Sliced Beef on Garlic Bread
St. Louis builds roast beef on garlic bread, not a plain roll: garlic-buttered Italian bread under thin beef and molten Provel, broiled open-faced. The beef reading of the Gerber.
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!
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
Slow-roasted pork with sharp provolone and broccoli rabe on Italian bread; rivals the cheesesteak.
Roast Beef Sandwich
The plain national 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
Grilled reindeer sausage on a bun with onions; Alaskan specialty.
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
Genoa salami, pepperoni, ham, and capicola with mozzarella and red wine vinaigrette, run through a conveyor toaster. Quiznos built its name on the toasted sub, founded in Denver in 1981.
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
Grilled Portuguese sausage on bread; Hawaii breakfast staple.
Portland Voodoo Doughnut Sandwich
Creative doughnuts sometimes used for sandwiches.
Po' Boy (Soft Shell Crab)
Fried soft shell crab on French bread.
Po' Boy (Shrimp)
Fried shrimp on crispy French bread with lettuce, tomato, mayo, and pickles.