Garlic Noodle Sandwich
Buttery, garlicky, Parmesan-slicked noodles, the San Francisco kind people cross town for, scooped into a Dutch crunch roll. Coated not wet, so the filling holds and the crumb stays intact.
USA
Garbage Plate
A Rochester Garbage Plate is a split bed of home fries and macaroni salad under two cheeseburgers or hots, flooded with spiced meat hot sauce, with white bread to mop. Trademarked 1992.
Gallega Sandwich
Ham, salami, and cantimpalo, a firm Spanish chorizo, pressed on ciabatta at Miami Cuban counters. Gallega means Spaniard in Cuban slang, a word Havana's Galician population made generic.
Fry Bread Sandwich
Fry bread used as sandwich bread with various fillings.
Frogmore Stew Sandwich
Lowcountry boil ingredients (shrimp, sausage, corn) on a roll.
Frito Pie Sandwich
Frito pie (chili over Fritos with cheese and onions) served on bread or bun.
Frita Cubana
Seasoned ground beef patty (sometimes mixed with chorizo) on a Cuban roll with shoestring potato sticks, raw onions, and ketchup; Cuban-A...
Fried Scallop Roll
The fried scallop roll comes off the clam-shack fryer: day-boat scallops dried and fried whole to a crisp shell over a sweet plush centre, piled hot into a griddled split-top roll.
Fried Pork Chop Sandwich
A bone-in pork chop seared on the flat-top, dropped on a plain bun it overhangs with mustard and griddled onions, eaten standing off wax paper. Chicago's Maxwell Street, bone left in for a handle.
Fried Okra Po' Boy
Fried okra on French bread; vegetarian po' boy option.
Fried Green Tomato BLT
BLT variation with fried green tomatoes instead of (or with) fresh.
Fried Chicken Sandwich
A genre, not a recipe: a brined, breaded, craggy-fried fillet closed in a soft bun with flat dill pickle and a sauce kept off the crust. The build two chains went to public war over.
Fried Chicken Biscuit
A fried fillet inside a warm, flaky buttermilk biscuit, codified into a category by Bojangles' and the biscuit-chain South. The Southern breakfast handheld that sat out the chicken-sandwich wars.
Fried Cheese Curds Sandwich
Beer-battered fried cheese curds on bread.
Fried Catfish Sandwich
Cornmeal-crusted fried catfish on a bun with tartar sauce.
Fried Bologna Sandwich
Pan-fried thick-cut bologna on white bread with mustard and pickles.
Friday Fish Fry Sandwich
Beer-battered fried cod or perch on a bun; Wisconsin Friday tradition.
French Toast Sandwich
The bread is cooked twice: two slices dipped in custard and griddled in butter, then built into a sandwich whose sweet eggy shell is set against a salty center of egg, bacon, or ham.
French Dip
Look past the beef to the small cup beside it; that cup is the sandwich. Thin roast beef on a French roll, jus served separate, so the eater controls the moisture one dunk at a time.
French Dip with Cheese
A slice of Swiss between beef and roll turns the dunk into two surfaces against the same jus: dunked bottom, sealed top, dial moved but still alive. At Philippe's it adds seventy-five cents.
Fluffernutter
Peanut butter on one slice, marshmallow creme on the other, pressed shut. The peanut butter waterproofs the crumb against the sweet Fluff; the result is soft on soft and tips clean over into dessert.
Fluffernutter
The fluffernutter as the New England regional reading: a Massachusetts statehouse argument, a Lynn-made marshmallow creme, and a school-cafeteria standing the grape-jelly version cannot quite match.
Florida Grouper Sandwich
Dense Gulf grouper fried in beer batter or seared blackened, on a soft bun with tartar, slaw, and lemon: the Florida coast sandwich built around a fillet firm enough to demand it.
Five Guys Cheeseburger
Five Guys's whole design is the press: two loose balls of chuck squashed thin on a flat-top, a free-toppings list on the wall, peanut oil through every fryer, since 1986 in Arlington.