Exploring America through its sandwiches unveils a tapestry of flavors that are as rich and diverse as the country itself. From coast to coast, delis serve up creations that have become legends in their own right. These sandwiches not only satisfy hunger but also tell stories of regional culture and culinary tradition.
Pastrami on Rye – Katz’s Delicatessen, New York City
Katz’s Delicatessen is where the iconic pastrami on rye takes center stage. With each bite, taste the tender, peppery pastrami piled high on fresh rye bread. The zing of mustard complements the rich flavors perfectly.
Founded in 1888, Katz’s has been a staple of New York City’s Lower East Side. The sandwich’s fame even graced the silver screen in “When Harry Met Sally.” It’s a must-visit for anyone exploring the true essence of NYC’s culinary heritage.
Italian Beef – Al’s Beef, Chicago
Al’s Beef is synonymous with Chicago’s Italian beef sandwich. This masterpiece features thinly sliced beef, seasoned to perfection, and served on a crusty roll. The added giardiniera gives it a spicy kick that Chicagoans adore.
A tradition since 1938, Al’s Beef embodies the city’s culinary innovation. The sandwich’s juiciness is unparalleled, and many opt to have theirs “dipped” in gravy for extra flavor. It’s a testament to the Windy City’s love for bold tastes.
Cubano – Versailles, Miami
In Miami, the Cubano at Versailles is nothing short of legendary. This sandwich layers roast pork, ham, and Swiss cheese between crisp, pressed Cuban bread. Pickles and mustard add a tangy contrast that elevates every bite.
Versailles has been serving this staple since 1971. Known as the “World’s Most Famous Cuban Restaurant,” its Cubano captures the vibrant spirit of Miami’s Cuban community. It’s a sandwich that brings cultures together.
Lobster Roll – Red’s Eats, Maine
Nothing says Maine like a lobster roll from Red’s Eats. Nestled in a buttered, toasted bun, the fresh lobster meat shines with simplicity. Whether you prefer it with mayo or butter, each roll offers a taste of the sea.
Since 1938, Red’s Eats has become a summertime pilgrimage for seafood lovers. Located on the Sheepscot River, it’s a place where fresh catch meets roadside charm. This roll is as iconic as the lighthouses dotting Maine’s coastline.
Smoked Meat Sandwich – Schwartz’s Deli, Montreal
Schwartz’s Deli offers Montreal’s answer to pastrami — the smoked meat sandwich. This delicacy features aged brisket, spiced and smoked to perfection, sandwiched between rye bread. A smear of mustard adds just the right zing.
Established in 1928, Schwartz’s is a cultural landmark. Its smoked meat’s fame has crossed borders, drawing foodies worldwide. This sandwich is more than just a meal; it’s a slice of Montreal’s history and culinary expertise.
Cheesesteak – Pat’s King of Steaks, Philadelphia
Pat’s King of Steaks lays claim to the original Philly cheesesteak. Known for its thinly sliced beef and melted cheese, it’s a street food icon. Add onions for extra flavor and ask for “wit” or “witout.”
Open since 1930, Pat’s remains a cornerstone of Philadelphia’s culinary scene. The rivalry with nearby Geno’s sparks friendly debates, but Pat’s rich, cheesy perfection often wins hearts. It’s a must-try for any visiting foodie.
Hot Brown – Brown Hotel, Louisville
The Hot Brown at Louisville’s Brown Hotel is a decadent Southern classic. Layers of turkey and bacon rest under a blanket of creamy Mornay sauce, broiled to a golden perfection. Each bite is a warm embrace of comfort.
Created in the 1920s, the Hot Brown was devised to sate hungry ballroom revelers. This open-faced delight embodies Louisville’s blend of hospitality and culinary flair, making it a memorable experience for any visitor.
Pork Roll – Tony Boloney’s, Atlantic City
Tony Boloney’s reinvents the classic Jersey pork roll sandwich. Featuring sliced pork, melty cheese, and a fried egg on a soft roll, it’s irresistible. The savory goodness hits all the right notes, perfect for breakfast or lunch.
This Atlantic City staple nods to New Jersey’s beloved pork roll. Tony Boloney’s creative twists have garnered a cult following, turning this humble sandwich into a culinary adventure for aficionados.
Po’ Boy – Parkway Bakery & Tavern, New Orleans
At Parkway Bakery & Tavern, the po’ boy is a beloved New Orleans tradition. Crispy fried shrimp are nestled in French bread, topped with lettuce, tomatoes, and tangy remoulade. It’s a harmonious blend of textures and flavors.
Since 1911, Parkway has been a cornerstone of Crescent City’s culinary landscape. The po’ boy, born from a workers’ strike, symbolizes resilience and local pride. A visit is a step into New Orleans’ flavorful history.
Reuben – Zingerman’s Delicatessen, Ann Arbor
Zingerman’s Delicatessen crafts the quintessential Reuben sandwich with flair. Packed with corned beef, sauerkraut, and Swiss cheese, it’s layered between slices of robust rye bread. Russian dressing adds a delightful tang.
Since 1982, Zingerman’s has been an Ann Arbor institution, celebrated for its commitment to quality. The Reuben here is a testament to tradition and innovation. It’s a taste of classic deli culture with a Midwestern twist.
French Dip – Philippe the Original, Los Angeles
Philippe the Original is said to have invented the French dip sandwich. Thinly sliced beef piled into a crusty roll, served with a side of savory au jus. Dip it to unveil the sandwich’s full, mouthwatering potential.
Since 1908, Philippe’s has been a fixture of Los Angeles’ dining scene. Its counter-service charm and sawdust-covered floors transport diners to another era. The French dip here isn’t just a sandwich; it’s a tradition.
Hoagie – Primo Hoagies, Philadelphia
Primo Hoagies offers Philadelphia’s signature sandwich with a gourmet twist. Stacked with premium deli meats, cheese, and fresh veggies, it’s a hearty feast. The classic hoagie roll absorbs the flavors, making every bite satisfying.
Founded in 1992, Primo Hoagies quickly became a local favorite. Known for quality ingredients and generous portions, it’s a taste of Philly’s Italian-American heritage. A Primo Hoagie is more than just a meal; it’s an experience.
Jibarito – Borinquen, Chicago
Borinquen introduces Chicagoans to the jibarito, a Puerto Rican delight. Steak, cheese, lettuce, and tomato are sandwiched between crispy plantain slices instead of bread. It’s a unique fusion of flavors and textures.
The jibarito originated in Chicago’s Puerto Rican community in the 1990s. Borinquen’s inventive twist on the traditional sandwich captures the city’s diverse culinary landscape. It’s a must-try for adventurous palates.
Turkey Devonshire – Union Grill, Pittsburgh
Union Grill serves the Turkey Devonshire, a Pittsburgh classic with flair. Layers of turkey and bacon topped with cheddar cheese sauce are broiled to a bubbly finish. It’s a rich, satisfying dish that warms the soul.
Created in the 1930s, the Devonshire reflects Pittsburgh’s hearty culinary traditions. Union Grill’s version is beloved for its comfort and flavor. It’s a delightful indulgence that captures the essence of Steel City hospitality.
Fried Bologna Sandwich – Rassasy, Nashville
Rassasy in Nashville elevates the humble fried bologna sandwich to new heights. Thick slices of bologna are griddled to perfection, paired with cheese and pickles on soft bread. It’s a nostalgic nod to Southern comfort.
Once a school lunch staple, this sandwich is enjoying a renaissance. Rassasy’s playful take brings childhood memories with a gourmet twist. It’s a quintessential taste of Southern hospitality and culinary creativity.
Muffuletta – Central Grocery & Deli, New Orleans
Central Grocery & Deli presents the muffuletta, a New Orleans staple. This hearty sandwich layers Italian meats and cheese with a zesty olive salad in a round sesame loaf. Each bite is a symphony of flavors.
The muffuletta originated in 1906, introduced by Sicilian immigrants. Central Grocery remains its most famous purveyor, offering a taste of New Orleans’ rich cultural tapestry. It’s a culinary experience you won’t forget.
Beef on Weck – Charlie the Butcher, Buffalo
Charlie the Butcher serves Buffalo’s beloved beef on weck. Juicy roast beef is tucked into a kummelweck roll, sprinkled with caraway seeds and salt. Horseradish adds a zesty kick that Buffalo locals cherish.
The sandwich’s origins date back to German immigrants in the 1800s. Charlie the Butcher’s dedication to tradition makes each bite a celebration of Buffalo’s culinary heritage. It’s a must-taste for any sandwich enthusiast.
Banh Mi – Dong Phuong Bakery, New Orleans
Dong Phuong Bakery offers a taste of Vietnam with its banh mi sandwich. Crisp baguette filled with savory meats, pickled vegetables, and fresh cilantro creates a vibrant mix of flavors. It’s a delightful blend of East meets West.
Established in 1982, Dong Phuong is a beloved part of New Orleans’ culinary scene. The banh mi here reflects the city’s rich cultural intersections, making it a unique sandwich destination. It’s a culinary journey worth taking.