Hot Brown
The Hot Brown goes under the broiler face-up: turkey on toast, flooded with Mornay, bacon and tomato browned on top. The sauce does two jobs, seasoning the plate and binding it into one.
USA
Horseshoe
Open-faced sandwich with meat on toast, covered with French fries and cheese sauce.
Hoosier Tenderloin
The Indiana breaded pork tenderloin under the state's own nickname: a pounded, fried cutlet hanging inches past a small bun, dressed cold in the center. A schnitzel gone Hoosier.
Hoagie
Order a sub anywhere else and you've named a container. Order a hoagie in Philadelphia and you've named a specific sandwich. That precision is the most local thing about it.
Hero Sandwich
New York term for submarine sandwich; typically on Italian bread.
Hawaiian Sweet Bread Sandwich
Twelve enriched Hawaiian sweet rolls filled with ham and Swiss, baked under a Dijon-butter-poppy-seed glaze: the slider format works because Robert Taira engineered this bread to last seventeen days.
Hawaiian Plate Lunch Sandwich
The plate-lunch sandwich: two-scoop rice, macaroni salad, and a teriyaki or kalua protein folded into a soft roll. Rainbow Drive-In has served the format since 1961.
Hamburger
Press ground beef onto a screaming flat-top and the hamburger is mostly decided before a topping is reached for. The sear is not a step in the build, it is the build.
Ham and Pimiento Cheese
Salt-cured country ham shaved thin under a Southern lunch counter's pimiento cheese: the tangy cheddar-and-mayonnaise spread answered by a low cured funk, cold off the tray.
Ham and Cheese
Two cured things that hold each other up: salted ham and aged cheddar on buttered white. The British plain ham and cheese is the ploughman's folded shut and the meal deal's quiet baseline.
Ham and Cheese Hero
The plainest cold sub a New York deli sells, ham and provolone on a long roll, named by the one word that fixes it to the city. Hero reaches print in the mid-1930s; the Paddleford coinage story does.
Half-Smoke
Larger, spicier half-pork, half-beef smoked sausage on a bun with chili, onions, and mustard; Ben's Chili Bowl famous.
Haitian Patty
Flaky, turmeric-yellow pastry filled with spiced ground beef, chicken, or saltfish; Haitian-American bakery staple in Little Haiti and Br...
Gyro (American)
Lamb-beef mixture cooked on a vertical rotisserie, sliced and served in pita with tomato, onion, and tzatziki; Greek-American creation, d...
Gym Shoe
Roast beef, corned beef, and gyro meat griddled onto one Chicago sub roll, a deliberate collision of three separate sandwich traditions whose own name nobody agrees on either.
Grinder (New England)
Regional term for submarine sandwich; often toasted with melted cheese.
Grilled PB&J
Peanut butter and jelly sandwich griddled like grilled cheese.
Grilled Chicken Sandwich
Fast food's diet-counter answer to the fryer, born in the late-1980s health wave. Chick-fil-A's pickle-brined 1989 breast set the template; McDonald's learned the harder lesson.
Green Chile Cheeseburger
Burger with roasted Hatch green chiles and cheese; New Mexico's signature burger.
Green Chile Breakfast Burrito
Eggs, potatoes, cheese, and green chile in a flour tortilla.
Goetta Sandwich
Fried goetta (German-inspired oat and pork sausage) on bread; Cincinnati breakfast staple.
Gerber Sandwich
Open-faced garlic bread topped with ham and Provel cheese, broiled; invented at Ruma's Deli.
Georgia Peach BBQ Sandwich
Smoked pulled pork under a peach-pureed barbecue sauce, the fruit standing in for refined sugar and doing the bodying and acid too. A Georgia build keyed to the state's emblem.
Geoduck Sandwich
The geoduck sandwich is a race against a cooking window measured in seconds: the siphon is sweet and crisp raw and turns to rubber the instant it overcooks, so it goes on a bun barely fried at all.