Publix Cuban Sub
The Publix Pub Subs counter's Cuban: Boar's Head sweet ham, in-store mojo-roast pork, Swiss, pickles, and mustard on a soft French sub loaf, pressed on a flat counter press.
USA
Publix Chicken Tender Sub
Fried chicken tenders on a sub roll with choice of cheese, veggies, and sauces; cult-following 'Pub Sub' from Publix supermarkets, consis...
Provolone Wit
Cheesesteak with provolone cheese and onions.
Providence Grinder
A Providence grinder is the cold Italian: shingled cured meats and provolone on a crusted roll, with a marinated banana-pepper relish run its full length. Rhode Island's word for the sub.
Protein Style Burger
In-N-Out burger wrapped in lettuce instead of a bun.
Potbelly A Wreck
Potbelly's Wreck stacks roast beef, salami, turkey, and ham with Swiss, then runs it through a conveyor toaster until it welds into one warm fused sub, the flagship of a chain born in an antique shop.
Portuguese Sausage Sandwich
Grilled Portuguese sausage on bread; Hawaii breakfast staple.
Portland Voodoo Doughnut Sandwich
Creative doughnuts sometimes used for sandwiches.
Pork Steak Sandwich
Grilled pork steak on bread; St. Louis BBQ 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.
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-roasted beef with gravy on French bread; served 'dressed' or plain.
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
Spread of cheddar, pimientos, and mayo on white bread; 'caviar of the South.'