Jibarito
The plantain is fried twice, and the second fry is the one that makes a sandwich possible: two green planks set rigid enough to carry hot steak and garlic mayo, no bread anywhere.
Regional American Specialties
Idaho Finger Steaks
Strips of beef coated in batter and deep-fried, served in a basket or on bread with cocktail sauce; Idaho's unique contribution to fried ...
Hot Muffuletta
The New Orleans muffuletta the classic asks you to leave cold, run instead through a press at Napoleon House until the seeded loaf flattens, the olive oil runs.
Hoosier Tenderloin
The Indiana breaded pork tenderloin under the state's own nickname: a pounded, fried cutlet hanging inches past a small bun, dressed cold in the center. A schnitzel gone Hoosier.
Hawaiian Sweet Bread Sandwich
Twelve enriched Hawaiian sweet rolls filled with ham and Swiss, baked under a Dijon-butter-poppy-seed glaze: the slider format works because Robert Taira engineered this bread to stay soft.
Hawaiian Plate Lunch Sandwich
The plate-lunch sandwich: two-scoop rice, macaroni salad, and a teriyaki or kalua protein folded into a soft roll. Rainbow Drive-In has served the plate since 1961.
Goetta Sandwich
Fried goetta (German-inspired oat and pork sausage) on bread; Cincinnati breakfast staple.
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.
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.
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 Cheese Curds Sandwich
Beer-battered fried cheese curds on bread.
Fried Bologna Sandwich
Pan-fried thick-cut bologna on white bread with mustard and pickles.
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.
Falafel Sandwich (American)
Fried chickpea fritters in pita with tahini, salad, and hot sauce; Middle Eastern import now ubiquitous at NYC food carts and nationwide.
Delaware Scrapple Sandwich
Fried scrapple on toast or roll; similar to Philadelphia style.
DC Mumbo Sauce Wings Sandwich
Fried chicken wings with sweet and tangy mumbo sauce on bread.
Cudighi Sandwich
Cinnamon, nutmeg, clove, no fennel: cudighi is a pork sausage spiced like a pie, pressed into a patty, griddled, and topped with pizza sauce and mozzarella. The Upper Peninsula's own Italian sandwich.
Croissant Sandwich (Trendy)
A split butter croissant with ham and cheese, or egg and sausage at a drive-through: the American boom that began with sliced bakery croissants in 1977 and peaked in the 1980s.
Chopped Sandwich (TikTok)
A built sub taken apart on a board, chopped fine, scooped back into a roll. The 19 March 2023 TikTok from @big_erics_bbq fixed a technique the deli counter has always had.
Chinese Roast Pork Sandwich
Thin-sliced char siu on toasted garlic bread with a dill spear and duck sauce: the Catskills late-night order that followed vacationers to Brooklyn diners.
Cannibal Sandwich
Raw ground beef on rye with onions and salt; Wisconsin holiday tradition, controversial.
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.