15 Essential Regional American Sandwiches

Place of Origin: New York

Simple but brilliant, the beef on weck sandwich features thinly sliced roast beef piled high on a freshly baked kummelweck roll and slathered with horseradish. Chef John describes the beef on weck as "one of this country's most delicious unknown sandwiches." We're here to change that. Serve it with with chips or fries, pickles, and a ramekin of steaming beef jus for dunking and "you'll understand why this is the pride of Western New York."

Place of Origin: The Midwest

A classic sandwich throughout the Midwest, but  particularly popular in Iowa and Indiana, according to lutzflcat, who submitted this recipe for the BPT (Breaded Pork Tenderloin) sandwich. "I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!" says lutzflcat. 

Place of Origin: Louisville

The Louisville Hot Brown has the distinction of being the first open-face sandwich to make this list. And as Chef John points out, it is not your average hot turkey sandwich. "It was invented at the Brown Hotel in Louisville, Kentucky to absorb the bourbon that guests would enjoy well into the night," claims Chef John. His version features turkey breast meat, bacon, a homemade mornay sauce that's made with cream and Pecorino Romano cheese, and toasted slices of white bread. Build your Brown, then bake it under a hot broiler until the bacon is crispy and the tops are well browned.

Place of Origin: New England

If a hot dog isn't a sandwich, what about a lobster roll? Fortunately, we're more concerned with making and eating a lobster roll than with establishing how to classify it, so this New England classic makes the list of best regional sandwiches. As with so many other sandwiches in this collection, the bread is key. The lobster roll is served on a grilled roll similar to a hot dog bun.  This version features cubed lobster meat, mayo, lime juice, a dash of hot pepper sauce, chopped green onions, and celery. 

Place of Origin: Central New York

If you're in the greater Binghamton area of New York, do not miss the biggest event of the summer — the Spiedie Fest, a combinate sandwich festival and balloon rally. As Chef John explains, "The term 'spiedie' (SPEE-dee) comes from 'spiedo,' the Italian word for spit, and simply refers to meat grilled on a skewer. This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it's amazing!"

Place of Origin: Philadelphia

The Philly cheesesteak consists of thin slices of beef and melted cheese on a hoagie roll. There is some debate, of course, about which cheese is best for the cheesesteak. Some say provolone, some say white American cheese, others insist on Cheez Whiz. We'll leave the cheese choice up to your own personality and style. 

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Place of Origin: New Orleans

Jenn, who submitted this recipe, sets the stage for a New Orleans classic: "These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving — it keeps for at least a month! Note: Use round bread loaves for real muffuletta."

Place of Origin: Midwest 

If you're unfamiliar with a loose meat sandwich, it's something like a sloppy joe without the  tomato sauce-based sauce. This version involves crumbled, browned ground beef simmered with chicken broth, Worcestershire sauce, and brown mustard until the liquid evaporates. 

Place of Origin: Florida

The Cubano sandwich originated not in Cuba but Florida. Traditionally, it features two kinds of pork (ham and roast pork), along with Swiss cheese and pickles. Here Chef John is using ham and pulled pork. "Carnitas would work too," says Chef John. "The ingredients and amounts are open to your own personal preferences." The sandwich is served on Cuban bread. Try making your own with Chef John's Cuban Bread Recipe.

Place of Origin: Los Angeles

The French dip isn't from France. It's California all the way, invented in Los Angeles. Thin slices of beef and a savory au jus — we've been down this delicious road before with the beef on weck (see above). The French dip, however, is typically served on a baguette, hence the French. "The presence of beer in this recipe adds a wonderful flavor!" says lonwolf32. "French fries make a great side dish, and they are good for dipping, too."

Place of Origin: Springfield, Illinois

Another entry in the open-face category, this one is made with toasted bread topped with hamburger patties and piled high with French fries and cheese sauce. Kehn submitted the recipe and has this to say about variations on the theme: "Every time we visit Springfield, Illinois we have to eat one of their famous horseshoes. The cheese sauce is a little different depending on where you stop to eat, seems everyone has their own way of making it. But we love them all. If you only use one slice of bread and one hamburger patty it is called a ponyshoe. This recipe can also be made with chicken tenders in place of the hamburger patties."

Place of Origin: New Orleans

Chef John's version of the classic New Orleans sandwich was inspired by a shrimp po'boy with crab mayo he saw on Diners, Drive-Ins and Dives.
"I decided to do an extra spicy version," says Chef John. "The result is an explosively flavored combination of hot, crunchy shrimp and cold crabby mayo. This was one of the best things I've had in a long time. For best results, be sure to enjoy this just as soon as it's safe to eat, in all its crunchy glory."

Place of Origin: Chicago

The Chicago version of a sandwich made with thinly sliced beef served on a roll with au jus is made distinct with the addition of giardiniera peppers. "This recipe makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago," says MAUREENBURR. "My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired."

Place of Origin: Oklahoma

Like most Americans, we can't easily get to Route 66 whenever we crave a classic chicken fried steak sandwich like the ones served at roadside restaurants in Oklahoma. But thanks to the dailygourmet's recipe, we can always whip out the cast iron skillet (or the air fryer) and make our own scrumptious CFS sandwich. "When I moved to Oklahoma from Florida, I learned 'Okies' love their chicken fry," says the dailygourmet. "I tried to lighten this dish up by air frying, but feel free to grab a cast iron skillet and cook these steaks up too!"

Place of Origin: Pittsburgh

Philly isn't the only Pennsylvania city with serious sandwich game. Pittsburgh has its own beloved namesake sandwich, which features French fries, slaw (seasoned with adobo and vinegar), tomato, pastrami, and provolone. "Yinz can go to dahntahn Pittsburgh and get a Primanti's® sandwich or you can create it yourself," says tbender36, who submitted the recipe. "You can choose a different type of meat (capicola, turkey, roast beef, etc.) if you prefer. I place the bread on the baking sheet, so it is partially toasted. Also, onions are optional."