Duck Waffle from Ox
Duck confit sandwich on a cheddar jalapeño waffle with maple mustard and dill-pickled peach by Greg Denton and Gabrielle Quiñónez Denton of Ox Restaurant in Portland. Crispy fried duck skin completes the plate.
Lamb Gyro from The Woodsman Tavern
Andrew Gregory of The Woodsman Tavern in Portland prepared a gyro made with cured and smoked lamb shoulder, tzatziki with heirloom cucumbers and housemade yogurt, onions with sumac, and a mixture of cilantro, chiles, and parsley pureed with olive oil on Roman Candle Baking Company's flatbread.
Corn "Panwich" from State Bird Provisions
From San Francisco's State Bird Provisions, Stuart Brioza and Nicole Krasinki served up this open-faced sweet corn and pork belly "panwich." There's romesco aioli inside, and corn powder on top.
Sloppy Giuseppes from Roman Candle Baking Company
Joshua McFadden of Portland's Roman Candle Baking Company prepared "Sloppy Giuseppes," made with ground beef and pork, tomato, garlic, chiles, and kale in a trapizzino.
Rabbit 7 Ways from qui
Perhaps the most complex sandwich of the evening came from qui in Austin. Paul Qui and his team called their banh mi-like concoction "Rabbit 7 Ways," which included pâté, fermented sausage, rabbit ballotine, and rabbit and shrimp forcemeat stuffing. Papaya and carrot slaw with fish sauce offered a contrast in flavor and texture.
Fried Bologna from McCrady's
Sean Brock of Charleston's McCrady's crossed the country to bring his "Hillbilly Fried Bologna Sandwiches," which featured griddled housemade baloney on toasted white bread.
Porchetta from Lardo
You'd expect some type of pork from Rick Gencarelli of Portland's Lardo, and pork he delivered. The spit-roasted porchetta sandwiches have a healthy dose of Umbrian black truffle, as well as arugula and yuzu mayonnaise.
Pork Belly from Elephants Delicatessen
The roast hoison pork belly from Scott Weaver at Elephants Delicatessen in Portland has cabbage and green onions, and is served on the deli's walnut bread.
Crab Sliders from Clyde Common
Chris DiMinno of Portland's Clyde Common served up a Dungeness crab slider with scallion and pickled fennel. A little Calabrian chile brought a hint of heat.
PBB&J from Charm City Cakes
Duff Goldman of Baltimore's Charm City Cakes returned to Feast Portland, serving diners laughs and little peanut butter, jelly, and bacon sandwiches. The jelly was grape and strawberry; the bread was potato.
Pork Belly al Pastor from Bunk
Tommy Habetz and Nick Wood of Bunk Sandwiches in Portland prepared pork belly "al pastor" tortas, with pickled pineapple and jalapeño slaw.
Lamb Burger from Country Cat (People's Choice Winner)
Adam Sappington of Portland's The Country Cat won the People's Choice award for his lamb burgers, topped with Havarti cheese, smoked tomato jam, and iceberg lettuce slaw.
Smoked Beef Tongue from Laurelhurst Market (Judges' Winner)
The judges' award for best sandwich of the night went to David Kreifels of Portland's Laurelhurst Market for his smoked beef tongue sandwich with padrón peppers, aji pepper aioli, mint, basil, and picalilli.
Berry Waffle from Tillamook
As if there weren't enough sandwiches already, Tillamook Cheese served up three sweet cheese-filled options, too. Here's the berry waffle with marionberry jam and Tillamook's Vintage White Extra Sharp Cheddar.
Dark Ginger from Tillamook
Here's Tillamook's dark ginger sandwich, filled with dark chocolate, candied ginger, and Extra Sharp Cheddar.
Pretzel Crunch from Tillamook
The pretzel crunch contains pretzels, peanut butter, bananas, and Tillamook's Sharp Cheddar.
Ice Cream Sandwich from Roman Candle
Portland's Roman Candle Baking Company also served up dessert, in the form of a chocolate brioche with peanut gelato, rolled in peanuts and chocolate.
NW Club from Ruby Jewel
Lisa Herlinger-Esco and Becky Burnett of Portland's Ruby Jewel served what they called "The NW Club." They describe it as "brown sugar cookies, marionberry caramel, hazelnut ice cream, chocolate and cocoa nib cookie, bacon, caramel ice cream, marionberry caramel, and another brown sugar cookie." Topped with a candied sage leaf, and optionally coated with hardening chocolate, this was one sweet ending.