Ham, Egg and Cheese

Ham, Egg and Cheese at Chocolate & Spice
Just killin' you, Burger King. Fuck yo' croissan'wich. Because this is what a breakfast sandwich is supposed to be, a carefully crafted marvel of simple, top quality ingredients. It's not really fair, though, because superchef Megan Romano's croissants at Chocolate & Spice are some of the best you'll find in Las Vegas, incredibly flaky and tender, and wonderfully buttery in a light, cloudy way. They're amazing all alone. Stock them with soft scrambled eggs, melted cheddar cheese and thinly sliced Black Forest ham, and you have pure bliss. You'll try not to eat it all so you can save room for something sweet, another pastry creation from this brilliant westside shop, but you can't help yourself. This is the breakfast bite of your dreams.


Sandwich Sundays Presents: The Prime Steak & Cheese

The Prime Steak & Cheese
So the big error we made on this Sandwich Sundays creation was not putting enough cheese to make it Philly-ish, to get that melty, gooey excessiveness that makes all the difference. But the reason we didn't put too much havarti on this toasty creation is that we didn't want to overpower the meat, which is sliced and sizzled filet mignon left over from one of the greatest steakhouse meals of all time at Prime at Bellagio. While we were gorging ourselves on fancy deliciousness and watching the Bellagio fountains dance, we never considered we'd be making a sandwich out of this perfect steak the next day. Sometimes things go your way.


French Dip

French Dip with Au Jus at Peppermill
So the question with the French Dip is simple: Is it better with shaved roast beef, shreds of tender meat that fall apart deliciously when you dip and bite, kinda New Orleans debris-style? Or should the meat be sliced slightly thicker so each piece holds its form, leading to a less messy sandwich experience? It's a tough call. The Peppermill goes the route of the latter, with thin slices of savory beef that keep it together. Add a little melted provolone because why not and you've got some very pleasant textures when the toasty French roll gets dipped into the jus for soft, warm, juicy goodness. Peppermill does many sandwiches simply and well, and this is one of them.


Dublin Corned Beef Brisket Sandwich

Dublin Corned Beef Brisket Sandwich at Gordon Ramsay Pub & Grill
Superchef Gordon Ramsay opened three restaurants in one year on the Las Vegas Strip in 2012—a steakhouse, then a pub, then a burger joint. The steakhouse and burger joint are both among the best in their category compared to other Vegas options. The pub? Not so much. At least not when it first opened. We had some disappointing meals there, and we weren't the only ones. But because it's Ramsay, and because it has the best possible location in Caesars Palace, and because of the type of restaurant it is, we knew that in due time we'd be back at this pub to see if turned out to be as delicious as we'd hoped. Our recent visit proves that to be the case. And the highlight of the lunch was this killer corned beef sandwich, fatty, tender, moist, savory brisket brined to absolute perfection and stacked tall on dark caraway rye. Guyere cheese, a proper portion of tangy sauerkraut, pickled onions and gooey cucumber dressing make it a messy masterpiece, and quite Reuben-esque, too. This is one of those sandwiches that comes out, makes you drool, and forces you to eat the whole thing even though half is more than a meal. Perhaps Ramsay's pub has come a long way.


Catfish Po-Boy

Catfish Po-Boy at Zydeco Po-Boys
The first shot at this promising new Cajun joint and sandwich haven is, well, promising. Downtown's Zydeco Po-Boys starts with Leidenheimer bread shipped straight from New Orleans, a wise and delicious move. Perfectly fried catfish, meaty fillets coated in crispy goodness, provide the foundation for this sandwich, finished off with provolone cheese, lettuce, tomatoes and a Creole spiced mayo. There's a nice, light crunch to this sandwich, and the fish is definitely in the spotlight, but it is in need of several healthy splashes of hot sauce. But that's on the table so you can do it yourself. We are very much looking forward to returning to Zydeco to get at the fried shrimp and debris sandwiches as soon as possible.


Overstuffed Lobster Roll

Overstuffed Lobster Roll at Del's Lemonade & Lobster Rolls
Now I know it seems like Las Vegas has every kind of foodstuff you could imagine, and a decent to great version of each dish, too. But it's not completely true. One of my most sandwich-happy friends recently asked where to find a great lobster roll in Vegas, and I was dumbfounded. Should I send them to the transplanted Del's at Bally's Grand Bazaar Shops, a Rhode Island institution known for fresh, sweet, icy lemonade slushies and buttery delicious lobster 'wiches? Meh. This franchised version of Del's is a tiny little spot at this weird outdoor mall thing that just doesn't seem to be equipped to crank out a solid lobster roll. The soft, toasty, buttery roll is okay, and the sweet lobster meat coated in mayo-ish sauce and mixed with celery and dill is plentiful if mediocre. There could be more of it, I suppose, but after a couple bites you won't care. It doesn't pop with freshness, and that's what you want from this iconic sandwich. The hunt for a great Vegas lobster roll must continue.

Country Club

Country Club at Jimmy John's
All these years I've been eating Jimmy John's subs and only ordering from the 8-inch sub sandwiches portion of the menu, eschewing the more meat-filled, slightly more expensive giant club sandwiches portion of the menu. Why? Well, the bread-meat-veggie proportions for the regular subs are just right. Moderation in all things, right? Still, the bigger sandwiches are pretty great, too, like the Country Club, crammed with turkey and applewood-smoked ham plus provolone, lettuce, tomato and mayo. It's a simple sandwich to be sure, but the ingredients are all delicious, which is the key factor why JJ's is way, way better than Port of Subs or Subway or whatever. The chewy-soft sub rolls make a much more satisfying meal with that much more meat inside. Give 'em a shot.


Hebrew National

Hebrew National
Well hello there, summer. Toasted potato bun. Grilled Hebrew National jumbo beef frank. Beaver brand deli mustard with horseradish. Claussen kosher dill pickle spear. Here endeth the lesson.


Togarashi Chicken

Togarashi Chicken Sandwich at Glutton
We didn't expect new downtown restaurant Glutton to have a lunch menu full of delicious sandwich options, but there was this gem, right between a chicken salad sandwich with pickled tomatoes and a charcuterie panini with manchego cheese and fig preserves. (How good do those sound?) This selection, dropped on a French roll to create a sorta-banh-mi effect, features crispy chicken thighs breaded in light, crackly goodness with miso aioli, pickled vegetables and furikake, plus some greens action. It upgraded the typical banh mi, not only with much better bread but also the crunchy texture and rich, fatty meatiness of the poultry, both of which go great with the sweet brine of pickles. There are too many other interesting choices to get at this one again before trying something new, but it's a solid first step toward another great downtown sandwich destination. 


BBQ, Bacon and Cheddar SmashChicken

BBQ, Bacon and Cheddar SmashChicken at Smashburger
So far, the cow version of this sandwich is our favorite at Smashburger, so we decided to give the bird style a try. No disappointments here.  "Smashing" the chicken breast—which has already been sliced thin cutlet-style—in the same manner in which they treat their burgers on the flat-top grill proves to be an effective method with poultry as well, creating crispy, caramelized edges. Combined with thick slices of bacon and crunchy onion strings, it's a textural treat. What could be improved? Maybe the barbecue sauce could get spicier and less like ketchup, but overall this is a tasty chicken sandwich we'd eat again and again.


Hangover Slopper

Hangover Slopper at Tom's Urban
Temporarily straying from the Tom's Road Trip Sandwiches section of the menu, we discover one of the specialties of the house at Tom's Urban—the unfortunately named, incredibly craveable Hangover Slopper. This is the late night/early morning version of the Slopper, a super-solid Angus beef burger on buttery brioche smothered in pork chile verde, pico de gallo, queso fresco and cheddar and jack cheeses. And yep, you guessed it, now it has two fried eggs on top. It's a huge mess. It must be eaten with knife and fork. It's a silly something that could have only been conceived by someone drunk or stoned … and it's fantastic. The meat patty is satisfying in every way, the surprisingly spice green chile soaks into the bread to fabulous effect, and the eggs and cheese add over-the-topness. The burger or the chile would be great by themselves but they're better together. Two straight As for Tom so far.


KLC's Pastrami Reuben

KLC's Pastrami Reuben at The Sandwich Spot
The Reuben is a classic sandwich, one that lots of restaurants are happy to put their own spin on. The Sandwich Spot version gets it done, using wonderful pastrami as the core along with crunchy sauerkraut, creamy Thousand Island dressing and slabs of Swiss cheese. We doubled down on the salty crispness by adding thick slices of dill pickle, plus yellow deli mustard to bring it all together. This is also the first time we've ever had a Reuben on Dutch crunch bread, a Sandwich Spot signature and a delightful, satisfying way to work through any sandwich on this menu. It might look familiar, but this is one of the most unique Reubens we've ever chomped.


Double SmokeShack

Double SmokeShack at Shake Shack
National Hamburger Month isn't over yet, so let's get back into it. The SmokeShack is probably the single best bite at Shake Shack, and maybe it should be the signature burger. Maybe it already is, but it seems like the standard Shack burger is more popular and iconic. This one, however, offers more unique flavors, a spicy and salty combination not readily available at most fast-food burger spots. Shack's supreme-quality beef is topped with smoked applewood bacon—we're talking legit bacon strips with fat and everything, not the paper-thin bacon flakes that sometimes spoil fast-casual bacon cheeseburgers—and a sort of chopped cherry pepper relish, two elements that bring smokey, savory, vinegary notes to the beefy-cheesy party. Those peppers cut through all the fatty richness like no other Shack burger ingredient can. Add some creamy, tangy Shack sauce and it's quite the combo. The only thing that prevents me from going A+ on this one is the simple fact that too much of a good thing is a real concern when it comes to Shake Shack; I prefer these burgers with a single patty for perfect proportions. This double is a monster … a super-delicious monster.

Chicken Ring Slider

Chicken Ring Slider at White Castle
"Like our sliders? Then put a ring on it. Two lightly breaded, crispy Chicken Rings made with all white meat, that is." Gotta love the timely Beyoncé reference from White Castle. Also, the way they just throw Chicken Rings out there so casually, as if Chicken Rings are just an accepted part of our society. And I don't believe these are made with all white meat, because these things are chewy and rubbery in a very McNuggety kinda way. Stick to White Castle's more familiar fare.


Pat LaFrieda Burger

Pat LaFrieda Burger at the D Grill
Pat LaFrieda is a pretty big name in beef. If you go to a restaurant in Las Vegas or New York or anywhere else and see his name on the menu, you're supposed to get excited about the hunk of beef you're about to eat. Every time I've had that experience, the results were fantastic … until now. But I'm not blaming the butcher for the mediocrity of this burger, it's just that it's the most normal burger I've ever eaten, a little overcooked and under seasoned. But it's still 100 percent USDA Choice Angus beef, including a little short rib in the grind for a little fatty flavor. I topped it with cheddar, lettuce, tomato, onion and pickle, so maybe it's my fault if this was a boring burger. But sometimes you just want it basic, and really, really good. This one missed the mark.


Crispy Turkey Breast Sandwich

Crispy Turkey Breast Sandwich at PDQ
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
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 sautĂ©ed 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
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. 


Moon 'N' Doggie

Moon 'N' Doggie at RM Seafood
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.
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.