JOSH DENNY (VOICEOVER): I'm
in Nashville, Tennessee.
America's Music City.
Where every hour
seems like happy hour.
Here at Piranha's, Mike
Hanlin serves up food that's
perfect for the party crowd.
 Cap's up.
 So we're going to do
what's called the Cap & Egg.
Cap is capicola, which
is a spicy Italian ham.
JOSH DENNY: Or "gabagool"
where I'm from.
I think you have to do this
when you say it-- gab-a-gool!
MIKE HANLIN: We need to
get this cap on the grill.
JOSH DENNY: All
right, let's do that.
Is there a better sound in
the world than sizzling meat?
I don't think so.
That's the real
music of Music City.
MIKE HANLIN: We've got
provolone, wouldn't be
a Cap & Eggs without the eggs.
JOSH DENNY (VOICEOVER): As
a Pittsburgh transplant,
Mike likes to add a hometown
touch to many of his meals.
 So the Pittsburgh style is the
French fries and the coleslaw
that go on the sandwich.
80 years ago, truck
drivers didn't
have time to sit and eat.
And they would take
two slices of bread,
take their fries
and their coleslaw,
and just put it on
top of their meat.
 Put it all together.
 And take it back
into their truck
so they could get on the road.
 So it was really about speed.
 Correct.
JOSH DENNY (VOICEOVER): Now
it's time to speed this up,
so I can give it a try.
JOSH DENNY: Oh man look at that.
MIKE HANLIN: Here's
your cap and provolone.
Here's your egg.
JOSH DENNY: Egg on top, ah.
MIKE HANLIN: Now I
need some coleslaw.
JOSH DENNY: So how's
the Coleslaw different?
MIKE HANLIN: My coleslaw doesn't
have any mayonnaise in it.
It's a vinegar base.
 And the last element is the
Pittsburgh-style ingredients.
Oh I love that.
And another piece
of bread right here.
 That's right.
 And that's it.
That's our Cap & Egg?
MIKE HANLIN: That's a Cap & Egg.
JOSH DENNY: Look at all
those layers in there.
That is beautiful.
Mmm.
This is a hell of a sandwich.
MIKE HANLIN: It really is.
 Oh is it?
 The capicola
sandwich is to die for.
It's one of the best things
to try here in Nashville.
It's definitely a must try.
JOSH DENNY (VOICEOVER): There's
no shortage of must-tries
here in Piranha's.
 The donut burger is awesome.
Little messy, but awesome.
JOSH DENNY (VOICEOVER): To make
this sweet, savory delight,
Mike grills up an eight ounce
burger, two glazed donuts,
fills them with butter,
adds two fried eggs,
and some good old bacon.
This is like the best and the
most guilty parts of breakfast
all in a burger.
And I love that you
go two donuts instead
of slicing it down the middle.
MIKE HANLIN: Well, we don't
want to cheat anybody.
 All right, Mike.
Let's do this thing.
 Get on it.
Decadently delicious.
 There is so much
going on in that bite.
It's like a pop in your
mouth of amazingness.
It's like fireworks.
JOSH DENNY (VOICEOVER):
I'm after the 10 pound
'slaw-and-fry-stuffed Titan!
First, Mike grills up
six pounds of steak.
JOSH DENNY: Look
at all this smoke
coming off your grill, man.
This is like a rock concert.
JOSH DENNY (VOICEOVER):
And adds a pound of cheese.
JOSH DENNY: The
provolone's great
because you get the creaminess.
Really good for salty meat.
I can't believe you got
that entire thing off
with just one person.
I thought you might need me
in there with a third spatula.
That delicious mayo-free slaw.
That is a lot of coleslaw
for one sandwich, my friend.
MIKE HANLIN: Now
we've got fries.
 I like that the fries
add a nice golden-brown
color to it as well.
The cap if you will.
And that's it.
That's our Titan Cheesesteak.
[cheers]
