Skip the eggs on Sunday, November 4th, and grab yourself a meat-filled sando from the team at BISq instead. From 11:00am through 3:00pm, chef Alex Saenz is sharing the spotlight in the kitchen (it’s open concept, so you can get a peek at the sandwich-making action) with up-and-coming line cook Derek White. The duo will be taking turns crafting seven different types of sammies to fit between your fingers, including options like a Peruvian pork belly sandwich, beer battered fried clam po’boy  and a “BISq 3-way,” an onion roll with rare roast beef, mole verde, aïoli and queso fresco.

Expect simple twists on traditional ‘wiches with Southern and Peruvian influences, thanks to Chef Saenz. There’ll also be a slew of bevvies to choose from — no matter your mood — like cold Narraganseet beer, wine and mimosas for those interested in imbibing early along with coffee (if you need a little help waking up) from their pals at 4A. Savenor’s is providing all of the meats, which — if you aren’t familiar with the family-owned nose-to-tail whole animal butchers — means high-quality, thoughtfully sourced cuts. Sounds completely awesome, and you don’t want to miss it? Call 617.714.3693 to make a reservation.