Submarine/Sub/Grinder/Hero/Hoagie/Wedge/Po' Boy
Same sandwich concept with different regional names across America.
USA
Submarine Sandwich
Generic term for a long sandwich on a cylindrical roll; regional names vary.
Stuffie Roll
A Rhode Island clam shack move: the stuffie, a big quahog chopped with breadcrumb, the clam's liquor, onion, pepper and chouriço and baked in its shell, scooped warm onto a buttered split-top roll.
Stinger Sub
Buffalo's maximalist order: a whole steak sub and a whole hot-sauced chicken-finger sub built into one roll, blue cheese between them. The portion is the joke and the appeal at once.
Steamed Cheeseburger
Burger patty and cheese steamed in a metal tray, served on a bun; unique to central Connecticut diners.
Steak Sandwich (Chicago)
Chicago's steak sandwich runs beef through Milanesa logic: a thin cut pounded out, breaded, deep-fried, drowned in red gravy with mozzarella and giardiniera on an Italian roll.
Steak de Burgo Sandwich
A Des Moines supper-club plate carried into bread: seared beef tenderloin sliced into a garlic-butter-soaked Italian roll, basil and garlic seasoning the crumb edge to edge.
St. Paul Sandwich
Egg foo young usually arrives under gravy and gets eaten with a fork. The St. Paul sandwich refuses both, treating the patty as a self-contained protein slab between two slices of plain white bread.
St. Louis-Style Pizza Sandwich
Provel cheese-laden St. Louis pizza folded or used with fillings.
St. Louis Pork Steak BBQ Sandwich
Cut from the shoulder, the St. Louis pork steak is grilled for char then braised in Maull's barbecue sauce until it falls apart, served on square white bread whose real job is soaking up the sauce.
Spiedie
Day-marinated meat cubes grilled on a skewer and stripped into a plain slice of Italian bread that grips the metal and shields the hand. Binghamton's signature, char and vinegar all through.
Spiedie Sub
Marinated fire-grilled cubes of chicken, pork, or lamb stripped off the skewer into a split roll with onions and peppers, the loaded form of Binghamton's spiedie and its vinegar-and-mint marinade.
Spicy Chicken Sandwich
On a spicy chicken sandwich the heat is in the flour, fried into the crust so it stays welded to a juicy fillet. From Wendy's 1996 staple to the 2019 Popeyes launch that lit the chicken sandwich wars.
Spam Musubi
Grilled Spam glazed with shoyu on a pressed block of short-grain rice, banded with toasted nori: the Hawaiian convenience-store sandwich, credited to a Kauai cook in 1982 and a box mold.
South Dakota Indian Taco
The Lakota fry-bread Indian taco of the Northern Plains: USDA commodity pintos, ground beef, salsa over a hot round. South Dakota made fry bread its state bread in 2005.
South Carolina BBQ Sandwich
Smoked pork shoulder pulled and tossed in Carolina Gold, the yellow mustard sauce of South Carolina's German-settled Midlands, on a soft bun under cool slaw.
Sonoran Hot Dog
Bacon-wrapped hot dog with pinto beans, onions, tomatoes, mayo, mustard, and jalapeño sauce on a bolillo; Mexican-American border creation.
Soft Shell Crab Sandwich
A blue crab fried whole in the hours after it molts, shell soft enough to eat, laid on white bread with its legs splaying past the crust. The Chesapeake's shortest path from shedding float to plate.
Smoked Turkey Sandwich
Hickory or oak-smoked turkey breast sliced and served on bread with cranberry or BBQ sauce; lighter BBQ option found at most Texas BBQ jo...
Smithfield Ham Sandwich
A dry-cured, hickory-smoked Virginia country ham so salty and firm it is shaved nearly to translucence, set on plain soft bread or a warm biscuit with little more than butter, sized small on purpose.
Smash Burger
A loose beef ball smashed flat on a screaming griddle, browned across nearly its whole face: the crust is not seasoned on, it is built by contact, and the burger exists for it.
Smash Burger Taco
A ball of beef smashed straight onto a flour tortilla on a screaming griddle, so the dough fries in the fat and welds to the patty, then folded taco-style with cheese, onion, pickle, and pink sauce.
Sloppy Joe
Loose, sweet-tangy tomato beef on a soft bun, eaten over a plate with a fork as often as a hand. The American cafeteria default that a 1969 can turned into a national staple.
Sloppy Joe (NJ Style)
A cold knife-cut triple-decker: two meats, Swiss, drained coleslaw, Russian dressing, layered on three shaved sheets of Pullman rye. Born at Town Hall Deli, South Orange, in 1936.