It might sound boring to spend too much time talking up a chicken sandwich, but Belltower’s is a sleeper hit.

There are quite a few variations on the Bandeja Paisa, but at Mi Tierra, it’s a heavy plate.

Joshua Carlucci’s order at Bob’s Barksdale is simple, but it always delivers. It’s a short stack (two pancakes) with country ham as well as two eggs — sunny side up — on the side, if he’s really hungry. 

When I see a hot pastrami sandwich on a menu, it’s tough to stay away. While ordering one at The Mad Grocer when I noticed a crispy boudin po’boy and nearly switched. Then I thought: Why not both?

Petals of a Peony offers lunch specials on some of its most popular dishes, and if you throw garlic into a recipe without noticing the amount called for, at least one of them is for you.

Getting out of a “health food” restaurant for under $20 feels like a grand accomplishment, and this chicken-and-egg sandwich hits the mark. 

This Daily Memphian food writer looks for a fine balance between quantity and quality in everyday sushi, and he said Sekisui straddles that line with the best of them.

Nearly all of Global Cafe’s starters are under the $10 deal mark.

While it’s not perfect, Slider Inn serves up a very solid iteration of the beloved Chicago dog.

At Tuyen’s Asian Bistro, the shrimp on a stick are visually fascinating. The crispy noodles are bundled tightly around the crustaceans like straight jackets, with the shrimp tails just barely popping out at the end. 

All the appetizers on Le Fuuta’s menu are $10: fataya, fried Senegalese meat pies; akara, fried ground bean cake; and rissoles, meat patties with breadcrumbs and beignets.

If you’re lucky enough to find yourself at Rincon Catracho, look to the first page of the menu, at the entradas — the starters.

You simply must end your meal with the baklava. If you’re too full already, take it to go.

Restaurant co-owners, Bala Tounkara and Mady Magassa are adding to their traditional soul food menu by venturing into Memphis barbecue with a twist: West African flavors.

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.

The ethos behind a jambon beurre is quality and simplicity, and Buster’s version of the sandwich is très bien.

And then there’s the stuffed mirchi bajji, which are battered and fried green chilis — and they still have their seeds inside. 

The word is out about the magical chicken Los Picosos is selling.

If you’ve never heard of Vietnamese beef jerky rolls — known as goi du du kho bo cuon — you’re in for a treat.

There’s no better place to showcase some of the best local eats Colombia has to offer than El Sabor Latino on Avon Road.

There are many tasty subs, heroes, hoagies, grinders — or whatever else you want to call them — at Fino’s, all of which contain some combination of cured meats, cheese, veggies and dressing.

In this sandwich, juicy pieces of steak, seasoned liberally with earthy spices such as cumin and coriander, are wrapped up tight in the griddled lavash with fresh onion, cilantro and tomatoes.

You might need to wield a fork to finish off the torta de lengua at Taqueria el Mariachi, because this here is a contender of a sandwich.

The menu at Subarashi is akin to that of a Japanese izakaya: cheap, informal small snacks and plates of the fried, the grilled, the raw and the brothy.

North Mississippi’s Crawfish Haven specializes in to-go Cajun food, from etouffee to catfish to boudin.