Dodger Dog
Ten-inch pork hot dog grilled or steamed, served at Dodger Stadium since 1962; America's most famous ballpark frank, 2+ million sold per ...
USA
Disco Fries Sandwich
French fries with gravy and melted cheese on bread; diner creation.
Detroit Coney Dog
Two coney shops share one wall in downtown Detroit, and the argument between them is the dish: a natural-casing beef dog under loose beanless chili, mustard, and a cold heap of raw onion.
Delaware Scrapple Sandwich
Fried scrapple on toast or roll; similar to Philadelphia style.
DC Mumbo Sauce Wings Sandwich
Fried chicken wings with sweet and tangy mumbo sauce on bread.
Danger Dog
Bacon-wrapped hot dog grilled on an illegal street cart outside LA clubs and concerts, topped with grilled peppers, onions, mayo, ketchup...
Dagwood Sandwich
A skewer through the top is the only thing keeping the tower upright. The Dagwood stacks cold cuts, cheese, vegetables, and a whole pickle until it has to be flattened by hand to eat.
Culver's ButterBurger
Fresh, never-frozen beef on a lightly buttered toasted bun; Wisconsin-born chain's signature. The butter goes on the crown of the bun.
Cudighi Sandwich
Cinnamon, nutmeg, clove, no fennel: cudighi is a pork sausage spiced like a pie, pressed into a patty, griddled, and topped with pizza sauce and mozzarella. The Upper Peninsula's own Italian sandwich.
Cuban Sandwich (Tampa)
The Tampa Cuban presses four meats onto a lard-enriched loaf: roast pork, boiled ham, Genoa salami, Swiss. The salami is the marker that separates it from Miami's three-meat build.
Cuban Sandwich (Miami)
Order a Cuban at a Miami ventanita and the cook leans on the plancha until the sandwich loses half its height. That flattening is the recipe, and the city's marker is what it leaves out.
Cuban Sandwich (Key West)
Key West folds lettuce, tomato, and mayo into its Cuban, which the mainland calls heresy. Its cigar community predates Ybor City by a decade, though the sandwich's age there is less firmly fixed.
Croqueta Preparada
Miami's croqueta preparada presses a whole fried ham croqueta into a Cuban sandwich, cracking its crust open on the plancha so a second, saucier filling runs through the ham and Swiss.
Croque Monsieur (American Bistro)
American bistro interpretation: ham and Gruyère with béchamel on toasted bread, broiled; upscale brunch staple.
Croissant Sandwich (Trendy)
Butter croissant as sandwich vehicle for various fillings; elevated by artisan bakeries nationwide (Tartine, Dominique Ansel). Korean-ins...
Crispy Fish Sandwich
A breaded white fish fillet on a steamed bun with cold tartar and a half-slice of American cheese. Lou Groen invented the Filet-O-Fish for Catholic Cincinnati in 1962.
Crawfish Po' Boy
Fried or étouffée-style crawfish tails on French bread.
Cracklin Sandwich
Fried pork skin (cracklins) on French bread.
Crab Cake Sandwich
Lump Chesapeake blue crab barely bound with egg, mayo, and a little cracker, pan-fried or broiled on a soft bun. Maryland's restraint sandwich, and where the name was printed.
Country Ham Biscuit
Salty cured country ham on a fluffy biscuit; Southern breakfast staple.
Cornell Chicken Sandwich
Charcoal-grilled split chicken in a vinegar, oil, and egg baste from a 1946 Cornell recipe, pulled off the bone onto a soft white bun. Upstate New York firehall and county-fair food.
Corned Beef Sandwich (Cleveland)
Piled corned beef on rye; Cleveland has more corned beef per capita than anywhere.
Corned Beef on Rye
Salt-cured beef brisket sliced and served on rye with mustard; Jewish deli staple.
Corn Dog
A frank on a stick is dipped once in cornmeal batter and dropped into hot oil, the coating sealing in a single pass. No bun, no assembly: the carrier and the cooking are one step.