Stacked Sandwich Shop

Chef Driven Sandwiches in Portland, Oregon

Dog Days of Summer

CALLING ALL DOGS! FREE Day Party Benefiting Oregon Humane Society: Bring your pooch and Day Party with a cause! Stacked and friends from: Nicky USAOccidental Brewing CompanyPacific Coast Fruit Company - PDXLacey Ward, and Little Bean's Vegan Ice Cream Cart, with More Bounce DJ's on the 1's & 2's - are cooking out, serving beers & icecream, playing tunes, corn hole, and taking portraits of your dog!
100% of Beer Sales, 50% of Hot Dog/Sausage + Chip Sales, 5% of Total Daily Sales of Stacked with more contributions from sponsors donated to Oregon Human Society!

Recipe for our Elk Cheese Steak

Elk Cheese Steak Recipe:

Yield: 3-4 sandwiches

This recipe can use any meat you choose: elk, venison, lamb, beef, pork, ect.. I prefer to use a shoulder cut for braising. Braising the meat is the longest step to this sandwich. If you want, a medium rare steak, sliced thin, would also. I believe the flavor of a braise makes the sandwich that much better!

The Braise:

1.5# elk shoulder

2 carrots

2 stalks of celery

1 large onion

1 cup left over wine

1 tablespoon juniper berries

1 4” sprig of rosemary

Salt & Pepper

Cooking oil

-          Pre heat oven 330 f

-          Season your elk with salt and pepper, sear it in a dutch oven or other high walled pot that will fit the meat.

-          Remove the meat. Slice your onion in half, skin on, face it sliced side down in the pan until it is deeply charred on medium high heat. No white should be visible when it is done, remove the onion halves

-          Add the carrots and celery cut into large 2” pieces, get dark color on a few sides

-          Deglaze the pan with the wine, let it simmer down for a minute

-          Add everything back into the pan, with the meat on the bottom, including juniper and rosemary

-          Cover 90% of the way up the meat with water, place the lid on top or wrap with aluminum foil

-          Cook for 2.5 – 3 hours or until fork tender

-          Let it cool to room temperature and then remove the meat, strain the liquid, then break apart the meat.

-          In a pot add the meat and just enough liquid to get the meat hot again. Season it with salt and pepper. Once hot, turn of the heat, you are ready to build the sandwich!





The Sandwich:

The braise will yield about 4 sandwiches worth of meat, make them all at once or save the meat for another day! This is for one sandwich, just repeat to do more.

7” Hoagie Roll from your favorite bakery (I like Pearl in Portland)

1 Delicata Squash

3-4 Canned Piquillo peppers (roasted red bell peppers work too)

1 Medium Red Onion

3-4 Slices of Provolone

3 Tbs Mayo

1 4” Sprig of rosemary

1 tablespoon of room temp butter

Cooking oil

Salt & Pepper

-          Pre heat oven to 425f

-          Cut the delicata in half hamburger way. Scoop out the seeds with a spoon. Slice into ¼” rings.

-          Slice the red onion in to 1/8” rings

-          Slice the peppers into a nice julienne

-          In a medium size saute pan on medium high heat, add about 2 tablespoons of cooking oil, place your squash rings in the pan so they all lay flat. Season with salt and pepper. Once they have color, flip them. By the time the 2nd side has color they should be cooked. Remove them.

-          In the same pan, add 2 more tablespoons of oil. When the oil just begins to smoke, add your onions, let them get some nice char and color, season with salt & pepper. Remove them when they have color and have become soft.

-          Remove the rosemary from the stem and mince it. Mix it into the mayo

-          Slice the roll in half, horizontal

-          Slather both sides with mayo, then on the bottom bun place the delicata

-          On top of the delicata place the braised elk to cover, then piquillos and onions, lay your cheese over the top

-          Place your top bun on and spread the butter over, place in the oven for 6-8 minutes, until the bread is toasted and the cheese is melted

-          ENJOY!

We're Throwing a Special Italian Feast at Stacked on December 7th, 2017

On December 7th at 7PM, Chef Gabe Pascuzzi is going back to his roots to throw an Italian meal inspired his Calabrian heritage, weaving in dishes he grew up eating and techniques he’s learned along the way.

Coming from a big Italian family, the holidays were always chaotic in the Gabe's household—in the best way possible. This dinner will channel the tradition of these big family gatherings while drawing from memories cooking alongside family and overseas. 

Fun fact: Gabe's grandfather (also named Gabriel) immigrated to Oregon in 1914 and planted his family's roots in Portland, quite literally. He built their home from the ground up and planted an impressive garden that Pasquale Pascuzzi (Gabe’s father) still maintains today. In fact, many of Stacked’s summer fruits and vegetables are sourced from the property. The Pascuzzi patriarch, affectionately referred to as the “Old Tomato,” was a highly respected master gardener.  He would take annual family trips back to Italy and return with seeds to test which varieties grew the best in Portland’s climate. Seed makers from all over would send him different tomato seed varieties to grow and then offer his feedback.


For this very special dinner, we will close early for the evening and the restaurant will transform for a family style supper with one long table down the center. The open kitchen will make for a lively evening with a possible guest winery pouring wines by the glass and cocktails available a la carte. We hope you can join us!!! 

The 6-course menu costs $75 and beverages are available a la carte. Tip is not included.

Please call us at 971-279-2731 to make a reservation! Check out the menu below: 


Italian Family Dinner
December 7, 2017 at 7PM

winter citrus, arugula, pickled shallot

coppa - fatto in casa

citrus, pomegranate, squash, chicories & herbs

Pasta e Pane
(served family style)
ricotta cavatelli – braised lamb, mama lils, rosemary, lemon, pecorino
herb & olive focaccia

Spumoni Baked Alaska
pistachio, chocolate & amarena cherry ice creams
orange anise sponge cake, meringue & brandy

Torrone & Biscotti

Introducing PopPop, Stacked's Monthly Bar Pop Up Series

Hello, summer! To celebrate all this glorious sunshine, we're launching PopPop -- our monthly bar pop-up where we turn Stacked into a cocktail bar on the last Friday night of every month. We'll have guest bartenders slinging drinks alongside our very own Jeanette Conner, guest DJs spinning, happy hour all night long, drink specials and we'll stay open til 1AM. It'll be a party, so mark your calendars! 

We're kicking off PopPop on Friday, June 30th with guest bartender Jordan Felix, the national whiskey ambassador of House Spirits Distillery. We worked with Jordan when he was the bar manager at the Multnomah Whiskey Library and are so excited to have him in the house on Friday, June 30th from 8PM to 1AM. He and Jeanette be mixing up House Spirits Distillery cocktails while DJ Deff Ro spins tunes all night long. 

Check out the drink menu....


Krogstad Aquavit, Alfonso Oloroso & Amaro Nonino

Fake Love

Strawberry Volstead Vodka, HSD Creme De Cacao, PX Sherry & Lemon


Krogstad Aquavit, Rhubarb, Lime & Grapefruit Soda


It's open to the public but just like a bar, you must be 21 or older attend. Check out our PopPop Facebook page for more details and RSVP there.

1643 S.E. 3rd Avenue, Portland, OR 97214

For catering and event inquiries, please contact us at 971-279-2731 or