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The Best Sandwich From Every US State

Aug 18, 2017, 15:38 IST

ALABAMA: A chicken sandwich topped with Alabama's specialty white barbecue sauce. The delicious sauce is creamy and tangy, made with mayonnaise, vinegar, salt, and ground black pepper.

ALASKA: Dive into a wild Alaskan salmon sandwich with all the extras. This fish is said to be the freshest, pinkest salmon around.

ARIZONA: Frybread tacos — also known as a "Navajo" or "Indian" tacos — are extremely popular in this state. The fried dough is topped with traditional taco fillings like meat, beans, and cheese.

ARKANSAS: Chow down on a piece of deep-fried catfish, caught locally and tucked between two buttered buns. It's best paired with a side of fries and slaw.

CALIFORNIA: Though the famed French Dip came out of this sunny state, it's best known for its avocados. Try one of California's fresh avocado club sandwiches to see why.

COLORADO: You've heard of the Denver omelet, but have you heard of the Denver sandwich? It's a traditional Denver omelet filled with diced ham, onions, and green bell peppers and then stuck between pieces of toast. Extra points if you add ham and hashbrowns.

CONNECTICUT: This state is known for its non-traditional hamburgers, which are served on white toast with a choice of onion, tomato, or cheese, but no condiments. Try one at Louis' Lunch in New Haven.

DELAWARE: Anyone visiting this fishing mecca should try a soft-shell fried crab sandwich topped with cole slaw and leafy greens. Yum.

FLORIDA: The sunshine state is known for its Cuban sandwich with generous portions of ham, roasted pork, Swiss cheese, pickles, and mustard, all on two slices of Cuban bread.

GEORGIA: The original home of Chick-fil-A, those visiting Georgia should partake in a classic fried chicken sandwich with lettuce, tomato, and spicy mayo.

HAWAII: Kalua-style pork is common fare at most luaus, but the slow-roasted and shredded meat is also amazing on sandwiches. Try yours with pineapple cole slaw for an extra Hawaiian punch.

IDAHO: Add some crunch to your potato salad by smearing it on some toasted bread. Topped with crisp greens, it's a whole new take on a summertime favorite.

ILLINOIS: Illinois is known for an open-faced sandwich called the Horseshoe, made with thick-sliced toasted bread, your choice of meat, and topped with french fries and a secret cheese sauce.

INDIANA: Indiana claims to have the best pork tenderloin in the nation. Put it to the test by tasting a Hoosier sandwich, or a breaded tenderloin on bread. Purists insist on trying it with only a few dill pickles and some mustard.

IOWA: This state is home to the tavern or "loose meat" sandwich. It's made with un-seasoned ground beef, sauteed onions, and sometimes topped with pickles, ketchup or mustard on a bun.

KANSAS: "Runza" or "bierocks" are a bun-shaped bread pocket filled with beef, cabbage or sauerkraut, onions, and seasonings. The recipe was spread by German immigrants to the Midwest.

KENTUCKY: The Hot Brown sandwich originated at the Brown Hotel in Louisville in 1926. The open-faced sandwich with turkey and bacon is covered in cheesy Mornay sauce, and then baked or broiled until the sauce begins to brown.

LOUISIANA: The po' boy sandwich is one of Louisiana's most iconic eats. The classic sub is made with French bread, roast beef ,or fried seafood. A "dressed" po' boy has lettuce, tomato, pickles, and mayonnaise with optional onions and hot or regular mustard.

MAINE: What else would you order in Maine but a classic lobster roll? Served on a lightly grilled bun and filled with steamed and buttered lobster, these sandwiches taste like summer.

MARYLAND: You can find some of America's freshest crabs in Maryland. Try a crab cake sandwich on a buttered bun with lettuce, tomato, and onion.

MASSACHUSETTS: If you've never tried the fluffernutter sammie, you're missing out. It's made with soft white bread topped with peanut butter and marshmallow fluff, which was invented by Archibald Query of Somerville, MA.

MICHIGAN: Zingerman’s Deli in Ann Arbor is known for its corned beef sandwiches, especially the Oswald Mile High, which is made with corned beef and yellow mustard on double-baked, hand-sliced Jewish rye bread.

MINNESOTA: Though the war over which restaurant invented it continues, Minnesota is the official home of the Jucy Lucy — a burger cooked with cheese on the inside that oozes out at the first bite.

MISSISSIPPI: A local staple in Jackson is a pig ear sandwich. It's two tender pig ears served on a small bun with mustard, slaw, and hot sauce.

MISSOURI: Feast on Missouri's famous Gerber, an open-faced sandwich with French bread, garlic butter, ham, Provolone, and paprika, and then perfectly toasted.

MONTANA: Montana is known for its huckleberries, which grow in the wild during the summer and fall seasons. Try its famous huckleberry jam for a delicious PB&J.

NEBRASKA: The classic Reuben sandwich was supposedly invented by an Omaha grocer. It's made with corned beef, sauerkraut, Swiss cheese, and thousand island dressing, and is best served on rye bread.

NEVADA: Las Vegas's Heart Attack Grill is periodically in the news for its calorific burgers. Some variations contain five burger patties with bacon and, of course, a side of fries.

NEW HAMPSHIRE: One of the proudest accomplishments for this U.S. state is its delicious maple syrup. Order a fried ham and cheese Monte Cristo drizzled with it for the ultimate breakfast sammie.

NEW JERSEY: Stop by any Garden State diner and try the signature Jersey breakfast sandwich. It's thick-cut Taylor ham (or pork roll) with egg and American cheese on a hard Kaiser roll or bagel.

NEW MEXICO: A cheeseburger is one thing, but a green chile cheeseburger takes it to a whole other level. This state's signature vegetable adds a major kick to this classic American dish.

NEW YORK: Another state with more than one famous sandwich under its belt, there's nothing more NYC than a classic bagel with lox and cream cheese.

NORTH CAROLINA: A variant on the chili burger, the Carolina Burger is a patty with chili con carne, coleslaw, mustard, and chopped onions. It's messy, but worth it.

NORTH DAKOTA: This state's huge Scandinavian population love their Smørbrød, a classic open-faced sandwich commonly made with rye bread, roast beef, Gravlax (a type of salmon), butter, lettuce, Jarlsberg cheese, pickled herring, hard-boiled eggs, honey mustard, or cucumber.

OHIO: Not to be confused with Louisiana's po' boy, Ohio's Polish boy is a sausage sandwich native to Cleveland. It has a link of kielbasa covered with a layer of french fries, barbecue or hot sauce, and coleslaw, all on a bun.

OKLAHOMA: What's better than chicken-fried steak? That same breaded and fried steak on a hamburger bun with your choice of condiments.

OREGON: Portland is known for its delicious vegan food. Falafel pitas in particular are a popular choice, packed to the brim with veggies and hummus.

PENNSYLVANIA: The state's most famous food by far is the classic Philly cheesesteak. Thinly cut steak handsomely topped with cheese on a roll is delicious by itself, but don't be afraid to add sautéed onions, peppers, mushrooms, mayonnaise, hot sauce, salt, pepper, or ketchup.

RHODE ISLAND: This tiny state is home to a very big sandwich. The Dynamite, which hails from Woonsocket, is a sloppy joe burger made with onions, bell peppers, and celery. Be careful — it is spicy.

SOUTH CAROLINA: People say the Tuna Melt was born in 1965 in South Carolina at the Woolworth's lunch counter. Head there and see for yourself why this simple delicacy is a Charleston classic.

SOUTH DAKOTA: Hunters flock to South Dakota for pheasant hunting during the fall. Served to troops during WWII, try the state's pheasant sandwich made with chopped pheasant, eggs, onions, celery, and mayonnaise.

TENNESSEE: Sink your teeth into Elvis Presley's favorite sandwich, made with peanut butter, banana, and bacon. Just be careful — the mix of salty, sweet, and savory is highly addictive.

TEXAS: Barbecue brisket is the national dish of Texas, so try yours on some hardy, home-made bread with or without onions and bell peppers.

UTAH: When in Utah, it's perfectly acceptable to dig in to a burger topped with a quarter pound of thin-sliced pastrami. "Pastrami burgers," which originated at Crown Burgers in Salt Lake City, are slathered with a thousand island-style sauce as well as tomatoes, shaved lettuce, and onions.

VERMONT: The "Vermonter" takes advantage of its state's freshest ingredients, like turkey, ham, Vermont cheddar cheese, green apples, and honey mustard.

VIRGINIA: There's almost nothing more classic than a grilled ham and cheese sandwich, and Virginia is known for its excellent cheeses and succulent ham.

WASHINGTON: Seattle has a large Vietnamese community, and is home to some of the best bánh mì sandwiches in America. The inexpensive staple is usually made with a bright, crunchy vegetable slaw, fish sauce, and sliced jalapeño pepper or fresh cilantro.

WASHINGTON, D.C.: Stop into Ben's Chili Bowl and order a chili half smoke, a half pork and beef smoked sausage served on a warm steamed bun with mustard, onions, and spicy homemade chili sauce. It's what Bill Cosby orders when he comes here.

WEST VIRGINIA: Make a delicious apple and peanut butter sandwich with West Virginia's Golden Delicious apples. Extra points if it's grilled and has cream cheese.

WISCONSIN: This Midwestern state has a large German immigrant population, so it's no surprise its most famous sandwich contains classic bratwurst. Eat the sausage on a roll topped with mustard, sauerkraut, and cheese curds — another thing for which Wisconsin is well-known.

WYOMING: Wide-open Wyoming is where the buffalo roam ... and occasionally appears on menus. Try a buffalo meatball sandwich when you're here to taste the state's most famous meat.

The U.S. doesn't just love sandwiches.

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