Stack’s Sandwich Company

1/4 jumbo-dog with honey mustard and tater tots.

3 Crispy shell brisket tacos with onion, cilantro, pickled red onion and cotija, lime, and a topo chico.

Choice of any 1/2 sandwich with any soup or salad.

Stack's Giardiniera, mortadella, provolone plus sopressata. Cut into fourths.

Stack's famous egg salad with a soft boiled egg in the middle with horseradish aioli.

Loaded with smoked brisket, Monterey jack, avocado, cilantro, pickled red onions, shredded lettuce plus sliced tomato, black bean aioli, and ancho chile ketchup.

Three slices of toasted sourdough, piled high with thick-cut bacon plus turkey, lettuce, tomato, and mayo.

Two 3oz. charbroiled patties with mayo, mustard plus pickles.

Deep-fried chicken breast with pickles plus Stack's Bangin' Chicken Sauce on a brioche bun.

Shredded lettuce, tomatoes, mayo plus deep-fried southern seasoned shrimp.

Arugula with pickled red onions, cherry tomatoes, and English cucumbers with goat cheese in a champagne vinaigrette.

Spinach with granny smith apples, walnuts, and cranberries with manchego plus balsamic.

Chopped Romaine with crispy chicken, cherry tomatoes, hard-boiled eggs, bacon, avocado, and blue cheese crumbles.

With pickled red onions, cherry heirloom tomatoes and english cucumbers, Texas goat cheese in a champagne vinaigrette.

Sicilian loaf filled with stacks giardiniera, mortadella, provolone, and sopressa. Cut into fourths.

Lightly toasted pain de mie holding a soft boiled egg in a salad of hard boiled eggs, celery, horseradish aioli, mustard, topped with fresh dill, shaved shallots, and smoked paprika.

Three slices of toasted sourdough, piled high with thick cut bacon, turkey, lettuce, and tomato with mayonnaise.

Cemita bun loaded with smoked brisket, Oaxaca, avocado, papalo, pickled red onions, shredded lettuce, sliced tomato, black bean aioli, and ancho chile ketchup.

two 3oz. Charbroiled Patties with Mayo, Mustard + Pickles

Grilled and chilled broccolini, chunky apples, fresh leaves of basil and cherry heirloom tomatoes dressed in an amaretto Chile glaze and garnished with fresh mint.

Tender thumbelina carrots, shaved fennel, candied bacon, cauliflower florets in a brown butter vinaigrette.

Cantaloupe and watermelon tossed in tajin on melon a bed of frisee with shaved country ham, candied pecans and Texas goat cheese in a preserved lemon vinaigrette.

With pickled red onions, cherry heirloom tomatoes, and English cucumbers, Texas goat cheese champagne vinaigrette.

Housemade Sicilian loaf filled with stack's giardiniera, mortadella, provolone, and sopressa. Cut into fourths.

Lightly toasted pan de mie holding a soft boiled egg in a salad of hard boiled eggs, celery, horseradish aioli, and housemade mustard, topped with fresh dill and shaved shallots and smoked paprika.

Three slices of toasted housemade sourdough, piled high with thick cut bacon, and turkey, lettuce, and tomato with housemade mayo.

Fresh green tomatoes breaded and fried golden brown on decadent pimento cheese sandwiched between blue cornbread.

Housemade cemita bun loaded with smoked brisket, oaxaca, avocado, papalo, pickled red onions, shredded lettuce, and sliced tomato, black bean aioli and ancho Chile ketchup.

Deep fried chicken breast with housemade pickles, stack's bangin' chicken sauce on a housemade brioche bun.

Two 3 oz. patties, caramelized onions, smoked Gouda on housemade marbled rye.