Italian Sandwich
A Maine Italian is ham, American cheese, green pepper, onion, tomato, sour pickle, black olives, and oil on a soft roll that folds shut. Traced to Amato's of Portland, dockside, 1902.
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!
Italian Hoagie
Genoa salami, capicola, and ham shingled with provolone on a seeded Philadelphia roll, dressed with oil and oregano. The cold-cut argument of the South Philly deli counter.
Italian Hero
Capicola, salami, ham, and provolone shingled down a long roll with oil, vinegar, and oregano. New York's cold deli default, and the unproven Paddleford story behind the name.
Italian Beef
You order it by telling the counter how wet you want it: dry, wet, dipped, baptized. That vocabulary is the giveaway, the cook controls the moisture and you do not.
Italian Beef (Dipped)
The dipped Italian beef sends the whole assembled sandwich back into the jus before serving, called wet, soaked, or dipped at the counter. Al's #1, Mr. Beef, Johnnie's.
Italian Beef Combo
A Chicago Italian beef with a grilled Italian sausage laid in alongside the shaved seasoned beef; the two-protein combo order from the Taylor Street beef-stand tradition.
Idaho Finger Steaks
Strips of beef coated in batter and deep-fried, served in a basket or on bread with cocktail sauce; Idaho's unique contribution to fried ...
Hot Muffuletta
The New Orleans muffuletta the classic asks you to leave cold, run instead through a press at Napoleon House until the seeded loaf flattens, the olive oil runs.
Hoosier Tenderloin
The Indiana breaded pork tenderloin under the state's own nickname: a pounded, fried cutlet hanging inches past a small bun, dressed cold in the center. A schnitzel gone Hoosier.
Hoagie
Order a sub anywhere else and you've named a container. Order a hoagie in Philadelphia and you've named a specific sandwich. That precision is the most local thing about it.
Hero Sandwich
New York term for submarine sandwich; typically on Italian bread.
Hawaiian Sweet Bread Sandwich
Twelve enriched Hawaiian sweet rolls filled with ham and Swiss, baked under a Dijon-butter-poppy-seed glaze: the slider format works because Robert Taira engineered this bread to last seventeen days.
Hawaiian Plate Lunch Sandwich
The plate-lunch sandwich: two-scoop rice, macaroni salad, and a teriyaki or kalua protein folded into a soft roll. Rainbow Drive-In has served the format since 1961.
Ham and Pimiento Cheese
Salt-cured country ham shaved thin under a Southern lunch counter's pimiento cheese: the tangy cheddar-and-mayonnaise spread answered by a low cured funk, cold off the tray.
Ham and Cheese
Two cured things that hold each other up: salted ham and aged cheddar on buttered white. The British plain ham and cheese is the ploughman's folded shut and the meal deal's quiet baseline.
Ham and Cheese Hero
The plainest cold sub a New York deli sells, ham and provolone on a long roll, named by the one word that fixes it to the city. Hero reaches print in the mid-1930s; the Paddleford coinage story does.
Gym Shoe
Italian beef with corned beef, gyro meat, and mozzarella; fusion sandwich.
Grinder (New England)
Regional term for submarine sandwich; often toasted with melted cheese.
Goetta Sandwich
Fried goetta (German-inspired oat and pork sausage) on bread; Cincinnati breakfast staple.
Geoduck Sandwich
The geoduck sandwich is a race against a cooking window measured in seconds: the siphon is sweet and crisp raw and turns to rubber the instant it overcooks, so it goes on a bun barely fried at all.
Garlic Noodle Sandwich
Buttery, garlicky, Parmesan-slicked noodles, the San Francisco kind people cross town for, scooped into a Dutch crunch roll. Coated not wet, so the filling holds and the crumb stays intact.
Gallega Sandwich
Ham, cheese, salami, and cantimpalo (Spanish chorizo) with mustard and mayo on ciabatta; Spanish-influenced Miami sandwich.
Frogmore Stew Sandwich
Lowcountry boil ingredients (shrimp, sausage, corn) on a roll.
Frito Pie Sandwich
Frito pie (chili over Fritos with cheese and onions) served on bread or bun.