Brisket Sandwich (Texas)
At a Central Texas barbecue joint, the brisket sandwich is a counter cut made portable: post-oak-smoked beef sliced to order, plain white bread, pickles and raw onion, sauce kept on the table.
Andrew Lekashman
Brisket Sandwich (NYC Deli)
The New York deli brisket is cooked in water, not smoke: a wet oniony braise sliced soft onto seeded rye with mustard, the delicatessen's reading of a cut Texas sends through fire.
Brisket on Texas Toast
Central Texas smoked brisket on thick-cut white bread buttered and griddled until rigid: the bread choice that survives where a soft slice would dissolve.
Breakfast Taco
A soft flour tortilla folded around loose scrambled egg, bacon and papas, or chorizo, or bean and cheese, ordered by the dozen at a Texas taqueria before dawn.
Breaded Steak Sandwich
A pounded beef cutlet, breaded, deep-fried, and drowned in marinara on an Italian roll, with giardiniera cutting the richness. Chicago's South Side counter sandwich.
Breaded Pork Tenderloin
A pork loin cutlet pounded to the width of a plate, breaded and fried until it hangs inches past its bun. Indiana's sandwich, eaten from the bare overhang inward.
Bratwurst
The Sheboygan bratwurst is cooked twice, simmered in beer then charred over coals, and laid two to a buttered hard roll. Ordering a single is treated as an error.
Boudin Sandwich
Cajun boudin is a soft link of pork, liver and seasoned rice, squeezed from its casing onto soft white bread in the gas stations and meat markets of Acadiana. The rice-sausage of southwest Louisiana.
Bodega Hero
Any cold cuts on a hero roll with lettuce, tomato, onion, and dressing; varies by bodega.
Bodega Chopped Cheese
Ground beef chopped apart on a bodega griddle, fused with melted American cheese and onion, scooped onto a hero with cold lettuce, tomato, and mayo: the East Harlem chopped cheese.
BLT
Cut a ripe tomato and time it; within minutes it runs. The BLT is built against that clock, four parts with nothing to hide behind, best the instant it is made and declining from there.
Biscuit Sandwich (Southern)
The Southern biscuit sandwich is decided by the bread: cold fat cut into soft-wheat flour, baked into tall peelable layers, split warm, and filled with country ham, sausage, fried chicken, or egg.
Birria Taco
Beef birria (chile-braised beef) in a corn tortilla dipped in consommé fat, griddled crispy, filled with melted cheese, served with conso...
Birria Burger
The birria burger carries quesabirria's consommé into a hamburger: the bun griddled in chile braising fat, a cup of red broth alongside to dip each bite, a smash patty under slumping Oaxaca cheese.
Big Red Brisket
Oak-smoked brisket on soft white bread with a cold bottle of Big Red beside it: the San Antonio meat-market plate where the bright red cream soda is half the order.
Bierocks
Similar to runza; German-Russian stuffed bread roll.
Bialy with Cream Cheese
Bialy (chewy roll with onion center) with cream cheese spread.
Berger Cookie Sandwich
Baltimore's chocolate-topped Berger cookie used to sandwich ice cream.
Benedictine Sandwich
Cream cheese and drained cucumber in one pale-green paste, invented by a Louisville caterer for her own tea trays. Kentucky's answer to pimento cheese, and Derby season's standing order.
Beer Brat
Bratwurst simmered in beer before grilling, served on a roll.
Beef Rib Sandwich
A smoked Texas beef short rib, the richest cut in the pit, lifted whole off the bone and laid on plain white bread with pickle and onion: the most intimidating cut on the board made portable.
Beef on Weck
A kaiser roll crowned with caraway and coarse salt baked into the crust, rare roast beef, a controlled dip in jus, fresh horseradish. Beef on weck seasons every bite from the outside in.