Tuna Hoagie
The Philadelphia hoagie counter's answer to a meatless Friday: canned tuna salad dropped into the city's official roll and dressed the city's way, for the crowd that's off cured pork until Easter.
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!
Tuna Grinder
Mayo-bound tuna salad on a New England torpedo roll, capped with melted American or provolone and run under the salamander. The word grinder is the local cue for the hot version.
Tongue Sandwich
Beef tongue, brined like corned beef and simmered soft, sliced thin on seeded rye with mustard: the smoothest, mildest meat the old Ashkenazi deli counter serves.
Tomato Sandwich
A thick homegrown beefsteak, salt, pepper, and a heavy smear of Duke's on cheap soft white bread, eaten over the sink for the few summer weeks a Southern garden tomato is at full sugar.
Three-Way Roast Beef
A North Shore Massachusetts roast beef sandwich, rare and paper-thin, on a grilled onion roll. The counter counts three accents: American cheese, mayonnaise, James River barbecue sauce.
The Moistmaker
The three-slice Thanksgiving leftover sandwich with a gravy-soaked center slice. Named by Ross Geller on Friends in The One With Ross's Sandwich, December 1998.
Thanksgiving Sandwich
Turkey roasted to be carved, stuffing baked to be spooned, gravy meant to be ladled: the Thanksgiving sandwich forces four cutlery foods into a shape a hand can close around, the morning after.
Tavern Sandwich
Loose seasoned ground beef scooped from a steam well onto a soft bun, the Sioux City sandwich named for the counter it was sold across, eaten with a spoon and no apology.
Super Beef
The North Shore three-way scaled up: rare thin-shaved roast beef on an onion roll, dressed with James River barbecue sauce, mayo, and cheese, loaded big and built to hold.
Subway Meatball Marinara
Italian-style meatballs in marinara sauce with optional cheese on a sub roll; Subway's signature hot sub.
Subway Italian B.M.T.
Genoa salami, pepperoni, and Black Forest ham on Subway's sub roll, built down a glass line in front of you. Named in 1975 after a New York transit system the Connecticut chain had never operated in.
Submarine/Sub/Grinder/Hero/Hoagie/Wedge/Po' Boy
Same sandwich concept with different regional names across America.
Submarine Sandwich
Generic term for a long sandwich on a cylindrical roll; regional names vary.
Stinger Sub
Buffalo's maximalist order: a whole steak sub and a whole hot-sauced chicken-finger sub built into one roll, blue cheese between them. The portion is the joke and the appeal at once.
Steak Sandwich (Chicago)
Chicago's steak sandwich runs beef through Milanesa logic: a thin cut pounded out, breaded, deep-fried, drowned in red gravy with mozzarella and giardiniera on an Italian roll.
Steak de Burgo Sandwich
A Des Moines supper-club plate carried into bread: seared beef tenderloin sliced into a garlic-butter-soaked Italian roll, basil and garlic seasoning the crumb edge to edge.
St. Paul Sandwich
Egg foo young usually arrives under gravy and gets eaten with a fork. The St. Paul sandwich refuses both, treating the patty as a self-contained protein slab between two slices of plain white bread.
St. Louis-Style Pizza Sandwich
Provel cheese-laden St. Louis pizza folded or used with fillings.
Spiedie
Day-marinated meat cubes grilled on a skewer and stripped into a plain slice of Italian bread that grips the metal and shields the hand. Binghamton's signature, char and vinegar all through.
Spiedie Sub
Marinated fire-grilled cubes of chicken, pork, or lamb stripped off the skewer into a split roll with onions and peppers, the loaded form of Binghamton's spiedie and its vinegar-and-mint marinade.
Spam Musubi
Grilled Spam glazed with shoyu on a pressed block of short-grain rice, banded with toasted nori: the Hawaiian convenience-store sandwich, credited to a Kauai cook in 1982 and a box mold.
Soft Shell Crab Sandwich
A blue crab fried whole in the hours after it molts, shell soft enough to eat, laid on white bread with its legs splaying past the crust. The Chesapeake's shortest path from shedding float to plate.
Smithfield Ham Sandwich
A dry-cured, hickory-smoked Virginia country ham so salty and firm it is shaved nearly to translucence, set on plain soft bread or a warm biscuit with little more than butter, sized small on purpose.
Sloppy Joe
Loose, sweet-tangy tomato beef on a soft bun, eaten over a plate with a fork as often as a hand. The American cafeteria default that a 1969 can turned into a national staple.