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 in-store and held warm, the Pub Sub is built around a softened tender, dressed sauce-on-bread, and best pressed on a flat-top. Its origin is a documented dispute.
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
A Hawaii breakfast sandwich built on garlicky Portuguese sausage, cured pork sliced into coins, seared on a griddle, and folded with egg into a soft sweet roll. Azorean roots, plantation logic.
Portland Voodoo Doughnut Sandwich
The Portland doughnut sandwich inverts the carrier: a fried, glazed doughnut as the loudest part of the build, egg and bacon or a beef patty inside. Voodoo Doughnut made the maximal form a hometown.
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-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.