The Fat Darrell is the New Brunswick grease-truck sub with no griddle and no meat off a flat-top: chicken fingers, mozzarella sticks, and French fries on a sub roll, the whole thing tied together with marinara. Every component came out of the same fryer, which makes it the all-fried Fat, and the marinara is the structural choice that defines it. Where other Fats let cheese or grease hold the stack, this one runs a tomato sauce through a pile of fried things, which is the move that turns three snacks into one sandwich instead of a fryer basket dumped in bread.
The craft is in the sauce doing the binding work. The chicken fingers and mozzarella sticks come out hot with shells that begin softening the instant they hit the closed roll, so the build is fast and the marinara is applied as the glue rather than as a topping: it knits the fingers, the sticks, and the fries into a single mass and supplies the only acid in a sandwich that is otherwise pure fried starch and protein. The sub roll is the limit of the whole thing, a long sturdy length with a crust that can take a heavy, saucy, fried load without splitting, and it is toasted or sturdy enough that the marinara does not turn it to mush before the last bite. The fries are filling and a starchy floor at once, soaking grease and sauce that would reach the bread; the molten interior of the mozzarella sticks reinforces the bind from inside the stack. The contrast that holds it together is the fried shells keeping their snap against the soft tomato-soaked center for as long as the sandwich lasts.
The variations are the rest of the truck line. The Fat Cat adds a cheesesteak to the fried center; the Fat Moon runs steak with bacon and ketchup instead of sauce; the broader Fat sandwich format keeps spawning builds by swapping what gets fried. Each is its own specific stack and deserves its own article rather than being crowded in here.