Bacon and Brie
Bacon under a blanket of melting brie: the working bacon roll rebuilt as an indulgence, swapping the usual sharp sauce for a fat-on-fat answer of slack, coating cheese.
Split Roll Sandwiches
Step into our Split Roll Sandwiches category – your guide to the world of delectable fillings encased in a soft, split roll! Explore the universe of sandwiches like the classic Hot Dog, the decadent Lobster Roll, and much more. These delights, which sit in the bread rather than between two slices, offer a unique take on the sandwich concept. Whether it's a ballpark frank or a seaside seafood treat, we've got it all.
Bacon and Banana
Bacon with sliced banana; unusual sweet-salty combination.
Bacon and Avocado
Bacon with avocado; modern brunch sandwich.
All-Day Breakfast Sandwich
A full cooked breakfast folded into one bap, the cook draining and banking the wet items so the bread survives. The full English made portable, served all day in greasy-spoon cafes.
White Hot
Uncured, unsmoked pork and veal hot dog; Rochester regional specialty.
Virginia Ham Biscuit
Virginia country ham is cured and aged for months until it is too salty to eat alone. The bland, fatty buttermilk biscuit exists to make a meat that intense edible, shaved paper-thin into the seam.
Trenton Pork Roll Sandwich
A scored disc of pork roll on a kaiser, plain. The Trenton lunch reading of the meat John Taylor has cured in the city since 1856, sold at every luncheonette.
Texas Weiner
All-beef hot dog with mustard, onions, and spicy meat chili sauce; Greek-American diners throughout NJ.
Texas Hot Weiner
A deep-fried all-beef dog dressed in one strict order, mustard then onion then a fine cinnamon-clove Greek meat sauce. Order it all the way, the Paterson way.
Taylor Ham/Pork Roll Egg and Cheese
A scored disc of Taylor ham or pork roll griddled flat, folded with egg and American cheese onto a New Jersey hard roll. The North Jersey and South Jersey names for the same sandwich.
Stuffie Roll
A Rhode Island clam shack move: the stuffie, a big quahog chopped with breadcrumb, the clam's liquor, onion, pepper and chouriço and baked in its shell, scooped warm onto a buttered split-top roll.
Sonoran Hot Dog
Bacon-wrapped hot dog with pinto beans, onions, tomatoes, mayo, mustard, and jalapeño sauce on a bolillo; Mexican-American border creation.
Seattle Dog
Hot dog with cream cheese (often grilled into the bun), grilled onions, and sriracha or jalapeños.
Scrambled Dog
Hot dog chopped up and mixed with chili, oyster crackers, onions, pickles, and hot sauce in a bowl; Columbus, GA specialty.
Sawmill Gravy Biscuit
The sawmill gravy biscuit drops its own top half on purpose: a split biscuit flooded in sausage-milk gravy, eaten with a fork. The gravy's name has two rival stories, camp cooks and a sawdust joke.
Sausage Egg and Cheese
The sausage version runs on a manufactured object: a pre-formed, sage-and-pepper pork disc built to hold height and season a whole layer, standardized nationally by a fast-food chain in the mid-1970s.
Sausage Biscuit
A sage-and-pepper pork patty, griddled and slid into a split buttermilk biscuit. The sausage biscuit is the Southern breakfast counter at its plainest, and the patty, not the bread, drives it.
Ripper Hot Dog
A ripper is a New Jersey hot dog fried until its natural casing splits open on purpose, ordered by degree: in-and-outer, ripper, weller, or cremator, from Rutt's Hut in Clifton since 1928.
Red Hot
Rochester's red hot is pork and beef, cured and smoked; its white-hot counterpart is the same trimmings left uncured. The two are sold as a pair, and the cure is the entire difference between them.
Pork Roll on Kaiser
Two or three slices of pork roll griddled until the rim curls and blisters, on a crusty kaiser with a stripe of yellow mustard. The plain New Jersey snack-and-lunch build, no egg, no cheese.
Oyster Roll
Fried oysters on a split-top bun with tartar sauce and lemon.
Newark Hot Dog
Deep-fried frankfurters split into "rippers," packed with fried potatoes, peppers, and onions into a torn pocket of pizza bread. Newark's own, born at a 1932 card table.
New England Hot Dog
New England's hot dog is defined by its bun: pan-baked so its flat sides never crust, then deliberately re-crusted with butter and a griddle. The frank inside stays plain on purpose.
Nashville Hot Chicken Biscuit
Nashville's cayenne-paste fillet slid into a split buttermilk biscuit, where the South's breakfast bread carries the heat with butterfat instead of standing aside.