Cheesesteak Hoagie
Philly cheesesteak with lettuce, tomato, onion, and mayo added.
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!
Capriotti's Bobbie
Capriotti's Bobbie folds a Thanksgiving dinner into a sub roll: turkey hand-pulled from whole birds roasted overnight, herbed stuffing, cranberry, and mayo. Wilmington, Delaware, since 1976.
Cannibal Sandwich
Raw ground beef on rye with onions and salt; Wisconsin holiday tradition, controversial.
Breaded Steak Sandwich
A pounded beef cutlet, breaded, deep-fried, and drowned in marinara on an Italian roll, with giardiniera cutting the richness. Chicago's South Side counter sandwich.
Breaded Pork Tenderloin
A pork loin cutlet pounded to the size of a plate, breaded and fried until it hangs inches past its bun on every side. Indiana's sandwich, where the overhang is the whole design.
Boudin Sandwich
Cajun rice and pork sausage (boudin) on bread; Cajun country specialty.
Bodega Hero
Any cold cuts on a hero roll with lettuce, tomato, onion, and dressing; varies by bodega.
Bodega Chopped Cheese
Ground beef chopped apart on a bodega griddle, fused with melted American cheese and onion, scooped onto a hero with cold lettuce, tomato, and mayo: the East Harlem chopped cheese.
Benedictine Sandwich
Cucumber and cream cheese spread on bread; Louisville tea sandwich.
Beef on Weck
Thinly sliced roast beef on a kummelweck roll (caraway seeds and coarse salt) with horseradish and au jus.
Beef on Weck with Horseradish
Beef on weck with the horseradish grated fresh and laid on thick: the standard Buffalo sandwich with one lever pushed to its limit, racing the minutes before torn root loses its sinus heat.
Bánh Mì (American)
The Americanized bánh mì: the Saigon sandwich met halfway, regular mayo for the Vietnamese kind, deli ham for cured pork, the heat dialed down and the bread often soft.
Baltimore Lake Trout Sandwich
Fried whiting (not trout) on white bread with hot sauce and saltines; Baltimore soul food.
Atlantic City Sub
Italian cold cuts sub; White House Sub Shop famous for theirs.
Arizona Cheese Crisp Sandwich
An Arizona cheese crisp cooks the tortilla itself: a large flour round, buttered, blanketed in cheese, broiled rigid and blistered, then cut into shards. Tucson's open-faced, never-folded crisp.
Arby's Classic Roast Beef
Slow-roasted round shaved off a slicer onto a small sesame-onion bun, dressed only with Arby's Sauce and Horsey Sauce. The Raffel brothers' founding menu item, on every counter since 1964.
Arby's Beef 'n Cheddar
Thin-sliced roast beef under pourable cheddar cheese sauce and sweet-tangy Red Ranch on a toasted onion roll: two liquids on one bun, Arby's signature specialty since 1978.
Ahi Poke Sandwich
Raw marinated ahi spooned cold onto a toasted bun: a modern Hawaiian sandwich built to carry a loose, glistening filling that was never cooked and brings no shape of its own.
Wrap
The wrap is built in a line, not a stack: filling down the centre of a soft tortilla, rolled tight and cut on the bias. A 1990s American take on the burrito, now a French chiller fixture.
Wrap Poulet
The chain-boulangerie chicken wrap: a soft wheat tortilla sealed at the seam, around a band of cold roast chicken, lettuce, tomato, and herbed mayonnaise.
Wrap César
A whole Caesar salad, romaine and chicken and parmesan and croutons, tossed in its own garlicky dressing and rolled tight in a tortilla. The 1924 Tijuana salad with one new part: the wrapper.
Sandwich Welsh
The Lille brasserie's beer-and-cheddar melt built as a closed sandwich: ham under a broiled rarebit sauce, a second toast as the cap, eaten hot with cutlery.
Sandwich Waterzooi
A drained scoop of the Ghent cream braise in a halved pain de campagne: poached chicken or freshwater fish, soft leek and carrot, the yolk-and-cream liaison just clinging.