Beetroot and Cheese
Beetroot with cheese; sweet-savory combination.
Submarine Sandwiches
Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!
Beef Paste
Beef paste is roast beef with its whole structure cooked, pounded, and seasoned out of it: a dark fat-bound spread scraped thin on buttered white, sealed in the jar that kept a British larder stocked.
Beef Dripping Sandwich
Most sandwiches treat fat as what carries the filling; this one makes the fat the filling. Set beef dripping scraped from the basin, the dark jelly underneath, a hard hit of salt.
Avocado Sandwich
Sliced or mashed avocado on bread; modern addition.
Avocado and Egg
Avocado with fried or poached egg.
Asparagus Rolls
Buttered white bread rolled around a single asparagus spear, tips visible; elegant, seasonal tea sandwich.
Arbroath Smokie Sandwich
Haddock hot-smoked to the bone in a barrel fire, flaked warm onto buttered bread. Not a kipper, not cold-smoked salmon: a cooked fish, and a name protected to one Angus coast.
Anchovy Paste Sandwich
Anchovy paste on bread; very salty, intense.
Zep
The zep is Norristown's long-roll sandwich, defined by its refusals: one meat, salami, never lettuce, thumb-thick raw onion, oregano, and oil. Named for a zeppelin around 1938.
Whiz Wit
Cheesesteak with Cheez Whiz and onions; purist's choice.
Western/Denver Sandwich
The Western, or Denver, is an omelet built to behave like a filling: ham, onion, and green pepper bound in a set egg slab on dry white toast. Its name is older than every restaurateur who claimed it.
Wedge (Westchester)
In a stretch of suburban New York the Italian sub is a wedge, and nowhere else is. The word draws a small dialect border a few towns wide, and ordering one is a quiet way of saying where you are from.
Wawa Gobbler
Hot turkey, stuffing, gravy, and cranberry sauce folded into a roll at a gas-station counter. The Wawa Gobbler is Thanksgiving dinner as a hoagie, sold only a few weeks a year.
Wawa Classic Hoagie
Italian deli meats on a hoagie roll customized via touchscreen kiosk; Wawa convenience stores are a Mid-Atlantic institution, annual 'Hoa...
Walleye Sandwich
A lean, sweet freshwater fillet fried fast and light on a soft bun, the walleye sandwich is the Upper Midwest's lake fish in one hand. It belongs to the Friday fish fry and the shore lunch alike.
Vermonter Sandwich
Roasted turkey or ham with sharp Vermont cheddar, sliced green apples, and honey mustard on country bread; Vermont's namesake deli sandwich.
Vegetable Hoagie
The Philadelphia hoagie with the meat checkbox left blank: the official-city-sandwich build minus the cured pork, a Catholic Friday and Lenten order that still lives on Wawa's build-your-own counter.
Veal Parm Hero
The veal parm hero is the parmigiana sandwich at its most delicate: a milk-fed cutlet pounded near translucent, breaded, sauced, and handed over before it toughens. Chicken's older, pricier sibling.
Utica Greens on Bread
Sauteed escarole with prosciutto, cherry peppers, breadcrumbs, and pecorino, spooned hot onto a sub roll. A Utica-area sandwich born from the plate version codified at Chesterfield in 1988.
Turkey Sandwich
Sliced turkey breast, lettuce, tomato, and mayonnaise on soft bread: the standing American lunch order. The meat comes off a brined cylinder, and its everydayness took an industry decades to build.
Turkey Hoagie
A turkey hoagie is what a Philadelphian orders when the case feels too heavy: lean roast turkey on a hoagie roll, leaning on oil, oregano and provolone to carry a near-flavourless meat.
Turkey Hero
Sliced turkey breast on hero with lettuce, tomato, and mayo.
Tuna Salad Sandwich
Canned albacore comes out of the tin pale, cooked, and dry; the mixing bowl puts it back together, mayonnaise for the moisture it lost, celery for the crunch it never had.