The BEC (Bacon-Egg-Cheese) is a classic breakfast order that is sure to leave you satisfied — but there’s one thing that makes the deli sandwich hole.

When you get your BEC at the bodega — whether on a fluffy roll, a classic NYC bagel or a hero — it’s most likely wrapped in a very familiar waxy paper and cut into halves.

While the wrapping holding the sandwich isn’t something people typically think twice about, it’s the unsung hero of the breakfast staple, Chowhound reported.

Deli paper is actually integral to the ultimate BEC experience since it’s not like any ordinary napkin and is designed specifically for wrapping deli foods such as sandwiches, wraps and burgers, as the name suggests.

Of course, as busy New Yorkers know, it allows you to take the sandwich, once called “New York’s culinary mascot,” to-go, keeps it warm longer and even acts as a wrap to stop your hands from getting cheesy and greasy.

But there’s also another benefit that makes sandwiches just taste better.

The practical wrap — which is the most ideal option since it’s cheap — is a thin paper treated with a layer of wax, which allows for a moisture- and fat-resistant non-stick layer.

And tin foil just won’t do: This wax paper also comes in handy due to its non-stick factor, which prevents the cheese from escaping your BEC before eating it.

Deli paper is also responsible for keeping your breakfast sandwich from getting soggy and gross thanks to the moisture.

Without deli paper, everyone’s coveted BECs would be cold, wet, soggy and extremely messy.

Plus, it wouldn’t feel like a true New York City bagel without deli paper.

While it’s long been a favorite for hungry New Yorkers, price increases in recent years due to inflation haven’t pleased locals. One Bronx bodega had to nearly double prices — a $2.50 sandwich shot up to $4.50 — in 2022.

“Bacon, egg and cheese — you can’t take that sandwich away,” owner Francisco Marte told the Associate Press at the time. “That’s the favorite sandwich of New Yorkers.”