14 Sandwiches You’ll Wish You Discovered Earlier
These are the sandwiches you’ll wonder how you ever lived without. They’re packed with regional pride, serious flavor, and a whole lot of character. Try one and you’ll want to eat your way across the country.
Steamed Burger
Connecticut’s unique cheeseburger, where the beef and cheese are steamed for a super juicy bite. Get the recipe
Pastrami Burger
Utah’s burger is piled high with hot pastrami and melted cheese for a beefy, smoky masterpiece. Get the recipe
Horseshoe Sandwich
The Springfield, Illinois classic: Texas toast topped with juicy burger patties, crispy fries, and a blanket of rich cheese sauce. Get the recipe
Loose Meat Sandwich
Iowa’s answer to the Sloppy Joe: seasoned loose ground beef on a bun, with pickles and mustard. Get the recipe
Olive Burger
This Michigan legend is a beef burger topped with a creamy olive-mayo spread. Get the recipe
Fish Fry Sandwich
Wisconsin’s classic: crispy fried fish served on rye bread or a bun, with tartar sauce and a slice of onion. Get the recipe
Hot Brown Sandwich
Louisville’s open-faced turkey sandwich, covered in Mornay sauce and crisp bacon, then baked to golden perfection. Get the recipe
Chicken Fried Steak Sandwich
Texas does it big: crispy, tender chicken fried steak in a soft bun, usually topped with gravy. Get the recipe
Pepperoni Rolls
West Virginia’s coal country original: pillowy rolls stuffed with pepperoni, perfect for lunch or snacking. Get the recipe
French Dip Sandwich
Thin-sliced roast beef on a crusty roll, always served with a side of warm au jus for dunking. Get the recipe
Kalua Pork Sandwich
Hawaii’s signature sandwich is packed with smoky, slow-roasted pork and tangy slaw. Get the recipe
Beef on Weck
Buffalo’s roast beef piled high on a kummelweck roll with horseradish and a sprinkle of salt and caraway. Get the recipe
Cudighi Sandwich
This Upper Peninsula Michigan original is a spicy Italian sausage patty on a roll, dressed with marinara and cheese. Get the recipe
Turkey Reuben
A lighter twist on the classic, swapping corned beef for turkey, with Swiss, kraut, and Russian dressing on grilled rye. Get the recipe
