Fried Scallop Roll
The fried scallop roll comes off the clam-shack fryer: day-boat scallops dried and fried whole to a crisp shell over a sweet plush centre, piled hot into a griddled split-top roll.
Andrew Lekashman
Fried Pork Chop Sandwich
A bone-in pork chop seared on the flat-top, dropped on a plain bun it overhangs with mustard and griddled onions, eaten standing off wax paper. Chicago's Maxwell Street, bone left in for a handle.
Fried Okra Po' Boy
Fried okra on French bread; vegetarian po' boy option.
Fried Green Tomato BLT
BLT variation with fried green tomatoes instead of (or with) fresh.
Fried Chicken Sandwich
A genre, not a recipe: a brined, breaded, craggy-fried fillet closed in a soft bun with flat dill pickle and a sauce kept off the crust. The build two chains went to public war over.
Fried Chicken Biscuit
A fried fillet inside a warm, flaky buttermilk biscuit, codified into a category by Bojangles' and the biscuit-chain South. The Southern breakfast handheld that sat out the chicken-sandwich wars.
Fried Cheese Curds Sandwich
Beer-battered fried cheese curds on bread.
Fried Catfish Sandwich
Cornmeal-crusted fried catfish on a bun with tartar sauce.
Fried Bologna Sandwich
Pan-fried thick-cut bologna on white bread with mustard and pickles.
Friday Fish Fry Sandwich
Beer-battered fried cod or perch on a bun; Wisconsin Friday tradition.
French Toast Sandwich
The bread is cooked twice: two slices dipped in custard and griddled in butter, then built into a sandwich whose sweet eggy shell is set against a salty center of egg, bacon, or ham.
French Dip
Look past the beef to the small cup beside it; that cup is the sandwich. Thin roast beef on a French roll, jus served separate, so the eater controls the moisture one dunk at a time.
French Dip with Cheese
A slice of Swiss between beef and roll turns the dunk into two surfaces against the same jus: dunked bottom, sealed top, dial moved but still alive. Philippe's lists it as an add-on.
Fluffernutter
Peanut butter on one slice, marshmallow creme on the other, pressed shut. The peanut butter waterproofs the crumb against the sweet Fluff; the result is soft on soft and tips clean over into dessert.
Fluffernutter
The fluffernutter as the New England regional reading: a Massachusetts statehouse argument, a Lynn-made marshmallow creme, and a school-cafeteria standing the grape-jelly version cannot quite match.
Florida Grouper Sandwich
Dense Gulf grouper fried in beer batter or seared blackened, on a soft bun with tartar, slaw, and lemon: the Florida coast sandwich built around a fillet firm enough to demand it.
Five Guys Cheeseburger
Five Guys's whole design is the fresh patty: two thin hand-formed discs of chuck on a flat-top, a free-toppings list on the wall, peanut oil through every fryer, since 1986 in Arlington.
Fish Taco
Beer-battered fish in a corn or flour tortilla with cabbage slaw; Baja California/San Diego.
Fish Sandwich (New England)
At a New England fish shack the fillet is haddock or cod, the North Atlantic groundfish the boats land, fried and set on a soft bun with tartar. The species choice is what makes it local.
Firehouse Subs Hook & Ladder
Smoked turkey, Virginia honey ham, and Monterey Jack, toasted then steamed until it fuses into one warm thing. The Hook & Ladder is Firehouse Subs' 1994 original, built around a firehouse technique.
Filipino Sisig Sandwich
Sizzling chopped pork sisig with calamansi, chili, and a folded egg packed into a pandesal or brioche bun: the Filipino-American diaspora's answer to Aling Lucing's 1974 Pampanga original.
Ferdi Special
Baked ham and roast beef under debris gravy on New Orleans French bread, named for a regular at Mother's Restaurant on Poydras Street.
Fenway Frank
The Fenway Frank is cooked twice, boiled to hold then griddled for snap, served on a New England split-top roll with mustard and relish, and it tastes of the ballpark first.
Fenway Frank (Expanded)
Boiled Kayem beef frank served at Fenway Park in a New England-style top-split bun with choice of toppings; over 1.5 million sold per Red...