13 Sandwiches That Keep Regional Food Alive and Well
America’s food traditions live on through sandwiches that carry the spirit of their hometowns. Each bite connects people to their roots, keeping stories alive through bread, fillings, and local pride. Here are thirteen sandwiches that prove regional food will never fade.
Banh Mi
A blend of Vietnamese and French influence, the Banh Mi packs pickled veggies, fresh herbs, and savory meats into a crisp baguette. It’s international, yet proudly local. Get the recipe here.
Runza
A Nebraska staple, the Runza is a pocket of bread stuffed with seasoned beef, cabbage, and onions. It’s hearty, warm, and has been fueling Midwestern families for generations. Get the recipe here.
Chopped Cheese
From the bodegas of New York City, the Chopped Cheese is ground beef cooked with onions, topped with melted cheese, and tucked into a hero roll. It’s pure comfort with city swagger. Get the recipe here.
Italian Beef Sandwich
Chicago’s Italian Beef is thin-sliced roast beef drenched in au jus and stacked on a crusty roll. Add giardiniera for a kick, and you’ve got a dripping, messy classic. Get the recipe here.
Pueblo Slopper
From Colorado, the Slopper is an open-faced cheeseburger drowned in green chile. It’s spicy, messy, and proof that comfort food doesn’t need a napkin count. Get the recipe here.
North Shore Beef
Massachusetts locals know the North Shore Beef as a roast beef sandwich piled high, often “three-way” with cheese, mayo, and barbecue sauce. It’s a cult favorite in the Northeast. Get the recipe here.
Primanti Brothers Sandwich
Pittsburgh stacks coleslaw and fries directly inside their sandwich, thanks to Primanti Brothers. It’s a meal in one hand and a local icon that defines Steel City dining. Get the recipe here.
Fried Pork Tenderloin Sandwich
Indiana’s pork tenderloin is breaded, fried, and so oversized it hangs way past the bun. It’s crunchy on the outside, juicy inside, and a Midwest badge of honor. Get the recipe here.
Hot Brown Sandwich
Louisville’s Hot Brown layers turkey, bacon, and creamy Mornay sauce under the broiler until bubbling. It’s indulgent Southern hospitality on a plate. Get the recipe here.
Beef on Weck
Buffalo serves its roast beef on a kummelweck roll topped with caraway and salt. The crunchy bun and juicy beef create a combo that locals swear by. Get the recipe here.
Sonoran Hot Dog
In Tucson, the Sonoran Hot Dog is bacon-wrapped, stuffed with toppings like beans, onions, and salsa, and nestled in a bolillo roll. It’s a Southwestern flavor bomb. Get the recipe here.
Cuban Sandwich
Miami’s Cuban sandwich layers roast pork, ham, Swiss cheese, pickles, and mustard, pressed until crispy. It’s bold, tangy, and straight-up addictive. Get the recipe here.
Crab Cake Sandwich
Maryland’s crab cake sandwich showcases sweet, lump crab meat with just enough filler to hold it together. A squeeze of lemon, and it’s seaside perfection. Get the recipe here.