Regional American Specialties - One Sandwich

Roasted turkey or ham with sharp Vermont cheddar, sliced green apples, and honey mustard on country bread; Vermont's namesake deli sandwich.

Escarole with cherry peppers, prosciutto, and breadcrumbs on Italian bread.

Another regional name for loose meat sandwich.

Thinly sliced or chopped steak on Italian bread, similar to but distinct from Philly style.

Steak with garlic butter sauce on bread; Des Moines Italian-American creation.

Egg foo young patty on white bread with mayo, pickles, onions, and lettuce; Chinese-American diner creation.

Provel cheese-laden St. Louis pizza folded or used with fillings.

Grilled Spam on rice wrapped with nori seaweed; Hawaii's iconic snack, sandwich-adjacent.

Aged, salt-cured Smithfield ham on bread; intense salty flavor.

Fried scrapple (pork scraps and cornmeal) on bread or roll with ketchup or mustard; Pennsylvania Dutch influence.

Syracuse-style salt potatoes mashed on bread; local curiosity.

Grilled reindeer sausage on a bun with onions; Alaskan specialty.

Foraged ramps (wild leeks) sautéed and served on bread.

Grilled Portuguese sausage on bread; Hawaii breakfast staple.

Creative doughnuts sometimes used for sandwiches.

Soft pretzel sliced and filled with deli meat and cheese.

Little Saigon's various bánh mì styles.

Fried chicken, waffles, or other soul food in sandwich form; East Bay tradition.

Salami, mortadella, ham, provolone, and olive salad on round sesame muffuletta bread; Central Grocery original.

Some delis serve matzo ball with chicken on bread; niche item.

Brand name for the Iowa loose meat sandwich; originated in Muscatine.

Seasoned, crumbled ground beef on a bun without sauce; Maid-Rite original.

Fried livermush (pork liver and cornmeal) on bread; Shelby, NC specialty.

Thick meat and vegetable stew served on bread.