Papi Queso Menu
Bacon Jalapeño
Our unsung hero. Made with Preservation Society pepper jelly, slab bacon, shaved red onion and fresh jalapeños, this stealthy little sandwich is packed with flavor from start to finish. The whole thing really comes together when we finish it with a gooey blend of white Cheddar, white American, and fresh cheese curds. Like that one pair of yoga pants you’ve found yourself wearing more than anything else, this one may accidentally become your favorite, too.
Buffalo Chicken
We marinate premium, all-natural chicken thighs from Joyce Farms in a housemade buffalo sauce made with cayenne and brown sugar before roasting them in the oven. These tangy bites of chicken are topped with a melty blend of white cheddar, white American, and fontina, then sprinkled with toasted sesame seeds for that little extra. Obviously, this sandwich wouldn’t be complete without a side of ranch, so we also make a fresh cilantro version to go with.
Burger Melt
For this melt, we grind a special blend of brisket, chuck, short-rib, and aged ribeye in-house. Each 4-ounce patty gets paired with griddled caraway onions, then pressed together with a Gruyére and white cheddar cheese blend. We serve this sammy with a side of 1k island sauce that we also make in-house. It’s a labor of love, but hey, we can’t resist an old classic.
Golden Fries
We take Yukon Gold potatoes, chop them finely, fry them to golden perfection, then toss them with some rosemary and lemon zest.
Little Cheesy
The classic grilled cheese, just better! You can add some bacon or tomatoes for extra flavor, but it’s also great just the way it is. Made with a perfect blend of cheddar, yellow American, and Provolone, this is the one you want if you’re going for that ultimate cheese stretch.
Mac Melt
That same heavenly mac & cheese we use in the Pig Mac, just flying solo. That is, unless you decide to add some crispy bacon or juicy tomato slices to the situation. We’d support that decision.
Mushroom Gruyère
This classy sandwich is made with cremini, oyster, and shiitake mushrooms that are roasted with fresh herbs and finished with a splash of sherry. We smother the mushrooms in a truffle cream sauce made with Robiola cheese, white truffle oil, rosemary, black pepper, and lemon zest, top them with a melty blend of Gruyère and fontina, then grill it all to perfection.
The Pig Mac
Our top-selling signature melt! It’s half pulled pork, half mac & cheese, and totally delicious. We use top-notch Cheshire pork from NC’s Heritage Farms, smoking it low and slow for a solid 12 hours before giving it a good soak in a traditional Carolina BBQ sauce. We drape our tender mac in a sauce made from cheddar, Parmesan, heavy cream, and a few secret spices. Once the mac & cheese has set, we stack it between two slices of medium cheddar, top it with the pulled pork, then top all that off with our tender caramelized onions (which we refer to as “liquid gold”).
Mac & Cheese Bowl
Our bistro-style mac & cheese is made with a blend of white cheddar, Gruyère, and fontina, then topped with brown butter bread crumbs. It’s creamy and delicious! (At least we think so.)
Tomato Soup
We blend tomatoes with a classic mirepoix and whip them until they’re velvet, then finish the soup off with fresh tarragon and heavy cream.