"Friends” fans know that Joey Tribbiani is more in love with sandwiches than he is the line, 'How you doin'?' We're now wondering how he'd feel about the traditional sandwich — reinvented.

“We started off as a food truck almost 3 years ago," said John Collazo, owner of Bad As's Sandwich in Orlando. "People got to like our product, and here we are today in the old Se7en Bites spot."

Now a stand-alone joint, the restaurant introduces its "The Meltdown," featuring vegan donuts. The inspiration is honest.

"Breakfast, drunken sandwich!" Collazo laughed.

This bad boy has everything from Havarti and bacon to thin, crispy onions and corned beef - even sun-dried tomato aioli.

Another offering is the "Nola," a fried oyster po' boy. The oysters are coated with Corn Flakes.

"I know a lot of people do that, but it creates a nice crunch when they’re deep fried," he said.

Unexpected pops of flavor come from pancetta (instead of beacon) and a Thai basil lemongrass aioli.

Let's cook!

The NOLA (Fried Oyster Po' Boy)


  • 2 French Rolls 8”
  • Salted Butter 2 tbsp (Room temperature)
  • 10 Slices Pancetta (Crispy)
  • 2 Dozen Corn Breaded Fried Oysters
  • Romaine Lettuce (Shredded)
  • Beefsteak Tomato (Sliced)

For the Sauce:

  • High Quality Mayonnaise 1/2 cup
  • Lemongrass (Minced) 1tbsp
  • Thai Basil (Minced) 2tbsp
  • Fresh Squeeze Lemon Juice 1tbsp
  • Fresh Garlic (Minced) 1tbsp


Combine all of the sauce ingredients in a non-reactive stainless steel bowl and set aside.

Slice the rolls lengthwise and then spread the softened butter. In a hot skillet, place the rolls buttered side down and toast until golden, flip the rolls toasted side up and turn the heat off.

Spread the sauce on both sides, make sure to go a little heavier on the top side of the rolls.

Place the crispy oysters on the prepared rolls, followed by the pancetta and then the remaining ingredients. Reserve the remaining sauce for dipping.

The Meltdown (The Help-Me-I-Drank-Too-Much Sandwich)


  • 2 Valkyrie Glazed Vegan Doughnuts or any dense THICK type of doughnut (Sliced)
  • 4 Olive Oil Fried Eggs (Over medium)
  • 4 Strips of Thick Bacon (Not too crispy)
  • 6 Slices Corned Beef (Boars Head ok, WARM)
  • 4 Slices Havarti Cheese (Boars Head ok)
  • Crispy Onions (Onion Tanglers ok)

For The Sauce:

  • High Quality Mayonnaise 1/2 cup
  • Fresh Basil (Minced) 2tbsp
  • Fresh Oregano (Minced) 1tbsp
  • Sun-dried Tomato Paste 2tbsp
  • Fresh Garlic (Minced) 1tbsp


Combine all of the sauce ingredients in a stainless steel bowl and mix well.

Place the doughnuts cut side down in a hot a skillet and toast until golden, flip the toasted side up, spread the sauce, followed by cheese, corned beef, fried eggs, bacon and crispy onions.

Place the other piece on top and enjoy. Fork and knife are recommended.