$10 deal: Plant Based Heat’s smoked ‘sausage’ sandwich and sides

By , Special to The Daily Memphian Updated: February 01, 2024 7:11 PM CT | Published: February 01, 2024 3:52 PM CT
Joshua Carlucci
Special to The Daily Memphian

Joshua Carlucci

Joshua Carlucci is a writer and food journalist from Los Banos, California. He holds a BA in English from the University of California, Berkeley, a culinary diploma from the Institute of Culinary Education, and an MFA in Creative Writing from the University of Memphis, where he was managing editor of Pinch. His work has appeared or is forthcoming in The Brussels Review, Redivider, Gravy, EatingWell, Southern Living, and elsewhere. He is a staff writer at Brooklyn-based food and beverage industry magazine, StarChefs.Find more of his work on his website, joshuacarlucci.com.

The sausage is not too greasy or dry, as some store-bought vegan “meats” can be. The peppers and onions give the sandwich an Italian-American familiarity, but the barbecue sauce and slaw take it down a Southern tangent.

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