Po' Boy (Shrimp)
Fried shrimp straight from the oil onto a New Orleans loaf that breaks into flakes, dressed cold with lettuce, tomato, pickle and mayo. The build races the fry against the bread.
Submarine Sandwiches
Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!
Po' Boy (Roast Beef)
Slow-braised beef and the debris that shreds off it, simmered into a dark gravy and ladled over the slices on light New Orleans French bread. Eaten dressed, wet, and over the wrapper.
Po' Boy (Oyster)
Fried oysters on French bread with 'dressed' toppings.
Po' Boy (Hot Sausage)
Spicy Creole hot sausage on French bread.
Po' Boy Debris
Made with the 'debris' (fallen bits) from roast beef and gravy; extra rich.
Po' Boy (Cochon de Lait)
Pulled roast suckling pig on French bread.
Po' Boy (Catfish)
Fried catfish on French bread; common variation.
Pizza Steak
Cheesesteak with marinara sauce and mozzarella.
Pimento Cheese Sandwich
The pimento cheese sandwich stakes everything on a three-ingredient spread: sharp cheddar, mayonnaise, sweet pimientos on soft white bread. It has nowhere to hide, which is the whole point.
Philly Pretzel Cheesesteak
The pretzel cheesesteak changes only the bread, and that one swap forces everything else to adjust: salt level, cheese choice, chopping technique, and shelf life.
Philly Cheesesteak
The Philly cheesesteak is decided on a griddle in 90 seconds, and it comes down to when the cheese meets the meat: thin-sliced ribeye, Whiz or provolone, and the Amoroso roll no other city can fake.
Philadelphia Soft Pretzel Sandwich
Philadelphia's soft pretzel split and filled with ham, cheese, and mustard: a sandwich built on a bread that arrived already salted, glazed, and finished, the city's cart food folded into a meal.
Perch Sandwich
Fried Lake Michigan yellow perch on a bun.
Pepper and Egg Hero
On a Friday in Lent the Italian-American deli puts up a hero with no meat: soft scrambled eggs folded with slow-stewed sweet peppers on a long roll, a thrift sandwich the calendar built and kept.
Pepper and Egg (Chicago)
Soft fried peppers folded into loose scrambled egg on a chewy Italian roll, made by a Chicago beef stand on its own griddle. The meatless-Friday order, sharp with long hots or sweet with bells.
Peacemaker
Fried oyster sandwich; legend says husbands brought these home to make peace with wives.
Pastrami Dip
Los Angeles Jewish-deli style pastrami on a roll with au jus; Langer's and others.
Pan con Tortilla
Pan con tortilla is the Cuban-Miami breakfast sandwich whose filling is a folded Spanish omelet on Cuban bread, left unpressed: the one counter sandwich cooked to order rather than stacked cold.
Pan con Minuta
Fried snapper fillet on Cuban bread with lettuce, tomato, and tartar or garlic sauce; coastal Cuban classic.
Pan con Lechón
Slow-roasted mojo pork (lechón asado) shredded and piled on Cuban bread with raw onions and mojo sauce; Cuban Christmas sandwich tradition.
Pan con Bistec
Pan con bistec is Miami's steak sandwich: top sirloin pounded thin, marinated in garlic and sour orange, seared fast, and laid on Cuban bread with sweet onions and a fistful of crisp potato sticks.
Orange County Bánh Mì
In Little Saigon's bakeries the rice-flour baguette is baked to its Saigon spec and the filling range runs whole, the bánh mì rebuilt at full strength in Orange County.
Oakland Soul Food Sandwich
No single recipe: the Oakland soul food sandwich is barbecued links or fried fish on the soft white bread that comes with the order, a Great Migration food culture out of West Oakland.