Miami Sandwich
The Miami sandwich is a deli club that switched loaves: ham, turkey, bacon, Swiss, lettuce, tomato, and mayo, built cold on Cuban bread. The loaf does the work.
USA
Memphis Rib Tips Sandwich
The rib tip is an off-cut, and the Memphis sandwich built on it does not hide that: cartilage-laced spare-rib trim, smoked soft and sauced, piled on plain white bread that soaks the sauce.
Memphis BBQ Sandwich
Memphis pork sandwich's one structurally definitive call: the slaw goes inside the bun. Hickory-smoked shoulder, thin tomato-vinegar sauce, cold cabbage on top of the meat at Tops since 1952.
Medianoche
Under the press, pan suave behaves as crusty Cuban bread cannot. Run the Cuban's exact fillings on that soft, sweet, egg-enriched roll and you have a medianoche, a sandwich built for one a.m.
Meatball Sub
A meatball sub from an Ohio strip mall is built to taste like the one from an Oregon strip mall, ratio for ratio. The one thing the line can't fix is that a sphere rolls, so the meatballs get seated.
Meatball Parm Hero
The New York meatball parm hero: bread-bound meatballs simmered in marinara, capped with mozzarella, and broiled on a hero. Soft filling on soft bread, the one parm with no crisp shell to defend.
Meatball Hoagie
Beef-and-pork meatballs in clinging gravy on a seeded Italian hoagie roll from Sarcone's, Amoroso's, or Liscio's, finished with aged sharp provolone. Philadelphia discipline, not a soft-roll sub.
Meatball Grinder
The New England meatball grinder: meatballs in marinara on a sturdy Italian roll, finished under a broiler with melted mozzarella until the cheese blisters and the crust deepens to mahogany.
McDonald's McRib
A boneless pork patty pressed into the shape of a rib rack, lacquered in barbecue sauce, with onion and pickle on a corn-dusted roll. The fast-food item built to vanish and return.
McDonald's McCrispy
A flat, wide white-meat fillet with crinkle-cut pickles on a toasted potato roll, breaded for an edge-to-edge crunch. McDonald's launched it on 24 February 2021, then renamed it McCrispy in 2023.
McDonald's Filet-O-Fish
A steamed bun, a breaded pollock fillet, half a slice of American cheese, and a cold tartar on the crown. McDonald's chain-product reading of the 1962 Cincinnati Lent build.
McDonald's Big Mac
Why the Big Mac is the only sandwich measurable as a unit of currency: a published recipe, a fixed assembly order, and a three-part bun that braces every other choice in the build.
Maxwell Street Polish
Grilled Polish sausage on a bun with grilled onions and yellow mustard; Maxwell Street Market original.
Matzo Ball Soup Sandwich
Some delis serve matzo ball with chicken on bread; niche item.
Maple Bacon Burger
Candied bacon set on a patty: the maple bacon burger inherits the barbecue tradition of pig candy and the decade of bacon mania that put maple and pork on every menu.
Manapua
Hawaiian char siu bao (steamed pork bun); Chinese-Hawaiian.
Maine Lobster Roll
Cold picked lobster barely bound with mayonnaise and lemon, mounded on a toasted split-top roll. A lobster salad on a hot-dog bun, and the version most of the country pictures.
Maid-Rite
The branded Iowa loose-meat sandwich: finely ground beef cooked loose and dry, no tomato, on a steamed bun, franchised out of Muscatine in 1926.
Loose Meat Sandwich
A heap of seasoned ground beef, loose on a bun, eaten with a spoon. In Iowa it answers to three names locals refuse to swap, and one rule everyone keeps: no tomato.
Long Island Bacon Egg and Cheese
A kaiser-roll bacon, egg and cheese is the Long Island deli's standing morning order, built to hold a soft scramble against a crusty hard roll.
Lomi Lomi Salmon Sandwich
Lomi lomi salmon (cured salmon with tomatoes and onions) on bread.
Lobster Grinder
Picked lobster bound in mayonnaise or warmed in butter, packed into a foot-long sub roll over iceberg and tomato; the southern New England Italian-sub reading of lobster.
Livermush Sandwich
Fried livermush (pork liver and cornmeal) on bread; Shelby, NC specialty.
Lexington BBQ Sandwich
Pork shoulder smoked over oak, chopped, doused in the thin vinegar-and-ketchup "dip," and capped with red slaw dressed the same way. The Piedmont North Carolina build, and its one-ingredient line.