The Apache-style burger at Grindhouse Killer Burgers is a freshly ground hamburger patty (two of them, if you want) is topped with roasted Hatch green chilies, pepper jack cheese and grilled onions. Read more.
Two freshly ground thin patties are griddle-cooked, giving the edges alluring crispy bits. Oozing, melting American cheese and a pillowy soft bun. Read more.
The Double Bacon Cheeseburger is humongous, with super-crispy bacon, American cheese and meat with "secret seasoning." Get fries on the side. Read more.
The Earl Dog may be the best drunk food in town. A big, fluffy bun, a 100-percent Angus dog with all the snap and salt you crave. Get it with the works. Read more.
If Hello Kitty had a mouth, she'd take great pleasure in this Japanese version of a slider named Hamburg bun. The bun is folded over and pinned to contain a patty of freshly ground pork belly and beef Read more.
The Jalapeño focaccia is barely bread at all, but rather a means by which to shove spicy-ass cheese in your face. Read more.
The Lamb sandwich is roasted here daily and cut off the bone to order in tender hot lamby slices, all pink meat and crispy fat — that makes this sandwich the stuff of meaty dreams. Read more.
When you eat the Medio Dia sandwich you will say "hasta luego" to the classic Cuban sandwich and say hello to this stunning version on a pineapple "submarino" roll. Read more.
A mega hangover calls for mega relief, and this hulking Mega torta sandwich gets the job done. Read more.
As good as any cheese steak you'll get on a Philly street corner. A long, soft hoagie roll stuffed with chopped marinated skirt steak, round and sirloin beef oozes Cheez Whiz. Read more.
The Pulled pork barbecue sandwich is available only on Mondays during P'cheen's weekly barbecue extravaganza, this sandwich hits all the sloppy, spicy, piggy notes to satiate that 'cue craving. Read more.
The Reuben panini gets the reuben right and ups the ante by pressing the sandwich down panini style. So this notoriously messy specimen is not only easy to eat, but portable as well. Read more.
The Shrimp po'boy is made on a soft, toasted hoagie roll instead of NOLA's mandatory French-style bread. Read more.
