5.09.2015

Crispy Turkey Breast Sandwich

Crispy Turkey Breast Sandwich at PDQ
B
The quality of the food at this new chicken joint PDQ—new to Las Vegas, anyway—came as something of a shock. I was expecting totally generic chicken tenders, and that's generally what it is, but everything tastes way better than I assumed it would. Case in point, this undeniably tasty, surprisingly juicy turkey breast sandwich, coated in crunchy fried goodness. The meat itself isn't very flavorful (this is turkey we're talking about) but the texture is pleasant and the moisture is, again, shocking. The outside is savory and crisp, the egg bun is lovely, and the lettuce, tomato and pickles are fresh and big and nice to eat. PDQ's "sweet heat" sauce, a tangy mayo-ish thing, adds a bit more to each bite. Nice work.

Mirage Burger

Mirage Burger at Steiner's
B
It's back to Steiner's Pub for a another solid burger named for a casino: "This one is a Wynner!" Ah, I see what you did there. Whatever. This one's got sautéed onions and mushrooms, bacon and melted Swiss, an ordinary yet satisfying combo. If the bacon's crisp, the mushrooms aren't too mushy and the burger patty is cooked just right, this one really is a winner. I've said it before and I'll say it again—bars are my favorite places to eat burgers.

Sandwich Sundays Presents: The Fake-Cago Dog

The Fake-Cago Dog
homemade
C+
It was just supposed to be hot dog-grilling day at bro's house, but then we saw the big dill pickle spears and got a stupid-tasty idea. So, big-ass pickle goes into the bun with the all-beef frank with tomatoes, mustard, crunched-up Ruffles and some home-made fries. Really needs some onions and relish. But hey, it works. Sorta. 

4.19.2015

Moon 'N' Doggie

Moon 'N' Doggie at RM Seafood
B+
You can't eat this. The Moon 'N' Doggie was created by celebrity chef Rick Moonen during his competitive appearance on Top Chef Masters and has made appearances at several different venues as a one-time menu special, including at tennis' US Open a few years back. We finally got to devour one when it popped up on Moonen's limited time 10-year anniversary menu at RM Seafood at Mandalay Bay, and it's pretty damn addictive. The roll is a toasty, buttery bun that you'd normally find embracing a lobster roll. The sausage is made chiefly with shrimp, with some herbs and seasonings mixed in to create mild, delicious flavors. It's topped off with a crisp Asian slaw and some crunch togarashi chips, making it feel much more like a familiar hot dog than a sublime seafood creation. It satisfies in all the right ways, but there's no guilt associated with eating this dog. It's just too bad you can't find it on the permanent menu.

The All-Natural Burger

The All-Natural Burger at Carl's Jr.
C
Really, how do we know? Carl's calls it fast food's first all-natural burger, but the fact is you could slap a standard, frozen, fast-food patty on an upgraded bakery bun, take care to pick out the best looking, most crisp, somewhat-close-to-fresh vegetables, and sub in cheddar for standard processed American cheese and no one would tell the difference. Hmm, this is a better fast-food burger, you'd think to yourself, never really knowing if this cow disc is, in fact, a grass-fed, free range burger. I have yet to meet the person who can tell the difference between grass and grain fed cow meat when it's in burger form. Steak, yes. Ground beef? Doubt it. So really what we've got is a Carl's Jr. burger that tastes better  than the other Carl's Jr. burgers, which really ain't saying much.

4.07.2015

The S.O.B.

The S.O.B. at Lulu's Bread & Breakfast
A
At this point, I really don't know why I'd eat a breakfast sandwich anywhere other than Lulu's. The S.O.B. is a fried egg sandwich on a puffy, beautiful brioche bun with a southwestern slant—diced green chilies, pepper jack and cotija cheeses, avocado and spicy chicken chorizo offer an amazing contrast of textures and flavors. There's richness and sharp heat, satisfying unctuousness and plenty of bright freshness. And the damn egg is just cooked perfectly. Who does it better than these guys?

4.04.2015

Slaw Be Jo

Slaw Be Joe at Capriotti's
C
It's a little weird to eat a Cap's sandwich on an actual plate. We're all just used to munching through these suckers on top of the paper they were wrapped in, probably over our coffee tables while we watch basketball on TV at home. But I guess that's what happens when Capriotti's lands at the fancy new Downtown Summerlin shopping complex. Anyway, a plate does nothing for the appearance or taste of this bland sandwich, chunks of dry, house-roasted beef, provolone, coleslaw and Russian dressing slathered all over a submarine roll. Cap's sandwiches are consistently mediocre, and at this point, the only reason we eat them is when other people want to meet there. Let's do better.


3.22.2015

Spinach Muenster Breakfast Ciabatta

Spinach Muenster Breakfast Ciabatta
homemade
B+
This was an easy win. A fried egg sandwich on a soft, spongy ciabatta roll? Of course. Melt way too much Muenster cheese all over everything? Boom. Sautée baby spinach and garlic and stuff some of that rich goodness on this sucker? Absolutely. There is, of course, one obvious omission, and that's crispy bacon. There's always next breakfast.

3.21.2015

Three Meatball Sub

Three Meatball Sub at Meatball Spot
B+
I'll confess: I wanted to make fun of Meatball Spot. That's the only reason I went to eat there. It started out as a silly Italian restaurant concept with a sorta celebrity chef attached, planted in a mega-mall south of the Strip. It evolved into a quick-serve counter in another mega-mall, the Miracle Mile Shops at Planet Hollywood on the Strip, with the alleged attachment of P-Ho resident performer Britney Spears as an investor. So, yeah, it seemed a safe assumption that the food would be a joke. Turns out this meaty, spicy, messy, tasty sub is pretty kick-ass. The meatballs themselves—these are the "classic" variety, a blend of beef, veal and pork—could be a little more moist and a little less firm, but those issues are less of a factor piled into a respectable, dense roll and smothered in a spicy tomato-meat sauce and parmesan cheese. If Brit has anything to do with this delicious sandwich, congratulations.

Bacon Cheeseburger

Bacon Cheeseburger at San Gennaro Burger
C-
So Vegas burgers are great and fancy and even the food court burger stop in a giant, beautiful casino resort like the Venetian is gonna be way better than any fast-food burger or any burger you cook at home or anything you're used to eating. Nope. Sometimes the haters are right. Sometimes what appears to be an overpriced, totally mediocre burger is exactly that. The relatively new San Gennaro Burger makes a decent effort with brioche buns and fresh, crisp produce, but the whole isn't greater than the sum of these parts. Not melting the generic American cheese over the beef patty is a sin of epic proportions, as is failing to season your meat. If you find yourself in the Venetian with a burger craving, head over to Mario Batali's place or Daniel Boulud's place. You're still going to pay too much, but at least you'll have a delicious meal.

3.09.2015

Prime Rib Philly Cheesesteak Dip

Prime Rib Philly Cheesesteak Dip at Tom's Urban
A
Maybe you've never been in a sandwich situation where you had to choose between a French dip and a cheesesteak, because maybe there aren't many restaurants that offer both. At Tom's Urban—or at least the new Las Vegas version of Tom's Urban, which unsurprisingly takes things to a whole 'nother level—you get to have both sandwiches at once. How about 12 ounces of rare, thinly sliced prime rib on a buttered brioche roll, ready to dip into a seriously savory beef demi-glace jus? How about adding on havarti cheese and grilled-to-caramelization onions? Okay, maybe it's more dip than Philly, but it brings the melty goodness you want from a cheesesteak, plus that undeniable satisfaction that comes from shaved beef, gooey cheese and grilled onions. It's a killer. It's one of those sandwiches where there seems to be no way to eat more than half, but you're going to keep going because it's just that good. We're coming back to Tom's. This guy knows how to sandwich.

3.08.2015

Italian Hero

Italian Hero at Montesano's
B+
Cappicola, Genoa salami, mortadella. Is there a better all-pork meat combination? Salty, slightly sweet, oily, a little spicy, fatty, wonderful. Put them on a crusty sub roll with some thick-sliced provolone cheese, lettuce, tomato, oil and vinegar, and you've got a fan in me. Longtime Las Vegas Italian deli Montesano's augments their classic Italian sub with onions and pepperoncinis, plus a roll that has a little more chew to it. But this one is all about the meat, and they don't go light with these high quality piggy slices. They also layer the meats just so, creating a thick, savory, juicy bite every time. This is one sandwich where it's a good thing if the meat-to-bread proportion seems a little heavy on the meat side.

Krispy Kreme Pulled Pork

Krispy Kreme Pulled Pork at Truck U Barbecue
B
This is clearly insane, but also impossible to not order. It was a special from our beloved Truck U Barbeque food truck, and even though we also devoured fried chicken tacos and a burnt-ends brisket burrito that were off-the-charts delicious, we felt compelled to go to work on this super-sweet indulgence: Truck U's slightly smokey, slightly spicy, juicy and wonderful pulled pork and a slice of cheddar sandwiched between two Krispy Kreme glazed doughnuts. We've seen other people make crazy sandwiches out of Krispy Kremes, but usually they cut one in half. Nope. Not Truck U. Two full doughnuts, over the top in an irresistible way.

3.04.2015

Biloxi Buttermilk Fried Chicken Sandwich

Biloxi Buttermilk Fried Chicken Sandwich at Honey Salt
B+
It took us way too long to finally devour this fried chicken sandwich, probably one of the most obvious things to order and easiest dishes to like at a restaurant that is ultimately easy to like. Honey Salt is one of Las Vegas' favorite neighborhood eateries, all cozy and comfort food-ish, and this is no doubt a scrumptious offering. But somehow we thought there would be something more to it. Yes, it's on an exquisite brioche roll. Sure, there's tangy Durkee sandwich spread and crunchy, creamy coleslaw onboard. And oh yes, the fried white-meat chicken is juicy and moist, crisp and well-seasoned, everything you want in a sandwich-filling fried bird. It's a delightful bite, and while we'd happily munch it again and again, it fell just short of the top mark, lacking that little something extra that makes a sandwich truly memorable. Still, we don't love Honey Salt any less.

Moshi Moshi

Moshi Moshi at Cheffini's
B
Our comprehensive menu tour at the most creative gourmet dog spot in Las Vegas continues with the Moshi Moshi, an umami-fied wiener if ever there was one. The frank is grilled to near-crisp perfection and then bunned up with caramelized onions, jalapeños, spicy mayo, a red wine sauce, sesame seeds and flakes of crispy nori. Yep, it's a seaweed dog. It's got loads of texture, plenty of heat, and deep, round flavors. It's just as easy to eat and love as the other dogs at Cheffini's, which is, at this point, completely unsurprising. And totally delicious.

2.24.2015

Original and Cheese Sliders

Original and Cheese Sliders at White Castle
C+
How did I go almost 40 years without ever eating a single White Castle slider? Easy. I'm a West Coast guy. I've never even been to New York. Could I have just grabbed some frozen White Castles at the grocery store and gone to town on them one night when I'd had too much to drink? Sure. Could've. But I never had the urge because hey, they look disgusting. And now that White Castle has opened an actual restaurant smack in the middle of the Las Vegas Strip, I can see that the authentic version also looks nasty. But I have to admit—they are quite tasty, in their own disgusting way. You already know this. Everybody already knows this. The main strength of the White Castle slider is its perfect proportions of meat to stuff to bun, and the fact that it's small enough that you will have finished it before it has a chance to get soggy. This is the most onions you could ever fit on a sandwich this small without being able to see any actual onions. And then there's the one pickle, which just doesn't make any sense. Adding a square of nuclear-yellow American cheese is a great idea, the tang blending into all that onionyness and doing what it always does to cheap ground beef—masking its shortcomings. After my first few bites, it's easy to understand why these things are so famous and how they've become beloved. But that doesn't mean White Castle sliders are legit sandwiches.

The Krabtastic

The Krabtastic
homemade
C+
I don't know how to explain this really. I guess it's just another cheap, quick sandwich I got to used to eating in my formative sandwich years. Everything here is from Albertsons: a kaiser roll, a couple leaves of butter lettuce, a pile of fake-ass crab salad from the butcher counter. Fake-ass crab salad is better than I remember. The chunks of fake crab—probably some cheap white fish—are bigger. There's quite a bit of diced celery and dill mixed in with its questionably creamy goodness. And there are baby shrimp in there, too. Don't misunderstand: I'm still embarrassed about eating this. But it's pretty tasty. Maybe.

2.22.2015

Chopped Beef Brisket

Chopped Beef Brisket at Big Ern's BBQ
C
Did you know that we, the people behind allsandwich, have started a new barbecue blog? It's true. Check it out, if you want. Downtown 'cue spot Big Ern's was our first target. On a recent return visit, we indulged in this saucy, smoky brisket sandwich, which, despite the fancy looking bun and a serious load of meat, was only mediocre. The brisket was a bit too fatty and a bit too bland, while the sauce—even the spicier of two barbecue sauces available at Ern's—is a little too sweet. This 'cue will do in a pinch, but it misses the mark in sandwich format.

1.25.2015

The Conquest

The Conquest at the Peppermill
A
The Peppermill strikes again with this meaty behemoth, sort of a hybrid between cheesesteak indulgence and patty melt satisfaction. A mountain of shockingly high quality, lean roast beef is the centerpiece. This is basically what Arby's would taste like if it was a righteous one-off sandwich shop instead of an evil fast-food empire. The foundation is grilled parmesan sourdough, which has also been plastered with butter during the toasty process and layered with melty cheddar cheese and crispy bacon strips. Attempting to cut through all that richness are sautéed peppers, onions and mushrooms, fresh tomato slices, and a bit of Thousand Island dressing for a creamy zing. It's tough to eat this monster but it's harder to stop eating it. Some of the staff at the Peppermill like to order it with turkey instead of beef, but I say this: Go on this conquest the way it was intended and you won't be sorry.


Peppered Pastrami, Turkey and Swiss Cheese

Peppered Pastrami, Turkey and Swiss Cheese at Port of Subs
C+
I ate sandwiches at Port of Subs and Subway within days of each other and perhaps this goes without saying but Port of Subs is way, way better. It's still totally mediocre in every possible way, but it doesn't screw up easy stuff the way Subway does. Anyway, this is a pretty solid combination … pastrami and turkey get along very well together, and Swiss has enough of its own flavor to hold up against these salty meats. You can actually taste it, unlike the easily overshadowed mass market provolone that shows up on so many of these sandwiches. Wheat roll, lettuce-tomato-onion, mustard, oil and vinegar. I think I had this for breakfast.