The Toasted Slaw #19 — Refuge (San Carlos, Calif.) : Brined for a week and then smoked, the pastrami is as tender as it gets. The chef then dips it in a "lacquer" of its own drippings and piles it on rye with coleslaw, Russian dressing and Swiss.
Steak Hogie — Sonny's Famous Steak Hogies (Hollywood, Fla.) : Sonny's goes through between 30 and 50 dozen loaves of their homemade bread every day, so there's no sandwich shortage here. The Steak Hogie is the one they're famous for — boneless rib eye, onions, butter and provolone cheese.
The Peacemaker — Mahony's Po-Boy Shop (New Orleans) : Recommended by local celebrity chef Emeril Lagasse, Mahony's is doing the po' boy 22 different ways. The Peacemaker includes fried oysters, bacon and cheddar. The name comes from the idea that any fight can be solved with a few bites.
Parmageddon — Melt Bar and Grilled (Lakewood, Ohio) : The chef here believes that anything can be put in between cheese and bread to become a grilled cheese. The Parmageddon — named after Parma, the area's Polish neighborhood — is stuffed with pierogi, onions, cabbage and sharp cheddar cheese.