The 1/3 LB Tex Mex Bacon Thickburger

The 1/3 LB Tex Mex Bacon Thickburger at Carl's Jr.
I really don't know what to say here ... For some reason, every so often I feel compelled to try the new Carl's burger creation, and it's always disappointing but this one made me feel bad about myself. Allegedly 100 percent Black Angus beef, roasted peppers and onions, pepper jack cheese, bacon and—sweet lord, no—"Santa Fe sauce." What could that possibly mean? The only joy here is how this burger's name reminds of Will Ferrell doing his Dubya impression and claiming that Tex-Mex is his favorite kind of food. I bet the real Dubya wouldn't eat this thing.

Chicken and Waffle Sliders

Chicken and Waffle Sliders at PKWY Tavern
Syrup. So much sticky syrup. You can't see it here because we moved this slider to a separate plate, but the platter these three mini waffle and chicken sandwiches were served on was absolutely drenched in it. And the stuff wasn't even advertised as syrup; the menu describes it as bourbon glaze. It was tasty, if super-sweet and messy. Just too much of it. And it didn't really complement the other ingredients here, which include perfectly decent waffle wedges, crisp and fluffy, with fried white meat chicken chunks and strips of bacon inside them. This creation qualifies as pretty solid drunken snackery, but it's barely a sandwich.


Ham and Cheese

Ham and Cheese
Go to a French bakery? Take home a baguette. Spread mustard on each side, throw some provolone on there and drop it under the broiler for a couple minutes. Add some Back Forest ham. Crunch it up. Toasty, salty, satisfying. Done deal.

Pâté de Campagne

Pâté de Campagne at La Belle Terre
Pretty sure a classic country terrine on baguette needs some dijon, no? La Belle Terre doesn't serve it, but it doesn't really matter because this baguette is one of the best in the biz, and this pâté is soft, moist, savory and wonderful. Topped only with some sliced cornichons and served with a bit of salad with zingy, creamy balsamic dressing—yep, I used that instead of mustard—and roasted potatoes, this is a simple sandwich worth a return visit. Or several.

Land & Sea Burger

Land & Sea Burger at Cafe 6
When you go to a goofy gourmet burger joint, consider getting the goofiest burger on the menu. It turned out well at Cafe 6 at the Palms, where this surf-and-turfwich includes a sweet Hawaiian bun with a fairly juicy Angus beef patty and the sushi joint mainstay crab dynamite (there's a chance no actual crab was harmed in the making of this burger) plus red onion, fennel, kale, radish, havarti cheese and tomato tartar sauce. Shockingly, you could actually taste the sauce and it was nice. The kale, radish and fennel brought some necessary crunch to the mix, and the beef and creamy seafood combo was funky in an acceptable way. This burger certainly isn't for everybody, but it was an overall success.


Sandwich Sundays presents: Provolone Arugula Pizza Veggie Burger

Provolone Arugula Pizza Veggie Burger
Trader Joe's pizza-flavored veggie burger patties are legit. Or at least as legit as frozen soy protein discs could possibly get. They are packed with tomato, basil and mozzarella cheese, which actually do get that familiar pizza-ness across when you heat and eat. But go the extra mile, like we did for Sandwich Sundays. Grill them, and melt some thick-sliced provolone on top. Toss some peppery arugula in olive oil and lemon juice and red pepper flakes and pile it high on your patty, and mount everything on a toasty ciabatta bun. We took a solid idea and maximized its deliciousness. This was an easy victory.


Zydeco Special

Zydeco Special at Zydeco Po-Boys
So Zydeco's debris po-boy might have been our favorite new sandwich of 2015. Its luscious combo of slow-cooked brisket, classic Leidenheimer bread from New Orleans and spicy jalapeño mayo is simply fantastic, and we couldn't imagine eating a better po-boy sandwich. But that was before we tried the Zydeco Special, which is the same exact sandwich perfection with the addition of thick, juicy slabs of house-brined turkey breast and sweety, salty ham (also cooked here and used to flavor other dishes like red beans and rice). It's way, way over the top, so much incredible meat stacked and stacked, along with lettuce and tomato and provolone cheese. But you can still taste each amazing ingredient. You know you're overdoing it, but that's kinda the point. It's great on great, the crispness of the bread pushing you along each savory, meaty bite. Could this be our favorite sandwich of 2016? We're gonna go get another one right now and see.


Double Shack Burger

Double Shackburger at Shake Shack
Since we got a little obsessed with Shake Shack this year (as it came to Vegas with not one but two locations) it only seems appropriate to close 2015 with another go 'round at the Shack and a definitive statement, for once and for all, whether it has tested our fast food burger loyalty to In-N-Out. As originally discussed last December upon our first-ever Shackburger tasting, the only way to properly compare the two chains is to get a double from both, and make sure they have the same toppings. So we did it. And In-N-Out still wins. Although every Shake Shack product reviewed here at allsandwich has received an A grade—and we love the fries and ice cream, too—the Double Shackburger, for all its indulgent, nostalgic deliciousness, just can't top the Double-Double. The beef is higher quality at the Shack, with thicker patties for more fatty flavor and greasy fun, and all the other ingredients are fresh and satisfying in all the right ways. But when it all comes together, turns out the champ is still the champ. Out of the many, many times we've grabbed a Double-Double at In-N-Out, it's never been anything other than perfect. Ever. We ate plenty of Shackburgers this year and enjoyed them all, but it wasn't as consistent an eating experience. It just wasn't. Love you, Shack. Don't be mad.


Sandwich Sundays presents: Spicy "Grilled" Cheese

Spicy "Grilled" Cheese
The secret to making a crunchy, gooey grilled cheese is to not grill it; use the broiler. And way too much delicious cheese. Thin tiles of Jewish rye got doused in olive oil and tossed in the oven, crispy toasted on one side and then flipped over, layered with thick slices of yellow jalapeño cheddar and aged white peppadew cheddar, melted to perfection, stacked together and flipped over a couple more times for a few minutes under the oven's flame. The end result: Cheese. Crunch. Yes.


Beef on Weck

Beef on Weck at Anchor Bar
We love some chicken wings, but when we found out Las Vegas was getting its own version of Anchor Bar—the Buffalo bar where the wing was originated, according to legend—we were equally exciting to try the traditional Beef on Weck. Our first introduction to this northeast specialty was actually at the very first Buffalo Wild Wings franchise to come to Vegas. Believe it or not, back before it was the corporate mega sports bar chain it is today, BWW actually was trying to stay as loyal to Buffalo as it could be, and there was a Beef on Weck on the menu. But it wasn't as good as this one from the Anchor Bar inside the Venetian's food court. The kimmelweck roll is what makes this simple roast beef sandwich pop, its soft, fluffy texture and sprinkling of caraway seeds and coarse salt drawing out every savory note in the stack of thinly sliced beef. Served with some seriously spicy horseradish on the side, it's an easy winner. It's satisfying but also leaves you wanting more. It's everything Arby's should have been. And it goes great with a dozen spicy hot wings.

Asiago Ranch Chicken Club

Asiago Ranch Chicken Club at Wendy's
Do the names of the types of chicken at Wendy's make sense? I mean, spicy is spicy, sorta, but it doesn't exactly explain that the spicy chicken is still breaded and fried. The plain breaded and fried chicken sandwich is called homestyle, which is confusing because nobody makes cardboard fried chicken at home. And this option is called grilled, which actually should be homestyle, but it's hard to say exactly how this chunk of poultry was cooked. All I know is it seemed like the best style of chicken to go with bacon, asiago cheese, ranch, lettuce and tomatoes. Because these toppings just don't seem like a good fit with a spicy or fried chicken chunk. And really, this doesn't go that well, either. But I'm not sure if it's the chicken's fault, or the sweet, gooey ranch sauce. Maybe they should call this chicken style "the boring."


Kefta Pita

Kefta Pita at Crazy Pita
Finally got around to trying Crazy Pita, a homegrown mini-chain serving Mediterranean food at malls and shopping centers and things, and it's pretty tasty. The gateway sandwich is this "kefta" pita, which is built around meatball-ish things made of beef—there's no lamb, but it's still heavily spiced so it tastes like the traditional Moroccan/Middle Eastern ground meat specialty. Wrapped in a soft, crispy-edged pita with creamy hummus, romaine lettuce, and a relish of marinated tomatoes and cucumbers with a bit of mint, it's a satisfying lunch bite, with a little more heat and flavor than we would have predicted. We'll be back, Crazy Pita.


The Grandfather

The Grandfather at Cheffini's
Most of the dogs at Cheffini's are instantly placed, upon first bite, into contention for our favorite dog in town. The Grandfather isn't quite up to that level, but it's still delightful, which proves Cheffini's is the top dog in Vegas. Even its second-tier franks kick ass. This dog is grilled and dropped into a soft bun before being layered with crisp bits of pork belly, chopped red bell pepper, pickled mango, crunched-up potato chips, caramelized onions and a fried quail egg—that's the thing that gets most people—and then fired up with a couple of sauces: spicy  mayo and basil aioli. The basil is hard to see but easy to taste, the mango adds sweet and sour, and the bacon and onions bring the richness. It's quite powerful.


Meatball Sandwich

Meatball Sandwich at Great American Food
The oddly named Great American Food specializes in sandwiches, mainly of the Italian variety. Sure, you can grab a burger or a Reuben here, but at its core this is an Italian deli, so ... let's go meatballin'. On a toasty French roll, homemade all-beef meatballs—firm and well spiced—are slathered in melty mozzarella and fresh, bright marinara sauce. It's a nice hot bite through and through, super satisfying and flavored with familiar. If you like your sandwiches straight-ahead, maybe Great American Food is for you.


The Instant Leftover

The Instant Leftover
The Instant Leftover happens when you don't wait until Friday, or even Thursday night, to eat your Thanksgiving turkey sandwich. You assemble that bad boy right there at the dinner table. I used a a dense, buttery, utterly wonderful home-baked roll somebody's mom brought to the festivities this year, slapped it with homemade cranberry sauce, slabs of white meat, a spoonful of mashed potatoes, two spoonfuls of gravy and a couple chunks of smooth roasted garlic. It was a flavorful success but a textural dilemma: all mush and no snap. But honestly, this is the leftover turkey sandwich problem of our time, isn't it? Some people put stuffing on the sandwich, which is over-breading. This thing was tasty but needed some more thought. That's what happens when you don't wait until the natural sandwich-making hour.


The B.A.T. Shi(p) Crazy

The B.A.T. Shi(p) Crazy at Lulu's Bread & Breakfast
You didn't think we'd go very long without revisiting the breakfast sandwich capital of Las Vegas, did you? This Lulu's treat, which may or may not be on the ever-changing menu at any given time, stars thick-cut peppered bacon, avocado, tomato relish, cheddar cheese and over-easy eggs stacked on the bakery's signature "everything" brioche, which has all the tasty seeds and things of an everything bagel. It's one of the greatest rolls you'll ever taste, a textural delight dabbed with savory brilliance, and adding rich eggs and crispy bacon to such beautiful bread is an automatic win.


Turkey, Bacon and Avocado

Turkey, Bacon and Avocado at Einstein Bros Bagels
Turkey. Bacon. Avocado. They're obviously friends, and it would take a bland-ass bagel sandwich chain to mess it up. But Einsteins doesn't exactly mess it up; this is actually one of the better sandwiches we've had at this place. The avo was surprisingly un-mushy, the bacon was crispy, and the lettuce, tomato and onion were perfectly decent. We built it on one of those bagel-thin things, to try to keep the proportions right, and it was an everything bagel-thin thing so it actually had some flavor. Everything was coasting above mediocrity until we got a mouthful of the mayonaissy, chipotle sauce nonsense, which is sweet and gross and oddly spicy. Ick. And of course it's spread on both sides of the bagel thing. Close ... not a full screwup, far from success.


PBR Pulled Pork

PBR Pulled Pork at PBR Rock Bar
You can't really tell from this picture, but this is a mountain of a sandwich. It's just huge. And the amount of tender, juicy pulled piggy in this thing is obscene. Couldn't eat half of it. Half. PBR Rock Bar is smack in the middle of the Strip, a gigantic, somewhat cheesy themed restaurant that sucks in tourists whether they're rodeo fans or not. It's a big food machine. But what most people don't know is that it's the home of what is probably the best barbecue on the Las Vegas Strip, including some smoky brisket and some righteous ribs. This sweet, supple pork is right up there, too. The problems here are the dried-out burger bun, the mostly bland, creamy coleslaw, and the portions: some more of that slaw, if it had more crunch and flavor, would help moisten the bun and cut through the richness of all that sweet meat. When you order a barbecue sandwich, you're not supposed to want to scrap the bun and topping and only eat the barbecue.


Shack Stack

Shack Stack at Shake Shack
Compared to pretty much every other burger joint—especially the much-hyped ones here in Las Vegas—Shake Shack is decidedly sane. Logical. Rational. Simple, even. I mean, you could say the same thing about In-N-Out, but they've got that secret menu stuff, Animal Style and Four-By-Fours and all that, and that's pretty crazy. Shake Shack is not crazy. Until you find your way to the Shack Stack, the only insane item on the menu. It basically slaps together the standard, delicious Shack Burger with the Shroom Burger, which is (laughably) the Shack's vegetarian option: crispy fried portobello mushroom caps filled with gooey, molten muenster and cheddar cheeses. Maybe it's vegetarian, but it certainly doesn't eat like something that's supposed to be better for you. Anyways, put the Shack's melty-cheese-topped Angus beef patty under one of those crunchy, explosive portobello pucks of glory—and put it all between the puffy bun with lettuce, tomato and Shack Sauce—and you've got a cheese-messy, wonderful accident waiting to happen. It's silly, but it's good. It might not be what you go to Shake Shack for, but mix it up sometimes. Keep it interesting.


Sandwich Sundays presents: The Raab and Sauce

The Raab and Sauce
Looks sharp, eh? So we had a big spaghetti night and these were the leftovers: Rich, slightly spicy meat sauce made with ground turkey, mushrooms and whole black olives; and garlicky, bitter-delicious rapini. We made a quick jaunt over to Siena Deli to grab some slightly crusty, super-tasty hoagie rolls, layered it all together, tossed it in the oven for toasty fun, and sprinkled some finely grated parmigiano reggiano on top. It looked nice and neat for the picture, but believe this thing smushed and exploded and got messy fast. All good though. Nothing wrong with a messy sandwich, especially when you made it yourself and it tastes this good.