North Shore Roast Beef
Rare round shaved thin and piled on an onion roll, kept dry and dressed three-way with James River barbecue sauce, mayonnaise and cheese: the North Shore answer.
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!
New Jersey Sub
New Jersey calls the long Italian roll a sub, statewide, and what the state really owns is the pork store behind the counter: the butcher-deli that cures its own meat, dresses it oil-and-vinegar.
Muffuletta
Cut a muffuletta and the tell is in the crumb: a ring of bread gone dark where oil soaked up from the olive salad. That oil, engineered to invade the bread, makes the sandwich what it is.
Miami Sandwich
The Miami sandwich is a deli club that switched loaves: ham, turkey, bacon, Swiss, lettuce, tomato, and mayo, built cold on Cuban bread. The loaf does the work.
Medianoche
Under the press, pan suave behaves as crusty Cuban bread cannot. Run the Cuban's exact fillings on that soft, sweet, egg-enriched roll and you have a medianoche, a sandwich built for one a.m.
Meatball Sub
A meatball sub from an Ohio strip mall is built to taste like the one from an Oregon strip mall, ratio for ratio. The one thing the line can't fix is that a sphere rolls, so the meatballs get seated.
Meatball Parm Hero
The New York meatball parm hero: bread-bound meatballs simmered in marinara, capped with mozzarella, and broiled on a hero. Soft filling on soft bread, the one parm with no crisp shell to defend.
Meatball Hoagie
Beef-and-pork meatballs in clinging gravy on a seeded Italian hoagie roll from Sarcone's, Amoroso's, or Liscio's, finished with aged sharp provolone. Philadelphia discipline, not a soft-roll sub.
Meatball Grinder
The New England meatball grinder: meatballs in marinara on a sturdy Italian roll, finished under a broiler with melted mozzarella until the cheese blisters and the crust deepens to mahogany.
McDonald's Filet-O-Fish
A steamed bun, a breaded pollock fillet, half a slice of American cheese, and a cold tartar on the crown. McDonald's chain-product reading of the 1962 Cincinnati Lent build.
Matzo Ball Soup Sandwich
Some delis serve matzo ball with chicken on bread; niche item.
Maid-Rite
The branded Iowa loose-meat sandwich: finely ground beef cooked loose and dry, no tomato, on a steamed bun, franchised out of Muscatine in 1926.
Loose Meat Sandwich
A heap of seasoned ground beef, loose on a bun, eaten with a spoon. In Iowa it answers to three names locals refuse to swap, and one rule everyone keeps: no tomato.
Lomi Lomi Salmon Sandwich
Lomi lomi salmon (cured salmon with tomatoes and onions) on bread.
Lobster Grinder
Picked lobster bound in mayonnaise or warmed in butter, packed into a foot-long sub roll over iceberg and tomato; the southern New England Italian-sub reading of lobster.
Livermush Sandwich
Fried livermush (pork liver and cornmeal) on bread; Shelby, NC specialty.
King Crab Sandwich
Alaskan king crab meat on bread; luxury item.
Kentucky Burgoo Sandwich
A Kentucky communal stew cooked so thick a spoon stands in it, ladled open-faced over bread or cornbread. Burgoo is a kettle tradition first, a sandwich second.
Jimmy John's #9 Italian Night Club
Genoa salami, capocollo, and smoked ham shingled with provolone on a soft French roll, dressed cold and built in under a minute for delivery, the #9 from Jimmy John's.
Jibarito
The plantain is fried twice, and the second fry is the one that makes a sandwich possible: two green planks set rigid enough to carry hot steak and garlic mayo, no bread anywhere.
Jersey Shore Italian Sub
A two-foot Italian roll dressed in oil and vinegar, wrapped for the sand. On the Jersey Shore it is a sub, not a hoagie, and the famous counters trace back to White House in Atlantic City.
Jersey Mike's Original Italian
Six cured meats shingled to order and dressed "Mike's Way" with the vinegar and oil applied last over the top, the #13 Original Italian from Jersey Mike's.
Italian Sub/Hero/Hoagie
The generic Italian sub the US Northeast calls a hero in New York, a hoagie in Philadelphia, a grinder in New England, a wedge in the Hudson Valley, and a zep on the Schuylkill.