It sounds ridiculous on the surface, but the more you think about it, the deeper the rabbit hole goes. A sandwich, by the most basic definition, is any ingredient or combination of ingredients placed between two pieces of bread. Simple enough.
But if that’s the rule, then couldn’t you theoretically make a bread sandwich? Two slices of bread with another slice of bread in the middle? And does that center piece need to be a different type of bread to qualify, or could it be the same loaf — maybe just toasted to distinguish itself? I’m not sure I’d ever buy that one, but technically, by the definition, it holds up.
And it gets more absurd from there. Two pieces of bread with a thin spread of mayonnaise between them — that’s a mayonnaise sandwich. Ridiculous? Sure. But it’s technically just as much of a sandwich as two pieces of bread with a slice of ham. The definition doesn’t discriminate.
So does a hot dog fall into sandwich territory? My instinct says no — but I’ll concede it might belong to a different category entirely: the sub. A submarine sandwich, or hoagie adjacent at minimum, is tubular bread sliced down the middle but not all the way through, then stuffed with ingredients. A hot dog roll is essentially just a shorter sub roll. And if you can have a mayonnaise sub by that same logic, then a hot dog — structurally speaking — is a sub. I’ve never seen anyone advertise a hot dog sub, but I kind of want to find a restaurant willing to put it on special just to see how people react.
All of this brings me to the question that’s been blowing up my social media feed for the past month: is a chicken cutlet taco actually a taco?
The chicken cutlet taco has been popping up everywhere lately, and from what I can tell it originated out of a deli down in Florida — that’s where I first started seeing the content. The concept is straightforward: take a large chicken cutlet, fold it in half, and stuff it with ingredients. The cutlet becomes the vessel. No tortilla, no shell — just chicken.
I made it out to Capone’s in Penfield to try their version, and they are stuffing theirs with prosciutto, fresh mozzarella, cherry peppers, roasted red peppers, and a balsamic glaze. And I’ll be honest — it was delicious.
As someone who’s been working with a personal trainer, lifting weights, and trying to cut carbs while loading up on protein, this thing is essentially a dream come true. I have no idea exactly how much protein is packed into one of these, but it’s a lot, and it actually tastes great on top of it.
It’s a savory, salty bomb — but what really makes it work are the cherry peppers. Their heat and acidity cut right through the richness of the prosciutto and mozzarella and bring the whole thing into balance. Without them it would be a lot. With them, every bite has a brightness that keeps pulling you back.
Now, can I walk into a proper Mexican or Latin restaurant and say the words “chicken cutlet taco” with a straight face and expect to be taken seriously? Probably not. I’d likely be asked to leave.
Whether it’s a legitimate taco, its own category entirely, or just a glorious abomination — the chicken cutlet taco at Capone’s in Penfield is worth the trip. Especially if you’re hunting for something unique, high in protein, and genuinely satisfying.
Go check it out.
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