Jimmy John's #9 Italian Night Club
Genoa salami, capocollo, and smoked ham shingled with provolone on a soft French roll, dressed cold and built in under a minute for delivery, the #9 from Jimmy John's.
USA
Jibarito
The plantain is fried twice, and the second fry is the one that makes a sandwich possible: two green planks set rigid enough to carry hot steak and garlic mayo, no bread anywhere.
Jianbing
A thin mung-bean crepe poured and egg-bonded on a hot griddle, sweet bean sauce and a fried cracker folded in before the whole thing is handed over still steaming.
Jersey Shore Italian Sub
A two-foot Italian roll dressed in oil and vinegar, wrapped for the sand. On the Jersey Shore it is a sub, not a hoagie, and the famous counters trace back to White House in Atlantic City.
Jersey Mike's Original Italian
Six cured meats shingled to order and dressed "Mike's Way" with the vinegar and oil applied last over the top, the #13 Original Italian from Jersey Mike's.
Jersey Breakfast Sandwich
The New Jersey breakfast sandwich is pork roll, egg, and cheese on a hard roll, and the order names you: Taylor ham in the north, pork roll in the south, the same disc on the griddle.
Japanese-American Katsu Sando
Panko-breaded pork or chicken cutlet (tonkatsu) with shredded cabbage and tonkatsu sauce between crustless Japanese milk bread (shokupan)...
IT'S-IT Ice Cream Sandwich
Oatmeal cookies with ice cream, dipped in chocolate; SF classic since 1928.
Italian Sub/Hero/Hoagie
The generic Italian sub the US Northeast calls a hero in New York, a hoagie in Philadelphia, a grinder in New England, a wedge in the Hudson Valley, and a zep on the Schuylkill.
Italian Sandwich
A Maine Italian is ham, American cheese, green pepper, onion, tomato, sour pickle, black olives, and oil on a soft roll that folds shut. Traced to Amato's of Portland, dockside, 1902.
Italian Hot Dog
Newark's Italian hot dog packs a hollowed pizza-bread pocket in strict order, dog first, then peppers and onions, fried potatoes crowning the top. Born from Jimmy Buff's 1932 card-game stand.
Italian Hoagie
Genoa salami, capicola, and ham shingled with provolone on a seeded Philadelphia roll, dressed with oil and oregano. The cold-cut argument of the South Philly deli counter.
Italian Hero
Capicola, salami, ham, and provolone shingled down a long roll with oil, vinegar, and oregano. New York's cold deli default, and the unproven Paddleford story behind the name.
Italian Beef
You order it by telling the counter how wet you want it: dry, wet, dipped, baptized. That vocabulary is the giveaway, the cook controls the moisture and you do not.
Italian Beef (Dipped)
The dipped Italian beef sends the whole assembled sandwich back into the jus before serving, called wet, soaked, or dipped at the counter. Al's #1, Mr. Beef, Johnnie's.
Italian Beef Combo
A Chicago Italian beef with a grilled Italian sausage laid in alongside the shaved seasoned beef; the two-protein combo order from the Taylor Street beef-stand tradition.
In-N-Out Style Burger
Fresh, never-frozen beef, hand-leafed lettuce, tomato, and spread on a sponge-dough bun.
In-N-Out 4x4
Four beef patties and four slices of American cheese; In-N-Out's secret menu maximum standard build.
Impossible/Beyond Burger
Plant-based burger patties designed to mimic beef using heme (Impossible, est. 2016) or pea protein (Beyond, est. 2012); available at Bur...
Idaho Finger Steaks
Strips of beef coated in batter and deep-fried, served in a basket or on bread with cocktail sauce; Idaho's unique contribution to fried ...
Hot Pastrami
Steamed pastrami served hot on rye with mustard.
Hot Open-Face Turkey Sandwich
The diner hot turkey sandwich: roast turkey on a single slice of soft white bread, the whole plate flooded with hot gravy, eaten with a fork. The blue-plate special, built around bread meant to soak.
Hot Open-Face Roast Beef
A single slice of soft white bread under thin roast beef and brown gravy, a scoop of mashed potato beside it under the same gravy, eaten with a fork off a wide oval diner plate.
Hot Muffuletta
The New Orleans muffuletta the classic asks you to leave cold, run instead through a press at Napoleon House until the seeded loaf flattens, the olive oil runs.