Papi Queso

Brian and Shelley began planning their own business in 2010, with grilled cheese as the starting idea rather than the permanent plan. The sandwiches proved persuasive enough to stay. A food truck followed in 2012, and the move into the hall gave the concept an address diners could return to without tracking its next stop.

The current Pig Mac combines hickory-smoked pulled pork, cheesy macaroni and pickled red onion. Texas Cheese Steak uses eighteen-hour smoked brisket with provolone, peppers, onions and toasted garlic aioli, while Chop Cheese folds a cheeseburger into the same sandwich format. The simpler OG Melt comes with a tomato-soup dunker and costs less than the meat-filled options.

Garlic-Parmesan tots and separate dipping sauces let diners add another texture or flavor without ordering a second sandwich. Dessert can stay on the griddle, too: the chocolate-hazelnut s'mores melt brings torched marshmallow, dark chocolate and orange-fig jam onto maple-cinnamon sourdough. Online pickup and delivery are available from the North Brevard Street counter.