New England Lobster Roll

New England Lobster Roll at The Oyster Bar

santafestation.sclv.com

A-

A super legit lobster roll might seem an unlikely find inside of a neighborhood casino way out in northwest Las Vegas, but it actually makes a lot of sense when you consider the Oyster Bar at Palace Station (more centrally located) is a Vegas seafood institution and Station Casinos has attempted to mimic its success with a location at this more distant Santa Fe Station property. The original, however, is known more for raw shellfish, gumbo and pan roasts. That stuff is on the menu at Santa Fe, too, but then you discover this New England treat, nice-sized chunks of sweet lobster meat in a fresh, vegetable-crisp, not-too-saucy salad, crammed into a buttery, toasty cube of delicious bread. It's a bit unlike the traditional lobster roll but it's certainly satisfying and misleadingly large. Delicious Cajun spice-dusted fries are a perfect complement, but this sandwich—a knife-and-fork job for real—gets the job done all by itself. There could be a better lobster roll in the desert, but we have yet to find it.

Tuna Melt Sickness

The Tuna Melt of Sickness

homemade

D+

I've made many questionable sandwiches in my time, and many of those unfortunate experiments have occurred during some sort of illness. Why? Because when I'm sick, I'm a huge baby, and while I may have good fresh food to eat in the house, I'm lazy and whiny and much more likely to throw a few ingredients between bread. Hence, this tuna melt, a sad byproduct of my annual week-long summer cold. Two tiles of generic multigrain bread were tossed into a pan with a little olive oil, flipped, layered with thick slices of Muenster cheese and a few forkfuls of Starkist Tuna Creations Sweet & Spicy flavor—I don't recall purchasing that fish envelope, for the record—and then plastered together and griddled 'til toasty. It actually doesn't sound that bad, but it was. Cheese didn't get melted enough. Tuna flavoring was a poor choice for sandwiching. Dryness was inescapable. But hey, on the plus side, I still can't really taste anything. I will survive.

Land & Sea Burger

Land & Sea Burger at Cafe 6

palms.com

B-

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.

Catfish Po-Boy

Catfish Po-Boy at Zydeco Po-Boys

zydecopo-boys.com

B-

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

grandbazaarshops.com

C

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.

Moon 'N' Doggie

Moon 'N' Doggie at RM Seafood

rmseafood.com

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 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.

Torta Pescado

Torta Pescado at Pinches Tacos

pinchestacos.com

A-

Frequently we snap an underwhelming photo of an outstanding sandwich and this, amigo, is one of those times. Are we surprised that a truly great torta came from one of our favorite Vegas taco shops? Not at all. Pinches is consistently delicious, and maybe a bit overlooked due to its location in the Downtown Container Park. Up until now, we've overlooked its tortas, instead opting for pollo mole tacos. This fluffy yet firm, slightly sweet roll is absolutely stuffed with crispy fried, fleshy white fish, moist and flaky and lovely. There's a spread of refried pinto beans and another of guacamole, plenty of Mexican sour cream, cilantro, onion, and a Veracruz-style slaw. The sandwich is tender and crisp, meaty and fresh, hearty yet not heavy. The sign outside of Pinches reads "Real Mexican food made by real Mexicans," and we can't help but think how well Mexicans do sandwiches. We need to do a whole lot more tortas.

Fried Catfish

Fried Catfish Sandwich at Brooklyn Bowl

vegas.brooklynbowl.com

B

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.

Banh Mi Ca Moi

Banh Mi Ca Moi at Dakao Sandwiches

Dakao at Yelp

B-

I love banh mi and I want to love them more, but I am having a hard time finding some next level shit. Chinatown's Dakao Sandwiches has been around a few years now but this was my first time trying it, and the results are the same as when I go to Lee's or Mr. Sandwich or Hue Thai: It's good, crackly bread with savory fillings and crisp vegetables, but not great. Not spectacular. That's what I want. This is the No. 4 on Dakao's small menu, crammed with sardines in an oniony, possibly tomatoey sauce, plus mayo, standard do chua of pickled carrot and daikon, cucumber (which also seemed slightly pickled), jalapeño and cilantro. The fishy filling was really good, briny and tangy and lovely against the bread. The veggies were just fine. The bread, of course, was a little dry and hard—same as all those other places. Good stuff, nothing to freak out about.

Denver Po' Boy

Denver Po' Boy at Roadrunner Saloon

roadrunnerlasvegas.com

C-

I feel like I should grade this sandwich on a curve because it's something of a halfway effort: It's on the football game day menu only, a $6 special, so should it count? I'm not sure. It's a pretty hearty meal for $6, but there's not much flavor to speak of. Tender shrimpies fried crisp bring some pretty nice texture, but they're woefully under-seasoned. That's all there is to it. The rest is lettuce, tomato, and a very big, very dry toasted bun. This sandwich is in serious need of moisture. And some salt would be nice.

Diablo Lobster Roll

Diablo Lobster Roll at Lobster ME

lobsterme.com

A

Well, well ... what have we got here? It seems the crazy folks at Lobster ME have struck again. Not only are they off their rockers enough to try to build a fast-casual franchise around a single, expensive (yet beloved) ingredient, they're already tinkering with their menu, and the experiment in this case yields improved results. The basis lobster roll, all sweet and buttery, is delicious. The Diablo is a hot and spicy upgrade, something like bouillabaisse on a bun. Red peppery marinara sauce, much like a Fra Diavolo, saturates the chunky lobster bits squished into the buttery, toasty roll. Order it extra spicy or it won't have enough kick, but when it does, it's a flavor knockout. It's messy, meaty, and awesome. There's only one problem: the smaller size, big enough for lunch but small enough to tempt you to order up, is almost 20 bucks by itself. Sheesh. These guys are gonna have to find a way to knock a few bucks off if they plan to take over the world. But ... I paid, ate it all, and I'd do it again.

Sicilian Tuna

Sicilan Tuna at 'Wichcraft

mgmgrand.com

B-

A few words about 'Wichcraft: Yes, it is created by Tom Colicchio. Yes, it's a Vegas sandwich shop located on the Strip, way way back in the restaurant walk of the MGM Grand, near the pool. Yes, We had lunch there of two sandwiches, a bag of chips, a soda, a beer and a banana for $37. And yes, I felt compelled to revisit 'Wichcraft because I had heard and read some negative things, that it wasn't so great, that maybe the food there had fallen off.

I disagree with that last part. It may be a little spendy, but hey, that's the Strip for you. If you yanked this joint out of MGM and dropped into a Vegas suburb, all the people who say it's not good or it costs too much would be falling over themselves, blogging and Yelping and talking about how great this little gourmet sandwichery is, how the ingredients and breads are wonderful and rustic and innovative. It's a great little neighborhood sandwich shop, it just happens to be in a huge casino resort. Accept it.

This is the 'Wichcraft version of a tuna salad sandwich, way better than the average version. The fish is light, like fluffy cloud of oceanic deliciousness, and there's no sign of glop mixed into the meat to yuckify it. Just lots of tasty fish, a little fennel and olive relish dabbed here and there, with a thin spread of mayo and some sharp lemon on the bottom layer of a soft, chewy baguette. It's quite good, I just wish it had some greens to add a little healthy, vegetably crispness. But overall, this is good stuff, and emblematic of what you'll find at 'Wichcraft.

Lobster Roll

Lobster Roll at Lobster ME

lobsterME.com

A

Lobster fast food? That's the plan for this little shop lost in the labyrinth that is the Miracle Mile Shops at the Planet Hollywood Resort in Las Vegas. But it's worth the search for this sweet, succulent treasure. An only slightly saucy lobster salad is squashed into a sweet, buttery-beyond-belief toasted roll, and then topped with three great chunks of meat from the tasty sea bug's claws. It's a pretty decadent sandwich, especially with the sweetness from the roll going toe-to-toe with the sweetness of the fresh, chilled meat. But somehow it all works out without going too far. This is a long way from Maine, but it sure doesn't taste like it.

Number 40

Number 40 at Mr. Sandwich

Mr. Sandwich at Yelp

A+

It's the bread. It's warm. And crackly.

Is banh mi my favorite type of sandwich? Some days, yes. I am currently infatuated with Asian food, almost as much as I am obsessed with sandwiches. But there is something about banh mi that is bigger than just a temporary craving. It goes deep, straight to the heart of what makes a sandwich great.

If we are to believe the origins of the sandwich -- that some rich dude playing cards demanded that his meat supper be served between two slabs of bread, so he could eat without using both hands or a knife -- then I put forth the theory that banh mi, among other types of sandwiches, is something of an evolution of the species. Sure, there is meat tucked inside bread, but that is not what makes it great. Yes, there is a balance of taste (salty, sweet, spicy, sour) and texture (crisp veggies, mushy cold cuts). But what separates a terrific banh mi sandwich, the kind found at Mr. Sandwich, from a mediocre-to-worse one, like Lee's and most other places in Las Vegas, is the bread. It's warm. And crackly. It's an exceptional French baguette, and it'd be fine to sit and munch with a few pats of butter; no need to transform it into this culture-spanning masterpiece of a sandwich. But that's what they do here, and behold, they are good. It's sandwich evolution because it's all about the bread, as the fillings serve a complementary role. And I love this backwards sandwich world, because a beautiful, delicious baguette is as close to art as food can get, while meat ... is just meat. Anybody can make a decent hunk of meat.

There are many different decent hunks of meat available at Mr. Sandwich, but the best comes inside the Number 40. These are salty, smashed up sardines, doused in a slightly spicy, rich sauce, and slathered in a creamy mayo-type concoction. There's just the right portion of fishy goodness inside our beloved baguette, augmented by -- of course -- do chua, that snappy combination of fresh pickled carrot and daikon, plus raw cilantro, jalapeno and cucumber. Super clean tastes across the board, decadence with the sardines, garden goodness holding it down. Mr. Sandwich, you should be annointed to Sir Sandwich status.

Nicoise Sandwich

Nicoise Sandwich at Pinot Brasserie

venetian.com

A

I never would have thought to put a classic Nicoise salad on a soft, delicious ciabatta and call it a sandwich. And I never would have thought I'd find something so good at Pinot Brasserie, kinduva forgotten French restaurant on the Las Vegas Strip. It's hidden next door to the much better-known Valentino Italian eatery, on the casino level of the Venetian. But it's been there forever and the food is still good, and I may be in love with this sandwich.

So what's in a Nicoise? Well, it's always tuna, and on the sammich version it's slices of beautifully seared, peppered ahi, spread with a little olive relish. Got to have olives in the nee-swah. Haricot verts are a constant in the dish, so yep, first time ever eating green beans on a sandwich. They aren't the right size or shape for bread stackage, but they're cool, crisp and tasty, so it works out. Finishing it up are slices of hard boiled egg and a roasted red pepper and basil salad mixture. It's all the flavor of a French classic, ready for on-the-go munching. Well, not really. It's not like Pinot Brasserie has a drive-through window. Hmm, wait ... In-N-Out-Nicoise? Don't steal my idea.

Surf & Turf Burger

Surf & Turf Burger at Burger Bar

burger-bar.com

B+

This burger tastes like shit and I am so sick of eating of burgers. This is the last burger I will ever review on allsandwich.

April Fool's.

This is a very Vegas burger, and that's why it's the perfect post to mark allsandwich's 100th sandwich review. Awesome, huh? This burger is pretty damn good, too, although for a place that specializes in crazy, lavish toppings, it's actually pretty simple. It's a delicious, Angus beef patty, a grilled lobster tail, and some crisp, tender asparagus on a "plain" bun. (This bun is actually awesome.) I assembled it with some dijon mustard, lettuce, tomato and red onion, and then I destroyed it. Thank you, Hubert Keller.

Whitefish Salad

Whitefish Salad Sandwich at Bagel Cafe

thebagelcafelv.com

A+

Writing this mini-review of this sandwich, in all seriousness, is making me angry right now because it makes me want to eat this bitch right now. I don't know if you can make a more perfect sandwich. I love you, Bagel Cafe. I love you and I am in love with you.

So I choose their homemade rye for this sandwich, not toasted even though it might hold together better if was toasted. But with soft bread, the rich, creamy, smoky whitefish salad will spill out every few bites, and I like that because I'm going to eat it all anyway and it doesn't matter if I have to use a fork to finish my sandwich. Fresh lettuce, red onion and ripe tomatoes are a wonderful complement but there's no stealing the spotlight from the fish, so moist with some celery and onion tossed in for a satisfying mini-crunch. There are few delicatessens of Bagel Cafe's category in Las Vegas but nothing that offers as much variety on the menu, and they make damn near everything themselves. So, yeah, there is no competition.

Banh Mi Burger

Banh Mi Burger at Bachi Burger

bachiburger.com

A+

I love banh mi. When presented with this masterpiece at the popular Henderson-area Asian-inspired burger joint Bachi Burger, my first thought is: Why? Why combine two perfectly good, separate sandwiches? I didn't think it would turn out well. (Other burger joints have failed with this concept, and I'm talking about you, BLT Burger on the Strip.)

Incredibly, delightfully, this sandwich provides the classic taste of banh mi with the meaty, satisfying bite of a powerful burger. It really does the impossible. It's accomplished with a patty that blends Angus beef, pork and shrimp, seasoned sweet and sour with sugar and fish sauce. Those familiar Asian flavors pack a punch, but the juicy consistency of this new meat stays true to burgerness. Also on board are typical pickled carrot and daikon, lettuce, and fresh jalapeno slices that came on the side but should be considered mandatory, and the extra special kicker: a totally unnecessary but very welcome slice of pork pate. This element really brings it home, along with the fresh, soft, slightly sweet bun.

There are tons of other Asian burger creations on the menu here, which is exciting. Now we just have to find out if the Banh Mi Burger is head of the class or the tip of the tasty iceberg.

Crispy Cornmeal Salmon Sandwich

Crispy Cornmeal Salmon Sandwich at Hash House A Go Go

hashhouseagogo.com

B-

Hash House A Go Go is a Vegas breakfast/brunch favorite, with lines going out the door on weekends. Its "twisted farm food" concept and huge portions are a lot of fun, which explains why the place has received celebrity attention and the benefits of TV appearances. Most of the food is good, even if it's too much food to finish.

When giant portions meet sandwich, it's usually disastrous. The whole point of a sandwich is convenient deliciousness, right? Who wants a messy ass sandwich? This thing is very big and slightly messy, but the gigantic cornmeal-fried hunk of salmon was worth the trouble. The huge wheat bun could have been a bit more soft, but it was tasty and did its best to support the fish, probably around a 14-ounce filet of fresh farmed salmon. Cornmeal is probably my favorite fried fish coating, so perhaps I'm a sucker for this one. It was moist and juicy inside without any raw spots with a thin, crispy coating, and the kitchen didn't screw up and oversalt the cornmeal. The fish alone was great. The red onion, red leaf lettuce and bland chili mayo didn't offer much.