The Classic Sandwich to Order in Every State

Pulled Chicken with White Sauce Sandwich

In the heart of barbecue country, Alabama is home to its whole smoked chickens and rare mayo-based white barbecue sauce. The chickens are smoked over hickory wood for three hours before being doused in tangy sauce, served on a toasted bun and topped with slaw. Try the original at Big Bob Gibson’s Bar-B-Q in Decatur.

Reindeer Sausage Sandwich

Although reindeer don’t fly, they are in fact -- real. While Mr. Claus might not put you on the nice list for this, spicy sausage links from reindeer meat in sandwiches are hard to come across. Although reindeer came to the Last Frontier by way of Siberia, Alaskans have become the true trailblazers for this sandwich. Try it at Tiki Pete’s Island & Alaskan Dogs.

Southwestern Panini

Arizona is known for it’s Navajoland, beautiful red rocks, and hot temperatures. Between a sandwich and pastry, thinly sliced ham, avocado, seasoned black beans, cheese, and chipotle sauce, the Southwestern Panini is the true taste of Arizona flair at JJ’s Delicatessen.

Fried Catfish Po’ Boy

It’s a toss up between the fried bologna sandwich and the fried Catfish Po’ Boy. If we know anything about Arkansas, it’s that the only way to go is fried. Usually served on a plate rather than on a roll, the Catfish Po’ Boy is a local delicacy to try at Eat My Catfish.

French Dip

Step aside avocado toast -- the French Dip was invented in Los Angeles, specifically at this 100-year-old restaurant, Philippe the Original. The Beef Double-Dip is a can’t miss on the menu, where both slices of bread are dipped in jus before adding tender roast beef.

Fool’s Gold

None other than Elvis Presley once took his private jet from Graceland to Denver solely to purchase 28 Fool’s Gold sandwiches from the Colorado Mine Company restaurant. Originally from Colorado, the sandwich is made from a hollowed-out loaf of French bread, covered in margarine, baked, then stuffed with a pound of bacon, peanut butter and jelly. A former employee of Colorado Mine Company opened his own place, Nick’s Café.

Fried Clam Roll

Covered in shorelines, Connecticut is the destination for prime seafood shacks. On a nice summer day at Costello’s Clam Shack, nothing sounds better than fried clams, served on a pillowy roll, or even on a single piece of buttered toast.

Thanksgiving Sub

The easiest way to describe this sandwich is taking all of the fixings of Thanksgiving dinner and putting it into a sub. Invented by Delaware’s Capriotti’s Sandwich Shop more than 40 years ago, it’s made with house-roasted turkey, stuffing, cranberry sauce and mayo. It’s a personal favorite by Joe Biden.

Cubano

South Floridans know a good Cubano when they see one. Made with two kinds of pork, Swiss cheese, mustard and pickles pressed on Cuban bread. While you can find this sandwich everywhere, Versailles in Miami’s Little Havana offers one that's not to be missed.

Pimento Cheese Sandwich

A local staple to southern states is pimento cheese -- a spread or relish combining shredded cheese, pimentos and mayonnaise. Georgia offers many variations on this lunchbox classic, many of which you can find on Buttermilk Kitchen’s menu. This sandwich comes with housemade pickles, red pepper jelly and white toast.

Kalua Pork Sandwich

You won’t find this anywhere else in the country, and no one does this Hawaiian staple better than Kono’s. The pork is slow-roasted for twelve hours and served not only as a variation of sandwiches but also in a breakfast burrito, biscuit or nachos. Sandwiches include guava barbecue sauce, grilled onions, ham and bacon.

Huckleberry Sandwich

Idaho isn’t just known for their potatoes -- but huckleberries too. It’s an instrumental ingredient at Trillium in Boise -- made into a delicious barbecue sauce slathered on a roasted turkey & brie sandwich.

Italian Beef Sandwich

Italian immigrants started making Italian Beef Sandwiches on Chicago’s South Side in the 1930’s. Now available everywhere in Chicago, the supposed originator is Al’s -- dry roasted beef coated in a secret blend of spices, topped with peppers inside a rich roll. You can get it “wet”, with extra meat juice poured on like gravy.

Pork Tenderloin Sandwich

This sandwich breaks all stereotypes you know about a form-fitting sandwich. At Edward’s Drive-In Restaurant, larger than the bun, a breaded, deep-fried pork loin cutlet is topped with condiments such as ketchup, mustard, lettuce, onions and pickles.

Sloppy Joe

Legend has it that in the 1930s in Sioux City, a cafe cook named Joe added tomato sauce to his loose meat sandwiches and the rest is history. Although it’s one of the most basic recipes on the list, it’s also one of the most satisfying. Be sure to get one at Hudson’s Southside Tap.

Burnt End Sandwich

While ribs and brisket take the spotlight in one of America’s barbecue capitals, the local speciality is burnt ends. It’s all about the crisp crunch at Burnt End BBQ, with these charred, fattier ends from the point section of the brisket -- covered in sauce, it’s irresistible.

Hot Brown

Local to Louisville, this sandwich was created at the infamous Brown Hotel in the 1920s. Welsh rarebit with some extra heft, this open-faced sandwich consisting of turkey, bacon and cheese sauce is broiled and always served hot. Nowadays it’s sometimes served with toast to add some crunch.

Shrimp Po’ Boy

This New Orleans staple came into fruition during the Depression-era street car strike, when owners of a local restaurant fed the striking drivers. You don’t need to be on strike to taste this hoagie of fried shrimp on crusty French bread, topped with mayo, lettuce, tomatoes, pickles and hot sauce. Try one at Po-Boy Express.

Lobster Roll

There’s nothing better than a classic Maine Lobster Roll at The Lobster Shack at Two Lights after a day out on the open water or at the beach. A buttery roll with fresh lobster, served cold with mayo...it's hard not to take a picture of it before devouring it minutes after.

Crab Cake Sandwich

A summer on Chesapeake Bay isn’t complete without a crab cake sandwich. A Maryland staple at The Original Crabcake Factory, seasoned with Old Bay, fried golden brown, tartar sauce and lemon wedges on a bun.