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Chefs like to tell you that bread is the most important element of a great sandwich, which explains the lengths to which some will go to bake or source their loaves. Scott Drewno, the chef behind this weekend ghost kitchen at the Chiko on Capitol Hill, opted for milk bread for his breakfast sandwiches. He buys loaves from O Bread in Annandale, a Korean bakery that will make you feel like a kid in a candy store. The ethereal quality of the bread persuaded Drewno that he needed a spread that wouldn’t saturate it in fat, which is why he started to whip butter before applying it to the slices. The chef adopted other tricks, too, such as frying eggs in brown butter and sprinkling them with a blend of spices, including toasted sesame seeds, chile flake and gray sea salt. He even fries the Logan’s brand breakfast sage sausage in a wok to add an element of crustiness to the pork. They’re small techniques that add a world of flavor.