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
Split biscuit smothered in sausage gravy; open-faced but eaten as sandwich.
Sausage Egg and Cheese
Breakfast sausage, egg, and cheese on a roll or croissant.
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
Hot dog deep-fried until the casing 'rips' open; crispy exterior.
Red Hot
Smoked pork/beef hot dog with red casing; Rochester staple.
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
Frankfurter served in a top-split, butter-griddled bun; standard regional style.
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.