employs a steamed egg custardCustardA preparation thickened primarily by eggs and/or starch, generally based on milk or cream.. The eggs are whisked with dairy, poured into a sheet pan, and baked gently to set. This technique ensures absolute consistency in thickness and portioning, allowing the team to punch out uniform egg discs that heat up quickly and melt cheese efficiently.

The sandwich buns are scratch-made pancakes, requiring a thick batter to hold their round shape on the flat top. To counter the sweetness of the maple syrup—which is steeped with spices for a distinct kick—the pork sausage patty is heavily seasoned with a custom Philly-style spice blend. When assembling, the hot pancake buns are brushed with the spicy syrup, layering sweet, heat, and fat in every bite. This approach proves that high-volume breakfast items benefit from smart prep-ahead techniques and classic culinary execution.