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A pastrami on rye sandwich at Katz's Deli in New York City.
City Foodsters, Flickr // CC by 2.0

The Best Sandwiches in All 50 States

Original image
A pastrami on rye sandwich at Katz's Deli in New York City.
City Foodsters, Flickr // CC by 2.0

As the story goes, John Montagu, the fourth Earl of Sandwich, popularized his eponymous lunchtime staple in the 18th century by asking his cook to create a snack he could eat without pausing a 24-hour gambling streak. The cook’s solution: meat served between two pieces of toast.

Since then, sandwich-making has become an art, with purveyors the world over seeking the perfect bread-filling-condiment combination. We’ve scoured customer and professional reviews from each state to settle upon these 50 sandwiches worth the trip.

1. ALABAMA // BBQ SANDWICH WITH WHITE SAUCE

Location: Homewood, Alabama

Ask a Texan and a South Carolinian what "barbecue" means to them and you’ll get two very different responses (and possibly a brawl). In Alabama, "barbecue" usually means a meaty sandwich slathered in a "white sauce" made from mayonnaise and vinegar. For a mouthwatering sample of the regional treat, head to Saw’s BBQ in Homewood, Alabama, and order the smoked chicken sandwich with white BBQ sauce.

2. ALASKA // HALIBUT BLT

Location: Seward, Alaska

Fresh fish is synonymous with Alaskan food. And if you’re looking for just-off-the-hook halibut, head to a town called Seward, a two-and-a-half-hour drive south of Anchorage. At Chinooks, located right on the Seward waterfront, you can find halibut cheeks, beer-battered halibut, and a halibut BLT—pan-roasted halibut topped with bacon, lettuce, tomatoes, and red onion jam.

3. ARIZONA // ZOOKZ SANDWICHES NO. 60

Location: Phoenix, Arizona

The sandwiches at Zookz are so unique that they’re patented. Owner Carole Meyer, who grew up in North Africa, recreates the disc-shaped sandwiches her grandmother used to make by baking the bread in a custom-made, cylindrical Zookz press. Meyer got her start selling her own brand of sauces and dressings in markets, and each of her hot sandwiches comes with house-made condiments like sweet heat mustard and mild curry sauce. The sandwiches run the gamut from familiar favorites (the No. 60's pulled pork and coleslaw) to pasta-stuffed specials—one recent offering involved ham, ricotta, Parmesan, and penne pasta all in one hand-held pocket of bread.

4. ARKANSAS // THE GARDEN SANDWICH

Location: Little Rock, Arkansas

No matter your usual sandwich preferences, when you're at Jimmy’s Serious Sandwiches, go for the vegetarian option. Sure, the Little Rock mainstay serves steak hoagies and turkey subs, but it’s most famous for The Garden, a mushroom, three cheese, and spinach-paté special on pumpernickel. It won the National Sandwich Contest in 1979, back when submitting a meat-free dish was almost unheard of. Jimmy used his award-winning recipe to launch his restaurant in 1984 and has been serving up seriously super sandwiches in the same location ever since.

5. CALIFORNIA // FRENCH DIP

Location: Los Angeles, California

Phillippe the Original French Dip Sandwich
Courtesy of Philippe The Original

Despite the name, there’s nothing French about the "French dip" sandwich—it was invented in Los Angeles. And though two competing restaurants claim to have created it first, the title is often awarded to Philippe the Original, a Chinatown lunch counter that first opened in 1908 (by, OK, a Frenchman). These days, the meaty sandwiches are virtually identical to their early 20th-century counterparts, according to one of the current owners, and the au jus that tops them is still prepared using the same proprietary, two-day process. At Philippe’s, French dip sandwiches aren’t limited to beef, though; you can choose between beef, pork, ham, pastrami, turkey, and lamb. Don’t forget to top it off with the restaurant’s spicy house mustard.

6. COLORADO // FOOL'S GOLD

Location: Golden, Colorado

In 1973, then 16-year-old Nick Andurlakis was working as a cook in a Denver-area restaurant when a hungry Elvis Presley showed up. Andurlakis whipped him up the Fool’s Gold, a sourdough loaf packed with a pound each of peanut butter, jelly, and bacon. Presley was so impressed by the sandwich he later flew in from Memphis on his private jet just to pick up some of the sweet-and-salty sandwiches. Andurlakis opened up his own restaurant in the '80s, and Nick’s Café has been serving up the Fool’s Gold ever since. The whole thing clocks in at 5600 calories, but don’t worry—you probably can’t eat the whole loaf at once, anyway.

7. CONNECTICUT // HOT LOBSTER ROLL

Location: Clinton, Connecticut

Lobster Landing. Image Credit: Filipe Fortes, Flickr // CC by 2.0

Maine may be a better-known destination for lobster, but southern New England has its own claim to shellfish sandwiches. Unlike the traditional lobster roll that’s served cold with mayonnaise, Connecticut’s lobster rolls come hot and tossed in butter. For a truly authentic Connecticut lobster experience, head to Clinton’s waterfront seafood shack, Lobster Landing. Attached to a retail fish market, the seasonal restaurant is open from the spring to the fall each year (it opens in mid-April for 2017). There are only a handful of items on the menu, so all the focus is on those hot lobster rolls, each of which comes with exactly a quarter pound of hand-picked meat drizzled with butter and just a little splash of lemon.

8. DELAWARE // THE BOBBIE

Location: Wilmington, Delaware

While Capriotti's is no longer headquartered in Delaware, the chain got its start in Wilmington’s Little Italy neighborhood back in 1976, and one of their signature sandwiches, The Bobbie, has become one of the most famous in the state. Named for the aunt of the restaurant’s founders, it’s a loaded post-Thanksgiving sandwich: turkey, cranberry sauce, stuffing, and mayo, just like you’d make from leftovers—but better, and year-round. It’s been winning "best sandwich" awards around the country for decades [PDF].

9. FLORIDA // CUBANO

Location: Miami, Florida

Cubano Sandwich at Versailles Restaurant
Yelp // Amy P.

Competition for Florida’s best Cuban sandwich is fierce. No two "best of" lists can agree on which restaurant serves up the absolute best Cubano in one particular city, much less the state. But you can’t go wrong at Versailles, a 46-year-old Miami institution. Its version involves slow-roasted pork, bolo ham glazed in pineapple juice, brown sugar, and cloves, imported Swiss cheese, and airy, fresh-baked bread.

10. GEORGIA // CHICKEN CONQUISTADOR

Location: Savannah, Georgia

Not only the best sandwich in its home state, the Chicken Conquistador at Zunzi's in Savannah was named one of the Travel Channel’s Best Sandwiches in America. The Conquistador—named for its impressive size—is quite simple in its construction: a crusty baguette layered with baked chicken, fresh lettuce and tomato, and a generous slathering of Zunzi’s secret sauce.

11. HAWAII // KĀLUA PORK

Location: Honolulu, Hawaii
A staple of luaus and picnics across the islands, kālua pork also makes an awesome sandwich. The tender, slow-cooked shreds of meat are a treat on their own but are even more delightful when paired with sweet pineapple salsa and a soft bun, as they are in Honolulu Burger Co.’s Kalua Pig Burger.

12. IDAHO // MEAT YOUR MAKER

Location: Coeur d'Alene, Idaho

If your idea of heaven is a French roll piled high with sausage, pepperoni, steak, peppers, and onions, take a trip to the Best Sandwich Shack in Coeur d’Alene and prepare to Meat Your Maker. It may be the only sandwich on this list that comes marked with a pseudo-medical warning ("This one is over two pounds of sandwich—it may kill you"). As one reviewer said, the whopping, sizzling sandwich is "not for the faint of heart, but it’s DEFINITELY worth toughening up for."

13. ILLINOIS // ITALIAN BEEF

Location: Chicago, Illinois

You’ll find no fancy sandwich names here. Chicago’s classic Italian beef sandwich is exactly what it sounds like: thinly sliced and seasoned beef served with peppers, gravy, and giardiniera (pickled vegetables). Many sandwich shops will boast that their beef is the best, but if you want the original, head to Al’s Italian Beef on Taylor Street.

14. INDIANA // HOOSIER SANDWICH

Location: Huntington, Indiana

Pork Tenderloin Sandwich at Nicks Kitchen
Yelp/Jim B.

In Germany they make it with veal and call it schnitzel; in Texas, it’s beef and chicken-fried steak. But Indiana natives will tell you that their Hoosier Sandwich—a thin, breaded, fried pork tenderloin nestled on a pillow-soft bun—could beat them all. Credit for the first Hoosier Sandwich goes to Nick’s Kitchen in Huntington, which has been selling the crispy, filling sandwiches since the 1900s.

15. IOWA // LOOSE MEAT

Location: Ottumwa, Iowa

Somewhere in between a free-form hamburger and a sloppy joe minus the sauce, the loose meat sandwich is as filling, tasty, and no-nonsense as it sounds. Locals bellying up to the counter at Ottumwa’s Canteen Lunch in the Alley know to order their sandwiches "wet" or "dry" (we’re talking about grease levels here), or with cheese, if they’re feeling wild.

16. KANSAS // BBQ PULLED PORK

Location: Kansas City, Kansas

Nothing says Kansas City like good barbecue. True aficionados know that the best barbecue sandwich (and their house-specialty pulled pork) can be found at Joe’s Kansas City Bar-B-Que, a restaurant that started as a competitive meat-smoking team called Slaughterhouse Five. The team won and kept on winning, and today Joe’s has three locations around the city, all boasting great barbecue and a dose of good humor.

17. KENTUCKY // HOT BROWN

Location: Louisville, Kentucky

In 1926, Fred Schmidt, a chef at the historic Brown Hotel, became famous for inventing a unique sandwich he called the Hot Brown. Schmidt’s culinary creation was a variation on the traditional Welsh rarebit: an open-faced turkey sandwich with bacon, smothered in Mornay sauce, and broiled until bubbly.

18. LOUISIANA // PO' BOY

Location: New Orleans, Louisiana

Neeta Lind, Flickr // CC by 2.0

It’s hard to find a bad po' boy in New Orleans, but foodies seeking the regional staple can’t go wrong with Parkway Bakery and Tavern. Opened in 1911, the local institution first began serving po' boys in 1929; Parkway closed in 1993 but re-opened a decade later. Since then, they’ve served countless customers—including President Barack Obama in 2010—clamoring for their classic meat or fried seafood sandwiches, served on French bread.

19. MAINE // LOBSTER ROLL

Location: Wiscasset, Maine

Most people go to Maine to escape the crowds, but they’ll likely encounter a big one at Red’s Eats, a roadside take-out restaurant located on U.S. Route 1. Red’s Eats moved from Boothbay, Maine to its present-day location in 1954, and became known by locals and vacationers alike for its signature lobster rolls. They’re stuffed with more than an entire crustacean’s worth of meat, with a side of butter or mayo. The upside to Red’s infamously long lines? While waiting, you’ll work up the appetite to finish it.

20. MARYLAND // CRABCAKE SANDWICH

Location: Baltimore, Maryland

A visit to Maryland isn’t complete without a crab feast, and Faidley’s Seafood, a vendor in Baltimore’s historic Lexington Market, makes some of the state’s best crab cake sandwiches. A huge lump of fried crabmeat—mixed with a mustard-based sauce, crushed saltines, and Old Bay—sits atop chewy white bread, lettuce, and tomato.

21. MASSACHUSETTS // FLUFFERNUTTER

Location: Boston, Massachusetts

Nobody quite knows who made the first sandwich with peanut butter and marshmallow crème filling, but that hasn’t stopped Massachusetts residents from claiming the snack as their own. They make their version with Marshmallow Fluff, a local brand of marshmallow spread produced by Durkee-Mower, Inc. in Lynn, Massachusetts.

During the 1960s, Durkee-Mower coined the name “Fluffernutter” to market the sandwich. Over the decades, it’s become such an intrinsic part of New England’s culinary culture that in 2006, the Massachusetts state legislature spent a week arguing whether or not the Fluffernutter should be named the official state sandwich. For a particularly decadent version, swing through Boston and try Local 149’s deep-fried Fluffernutter, served with warm Nutella.

22. MICHIGAN // REUBEN SANDWICH

Location: Ann Arbor, Michigan

Reuben Sandwich at Zingermann's
Yelp // Howard C.

Zingerman’s Delicatessen in Ann Arbor, Michigan may be the Midwest’s answer to New York City’s now-closed Carnegie Deli. The deli opened in 1982 and has grown into a local empire that now includes a sit-down restaurant, a café, a bakery, a coffee roasting shop, and a cheese and gelato producer.

Still, Zingerman’s remains most famous for its classic Reuben sandwich. According to deli officials, they make around 50,000 Reubens per year—but if you can't make it to Michigan, don't worry. They also offer "Reuben Kits," containing ingredients to assemble your own Reuben at home.

23. MINNESOTA // FRIED WALLEYE SANDWICH

Location: St. Paul, Minnesota

Since the walleye is Minnesota’s state fish, locals have had plenty of practice figuring out the best ways of preparing it. If fried and served between bread slices is your choice, Tavern on Grand is reputed to be the best place to dig in. You can opt for grilled, blackened, or sizzling in oil, each one prepared using walleye fresh from Lake Manitoba.

24. MISSISSIPPI // PIG EAR SANDWICH

Location: Jackson, Mississippi

It might take a little courage, but bold eaters will be rewarded at Jackson’s Big Apple Inn, where fourth-generation operator Geno Lee serves pig ear sandwiches. Lee's great-grandfather Juan Mora was the one who stumbled upon the idea in the 1930s after a local butcher offered him a deal on leftover lobes. With a crunchy bacon taste and a lasagna noodle blanket to add contrasting texture, the sandwiches are served with seasoning based on how much extra spice you can handle.

25. MISSOURI // THE GERBER

Location: St. Louis, Missouri

While you can get the state’s trademark open-faced ham and beef toasted sandwich at plenty of places, only Ruma’s Deli based in St. Louis offers them up under the "official" title of Gerber. Using proprietary braising techniques to make sure the meat juice drips down and onto the bread, Ruma’s goes through 66 pounds of roast a day to meet demand.

26. MONTANA // PORK CHOP SANDWICH

Location: Butte, Montana

Visitors to Montana will be tempted to sample the peanut butter and jelly sandwiches made with the state’s pervasive huckleberry jam, but for a true one-of-a-kind experience, the lean, boneless, fried pork chop sandwiches made at Pork Chop John’s in Butte can’t be beaten. The eatery opened in 1932, with each successive owner maintaining the secret of its famous pork chop batter.

27. NEBRASKA // THE BLACKSTONE REUBEN

Location: Omaha, Nebraska

No one can say for certain, but it’s possible that the world-famous Reuben—corned beef topped with Swiss and sauerkraut—originated in Omaha. Whether that’s true or not, there’s not much argument that the state perfected it. The Blackstone, available at the Crescent Moon in Omaha, has been recognized as the standout sandwich in the state. Unlike most Reubens, it doesn’t squirt meat or dressing when you bite into it; the meat comes in chunks rather than slices because it’s too tender to cut too thin. Once it’s been assembled, the sandwich goes through a conveyor-belt-style pizza oven for toasting. If you’re lucky, the Crescent might even be in the mood to offer up a smoked corned beef version.

28. NEVADA // THE DIRKA DIRKA

Location: Reno, Nevada

Vegas is home to plenty of novelty foods, but the Full Belly Deli opts for taste over high-concept. Their Dirka Dirka is consistently cited by travelers and locals as a destination sandwich you won’t need to gamble on—corned beef, pastrami, and jalapeño coleslaw on blue cheese or cheddar bread.

29. NEW HAMPSHIRE // MOE'S ITALIAN SANDWICH

Location: Portsmouth, New Hampshire

Not all Italian subs are created equal. Moe’s, a Portsmouth staple since 1959, has perfected a hoagie that uses just the right amount of salami, provolone, dressing, and toppings. Their art is so dialed-in that Moe’s has successfully franchised throughout New England without registering any complaints about watering down a classic.

30. NEW JERSEY // PORK ROLL

Location: Shrewsbury, New Jersey

Bagel Masters Pork Roll
Yelp/Andrew K

In 1856, state senator and businessman John Taylor created the smoky, processed pork that serves as the backbone of this savory breakfast sandwich. Delis and diners throughout the Garden State grill or fry the meat, top it with cheese and eggs, and throw it on a sturdy roll—Bagel Masters is a favorite on the Jersey Shore. The recipe is consistent throughout the state, though the name isn’t. Folks from north Jersey refer to it as a Taylor ham, while central and south Jerseyans adamantly maintain it’s a pork roll. Whatever you call it, it’s delicious.

31. NEW MEXICO // GREEN CHILE CHEESEBURGER

Location: San Antonio, New Mexico

New Mexicans love their green chiles. They put them on top of pizza, cook them in waffles, blend them into cocktails, and stir them into all sorts of stews and sauces. But the best use of the green chile might be green chile cheeseburger. Here, chiles get worked into the patty, cooked to spicy, meaty perfection, and topped with American cheese—try the one at Buckhorn Tavern in San Antonio (that’s San Antonio, New Mexico), which piles on lettuce, onions, and other veggies.

32. NEW YORK // PASTRAMI ON RYE

Location: New York, New York

City Foodsters, Flickr // CC by 2.0

This Big Apple classic originated in the city’s kosher delis and was perfected over the decades by establishments like 2nd Avenue Deli, Carnegie Deli, and Katz’s. Sadly, most of the city’s kosher delis have gone out of business, but plenty of restaurants have carried on the tradition of serving tender, melt-in-your-mouth pastrami on rye bread. These include hip Manhattan joints like Harry & Ida’s Meat and Supply Co., which smokes its pastrami for 10 hours over oak and maple planks, as well as those a little further from downtown, like Jay and Lloyd’s Kosher Deli in Sheepshead Bay, Brooklyn. Of course, there’s also Katz’s, which is still going strong after 120 years.

33. NORTH CAROLINA // PULLED PORK SANDWICH

Location: Greenville and Lexington, North Carolina

Two styles of this sandwich hold sway in the famed barbecue state. In the eastern half, you’ll find finely chopped pork mixed with vinegar, spices, and hot pepper, while in the western parts of North Carolina a thicker, tomato-based sauce gets slathered over tender chunks of pork shoulder. Since choosing between the two is impossible, why not try both? For top-notch Eastern-style chopped pork, head to B’s, an old-fashioned, wholly unpretentious joint (there’s no website and no phone) in Greenville. For Western-style pulled pork, head to Lexington, the epicenter of sauced-up Carolina ‘cue, and the famous Lexington Barbecue.

34. NORTH DAKOTA // SLOPPY JOE

Location: Grand Forks, North Dakota

Also known as "barbecues" and, at least in the western part of the state, "slush burgers," these meaty concoctions are typically held together with a sauce made from ketchup, taco seasoning, and a few other choice ingredients. They’re a favorite at sporting events throughout the state, and perfect to wash down with a cold beer. For a taste of tried-and-true North Dakota sloppy joe at home, try Jumbo’s Sloppy Joe Sauce, which follows a recipe from a famous (but now closed) drive-in. As far as restaurants go, The Fabulous Kegs Drive-In is worth a stop. It serves up sloppy joes with crispy onion rings and ice-cold root beer.

35. OHIO // POLISH BOY

Location: Cleveland, Ohio

Before ordering this Cleveland delicacy, make sure you’ve got an appetite and a shirt you don’t mind ruining. The Polish boy—not to be confused with the Louisiana po' boy—starts with a kielbasa that gets grilled and slid inside a sturdy hot dog bun. Then comes the fun part: coleslaw, French fries, and barbecue sauce all go on top in a messy free-for-all. Seti’s Polish Boys is a local food truck that’s worth tracking down—finishing one of their big boys could be a challenge; doing so without utensils even more so.

36. OKLAHOMA // CHICKEN-FRIED STEAK SANDWICH

Location: Tulsa, Oklahoma

The classic chicken-fried steak is a meal in its own right, but put it between two buns and you’ve got a whole new way to enjoy an American classic. What sets the sandwich at Tally's Good Food Cafe apart is the steak: Dipped in a batter of eggs, buttermilk, and Worcestershire sauce, it then goes for a generous roll in a mixture of flour, garlic powder, and seasoning salt before getting deep-fried. For those who crave a classic chicken-fried steak experience, not to worry: Tally’s offers a side of gravy with each sandwich.

37. OREGON // BÁNH MÌ

Location: Portland, Oregon

All types of Vietnamese cuisine can be found in Portland, and that includes Vietnam’s official sandwich. Bánh mì are traditionally made with ham, pate, cilantro, and pickled vegetables on a French baguette. Lardo sandwich shop gives its bánh mì a funky Portland twist by swapping the protein with pork meatballs and slathering on Sriracha mayo.

38. PENNSYLVANIA // ITALIAN ROAST PORK SANDWICH

Location: Philadelphia, Pennsylvania

Here’s a secret locals don’t want you to know: The cheesesteak isn’t the best sandwich in Philly. That distinction belongs to the equally decadent Italian roast pork sandwich. Like its beefy cousin, the sandwich is served with sharp provolone cheese on a crusty Italian roll. But instead of sliced rib eye, the bread is filled with slow-roasted pork and sautéed broccoli rabe. DiNic’s in Reading Terminal Market offers a classic rendition of the Philly gem.

39. RHODE ISLAND // FRIED CLAM ROLL

Location: Middletown, Rhode Island

 Seti’s Polish Boys
Yelp/Emily G.

Little has changed at Flo’s Clam Shack since it opened in 1936: The seaside establishment is still serving up world-class clams lightly coated in breading and fried to a golden-brown crisp. At Flo’s, diners can order the morsels as part of a platter or a sandwich. The clams are classic on their own, but a griddled bun makes the perfect vehicle for delivering one of Rhode Island’s best bites of seafood.

40. SOUTH CAROLINA // PULLED PORK SANDWICH

Location: Greenville, South Carolina

The pig reigns supreme in the South Carolina barbecue scene. When it comes to the region’s pulled pork sandwiches, Smoky Dreams BBQ makes a version that shines in its simplicity. To prepare their famous barbecue, the family-owned restaurant chooses the freshest, high-quality meat and smokes it until it’s fall-off-the-bone tender. Their pork shoulder is seasoned with a house-made spice rub and pulled to perfection.

41. SOUTH DAKOTA // PHEASANT SALAD SANDWICH

Location: Brookings, South Dakota

Since opening as a gas station cafe in 1949, the Pheasant Restaurant and Lounge has become a Brookings institution. Their signature sandwich is one that’s rarely seen on menus outside the state. It follows the recipe of traditional chicken salad sandwiches, incorporating apples, dried cranberries, and roasted pecans into the mix—but instead of chicken, it highlights South Dakota’s most famous game bird as the main protein. The pheasant salad is topped with melted Swiss cheese and served on two slices of grilled marble rye.

42. TENNESSEE // FRIED PEANUT BUTTER AND BANANA SANDWICH

Location: Memphis, Tennessee

peanut butter and banana sandwich
iStock

The Arcade Restaurant in Memphis is the best place to go to eat like the King. Elvis was a frequent customer back in the day, and his favorite booth in the back of the building is still open to diners. If you’re lucky enough to snag the seat, order the fried peanut and banana sandwich with bacon—there’s no better place to eat the rock icon’s gut-busting sandwich of choice.

43. TEXAS // BEEF BRISKET SANDWICH

Location: McKinney, Texas

Since 1978, Hutchins BBQ has been serving some of the best brisket in the Lone Star State. They smoke their meats according to the same method they’ve used for decades—low and slow over embers of fine pecan wood. Order it sliced and served between two buns with a healthy dose of their sweet and spicy sauce, or take a pound or two of the brisket for the road.

44. UTAH // GOUDA SMOKER

Location: Robin’s Nest, Salt Lake City

Locals rave about all of the sandwich offerings on the menu at Robin’s Nest in Salt Lake City, but the Gouda Smoker was added to the menu by "intense customer pressure," so you know it holds up. Put a classic BLT on ciabatta, then add some roasted turkey breast, smoked Gouda cheese, and house-made garlic-BBQ sauce, and it’s easy to see what Robin’s customers were clamoring about.

45. VERMONT // THAI CHICKEN

Location: Burlington, Vermont

You might not expect Vermont to be known for a Thai chicken sandwich, but anyone who has had the spicy stack at Four Corners of the Earth is ready to make it the official state food. If Thai’s not your thing, don’t worry—this little deli lives up to its name. You can travel the world between two slices of bread with sandwiches like Iraqi chicken, Korean kimchi, Jamaican avocado, Serbian pork, and Lebanese lamb.

46. VIRGINIA // TUNA MELT

Location: Norfolk, Virginia

Tuna Melt at The Ten Top
Yelp // Emily O.

You definitely won’t find any StarKist on the premises at The Ten Top, where they make a classic tuna salad using fresh fish. After it’s topped with cheddar, the tuna is loaded into a French baguette and toasted to crispy perfection.

47. WASHINGTON // BÁNH MÌ

Location: Seattle, Washington

Bánh mì sandwiches—baguette-style loaves of bread smeared with aioli and stuffed with a variety of fillings—are a blend of cuisines resulting from French colonialism in Vietnam. Add a little Seattle style to the mix, and you’ve got Saigon Deli, which has been named one of the best places for bánh mì in the country. Though there’s not a bad one in the bunch, the BBQ pork seems to have won quite a few hearts in Seattle.

48. WEST VIRGINIA // PEPPERONI ROLL

Location: Fairmont, West Virginia

In 1927, Chef Giuseppe Argiro at Country Club Bakery in Fairmont was the first to wrap a few pepperoni sticks in bread dough to create a portable, easy-to-eat sandwich for miners who needed hearty lunches. Though the handy sandwich has since spread across the state, the golden, spicy pepperoni rolls here are baked to perfection. (And we hear some people doctor theirs by splitting them open and adding hot dog chili.)

49. WISCONSIN // GRILLED CHEESE

Location: Madison, Wisconsin

If grilled cheese sandwiches make you think of a slice of Kraft American on Wonder Bread, get thee to Wisconsin—no one does cheese better than the Dairy State. Any restaurant in Wisconsin will likely have a delectable version on the menu, no doubt layered with locally made cheese, but the Stuffed Grilled Cheese at Alchemy in Madison is especially top-notch. They’ve elevated the classic sandwich by filling it to the brim with broccoli, roasted carrots, tomato, red onion, cilantro pesto sauce, and local cheddar and Swiss.

50. WYOMING // REUBEN PANINI

Location: Jackson Hole, Wyoming

Local Butcher hasn’t been around as long as some of the other standbys in Wyoming, but their locally sourced farm-to-butcher-block meats have been a hit in Jackson Hole. Also a new favorite? Their Smoked Reuben Panini, made with corned beef, Gruyere cheese, Thousand Island dressing, and sauerkraut.

By Stacy Conradt, Michele Debczak, Kirstin Fawcett, Shaunacy Ferro, Kate Horowitz, Jake Rossen, Abbey Stone, and Jeff Wells.

Original image
A pastrami on rye sandwich at Katz's Deli in New York City.
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Food
Eggo Came Up With 9 Perfect Recipes for Your Stranger Things Viewing Party
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Netflix

As the return of Stranger Things draws near, you can expect to see fans break out their blonde wigs, hang up their Christmas lights, and play the Netflix show’s theme song on repeat. But Eggo knows the best way to celebrate the season two premiere on October 27 is with a menu featuring Eleven’s favorite snack. As Mashable reports, the brand has joined forces with Netflix to release a menu of gourmet waffle recipes to serve at your Stranger Things viewing party.

The lineup includes nine creative takes on Eggo waffles, each one named after an episode from the new season. The menu kicks off with “MADMAX,” a spin on chicken and waffles served with maple syrup and Sriracha. As the season progresses, pairings alternate between sweet (like “Will the Wise,” featuring ice cream and hot fudge) and savory (like “Trick or Treat, Freak,” a waffle version of a BLT). Check out the full menu below with directions from the experts at Eggo.

EPISODE 1: "MADMAX"

Eggo recipe.

1 Kellogg’s Eggo Homestyle Waffle
1 tablespoon maple syrup
1/4 teaspoon Sriracha
1 deli hot chicken tender

1. Toast Kellogg’s Eggo Homestyle Waffle according to package directions.

2. In a small microwave-safe bowl, combine syrup and Sriracha. Microwave on high for 15 to 20 seconds or until just warm.

3. Place warm chicken tender on top of waffle. Drizzle with syrup mixture. Serve with knife and fork.

EPISODE 2: "TRICK OR TREAT, FREAK"

Bacon, lettuce, and tomato sandwiched between two waffles

4 Kellogg’s Eggo Homestyle waffles
2 lettuce leaves
4 thin tomato slices
1/8 teaspoon coarsely ground black pepper
8 slices turkey bacon, crisp-cooked and drained
3 tablespoons blue cheese salad dressing

1. Toast Kellogg’s Eggo Homestyle Waffles according to package directions.

2. Top two of the waffles with lettuce and tomato slices. Sprinkle with pepper. Top with bacon. Drizzle with salad dressing. Add remaining waffles. Cut each into halves. Serve immediately.

EPISODE 3: "THE POLLYWOG"

Eggo recipe.

1 1/2 cups vanilla ice cream, divided
3/4 cup strawberry ice cream
3 Kellogg’s Eggo Homestyle waffles or Kellogg’s Eggo Chocolatey Chip waffles
1 Banana, sliced
3 Strawberries, sliced
2 cups frozen reduced-fat, non-dairy whipped dessert topping, thawed
Assorted small candies (optional)
Gold-colored decorator’s sugar or edible glitter (optional)

1. Place vanilla and strawberry ice cream in the refrigerator for 20 to 30 minutes until slightly softened.

2. Meanwhile, on large piece of parchment paper or wax paper, trace 4 1/2-inch circles. Place paper on baking sheet. Working quickly, spoon 3/4 cup of the vanilla ice cream onto one circle. Flatten into a 1/2-inch-thick, 4 1/2-inch-diameter disk. Repeat with remaining vanilla ice cream and strawberry ice cream, making disks. Lightly cover with wax paper and freeze at least two hours or until firm.

3. Toast Kellogg's Eggo Homestyle Waffles according to package directions. Cool. Leave one waffle whole. Cut remaining waffles into quarters.

4. Remove paper from ice cream disks. Top with one of the vanilla ice cream disks and four waffle quarters, leaving a small space between pieces. Top with vanilla ice cream disk and more waffle pieces (always arrange waffle quarters so they align with waffle quarters on lower layers). Add the remaining vanilla ice cream disk and more waffle pieces. Top with strawberry ice cream disk and the remaining four waffle quarters. Wrap in plastic wrap. Gently press down on the stack. Freeze at least 3 hours or until firm.

5. Remove waffle stack from freezer. Remove plastic wrap. Let stand at room temperature for 15 minutes. Mound with whipped topping. Decorate with candies and gold sugar (if desired).

6. To serve, cut into four pieces, cutting between waffle quarters.

TIP: To easily form ice cream disks, place a 4 1/2-inch round cookie cutter on parchment or wax paper on baking sheet. Place ice cream inside of cookie cutter and smooth into solid disk. Remove cookie cutter and repeat for remaining ice cream disks. Freeze as directed above.

EPISODE 4: "WILL THE WISE"

Eggo waffle.

1 Kellogg’s Eggo Homestyle Waffle
1 tablespoon hot fudge ice cream topping
1/3 cup vanilla ice cream
1 tablespoon caramel ice cream topping
2 tablespoons aerosol whipped cream
1 tablespoon dry roasted peanuts

1. Toast Kellogg's Eggo Homestyle Waffle according to package directions. Heat fudge ice cream topping according to package directions.

2. Scoop ice cream onto center of waffle.

3. Drizzle with fudge and caramel toppings. Add whipped cream. Sprinkle with peanuts. Serve with knife and fork.

EPISODE 5: "DIG DUG"

Eggo waffle.

4 ounces cream cheese, softened
1/4 cup canned pumpkin (not pumpkin pie filling)
1/4 cup powdered sugar
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla
6 Kellogg’s Eggo Homestyle waffles
3 tablespoons orange-colored decorator’s sugar
6 oblong chewy fruit-flavored green candies or 2 small green gumdrops, cut into 6 pieces

1. In a medium bowl, stir together cream cheese, pumpkin, powdered sugar, pumpkin pie spice, cinnamon, and vanilla. Cover and refrigerate at least two hours or until firm enough to shape.

2. Meanwhile, toast Kellogg’s Eggo Homestyle Waffles according to package directions.

3. Place orange-colored sugar in a small bowl. Using a small ice cream scoop or tablespoon, shape about 2 tablespoons of cream cheese mixture into pumpkin shape. Roll in orange sugar. Place on one waffle. Repeat with remaining cream cheese mixture, sugar and waffles.

4. Press green candy into each cream cheese ball for pumpkin stem. Serve with spreaders or knives to spread cream cheese mixture over waffles.

EPISODE 6: "THE SPY"

Eggo waffles.

3 frozen fully-cooked sausage links
2 tablespoons green bell pepper
2 tablespoons water
1 Kellogg’s Eggo Homestyle Waffle
1 tablespoon maple syrup
1/4 teaspoon Sriracha

1. In a small nonstick skillet, cook sausage links, bell pepper, and water, covered, over medium heat for five minutes. Remove pepper from skillet. Set aside. Continue cooking sausage, uncovered, about two minutes more or until browned, turning frequently.

2. Meanwhile, toast Kellogg's Eggo Homestyle Waffle according to package directions.

3. In a small microwave-safe bowl, combine syrup and Sriracha. Microwave on high for 15 to 20 seconds or until just warm.

4. Arrange sausage pieces and pepper pieces on waffle. Drizzle with syrup mixture. Serve with knife and fork.

"EPISODE 7"

Eggo waffle.

6 cups canned pineapple slices, drained
1 tablespoon flaked coconut, toasted
1 Kellogg’s Eggo Homestyle Waffle
2 tablespoons aerosol whipped cream
1 tablespoon macadamia nuts, chopped

1. Cut pineapple slices into four pieces.

2. Toast Kellogg’s Eggo Homestyle Waffle according to package directions. Place on serving plate. Top with coconut, pineapple slices, whipped cream, and macadamia nuts. Serve with knife and fork.

"EPISODE 8"

Eggo waffle.

6 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 Kellogg’s Eggo Homestyle waffles
1 tablespoon butter
3 slices bacon, crisp-cooked and crumbled
6 thin slices Monterey Jack cheese or cheddar cheese (3 oz. total)
Ketchup or salsa (optional)

1. In a medium bowl, beat together eggs, milk, salt, and pepper with a fork until well combined. Set aside.

2. Place frozen waffles in a single layer on baking sheet. Bake, uncovered, at 450°F for five minutes.

3. Meanwhile, melt butter in a large nonstick skillet. Pour in egg mixture. Cook, over medium heat, until mixture begins to set on bottom and around edges. With spatula, lift and fold partially cooked eggs, allowing uncooked portions to flow underneath. Continue cooking and folding for two to three minutes or until egg mixture is cooked through.

4. Top waffles with egg mixture, crumbled bacon, and cheese slices. Bake, uncovered, at 450°F about one minute more or until cheese melts. Serve with ketchup or salsa (if desired).

"EPISODE 9"

Eggo waffle.

6 Kellogg’s Eggo Homestyle waffles
6 slices mozzarella cheese or provolone cheese (6 oz. total)
24 slices pepperoni (about 2 oz. total)
1/3 cup pizza sauce

1. Place Kellogg's Eggo Homestyle waffles in single layer on baking sheet. Bake at 450°F for three minutes. Turn waffles over. Bake at 450°F for two minutes more.

2. Cut waffles into quarters. Return to baking sheet.

3. Cut cheese slices into pieces to fit on waffle quarters.

4. Top waffle quarters with cheese pieces, pepperoni slices and pizza sauce. Bake, uncovered, at 450°F for three to four minutes or until cheese melts. Serve warm.

Making the full nine-course menu might take a lot of work, but then again, it’s probably healthy to plan some cooking projects to break up your binge-watching session. Once you're done burning through all those waffles (and episodes), Eggo has a few suggestions for what to do with the empty box. Accessories like an Eggo flashlight or a bloody tissue box sound like the perfect way to make your Stranger Things costume stand out at this year’s Halloween party.

Instructions for crafting with leftover Eggo box.

Instructions for crafting with leftover Eggo box.

[h/t Mashable]

All images courtesy of Eggo.

Original image
A pastrami on rye sandwich at Katz's Deli in New York City.
David Kessler, Flickr // CC BY-SA 2.0
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Food
The Little-Known History of Fruit Roll-Ups
Original image
David Kessler, Flickr // CC BY-SA 2.0

The thin sheets of “fruit treats” known as Fruit Roll-Ups have been a staple of supermarkets since 1983, when General Mills introduced the snack to satisfy the sweet tooth of kids everywhere. But as Thrillist writer Gabriella Gershenson recently discovered, the Fruit Roll-Up has an origin that goes much further back—all the way to the turn of the 20th century.

The small community of Syrian immigrants in New York City in the early 1900s didn’t have the packaging or marketing power of General Mills, but they had the novel idea of offering an apricot-sourced “fruit leather” they called amardeen. A grocery proprietor named George Shalhoub would import an apricot paste from Syria that came in massive sheets. At the request of customers, employees would snip off a slice and offer the floppy treat that was named after cowhide because it was so hard to chew.

Although Shalhoub’s business relocated to Brooklyn in the 1940s, the embryonic fruit sheet continued to thrive. George’s grandson, Louis, decided to sell crushed, dried apricots in individually packaged servings. The business later became known as Joray, which sold the first commercial fruit roll-up in 1960. When a trade publication detailed the family’s process in the early 1970s, it opened the floodgates for other companies to begin making the distinctive treat. Sunkist was an early player, but when General Mills put their considerable advertising power behind their Fruit Roll-Ups, they became synonymous with the sticky snack.

Joray is still in business, offering kosher roll-ups that rely more heavily on fruit than the more processed commercial version. But the companies have one important thing in common: They both have the sense not to refer to their product as “fruit leather.”

[h/t Thrillist]

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