Mother-in-Law
Tamale on a hot dog bun topped with chili; Chicago South Side specialty.
Split Roll Sandwiches
Step into our Split Roll Sandwiches category – your guide to the world of delectable fillings encased in a soft, split roll! Explore the universe of sandwiches like the classic Hot Dog, the decadent Lobster Roll, and much more. These delights, which sit in the bread rather than between two slices, offer a unique take on the sandwich concept. Whether it's a ballpark frank or a seaside seafood treat, we've got it all.
Michigan Hot Dog
Hot dog with meat sauce; confusingly also called 'Michigan' in parts of NY.
Maxwell Street Polish
Grilled Polish sausage on a bun with grilled onions and yellow mustard; Maxwell Street Market original.
Maine Lobster Roll
Cold picked lobster barely bound with mayonnaise and lemon, mounded on a toasted split-top roll. A lobster salad on a hot-dog bun, and the version most of the country pictures.
Long Island Bacon Egg and Cheese
A kaiser-roll bacon, egg and cheese is the Long Island deli's standing morning order, built to hold a soft scramble against a crusty hard roll.
Knish
Not a sandwich, but potato or meat filling in dough; sometimes split and filled.
Kansas City Reuben Dog
Hot dog topped with sauerkraut, Swiss cheese, and Thousand Island dressing; KC's Reuben-inspired hot dog.
Jersey Breakfast Sandwich
The New Jersey breakfast sandwich is pork roll, egg, and cheese on a hard roll, and the order names you: Taylor ham in the north, pork roll in the south, the same disc on the griddle.
Italian Hot Dog
Hot dogs (often two) fried in a 'pizza bread' (round Italian bread) with potatoes, peppers, and onions.
Half-Smoke
Larger, spicier half-pork, half-beef smoked sausage on a bun with chili, onions, and mustard; Ben's Chili Bowl famous.
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.
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.
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.
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...
Egg Biscuit
Strip the meat off a Southern breakfast biscuit and you are left with egg in warm bread, where one name covers two different eggs: the cracked-fresh ring, the frozen fold, the kitchen skillet.
Egg Bagel Sandwich
Two eggs and a slice on an egg bagel, wrapped in foil at a New York counter. The egg-enriched ring is the hook, and the bread behind it crossed an ocean, organized a 1907 union.
Dodger Dog
Ten-inch pork hot dog grilled or steamed, served at Dodger Stadium since 1962; America's most famous ballpark frank, 2+ million sold per ...
Detroit Coney Dog
Two coney shops share one wall in downtown Detroit, and the argument between them is the dish: a natural-casing beef dog under loose beanless chili, mustard, and a cold heap of raw onion.
Danger Dog
Bacon-wrapped hot dog grilled on an illegal street cart outside LA clubs and concerts, topped with grilled peppers, onions, mayo, ketchup...
Country Ham Biscuit
Salty cured country ham on a fluffy biscuit; Southern breakfast staple.
Corn Dog
A frank on a stick is dipped once in cornmeal batter and dropped into hot oil, the coating sealing in a single pass. No bun, no assembly: the carrier and the cooking are one step.
Connecticut Lobster Roll
Warm lobster slipped into melted butter and spooned hot into a griddled split-top roll, eaten before the butter cools. The older New England roll, and the one that never went cold.
Connecticut Hot Dog
Hot dog served in a split-top bun with sauerkraut and spicy mustard.