Sloppy Joe (NJ Style)
A cold knife-cut triple-decker: two meats, Swiss, drained coleslaw, Russian dressing, layered on three shaved sheets of Pullman rye. Born at Town Hall Deli, South Orange, in 1936.
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!
Sliced Beef on Garlic Bread
St. Louis builds roast beef on garlic bread where two named sandwiches cross: the 1973 Gerber's Provel-melted loaf and the older Prosperity, an open-faced hot beef the city has served with gravy.
Sheetz MTO Sub
Made-to-order subs customized via touchscreen at Sheetz gas stations; Appalachian/Western PA rival to Wawa's hoagies.
Scrapple Sandwich
Fried scrapple (pork scraps and cornmeal) on bread or roll with ketchup or mustard; Pennsylvania Dutch influence.
Schmitter
Sliced beef, fried salami, tomatoes, onions, cheese, and special sauce on a Kaiser roll; McNally's Tavern original.
Sausage and Peppers Hero
Grilled Italian sausage with sautéed peppers and onions on Italian bread.
Salt Potato Sandwich
Syracuse-style salt potatoes mashed on bread; local curiosity.
Roast Pork with Spinach
Roast pork with sautéed spinach and provolone.
Roast Pork with Long Hots
Philadelphia's other sandwich: garlic-roasted pork shaved thin and reheated in its own jus, sharp provolone, and fried long hot peppers whose heat arrives a beat late and builds across the roll.
Roast Pork Italian
Philadelphia's other sandwich: slow-roasted pork shoulder bathed in its own jus, sharp aged provolone, and bitter garlicky broccoli rabe on a long roll. The one locals order over the cheesesteak.
Roast Beef Sandwich
The plain roast beef sandwich: rare beef sliced thin against the grain, on bread, with horseradish. No jus, no soak, no gimmick. The baseline every regional version departs from.
Roast Beef Hero
Cold rare roast beef sliced paper-thin off the deli blade, ribboned into folds on a long seeded New York hero roll with horseradish mayo, lettuce, tomato.
Riggies Sub
Chicken riggies (spicy chicken with rigatoni) served in a sub roll.
Reindeer Sausage Sandwich
The reindeer dog is an Anchorage street-cart staple: a smoky caribou link cut with pork and beef because reindeer is too lean to bind alone, griddled and laid in a bun with cola-glazed onions.
Ramp Sandwich
The ramp sandwich is governed by a foraged plant and a six-week window: wild Appalachian leeks cooked soft and sweet, piled on plain bread with a fried egg, eaten while they are out of the ground.
Quiznos Classic Italian
Quiznos built a chain on one machine: the countertop conveyor oven that toasted every sub by default. The Classic Italian, four cured meats and molten mozzarella.
Puerto Rican Tripleta
Three meats, layered along a loaf of pan de agua with papitas inside the close, the Puerto Rican sandwich whose name carries its specification along the Santurce panadería network.
Publix Cuban Sub
The Publix Pub Subs counter's Cuban: Boar's Head sweet ham, in-store mojo-roast pork, Swiss, pickles, and mustard on a soft French sub loaf, pressed on a flat counter press.
Provolone Wit
Cheesesteak with provolone cheese and onions.
Providence Grinder
A Providence grinder is the cold Italian: shingled cured meats and provolone on a crusted roll, with a marinated banana-pepper relish run its full length. Rhode Island's word for the sub.
Potbelly A Wreck
Potbelly's Wreck stacks roast beef, salami, turkey, and ham with Swiss, then runs it through a conveyor toaster until it welds into one warm fused sub, the flagship of a chain born in an antique shop.
Portuguese Sausage Sandwich
A Hawaii breakfast sandwich built on garlicky Portuguese sausage, cured pork sliced into coins, seared on a griddle, and folded with egg into a soft sweet roll. Azorean roots, plantation logic.
Portland Voodoo Doughnut Sandwich
The Portland doughnut sandwich inverts the carrier: a fried, glazed doughnut as the loudest part of the build, egg and bacon or a beef patty inside. Voodoo Doughnut made the maximal form a hometown.
Po' Boy (Soft Shell Crab)
Fried soft shell crab on French bread.