I'll share an additional pic since I just had them a few days ago on DFW-DCA.



They're nothing great to look at, the tops slide around as the cheese melts so they usually look a little messy, but a slider is a slider. I personally like the elements -- I've never had the beef be dry, I like that the cheese is Swiss and gives it some bite, and the caramelized onions add a nice flavor and a little sweetness. I like the pretzel rolls, but like most bread products, they start to get hard as they cool in the dry cabin air, but they've done about as much as they've can to mitigate that. The fries are warmed in a crisping box and plated by the FA, and IME the texture has been pretty good for being reheated onboard, all things considered.

Also, if you're a fan of the round bowls, this will almost always be plated in one (unlike most domestic mid-con hot meals), as long as the caterer has the inventory.