Who makes the best sandwich? Restaurant Hospitality’s editorial staff narrowed down the large field in our first Best Sandwiches in America contest to 18 finalists. See all winners >>
June 11, 2014
Winner: Three Little Pigs
Restaurant: Down One Bourbon Bar, Louisville, KY
Sandwich creator: Christian Hattemer, g.m.
Inspiration: “We were inspired by our love of pork and all things pork. The ingredients were also a natural fit for our Bourbon-based concept.”
Key ingredients: Roasted pork belly, pulled pork shoulder, thick-cut slab bacon, pickles, slaw, mustard-barbecue on brioche.
Why it’s special: It doesn’t use just one type of pork, it uses three.
Price: $8.99
Food cost: $2.60 (29 percent)
What the judges said: Bourbon bars have been a craze for the last several years and god knows we’ve been to a ton of them from coast to coast. But we’re often let down by the food served in these types of places. Not so at Down One. They’ve come up with a spectacular sandwich that can go toe-to-toe with any Kentucky ruckus juice. The three porks in this sandwich are perfectly balanced and offer just the right counterpunch to Bourbon’s slippery footwork. Simply put: Three Little Pigs is a knockout.
Honorable mentions
• The Belly Up: Pork Belly’s Sandwich Shop, Venice, CA
• Slow-Smoked Brisket Sandwich: Yardbird Southern Table & Bar, Miami Beach
• Kalua Pork Handwich: Emeril’s Tchoup Chop, Orlando
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