Cheeseburger
A seared beef patty with American cheese laid on while it is still on the heat, so the slice melts into the crust and seals the meat. What the cheese changes is the whole sandwich.
USA
Cheese Coney
A Cincinnati cheese coney finishes with a haystack of finely shredded cheddar over a cinnamon-spiced beanless chili, built in a fixed order on a steamed bun. Born at Empress Chili in 1922.
Carolina Whole Hog Sandwich
Whole hog (every part) slow-smoked over wood coals, chopped and dressed with vinegar-pepper sauce; the purest form of NC BBQ, served on a...
Carolina Slaw Dog
Hot dog topped with chili, mustard, onions, and coleslaw; standard throughout the Carolinas.
Carolina Pulled Pork
Pulled pork with vinegar or mustard-based sauce.
Carne Asada Fries Torta
Carne asada fries in a torta roll; San Diego hybrid.
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.
California Fish Taco
San Diego-style fish taco with white sauce.
California Club
Club sandwich with avocado and sometimes sprouts.
California Burrito
Carne asada, cheese, guacamole, and French fries in a flour tortilla; San Diego creation.
Butter Burger
Burger with butter on the bun and/or on the patty; Culver's signature.
Burnt Ends Sandwich
The brisket point, cubed and run through the smoker a second time into sticky, bark-heavy meat candy on a bun. Kansas City's most coveted cut, once given away free.
Burger King Whopper
Flame-grilled quarter-pound beef patty with lettuce, tomato, mayo, ketchup, pickles, and onions on a sesame seed bun; created 1957 in Mia...
Buffalo Chicken Sandwich
A single breaded chicken fillet tossed in Frank's RedHot whisked with butter, the Buffalo wing emulsion, on a soft bun with a swipe of blue cheese dressing. The 1964 Anchor Bar sauce, on bread.
Buffalo Chicken Finger Sub
Fried strips tossed in the cayenne-and-butter emulsion of the Buffalo wing, laid end-to-end down a sub roll with blue cheese on the bread; a Western New York pizzeria specialty.
Brisket Sandwich (Texas)
Smoked brisket on white bread with pickles, onions, and sauce on the side.
Brisket Sandwich (NYC Deli)
The New York deli brisket is cooked in water, not smoke: a wet oniony braise sliced soft onto seeded rye with mustard, the delicatessen's reading of a cut Texas sends through fire.
Brisket on Texas Toast
Sliced or chopped brisket served on thick-cut buttered and griddled Texas toast; popular alternative to white bread at BBQ restaurants.
Breakfast Taco
Flour tortilla with eggs, bacon, potatoes, cheese, and salsa; arguably a sandwich form.
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 width of a plate, breaded and fried until it hangs inches past its bun. Indiana's sandwich, eaten from the bare overhang inward.
Bratwurst
Grilled pork bratwurst on a hard roll with sauerkraut and mustard; Wisconsin tailgating essential.
Boudin Sandwich
Cajun boudin is a soft link of pork, liver and seasoned rice, squeezed from its casing onto soft white bread in the gas stations and meat markets of Acadiana. The rice-sausage of southwest Louisiana.