Finding (and exploring) local delicacies from all over the country is one of the greatest pleasures of traveling. Besides that, every state has at least one local sandwich, which is definitely worth trying. Dig below to know.
The great thing about sandwiches is that they can be made of almost anything: if everything starts with bread, then the world is your oyster or your po’boy oyster.
Want some classic peanut butter and jelly? Want some old-fashioned grilled cheese or turkey and Swiss food? Or maybe you prefer meatballs?
They are all delicious and are among America’s favorite sandwiches. Some of the sandwiches are based on the region’s ethnic culinary heritage; some are inspired by what they hunt, grow or catch locally; some are a variation of the local barbecue style, and some were simply invented in this state and have since become cult.
Alabama: BBQ chicken with Alabama white sauce
This is often the eatery, arguably the featured eatery on our list of the best eateries in every state. If you haven’t tried the perfect sandwich in your state yet, we suggest you look for it. And if you’re a sandwich lover looking to travel, you have a new to-do list.
Alaska: Reindeer dog
Alabama-style barbecue is famous for its white barbecue sauce made with mayonnaise and fortified with vinegar and black pepper. This sandwich goes well with smoked chicken sauce. While in Alaska, why not eat like the locals and sample a local delicacy: sausage-shaped venison.
Arizona: Torta del Rey
Pie is a signature Mexican dish served in a round bun and is usually loaded with various meats, melted cheese, and side dishes, including tomatoes, onions, and avocados. Cakes are a reserve at Mexican restaurants in Arizona, and the epic Torta Del Rey (with ham, pork, breaded Beef, sausage, and chorizo scrambled eggs, tomatoes, caramelized onions, fresh avocado, and chipotle sauce) is exemplary.
Arkansas: Fried catfish
Catfish can be found in almost every lake and river in the state, and fishing is a popular pastime. They are also bred on a large scale (Arkansas produces about one-third of all catfish grown in America).
California: French dip
It’s unbeatable when sprinkled with cornmeal, fried until golden brown, and folded into a bun. French sauce, thinly sliced Roast Beef on a bun soaked in beef sauce, may be the staple of a national restaurant, but it wasn’t invented in France: it originated in downtown Los Angeles. Legend has it that it was created by accident in 1918 by Philippe when a sandwich accidentally fell into a pan full of jus.
Colorado: Fool’s Gold Loaf
This monstrous sandwich consists of a whole hollowed-out loaf of bread filled with a can of peanut butter, grape jelly, and a pound of bacon. It is served at the Colorado Mine Company in Denver, and Elvis was such a fan that he once ordered 30.
Connecticut: Hot lobster roll
Unlike Maine, where lobster rolls are served cold with mayonnaise, they are served hot with a splash of ghee in
Delaware: Fried soft shell crab
This is an exquisite dish on a bun. Soft crab season is a bit of a Delaware vacation, where blue crabs are plentiful. There is no better way to enjoy them than fried and stuffed in a bun.
No sandwich is more closely associated with Florida than Cuban heat and fudge, and two cities, in particular, have claimed to be theirs: Miami, where ham, pork, Swiss cheese, pickles, and mustard nestle on Cuban bread; and Tampa, where salami is added to the dough and where the Cuban could have been invented.
Georgia: Pimento cheese
In Georgia, pimento cheese is the pride of countless restaurants serving it with burgers, crackers, and between two slices of bread. Each chef has a different recipe, but it usually includes hot cheddar cheese, mayonnaise, allspice, and various spices and toppings. Yes, you read that right: spam.
The legendary Corned Beef was brought to Hawaii during World War II, and locals fell in love with it and have since declared that it is their own, in sandwiches and almost every other form imaginable.
Idaho: Breaded trout
Idaho is home to many native trout species, and they are abundant in local waters.
Illinois: Italian Beef
One of the most popular ways to serve them is breaded, fried, and bun. Italian Beef is a typical Chicago sandwich with countless specialty stores. It is made by slicing slow-roasted Beef very thinly, dipping it in an Italian roll, in culinary sauce, and finishing with pickled cucumber, a spicy pickled vegetable seasoning.
Indiana: Pork tenderloin
A huge breaded and fried “pork tenderloin” cutlet (actually pork loin) is served on a hamburger bun and topped with various toppings, including pickles, onions, and lettuce mustard, ketchup, and mayonnaise, a staple in Khuzier State.