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: Sonoran Dog
Restaurant: Kachina Southwestern Grill, Denver
Sandwich creator: Chef Jeff Bolton
Inspiration: “Similar to many of the dishes at Kachina, the hot dog is influenced by the many nations of the Southwest.”
Key ingredients: 100 percent Kobe beef, house-made fresh bolillo bread, applewood bacon, pico de gallo, cotija and smoked tomato aioli.
Why it’s special: The dog is caressed in bolillo bread (a Mexican-style baguette), made daily in Kachina’s in-house pastry shop.
Price: $10 (includes fries)
Food cost: 28 percent
What the judges said: We’ve eaten in nearly every hotdog mecca from coast to coast, and our love is undying for what they do. But this tube steak at Kachina truly stands out from the crowd. We tip our hat to the 100 percent Kobe, for sure, but it’s the delightful smoked tomato aioli and cotija that make this dog a joyous, sloppy mess to eat. So wrap yourself in plastic, just like Dexter, because you’re going to kill this hotdog without remorse.
Honorable mention
• Bahama Mama: Schmidt’s Restaurant und Sausage Haus, Columbus, OH
Next: Seafood salad
Previous: Vegetarian
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