There exists a sandwich for everyone: panini, sub, grilled cheese, BLT, etc. This popular lunch staple has been elevated to the level of an art form.
When it comes to cuisine, each state has its own unique characteristics. We have analyzed them all, from the best coffee shops and pizza restaurants to the most popular dishes, and are now providing you with the best sandwich in each state. Be sure to save this information before your next road trip.
Here Are The Best Sandwich
Alabama: Chicken and white sauce
We do not know what inspired “Big Bob” Gibson of Decatur to create a barbecue sauce using mayonnaise and vinegar, but we do know that it pairs well with hickory-smoked chicken. After nearly a century, this sauce is sold in grocery shops across the state.
Alaska: Salmon salad
Alaskans adapt their excess wild salmon into a sandwich spread by combining it with mayonnaise, celery, and onion before topping it with crunchy cucumber.
Arizona: Fried bread tacos
The toppings of Navajo fry bread are significantly less significant than the bread itself, which is a staple of the Native American diet and culture as well as a painful reminder of persecution. Almost 150 years ago, when the Navajo were expelled from Arizona and forced to rely on U.S. Army rations instead of their own harvests, they discovered that frying flour in lard produced golden, pillowy bread.
Arkansas: Catfish po’boy
Though po’boys can be filled with a variety of meats atop fluffy French bread, in the origin of the commercial catfish industry, fried catfish is the preferred filling. Make the dinner complete by saving room for the tastiest ice cream in every state.
French dip in California
Philippe’s and Cole’s, two Los Angeles restaurants, both claim to be the originators of this baguette sandwich with roast beef. The entire dish is then doused in beef jus (French for gravy). This may even be available at an all-you-can-eat buffet.
Colorado: Fool’s gold
The sandwich contained peanut butter, blueberry jam, and a whole pound of bacon. This variant of the traditional, conceived in Denver and served on sourdough, had one very famous fan: Elvis.
Connecticut: Clam roll
Several New England meals feature fresh clams harvested along the coast of Connecticut. Frying them for a sandwich with a dash of tartar sauce may be the simplest method.
The Delaware Bobbie
The Bobbie, often known as “Thanksgiving on a roll,” is a joyful combination of roasted turkey, cranberry sauce, and stuffing served year-round at Capriotti’s, an Arizona-born deli. It was named after the founders’ cherished Aunt Bobbie, who began the family ritual of putting Thanksgiving leftovers onto a newly baked roll.
Florida: The Cuban
This variant of the ham-and-cheese sandwich (containing roast pork, ham, Swiss cheese, pickles, mustard, and sometimes salami) is typically associated with Cuban immigrants from working-class backgrounds. Nonetheless, it was considered a premium item before to World War Two. In 1919 commercial, rich Tampa residents were informed that the Cuban was the perfect complement for an evening drive.
Georgia: Pimento cheese
This spicy orange spread is created by combining pimento peppers, cheddar cheese, and mayonnaise. Since the 1960s, it has been served on white bread at the Master’s golf tournament in Augusta, Georgia. But, when tournament organizers switched vendors in 2013 and failed to properly replicate the recipe, players and spectators alike noticed and dubbed the incident PimentoGate. And make sure to investigate the finest dessert in each state.
On a Hawaiian bun, pit-smoked pork falls apart and is combined with acidic cabbage slaw and an optional pineapple ring.
Idaho: Huckleberry PB&J
In the Gem State, wild huckleberries are revered as precious gems. Its flavor is comparable to that of blueberries but more robust, and Idahoans use their jam to make the famous PB&J sandwich.
Illinois: Italian beef
Meat packers in 1930s Chicago discovered that slow-roasting and boiling thin beef slices in a spicy broth made tough beef more appetizing. Today’s sandwiches come “dry” (the meat is shaken off before being placed on the bread), “wet” (the shake is omitted), or “dipped” (the bread goes for a bath too). Susan Osada, a reader of The Daily Dish, recommends “wit’ mozz and spicy” for toppings. This means mozzarella cheese and the hot Italian relish giardiniera.
Indiana: Pork tenderloin
The Hoosier State is home to the Tenderloin Lovers Trail, along which you’ll find more than seventy restaurants serving fried pork tenderloins that are pounded thin and bulge well beyond the bun.
Fred Angell of Muscatine opted to steam hamburger meat instead of frying it, giving birth to the Iowa classic. The deliveryman took a mouthful and exclaimed, “This sandwich is prepared properly!”
German-Russian Mennonites who arrived in the Great Plains in the late 19th century brought these cabbage-, onion-, and meat-stuffed dough balls to the United States.
Kentucky: Brown Hot
When the Brown Hotel in Louisville debuted in 1923, you would not have been able to purchase a drink, but cholesterol was not restricted. Since then, the recipe for the hotel’s iconic turkey-and-tomato open-faced sandwich has been developed. It presently includes Texas toast, heavy cream, pecorino Romano cheese, parsley, paprika, and bacon.
There are as many origin stories for this sandwich as there are appropriate pronunciations. In Central Grocery & Deli in New Orleans (one of the sandwich’s reputed originators), it is prepared with a round, Sicilian-style sesame loaf layered with ham, salami, mortadella, Swiss cheese, provolone, and marinated olives, and it is pronounced: “foofoo-LET-ah.” Some in New Orleans pronounce it “muff-uh-LOT-uh.”
Maine: Lobster roll
There are lobster shacks all along the Eastern Seaboard, but perhaps the most well-known is Red’s Eats in Wiscasset, Maine, where the buttered split-top buns can hardly handle the amount of precious pink meat stuffed inside.
Maryland: Soft-shell crab
Dorothy McGinnity, a Taste of Home reader from Maryland, says that soft-shell crab on white bread with mayonnaise, lettuce, and local tomatoes is the quintessential Maryland sandwich.
Both Fluff, the marshmallow spread, and the sandwich that features it was invented in Massachusetts. Leila Mercer of Hudson, Massachusetts states, “I believe every child in New England knew the jingle in the 1960s.” (“First you spread, spread, spread peanut butter on your bread. To make a fluffernutter, add marshmallow fluff.”)
Michigan: Meat pasty
Ironically, the name of these half-circles of pie crust packed with ground beef and root vegetables rhymes with “nasty” and not “tasty.” Yet pasties have always emphasized utility over flavor. The portability of these pocket sandwiches benefited Michigan’s copper miners well in the early nineteenth century, just as it does for today’s loggers.
The city of Minneapolis has its Juicy Lucy (a hamburger with cheese inside the patty instead of on top), but this freshwater fish is fried throughout the Land of Ten Thousand Lakes. Crisp lettuce, tartar sauce, and lemon wedges, along with cool beer, are optional garnishes.
Don’t be deterred by the name: A “slug” was once slang for a cent, which was the original price of these burgers. The use of extenders like flour or beans dates back to the Great Depression when low-ground beef supplies necessitated creative solutions. Since 1988, the city of Corinth has organized an annual festival to celebrate this pioneer of protein replacements.
Missouri: Burnt ends
Until Kansas City chefs understood they were the most flavorful, the fattier edge bits of beef brisket were always removed. According to their name, burnt ends are smoked till crisp. Next, they are sliced into chunks, drizzled with barbecue sauce, and placed on a brioche bun with red onions that have been pickled.
Montana: Pork chop
John Burklund began serving pork chop sandwiches out of the back of a wagon in Uptown Butte almost a century ago. Traditional toppings include onions, pickles, and mustard, while some individuals prefer cheese, bacon, or egg.
Runza is the name of both the pocket sandwich and the Lincoln-based restaurant franchise that popularised it; it is a blend of ground beef and cabbage similar to Kansas’s bierocks. The most notable distinction is that Runzas are rectangular (and sometimes also contain cheese).
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