Hamburger
Press ground beef onto a screaming flat-top and the hamburger is mostly decided before a topping is reached for. The sear is not a step in the build, it is the build.
Andrew Lekashman
Ham and Pimiento Cheese
Salt-cured country ham shaved thin under a Southern lunch counter's pimiento cheese: the tangy cheddar-and-mayonnaise spread answered by a low cured funk, cold off the tray.
Ham and Cheese
Two cured things that hold each other up: salted ham and aged cheddar on buttered white. The British plain ham and cheese is the ploughman's folded shut and the meal deal's quiet baseline.
Ham and Cheese Hero
The plainest cold sub a New York deli sells, ham and provolone on a long roll, named by the one word that fixes it to the city. Hero reaches print in the mid-1930s; the Paddleford coinage story does.
Half-Smoke
Larger, spicier half-pork, half-beef smoked sausage on a bun with chili, onions, and mustard; Ben's Chili Bowl famous.
Haitian Patty
Flaky, golden puff pastry filled with spiced ground beef, chicken, or saltfish; Haitian-American bakery staple in Little Haiti and Br...
Gyro (American)
Lamb-beef mixture cooked on a vertical rotisserie, sliced and served in pita with tomato, onion, and tzatziki; Greek-American creation, d...
Gym Shoe
Roast beef, corned beef, and gyro meat griddled onto one Chicago sub roll, a deliberate collision of three separate sandwich traditions whose own name nobody agrees on either.
Grinder (New England)
Split crusty roll, steak or meatballs, cheese, and a pass under the broiler. Hartford tavern ads were selling grinders by December 1935.
Grilled PB&J
Peanut butter and jelly sandwich griddled like grilled cheese.
Grilled Chicken Sandwich
Fast food's diet-counter answer to the fryer, born in the late-1980s health wave. Chick-fil-A's grilled 1989 breast set the template; McDonald's learned the harder lesson.
Green Chile Cheeseburger
Burger with roasted Hatch green chiles and cheese; New Mexico's signature burger.
Green Chile Breakfast Burrito
Eggs, potatoes, cheese, and green chile in a flour tortilla.
Goetta Sandwich
Fried goetta (German-inspired oat and pork sausage) on bread; Cincinnati breakfast staple.
Gerber Sandwich
Open-faced garlic bread topped with ham and Provel cheese, broiled; invented at Ruma's Deli.
Georgia Peach BBQ Sandwich
Smoked pulled pork under a peach-pureed barbecue sauce, the fruit standing in for refined sugar and doing the bodying and acid too. A Georgia build keyed to the state's emblem.
Geoduck Sandwich
The geoduck sandwich is a race against a cooking window measured in seconds: the siphon is sweet and crisp raw and turns to rubber the instant it overcooks, so it goes on a bun barely fried at all.
Garlic Noodle Sandwich
Buttery, garlicky, Parmesan-slicked noodles, the San Francisco kind people cross town for, scooped into a Dutch crunch roll. Coated not wet, so the filling holds and the crumb stays intact.
Garbage Plate
A Rochester Garbage Plate is a split bed of home fries and macaroni salad under two cheeseburgers or hots, flooded with spiced meat hot sauce, with white bread to mop. Trademarked 1992.
Gallega Sandwich
Ham, salami, and cantimpalo, a firm Spanish chorizo, pressed on ciabatta at Miami Cuban counters. Gallega means Spaniard in Cuban slang, a word Havana's Galician population made generic.
Fry Bread Sandwich
Fry bread used as sandwich bread with various fillings.
Frogmore Stew Sandwich
Shrimp, smoked sausage, corn, and potato from a Frogmore stew pot, tucked into a crusty roll. The stew is documented; the sandwich is what a cook makes of the leftovers.
Frito Pie Sandwich
Frito pie (chili over Fritos with cheese and onions) served on bread or bun.
Frita Cubana
Seasoned ground beef patty (sometimes mixed with chorizo) on a Cuban roll with shoestring potato sticks, raw onions, and ketchup; Cuban-A...