Fried Bologna Sandwich
Pan-fried thick-cut bologna on white bread with mustard and pickles.
USA
Friday Fish Fry Sandwich
Beer-battered fried cod or perch on a bun; Wisconsin Friday tradition.
French Toast Sandwich
The bread is cooked twice: two slices dipped in custard and griddled in butter, then built into a sandwich whose sweet eggy shell is set against a salty center of egg, bacon, or ham.
French Dip
Look past the beef to the small cup beside it; that cup is the sandwich. Thin roast beef on a French roll, jus served separate, so the eater controls the moisture one dunk at a time.
French Dip with Cheese
A slice of Swiss between beef and roll turns the dunk into two surfaces against the same jus: dunked bottom, sealed top, dial moved but still alive. At Philippe's it adds seventy-five cents.
Fluffernutter
Peanut butter on one slice, marshmallow creme on the other, pressed shut. The peanut butter waterproofs the crumb against the sweet Fluff; the result is soft on soft and tips clean over into dessert.
Fluffernutter
The fluffernutter as the New England regional reading: a Massachusetts statehouse argument, a Lynn-made marshmallow creme, and a school-cafeteria standing the grape-jelly version cannot quite match.
Florida Grouper Sandwich
Dense Gulf grouper fried in beer batter or seared blackened, on a soft bun with tartar, slaw, and lemon: the Florida coast sandwich built around a fillet firm enough to demand it.
Five Guys Cheeseburger
Five Guys's whole design is the press: two loose balls of chuck squashed thin on a flat-top, a free-toppings list on the wall, peanut oil through every fryer, since 1986 in Arlington.
Fish Taco
Beer-battered fish in a corn or flour tortilla with cabbage slaw; Baja California/San Diego.
Fish Sandwich (New England)
At a New England fish shack the fillet is haddock or cod, the North Atlantic groundfish the boats land, fried and set on a soft bun with tartar. The species choice is what makes it local.
Firehouse Subs Hook & Ladder
Smoked turkey, Virginia honey ham, and Monterey Jack, toasted then steamed until it fuses into one warm thing. The Hook & Ladder is Firehouse Subs' 1994 original, built around a firehouse technique.
Filipino Sisig Sandwich
Sizzling chopped pork sisig with calamansi, chili, and a folded egg packed into a pandesal or brioche bun: the Filipino-American diaspora's answer to Aling Lucing's 1974 Pampanga original.
Ferdi Special
Roast beef and ham with 'debris' gravy on French bread; Mother's Restaurant.
Fenway Frank
The Fenway Frank is cooked twice, boiled to hold then griddled for snap, served on a New England split-top roll with mustard and relish, and it tastes of the ballpark first.
Fenway Frank (Expanded)
Boiled Kayem beef frank served at Fenway Park in a New England-style top-split bun with choice of toppings; over 1.5 million sold per Red...
Fat Sandwich
Massive sub with cheesesteak, chicken fingers, mozzarella sticks, fries, and more; Rutgers University tradition.
Fat Moon
The Fat Moon is the grease-truck menu's breakfast-in-a-sub: chicken fingers, bacon, egg and fries in one roll. A quiet name that survived untouched when Rutgers made the trucks sanitize their boards.
Fat Darrell
The Rutgers grease-truck sub built entirely from the fried side of the menu: chicken fingers, mozzarella sticks, and French fries on a sub roll, with marinara ladled through to hold the pile together.
Fat Cat
Fat sandwich with cheesesteak, chicken fingers, mozzarella sticks, fries, lettuce, tomato.
Falafel Sandwich (American)
Fried chickpea fritters in pita with tahini, salad, and hot sauce; Middle Eastern import now ubiquitous at NYC food carts and nationwide.
Elena Ruz
A Havana socialite's off-menu order, made permanent under her name: turkey, cream cheese, and strawberry jam on soft medianoche bread, warm and sweet where the Cuban runs savory.
Eggplant Parm Hero
The eggplant parm hero is the senior parmigiana, the meatless form the veal and chicken heroes were copied from, and the only one whose own flesh sweats water into the bread if you skip the salting.
Eggplant Grinder
Breaded and fried eggplant with marinara and cheese on a grinder roll.