Fat Sandwich (Rutgers)
intro
The iconic overstuffed Rutgers grease truck sandwich, loaded with crispy fried fillings, melted cheese, and fries, is a beloved New Jersey college comfort food classic.
Ingredients
Steps
Heat frying oil
Pour 1.5L (6 cups) neutral vegetable oil into a deep heavy-bottomed pot or countertop deep fryer. Heat oil to 175°C (350°F) over medium-high heat, using a candy thermometer to confirm temperature, approximately 8-10 minutes. Line a large wire rack with paper towels to drain fried items, and set aside near the stovetop.
Fry crinkle-cut fries
Carefully add 283g (10 oz) crinkle-cut French fries to the hot oil, lowering them slowly with a slotted spoon to avoid hot oil splatters. Fry for 4-5 minutes until golden and crispy, maintaining a steady oil temperature of 175°C (350°F). Use the slotted spoon to transfer fries to the prepared rack, then season immediately with 1/4 tsp (1.5g) fine salt while hot.
Fry chicken and mozzarella
Add the 340g (12 oz) breaded chicken tenders to the 175°C (350°F) oil, frying for 6-7 minutes until the internal temperature reaches 74°C (165°F) and the breading is deep golden brown. Remove tenders to the wire rack to drain, then add the 226g (8 oz) breaded mozzarella sticks to the oil. Fry mozzarella sticks for 2.5-3 minutes until the coating is crispy (do not overfry, as cheese will leak out of the breading), then transfer to the rack to drain.
Toast and prep sub rolls
Slice each 15cm (6-inch) sub roll lengthwise, leaving a 1cm (1/2-inch) hinge along one side to contain heavy fillings. Spread 15ml (1 tbsp) of mayonnaise evenly across the cut interior sides of each roll. Place rolls cut-side down on a dry skillet set to medium heat (160°C/320°F) for 1 minute until lightly toasted. Lay 2 slices of American cheese along the bottom of each toasted roll, letting residual heat soften the cheese.
Layer hot fried fillings
Divide hot fried items evenly across the 4 prepared rolls: place 2 chicken tenders, 2 mozzarella sticks, and a 1/4 portion of crispy fries on top of the melted cheese in each roll. Drizzle 30ml (2 tbsp) of warm marinara sauce over the hot fillings in each sandwich, letting the sauce coat the crispy fried layers.
Add toppings and serve
Top the hot fillings in each roll with an even portion of shredded iceberg lettuce, thin tomato slices, and diced white onion. Close the roll firmly, pressing down slightly to compress the fillings so the sandwich holds together when picked up. Wrap each sandwich in deli paper for 2 minutes to let flavors meld and cheese melt fully before serving.
Tips
2.Do not cut all the way through the sub roll—leaving a 1cm (1/2-inch) hinge prevents heavy fillings from falling out the bottom as you eat, and the post-assembly 2-minute wrap time helps bind layers together.
3.For the most authentic original Rutgers grease truck experience, skip toasting the roll to keep the soft, pillowy white bread texture, and add optional hot sauce or ranch dressing if you prefer extra flavor.
OMG I haven’t had a proper fat sandwich since I graduated New Brunswick in 2012! I made these for my husband’s college football watch party last weekend and everyone was raving so hard people asked for the recipe before they left. Piled on the fries, cheese sticks, chicken fingers, and that special sauce? Tasted exactly like the grease trucks at 2am after a night out. 10/10 no notes.
Saw this trending and decided to whip it up for my teen sons after their soccer practice last night. My kids loved it so much those boys demolished these in 10 minutes flat! They already asked if I can make these every Friday for their post-practice meal. I skipped the fried cheese sticks to make it *slightly* healthier and used baked fries, still SO good. Game changer for busy weeknights when I don’t feel like making a ton of separate sides.
Wait hold on, can you prep parts of this ahead for the week? I made these for dinner last night and they were insane, but I’d love to make them for work lunches. The recipe says 30 minute cook time which seems doable for Sunday prep, just wanna make sure the bread holds up so it doesn’t get soggy by day 3!
I’m literally the worst at cooking, like I burn toast half the time. This recipe was marked easy so I gave it a shot for my roommate’s birthday and he thought I ordered takeout! The only mess up I had was overcooking the fries a little but you couldn’t even tell once everything was stacked in the hoagie. So stoked I found this.
Made these on the grill outside for our tailgate last Saturday and people were coming over from the neighboring tailgates to ask what smelled so good. I added extra bacon and jalapeños to mine for a little kick, chef’s kiss. Will absolutely be adding these to our regular tailgate rotation going forward.
Wondered if I could make a vegetarian version of this for my daughter who doesn’t eat meat? I swapped the chicken fingers and burger patties for crispy cauliflower bites and vegan cheese sticks, and even she was shocked how good it was! The sauce is totally vegan as written too which was a nice surprise.
30 minute cook time? I threw this together last night after getting home from a concert at 11pm and it was faster than waiting for delivery. Tasted way better too, no sad soggy takeout fries here. I used frozen pre-made fries and chicken tenders to cut down on prep even more, zero regrets.
I grew up in a tiny town in Ohio and never even heard of a fat sandwich until I saw this recipe! I thought stacking fries and chicken strips and mozz sticks in a hoagie sounded insane until I took the first bite. Why is no one making these around here? I’m gonna be the talk of the next potluck for sure.
That special sauce is insane! I put it on everything now — burgers, fries, even as a dip for my chicken nuggets. I doubled the batch last time I made these and it was gone in 3 days. Worth every single calorie, no cap.
Added a drizzle of hot honey on top of my sandwich and I swear I ascended. The sweet and spicy kick paired with all the crispy, cheesy fillings? Absolute perfection. If you’re on the fence about adding hot honey, just do it, you won’t regret it.
I’m a senior at UT Austin and made these for my roommates on our dorm hot plate. Total cost for ingredients was like $20 split four ways, which is cheaper than ordering fast food on campus. We were all so full we skipped our late night pizza run. 10/10 will make again before finals week.
I tried to make these for a casual date night last week and was worried it was too messy for a first date, but we ended up laughing so hard at how overstuffed the sandwiches were that it broke the ice immediately. He asked me out again and specifically requested I make these again, so I guess this recipe is also a love potion? Win win.