The Fat Moon is the New Brunswick grease-truck sub that doubles down on the griddle: a cheesesteak with bacon worked in, then French fries and mozzarella sticks, finished with ketchup rather than marinara. The bacon is the defining addition, because it is not a topping laid on at the end but smoke and rendered fat folded into the chopped beef so the whole steak layer reads heavier and saltier than a plain cheesesteak Fat. And the sauce is ketchup, not tomato sauce, which keeps the register flat-top diner rather than parm, and that choice is as much the identity of this build as the stack itself.
The craft is in managing fat on fat. The cheesesteak comes off the griddle chopped and bound by its cheese with the bacon already in it, the mozzarella sticks come out of the fryer with a shell that softens the moment it meets the closed roll, and everything goes in hot and fast. The sub roll is the structural limit, a long sturdy length whose crust has to carry an unusually greasy, bacon-loaded load without tearing down the side, and it is the only thing holding the stack as one sandwich. The fries are filling and a starchy floor that soaks the rendered fat the bacon and steak shed before it can reach the bread, and the molten interior of the mozzarella sticks is the binding layer that knits the pile as it cools. The ketchup is the single sharp, sweet note cutting a sandwich that is otherwise relentless salt and grease, which is exactly the job the lettuce and tomato do in the lighter Fats.
The variations are the rest of the truck menu. The Fat Cat swaps bacon for chicken fingers and adds lettuce and tomato; the Fat Darrell drops the steak entirely for marinara-bound fried chicken; the broader Fat sandwich format keeps generating builds by changing the fried center. Each is its own specific stack and deserves its own article rather than being crowded in here.