On the food truck Frencheeze, they make sandwiches and each has a curious name. And all those names have a story.
The Percival, sweet and rich, combines hoisin-glazed brisket and raspberry preserves with pickled onions and goat cheese. It's named after the dog of a friend of Frencheeze's owner, Jason King.
A woman named Rachel used to work on the truck. Now she's celebrated with a big kid's grilled cheese filled with Gouda, provolone, a tomato slice and a spread of truffled pesto.
The Bootz grilled cheese, with sharp cheddar, Colby and Swiss, has a special place for King. That's the name of his French bulldog, who also inspired the name Frencheeze. You can see Bootz larger than life on the side of the truck.
Cuisine: Creative sandwiches with melted cheese
On the menu: The Percival with goat cheese, raspberry preserves and hoisin-glazed brisket; The Gary with goat cheese, grape jelly and bacon on a croissant; slider with hoisin, pickled onions, cheddar cheese and sriracha mayonnaise
Top seller: The Percival
I said: "Like an edible game of Jenga, each Freencheeze sandwich achieves equilibrium despite a list of ingredients that sounds like more than can possibly fit between two slices of bread."
Price: $6–$8 (cash or credit)
Regular stops: Tulane Medical Center (lunch); Rusty Nail (night)
Truck: 1979 Chevrolet P30