Whether it’s potato chips, fried plantains, or French fries, we’re all about adding \ more carbs to sandwiches — which is why we’re in awe of “The Bruno” at B&D Ice House in San Antonio. Chef Jason Dady piles his smoked burnt ends on a bun with slaw and mac ’n cheese, for a certifiably crazy pile of barbecue deliciousness.
“We had done a special called ‘Cheesy Chop,’ with half chopped beef and half mac n cheese,” says chef Dady, “and I personally love slaw on a BBQ sandwich. “We made a nice little menage a trois of the three, and called it The Bruno after the original owner of the Ice House.”
The bread: A classic “Mrs Baird’s” Texas sandwich bun.