JM: Is this frankensteined sammy really all that extreme? Bacon is on all the artisanal doughnuts. And they've actually taken a doughnut and enriched it, adding much-needed protein in the form of eggs and bacon.
LP: Granted, it would be "healthier" to get the egg whites and turkey sausage, but that's like saying smoking American Spirits is "healthier" than Marlboro Reds.
BD: The only wonder is that it took this long for Dunkin' to make this. It's not that far off from their other sandwiches. In a world of Doritos Locos Tacos and Double Downs, is this really that crazy?
JM: So on first bite, it's not really exceptional in any way, bad or good. There's a decent sweet-salty thing happening. A cake doughnut is a good substitute for bread, but don't tell your doctor that.
LP: I'm actually surprised how innocuous this is. In fact—as a connoisseur of the Dunkin' Donuts Bacon, Egg and Cheese Sandwich, a.k.a. a #5—I welcome this departure from a super chewy, kinda dry bagel.
BD: I was pleasantly surprised to really taste the egg, and is that a hint of cracked pepper I detect? But anyway, they really need to change their slogan from "America Runs on Dunkin'." Nobody is jogging around the block after eating this mess.
LP: Maybe "American Ambles Slowly on Dunkin' (With Labored Breath)"? Speaking of slow, this reminds me of when Paula Deen popped 'ludes and made a burger with two doughnuts in lieu of buns.
BD: There is a Baskin Robbins in the same space. You know, we could ask for a scoop of Mint Chocolate Chip on top.