Spiedie Sub
Marinated fire-grilled cubes of chicken, pork, or lamb stripped off the skewer into a split roll with onions and peppers, the loaded form of Binghamton's spiedie and its vinegar-and-mint marinade.
Andrew Lekashman
Spicy Chicken Sandwich
On a spicy chicken sandwich the heat is in the flour, fried into the crust so it stays welded to a juicy fillet. From Wendy's 1996 staple to the 2019 Popeyes launch that lit the chicken sandwich wars.
Spam Musubi
Grilled Spam glazed with shoyu on a pressed block of short-grain rice, banded with toasted nori: the Hawaiian convenience-store sandwich, credited to a Kauai cook in 1982 and a box mold.
South Dakota Indian Taco
The Lakota fry-bread Indian taco of the Northern Plains: USDA commodity pintos, ground beef, salsa over a hot round. South Dakota made fry bread its state bread in 2005.
South Carolina BBQ Sandwich
Smoked pork shoulder pulled and tossed in Carolina Gold, the yellow mustard sauce of South Carolina's German-settled Midlands, on a soft bun under cool slaw.
Sonoran Hot Dog
Bacon-wrapped hot dog with pinto beans, onions, tomatoes, mayo, mustard, and jalapeño sauce on a bolillo; Mexican-American border creation.
Soft Shell Crab Sandwich
A blue crab fried whole in the hours after it molts, shell soft enough to eat, laid on white bread with its legs splaying past the crust. The Chesapeake's shortest path from shedding float to plate.
Smoked Turkey Sandwich
Hickory or oak-smoked turkey breast sliced and served on bread with cranberry or BBQ sauce; lighter BBQ option found at most Texas BBQ jo...
Smithfield Ham Sandwich
A dry-cured, hickory-smoked Virginia country ham so salty and firm it is shaved nearly to translucence, set on plain soft bread or a warm biscuit with little more than butter, sized small on purpose.
Smash Burger
A loose beef ball smashed flat on a screaming griddle, browned across nearly its whole face: the crust is not seasoned on, it is built by contact, and the burger exists for it.
Smash Burger Taco
A ball of beef smashed straight onto a flour tortilla on a screaming griddle, so the dough fries in the fat and welds to the patty, then folded taco-style with cheese, onion, pickle, and pink sauce.
Sloppy Joe
Loose, sweet-tangy tomato beef on a soft bun, eaten over a plate with a fork as often as a hand. The American cafeteria default that a 1969 can turned into a national staple.
Sloppy Joe (NJ Style)
A cold knife-cut triple-decker: two meats, Swiss, drained coleslaw, Russian dressing, layered on three shaved sheets of Pullman rye. Born at Town Hall Deli, South Orange, in 1936.
Slinger
Hash browns, eggs, hamburger patties, chili, cheese, and onions; sometimes on toast or with bread.
Slider
Small burger, typically 2-3 inches in diameter; White Castle origin.
Sliced Beef on Garlic Bread
St. Louis builds roast beef on garlic bread where two named sandwiches cross: the 1973 Gerber's Provel-melted loaf and the older Prosperity, an open-faced hot beef the city has served with gravy.
Shrimp Burger
Ground or chopped shrimp formed into a patty and fried.
Sheetz MTO Sub
Made-to-order subs customized via touchscreen at Sheetz gas stations; Appalachian/Western PA rival to Wawa's hoagies.
Shake Shack ShackBurger
Angus beef burger with lettuce, tomato, and ShackSauce on a potato bun; started as a NYC hot dog cart in Madison Square Park (2001), now ...
Seattle Dog
Hot dog with cream cheese (often grilled into the bun), grilled onions, and sriracha or jalapeños.
Scrapple Sandwich
Fried scrapple (pork scraps and cornmeal) on bread or roll with ketchup or mustard; Pennsylvania Dutch influence.
Scrambled Dog
Hot dog chopped up and mixed with chili, oyster crackers, onions, pickles, and hot sauce in a bowl; Columbus, GA specialty.
Schmitter
Sliced beef, fried salami, tomatoes, onions, cheese, and special sauce on a Kaiser roll; McNally's Tavern original.
Sawmill Gravy Biscuit
Split biscuit smothered in sausage gravy; open-faced but eaten as sandwich.