El Mexicano

El Mexicano at Cheffinis
Congratulations! You are reading the 300th post at allsandwich. What an accomplishment this is for you! For almost five years now, you've been reading all about all kinds of delicious (and sometimes not-so-delicious) sandwiches in Las Vegas and many other places, demonstrating your commitment to this most important of foodstuffs. We salute you. And it's no coincidence that the 300th is an absolute treasure, maybe the best hot dog in Las Vegas. We've been fans of Cheffinis for years, happily and drunkenly munching its street cart goodies after wild nights downtown, and now these crazy-talented hot dog craftsmen have taken up permanent residence at Container Park. Do check out their new spot, and do sample El Mexicano. Somehow these guys make the bacon-wrapped and grilled frank into something that seems like it occurs naturally. It's like the skin of the dog is bacon, thin and crisp and savory and wonderful. Stacked on that meaty foundation are fresh chunks of avocado, onion and tomato, a bit of cilantro, plus a tangy green sauce, a tangier chipotle guava sauce, creamy garlic aioli and an acidic cherry pepper relish. It sounds like topping overkill but when you get a bite of everything—and you do, on almost every bite—it's absolute bliss, full, wild flavor balance with the familiar sensation of soft bun and snappy meat tube. The Cheffinis crew knows what they're doing.

Brioche Donut

Brioche Donut at Metro Pizza's beer and pizza dinner
at Lulu's Bread & Breakfast
It's no surprise that one of the most epic ice cream sandwiches ever created was done so at Lulu's Bread & Breakfast, one of our favorite local sandwich depots and the offshoot of stalwart Vegas pizzeria Metro Pizza. The occasion: a multi-course pizza and beer pairing dinner that filled us so completely full, we wanted nothing to do with dessert … until this baby arrived. A sweet, fluffy cloud of brioche converted into doughnut form was split and stuffed with caramel-sea salt gelato, studded with chocolate chunks, and then drizzled with a little extra ganache and powdered sugar just for fun. The beautiful texture of the dough against the thick, creamy gelato was nothing short of ethereal. As if we weren't swimming in sandwich happiness already, Wasatch's Black O Lantern pumpkin stout was served along with this treat. Too much awesome.


Canteen Banh Mi

Canteen Banh Mi at Made L.V.
Leave it to the powerhouse team that brought us neighborhood favorite Honey Salt to create the banh mi of our dreams. As we've always lamented, the main problems with the typical banh mi sandwich are the frequent use of low-quality bread, a too-high bread-to-fillings ratio, and the common use of unfortunate ingredients between the bread. Everything's solved at Made L.V., the new Tivoli Village tavern, as a soft yet still substantial French roll—not sure if this is officially a baguette; it's a bit bulkier—is positively crammed with house-made paté and country ham, salty meaty satisfaction galore. The obligatory pickled veggie salad is here, along with fresh herbs, jalapeños and sriracha mayo, everything blending together in each bite for crispy, savory, fresh, creamy, spicy, beautiful balance. It's everything we love about banh mi elevated to the level these iconic sandwich deserves.

The Natural

The Natural at Farmer Boys
I'm almost feeling Farmer Boys. The Natural is a third-pound patty of all-natural beef, ground and shaped to a nice, loose and juicy consistency, dropped on a fluffy, chewy potato bun and topped with two slices of American cheese, yellow onion shards, Thousand Island dressing and dill pickles. The double cheese meltiness and simple, classic toppings are quite pleasant, and the bun is impeccable. But it could use some lettuce crispness, and the meat is a bit bland. This seems to be a recurring threat with burger joints that go the natural/organic/farm-inspired route. We appreciate the plain beefy flavor of grass-fed cow, but that doesn't mean you can't season this bitch up. It's a solid burger, it just needs a little more attention.



Rueben at MTO Café
We're not sure if the fine folks at MTO Cafe spelled this classic sandwich wrong on accident or on purpose, but we don't care. It's probably the best reuben in Las Vegas. One bite and you're overwhelmed by juicy, powerfully flavored corned beef … and then you realize this is corned buffalo. Boom. Mind blown. It's rich and tender and eats like a much fattier meat, and how this kitchen got this lean meat to taste so amazing is an act of pure wizardry. Top this majestic meat stack with melty Swiss, a Russian dressing-like "special sauce" and a bit of crisp sauerkraut, and you've got a powerful package enclosed in toasty rye. Even the fries are great! MTO already impressed us with its killer Hangover Burger; with this "rueben" staying on our minds, we have to wonder if this friendly breakfast and lunch joint—soon to expand to Summerlin—isn't secretly one of our top sandwich shops.


La Sureña

La Sureña at Rika Arepa Express
The Rika Arepa Express food truck hasn't displaced Viva Las Arepas as our go-to spot for these scrumptious masa cake sandwiches, but damn, this thing is delicious. The toasty griddled corn concoction is a little sweet and savory—maybe just a bit on the dry side—and absolutely stuffed with juicy, marinated and grilled chicken meat (dark and white), succulent slabs of a spicy smoked sausage, and mounds of creamy, rich avocado. It's one of the most satisfying bites you can imagine, hearty and bold and impossibly cheap ($7). It's a fantastic meal all by itself. Grab yourself one whenever you get the chance.


Detroit Coney Classic

Detroit Coney Classic at Haute Doggery
After showing early promise, Haute Doggery has us a little worried. Its selection of gourmet dogs still makes it a solid stop if you're wandering the Linq, but this wiener—a grilled beef frank traditionally topped with chili, cheddar, onions and mustard—leaves a lot to be desired. The dog itself is fine, but the bun is cold and dry and there aren't enough toppings. Plus, what's there doesn't bring a lot of flavor, and that's simply unacceptable for a joint that wants to be known for a fun, over-the-top take on a hot dog stand.


Sandwich Sundays Presents: The Colby Burger

The Colby Burger
It's called this because it's full of Colby cheese, right? Wrong. It was made by brother Colby, one of the originators of Sandwich Sundays. It's his take on a Juicy Lucy, a massive beef patty magically stuffed with cheese before being cooked into a gooey, greasy, delicious mess. He filled these babies with sharp cheddar, creating a lava flow of cheese when you cut or bite into them. We grilled 'em and plopped 'em on soft rolls with griddled ham, homemade spicy brown mustard, and yes, another layer of cheese … Colby Jack! There's no doubt that this is the cheesiest burger ever consumed.


Philly Joe

Philly Joe at Hank's Philly Steaks
The owner's of Hank's hail from South Philadelphia, and they claim to be the only true Philly steak shop in all of Las Vegas. We are not concerned with such proclamations. All we care about is if this cheese steak is delicious, and it is. The Philly Joe blends tangy Cheez Whiz with an American cheese sauce created at Hank's, and drops a lot of it all over these tender, satisfying slices of hand-trimmed ribeye steak. This is not a chopped steak sandwich, with thin ribbons of meat, which seems to be the most frequently munched style of cheese steak sandwich around town. This is a little bigger and bolder, topped off by a truly wonderful soft roll holding it all together. Is it the best? Not sure. But it's good enough to go back for more.


TNB Cafe Signature Hamburger

TNB Cafe Signature Hamburger at Truffles N Bacon Cafe
I don't want to like this burger, which seems ridiculous and gimmicky and gluttonous. I damn sure don't want to love it, but I do. It's undeniably delicious, and despite the indulgence of its toppings, it works. It really works.  The first thing you'll notice: Despite the fact that this beef patty is absolutely drenched with melted cheese, there still appears to be a need for a "slice" of crispified mac and cheese onboard this luscious cruise ship. That mac is fantastic; You'll want a side order of the stuff. All this meltiness, all this velvety cheesy texture is almost too much to handle, almost too rich to be awesome. But not quite. Because there's bacon jam on top, a thin but powerful layer of swine as condiment, and it's sweet, spicy, salty and salacious. There's a little sriracha ketchup inside this soft brioche bun, too. But it's undetectable. The flavor that's not overpowered by cheese, more cheese and bacon amazingness—the flavor that you need most—is cow. The burger patty itself is cooked exceptionally, juicy and just right. Truffles N Bacon Cafe is a tiny little hideaway in a weird little antique mall, but it'd be worth braving any environment to get your mouth on this masterpiece.


Fried Catfish

Fried Catfish Sandwich at Brooklyn Bowl
Call it a fancy po' boy. Brooklyn Bowl's fried catfish sandwich drops huge, flaky filets of crunchified fish on a fluffy soft French roll—super soft—plus lettuce, tomato, onion and a light, sweet, slightly tangy corn tartar sauce. It's a mighty mouthful and supremely satisfying, with perfect proportions of meat and vegetables and stimulating textural contrasts. The only drawback is perhaps the fish coating could be flavored with some spice, to add some eat to the overall mix. But we're not complaining.


C.B. Hash

C.B. Hash at The Goodwich
Is the breakfast menu at The Goodwich the greatest thing ever? Six sandwiches for $3, $5 or $7, impossible to choose a favorite, each crafted with love and talent. We are determined to work our way through what is surely the best breakfast sandwich selection ever assembled, starting with house-made corned beef hash plastered between two tasty, toasty slabs of marble rye with melty Swiss cheese, a fried egg and liberal splashes of green Tabasco. The hash is melt-in-your-mouth lovely, a blend of salty, fatty, and toothsome, flavor-absorbing potato morsels. And look at that cheese stretch! It's a work of art, and it tastes beautiful, too.


Egg Sandwich with Salami

Egg Sandwich with Salami at Capriotti's
So a few select locations of Capriotti's serve a simple breakfast menu. This is mostly occurring at mini-Cap's stores in food court locations. At the Green Valley Ranch Resort spot, it seemed like a good idea to snag an eggwich before work. It turned out to be a mediocre idea. This is a version of the NYC egg sandwich, a soft kaiser roll with a quick scrambled egg, cheese and maybe a meat of your choice. I went the salami route, and was happy to discover they actually grilled the slices of meat for a bit on the flat top to achieve some crispy, greasy goodness. The roll was nice and fluffy, too. But overall, this is just too bland a bite. Don't be afraid to put a spicy, creamy spread of some sort to make breakfast come alive. Or, maybe don't be so skimpy with your salami. 

Texas BBQ Thickburger

Texas BBQ Thickburger at Carl's Jr.
What's on the latest monstrosity from Carl? A third-pound Black Angus beef patty (or a half, if you like), American cheese, "smoked brisket" in cloying "mesquite BBQ sauce" and fried jalapeño and onion bits. The brisket goes on the bun first, a mushy amalgam of fat and sugar. There's no trace of the guilty pleasure satisfaction that comes with putting additional meat on a cheeseburger. Carl's Jr. makes what is probably the best-known barbecue burger on the planet, the old Western Bacon Chee, so it's kind of disappointing that this adjustment—brisket for bacon, fryer leavings for onion rings—is so much crappier. But then again, it's certainly not surprising. I will say this: the new buns at Carl's are an improvement. A tiny improvement, but progress all the same.


Chicken Fried Foie Gras

Chicken Fried Foie Gras at Comme Ça
Dude. Do you understand the concept of dirty food? Stuff that is so rich, so over the top, so decadent, that it can't be described any other way? This is the dirtiest slider ever invented or consumed, and it defies description. A sweet roll. A mound of crunchy, ridiculously guilt-inducing chicken-fried foie gras, pure pleasure in every way. Way, way, way too much black truffle gravy. Caramelized onions. Ho. Lee. Fuck. Dirty, y'all.


Regular Al

Regular Al at Al's Beef
So we're told this is the way to eat your Chicago-style Italian beef sandwich: with provolone cheese, plus the combination of hot giardiniera and sweet peppers, plus "dipped." What does that mean? It means this finely shaved roast beef, which is simmered in a savory gravy forever, not only goes straight from the gravy to your roll—bringing all kinds of delicious juices to the sandwich—but then the entire sandwich takes a quick bath into the gravy. Is it messy, a little bit soggy, and impossible to eat without getting a little Al all over you? Yes. Is it worth it. Oh hell yes. Not surprising to many of the Windy City transplants living in Las Vegas, this is the best Italian beef we've ever tasted. The meat is incredibly tender and delicious, a great dish on its own. Augmented with the sweet, spicy, vinegary blast from the peppers, it's just amazing. Of course, you don't have to do it up with the works like this. But this is perfection, guilty pleasure food we want to eat every day.


Vegas Burger

Vegas Burger at Bobby's Burger Palace
It's summer in Vegas. It's time for a burger. And it was time to return to Bobby Flay's new (to Vegas) burger joint to eat the Vegas Burger, a perfect patty topped with white American cheese, Fresno chilies and Lay's barbecue potato chips. It sounds a little ridiculous, but it's mighty tasty. The dominant factor in its awesomeness are the juicy, beautifully cooked and seasoned beef, and the double dose of cheese melted completely over the patty. BBP makes burgers you'd make at home if you knew what you were doing. It's as simple as that. And they keep the toppings minimal, allowing you to sauce your own burger with a variety of condiments available on your table. I smothered this sucker with green jalapeño sauce and some chipotle ketchup, spicy-sweet flavors that played well with the chilies. BBP isn't revolutionary, but it is one of the top burger joints on the Vegas Strip, a fun and delicious spot without the pretension and high prices of other celeb chef restaurants.

Tzatziki Burger

Tzatziki Burger
It only recently occurred to us that a veggie burger patty—especially one with a bit of Indian spice like this one—is a perfect fit for cool, creamy tzatziki sauce. So we put these friends together on a potato bun with some greens, and boom, a sorta Greekish veggie burger that satisfies. It would have been better with some sort of crunchy, spicy pickled thing on top, but hey, it's a process.

Irish Club

Irish Club at Bennigan's
The allsandwich summer vacation continues in … wait for it … Iowa. Whatever, don't judge. The most famous Iowa sandwich is probably the deep fried pork loin sandwich, but our first taste off the plane in Des Moines was at Bennigan's, which I didn't believe was a real place until I ate this monster—turkey, roast beef and corned beef piled high on a pretzel bun with strips of bacon, lettuce, tomato and onion. There was a Russian dressing-like spread, too. It was a lot to handle, a meat load that ate more like a burger than a sandwich. But in the end, it was just something odd at a decidedly not odd chain restaurant. I'm also pretty sure the Bennigan's menu claims to have invented the Monte Cristo, which is some amazing bullshit.



B.E.A.C.H. Breakfast Sandwich at Kono's
We wrapped up vacation week in Oahu with a killer breakfast sandwich that makes all kinds of sense. First, Kono's in Haliewa is known for stuffing hungry surfers, so of course they're making hearty grub that hits the spot for not a lot of money (this thing is $7). Second, it's called the B.E.A.C.H. because it's a crusty roll crammed with bacon, eggs, avocado, cheese and ham. But yes, we had to screw up the acronym by replacing the ham with sliced roasted turkey. Not sure whether we improved on the sandwich or not, but no one was complaining. The creamy hunks of avocado really makes this one, turning a piled-high breakfast sandwich into something special.