Pork Steak Sandwich
Grilled pork steak on bread; St. Louis BBQ staple.
USA
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.
Popeyes Spicy Chicken Sandwich
Popeyes put its spicy chicken sandwich on US menus on 12 August 2019 and sold out everywhere within two weeks: a fried fillet whose heat rides in a thick spicy mayo, not the crust.
Popeyes Classic Chicken Sandwich
Classic is the launch's quiet half. Plain mayonnaise on the bun, plain seasoning in the dredge, same brioche-style bun and barrel-cut pickle as the spicy sibling. Launched 12 August 2019.
Ponyshoe
The ponyshoe is the Springfield horseshoe at half scale: one slice of toast under meat, fries, and a flood of Welsh-rarebit cheese sauce, eaten flat with a knife and fork.
Po' Boy (Soft Shell Crab)
Fried soft shell crab on French bread.
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.
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
The pizza steak swaps the cheesesteak's cheese decision for a sauce one: marinara and mozzarella in place of Whiz, often finished under a broiler so the sauce sets before it soaks the roll.
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-Style Chicken Sandwich
In Philadelphia, chicken at a steak window means two different sandwiches: the griddled chicken cheesesteak and the breaded cutlet, never confused.
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
The Peacemaker seals fried Gulf oysters into a hollowed, buttered loaf built for the walk home. Documented in New Orleans print since 1873, it predates the po' boy it now gets filed under by decades.