Slinger
Hash browns, eggs, hamburger patties, chili, cheese, and onions; sometimes on toast or with bread.
USA
Slider
Small burger, typically 2-3 inches in diameter; White Castle origin.
Sliced Beef on Garlic Bread
St. Louis builds roast beef on garlic bread where two named sandwiches cross: the 1973 Gerber's Provel-melted loaf and the older Prosperity, an open-faced hot beef the city has served with gravy.
Shrimp Burger
Ground or chopped shrimp formed into a patty and fried.
Sheetz MTO Sub
Made-to-order subs customized via touchscreen at Sheetz gas stations; Appalachian/Western PA rival to Wawa's hoagies.
Shake Shack ShackBurger
Angus beef burger with lettuce, tomato, and ShackSauce on a potato bun; started as a NYC hot dog cart in Madison Square Park (2001), now ...
Seattle Dog
Hot dog with cream cheese (often grilled into the bun), grilled onions, and sriracha or jalapeños.
Scrapple Sandwich
Fried scrapple (pork scraps and cornmeal) on bread or roll with ketchup or mustard; Pennsylvania Dutch influence.
Scrambled Dog
Hot dog chopped up and mixed with chili, oyster crackers, onions, pickles, and hot sauce in a bowl; Columbus, GA specialty.
Schmitter
Sliced beef, fried salami, tomatoes, onions, cheese, and special sauce on a Kaiser roll; McNally's Tavern original.
Sawmill Gravy Biscuit
The sawmill gravy biscuit drops its own top half on purpose: a split biscuit flooded in sausage-milk gravy, eaten with a fork. The gravy's name has two rival stories, camp cooks and a sawdust joke.
Sausage Sandwich (Texas BBQ)
At Kreuz Market in Lockhart and Southside in Elgin, the smoked beef sausage link arrives on butcher paper with two slices of white bread. The bread soaks fat. The link does the work.
Sausage Egg and Cheese
The sausage version runs on a manufactured object: a pre-formed, sage-and-pepper pork disc built to hold height and season a whole layer, standardized nationally by a fast-food chain in the mid-1970s.
Sausage Biscuit
A sage-and-pepper pork patty, griddled and slid into a split buttermilk biscuit. The sausage biscuit is the Southern breakfast counter at its plainest, and the patty, not the bread, drives it.
Sausage and Peppers Hero
Sausage browns first, peppers cook down in the fat it leaves behind, and a roll catches both. A Feast of San Gennaro staple since the 1920s, still sold off the same Mulberry Street griddles.
Salvadoran Pupusa
A ball of corn masa opened, stuffed with cheese, beans, or seasoned pork, then sealed and griddled into one round. El Salvador's national dish, and a fixture of Los Angeles, Washington, and Houston.
Salt Potato Sandwich
Syracuse-style salt potatoes mashed on bread; local curiosity.
Salmon Burger
Salmon is too lean to hold a patty, so the salmon burger is an engineering job: a third blended to paste to glue thumbnail-chopped chunks, bound with egg and crumb. The Pacific Northwest standard.
Salmon Burger (Alaskan)
In Alaska the salmon burger tracks the run calendar: sockeye and coho worked into a bound patty, seared and folded into a toasted bun. A state that wrote wild salmon into its constitution.
Sacramento Squeeze Burger
A smash burger with a frico ring: a fistful of cheddar dropped on the steel around the patty, fried into a lacy skirt that overhangs the bun. The Squeeze Inn's Sacramento signature since 1977.
Runza
A runza is sealed before it is baked: soft yeast dough crimped shut around beef, cabbage and onion while still raw, so the bread cooks closed around a wet load that never leaks.
Roast Pork with Spinach
Roast pork with sautéed spinach and provolone.
Roast Pork with Long Hots
Philadelphia's other sandwich: garlic-roasted pork shaved thin and reheated in its own jus, sharp provolone, and fried long hot peppers whose heat arrives a beat late and builds across the roll.
Roast Pork Italian
Philadelphia's other sandwich: slow-roasted pork shoulder bathed in its own jus, sharp aged provolone, and bitter garlicky broccoli rabe on a long roll. The one locals order over the cheesesteak.