Max & Erma's describes its "Landfill Burger" as "three, 10-ounce hamburgers layered with pepper jack, Swiss and cheddar cheeses, topped with Erma’s Chili, jalapenos, ham, pulled pork, bacon, sauteed mushrooms, guacamole, lettuce, tomato and onion."

It weighs in at 4 pounds.

It costs $19.99.

Unless you eat it all, in which case they don't charge you.

Locations around the country are challenging folks to try to finish one. At the Monroeville store, at 2740 Mosside Blvd., the “Landfill Challenge” is happening as a contest at 3 p.m. today.

Pictured is the relative piker that is the restaurants' Garbage Burger ($10.49), which the menu describe as, "Everything but the kitchen sink. We pile on hickory-smoked bacon, cheddar, Swiss, American, mozzarella, caramelized onions, sauteed mushrooms, guacamole & marinara." (That's it?)

What else is there to say except, You probably don't want fries with that.

The Columbus, Ohio-based chain will celebrate National Hamburger Month in May be adding two new ones to its menus: the Wisconsin Cow Tipper Burger ("topped with breaded American cheese" -- huh?) and Tony’s Bodacious Bacon Burger ("topped with creamy roasted garlic cheese spread and savory bacon marmalade") in more manageable Max (10 ounces) and Erma (6 ounces) sizes.  On May 27, the restaurants will hold Free Slider Day when all guests who buy a drink receive a burger-ette. 

Max & Erma's photo

This week wraps a sandwich tour in which I sampled dozens around town for a subjective best sandwiches in Pittsburgh list. Below are a few of my findings.

A few readers called me today to mention their favorites (Harp and Fiddle reuben, for one.) Which sandwiches would you add to the list?

No, mystery lovers, you won’t find detective Nick and Nora Charles or their dog, Asta, at the Thin Man Sandwich Shop. You’ll meet chef/owners Dan and Sherri Leiphart, real live people who will solve any lunch time dilemma you may have. Their brand new shop opened today in the Strip District on the corner of Smallman and 21st streets, across the street from St. Stanislaus church.

Still, there’s an enigma. There’s Dan, with almost eight years as executive chef at Mount Washington’s posh Isabela restaurant. And Sherri, formerly at LeMont, Le Pommier and Isabela. Now they’re making sandwiches? What’s up with that?

“Across the country, food professionals are putting the same effort into casual food as fine dining, whether focusing on artisanal deli, cheese making or sandwiches,” Sherri says. “With this shop Dan and I can use our skills and creativity but get out of the weekend/night time routine and spend more time with friends and family.”

As in so many new eateries, Thin Man’s key words are local and artisanal. These sandwiches are unique, and ingredients are sourced locally: Baguettes from BreadWorks, Cunningham Meats bacon from Penn's Corner, seltzer from Pittsburgh Seltzer Works, Bedillion Honey from Hickory, Wigle Whiskey from a few blocks away on Smallman and meats from Weiss Meats a bit farther up the street.

Here’s a sampler of signature sandwiches to match with soups, salads and sides:

• The Thin Man, pictured above. Smooth chicken liver mousse with strips of bacon, frisee and red wine vinaigrette on a crunchy baguette.

• Il Bastardo. Mortadella, runny egg, American cheese on olive focaccia.

• The Smash. Organic chicken breast, avocado, sprouts and lemon-pickled scallions on a soft wheat baguette.

• Sauteed Eggplant. With house-made ricotta, olive tapenade on rustic Italian bread.

• Lamb Kofta Pita. Jamison Farms lamb meatballs, jalapeno and creamy yogurt tomato sauce.

• Old School Cold Meatloaf. Everybody’s comfort food, with Hellmann’s mayo, salt, pepper and white bread.

You can’t miss the shop with its school-bus-yellow and red logo, designed by Jeremy Carlisle, a former owner of Le Pommier (and friend forever), who is now a food blogger in Brooklyn.

The shop is small, with seats and counter on street level, and more seating in the upstairs balcony. In the spring, look for sidewalk cafe seating, and wave to jealous pancake-eating customers two doors down at Pamela's.

Hours are 11 a.m. to 7 pm Tues. through Fri. and 10:30 a.m. to 5 p.m. Sat. and Sun., at present. Closed Monday. Call 412-586-7370. Dine in or take out. Prices are from $3 for sides to $6 to $10 sandwiches.



Top: Melissa McCart photo; bottom: Marlene Parrish photo.

That juicy and delicious thing you're looking at is an Italian Beef sandwich and the bloke  preparing it is Karl Horn.

A staple of the Windy City, the sandwich is a relative unknown here in Steel Town. Mr. Horn hopes to change that from his small 16th Street storefront on the South Side -- Tooties Famous Italian Beef -- that opened just four weeks ago on Sunday.

Chicago Italian Beef is something of a distant cousin to Buffalo's Beef on Weck or L.A.'s French Dip. Mr. Horn's take is comprised of shredded beef that’s been slow-cooked for up to a day in a family secret recipe of 12 spices and three vegetables, with pepperoncinis for a little zing, served on a hoagie bun with provolone.

"It's my mom's recipe. She's been making it my whole life," the 33-year-old entrepreneur said.

That would be his mother, Carol, a.k.a. "Tootie," for whom the shop is named.

The meat is so tender is practically liquefies in your mouth; so juicy if you don't wolf it down the bun becomes a disintegrated sponge. It’s kind of like a pot roast sandwich. Prices range from $5.95 to $12.95, depending on the size of the sammie.

A native of Mattoon, Ill., Mr. Horn landed here a few years ago to get his MBA at Duquesne University (he also teaches at the university's business school). He most recently worked in health-care consulting before realizing corporate America is not for him.       

"I got tired of emails and texts on Saturday night asking, 'Where is my report?' … I'm thinking, 'Dude, you don't need it until Monday.' "

Besides, Saturday night is a great time to be making Italian Beef sandwiches. They're proving popular with the late-night Carson Street crowd and Chicago expats in the area, and catching  on with the locals at lunchtime.

"The guys from the Boilermakers Union discovered me the other day and I had to close early," Mr. Horn said. "They ate almost everything."

Dan Gigler photo