Turkey and the Wolf

In a city where sandwiches have their own fabled history, this kitschy kitchen in the Irish Channel quickly made a mark of its own shortly after opening in 2016. First timers must swing for the collard green melt, a trademark favorite with pickled cherry peppers, coleslaw, Russian dressing, and toasted rye. Fried bologna is another must-order. It is a towering, crunchy sensation brushed in hot mustard and stacked with potato chips. Know that these are sandwiches with scale, loaded, toasted, piled up, and packed down with flavor to the very last square inch. Some might look to the cabbage for a light reprieve, but even this “salad” is tossed in a chili-coconut dressing and buried under a torrent of fried garlic and crispy pig ears.