Maine’s Lobster Roll
Maine stands as the largest lobster-producing region in the world, which makes the lobster roll a shoe-in for the state’s sammie of choice. This roll, filled with chunks of lobster coated with a mayo-based dressing, wasn’t always fancy; lobster used to be so common in the region that it was considered a cheap food. But as lobster stocks dwindled and national interest in lobster rolls grew, it gained a reputation as something special and expensive.
Here, the cold lobster meat is tossed with mayo, tarragon and celery or scallion, and served on a New England-style hot dog roll with flat sides. Even better if the sides are buttered and grilled. The simplicity is what makes it extraordinary. Think of it like the ocean’s version of a treasure chest, except instead of gold coins, you get sweet, tender chunks of lobster meat that practically melt in your mouth.
Maryland’s Crab Cake Sandwich
This delicious creation features a broiled or fried crab cake made from lump crab meat mixed with egg, mayonnaise, and Old Bay seasoning served on a bun with lettuce, tomato, and tartar sauce. The crab cake sandwich originates from Maryland’s Chesapeake Bay area, known for its blue crabs, and is believed to date back to Native Americans. The sandwich is so popular in Maryland that McDonald’s even released a limited version of it back in 1992.
You won’t find a ton of filler in classic Maryland crab cakes. Lump blue crabmeat and Panko bread crumbs are blended with a mixture of egg, mayonnaise and spices to let the crab flavor shine through. It’s like eating a piece of the Chesapeake Bay’s soul, where every bite reminds you why this region has built its entire culinary identity around these incredible crustaceans.
Florida’s Cuban Sandwich
Two Florida cities, Tampa and Miami, claim to be the birthplace of the Cubano, inspired by the mixto, a mixed meat sandwich likely brought to the U.S. by Cuban immigrants. By the mid-20th century, after a major Cuban community had developed in Florida, the Cubano sandwich construction had become standardized: pork, ham, Swiss cheese, mustard, and pickles, all on Cuban-style bread. It’s often grilled or pressed, too.
The Cuban immigrant communities of Florida are to thank for the spread of this beloved sandwich. Chewy Cuban bread is smeared with yellow mustard, then layered with roast pork, ham, Swiss cheese and sliced dill pickles and pressed on a griddle. When that sandwich hits the hot press, something magical happens. The bread gets crispy on the outside while staying soft inside, and all those flavors meld together like a perfect harmony.
Pennsylvania’s Philly Cheesesteak
The cheesesteak, or more commonly, the Philly cheesesteak, is Pennsylvania’s most iconic sandwich by a mile. Created around 1930 by Pat and Harry Olivieri, this mound of beef in a roll started as an improvised lunch one day when Pat got tired of the hot dogs he’d been selling. Pat’s recipe was a different take on an older “beefsteak sandwich” recipe. It wasn’t until the 1940s that someone added cheese.
Thinly sliced beefsteak, grilled and topped with melted cheese – Cheez Whiz, provolone, or American – and served on a hoagie with optional sautéed onions and peppers, cements its status as a culinary icon. This isn’t just a sandwich, it’s a religion in Philadelphia. The debate over which cheese is proper can get as heated as a summer day on South Street.
Illinois’s Italian Beef
Chicago’s most famous sandwich, the Italian beef, is a can’t-miss regional delicacy. Ribbons of roast beef are dipped in savory jus. Then the meat is folded and layered on crusty Italian bread, perfectly baked to sop up all the juices. Caramelized onions and sweet peppers take this sandwich to the next level.
Illinois takes pride in its Italian beef sandwich, drenched in savory jus. Picture this: you’re holding a sandwich that’s basically a savory, meaty sponge. The beef is so tender it practically falls apart, and that crusty Italian bread somehow manages to hold everything together while absorbing all those incredible flavors. It’s messy eating at its finest.
Massachusetts’s Fluffernutter
Massachusetts’ fluffernutter sandwich, in which peanut butter and Marshmallow Fluff meet between two pieces of white bread, is a staple across the state. The fluffernutter, originating in the early 20th century, highlights the state’s connection to Marshmallow Fluff, which began its rise in Somerville, Massachusetts, in 1917.
This beloved sandwich consists of peanut butter and marshmallow crème spread between slices of white bread. Don’t let the simplicity fool you. This sandwich is pure childhood nostalgia wrapped in Wonder Bread. The contrast between the nutty peanut butter and the sweet, airy marshmallow creates a texture that’s both familiar and magical. It’s like eating a cloud that tastes like happiness.
Louisiana’s Po’ Boy
These long loaves of bread filled with fried shrimp supposedly began as an economical way to make free meals for striking streetcar employees in 1929 New Orleans. The bread was created specifically for the “poor boy” sandwiches. Regardless, the name was eventually shortened to po’ boy. In Louisiana, two sandwiches are king: the muffuletta and the po’ boy – but the muffuletta is harder to find outside the region. Hearty slices of ham, salami, bologna, Swiss cheese, and provolone are served on dense muffuletta loaf. The loaf is spread with an ample amount of briny olive salad to cut through the richness of the meats.
The po’ boy isn’t just a sandwich, it’s New Orleans on a plate. Whether it’s fried shrimp, oysters, or catfish, that crispy seafood nestled in a perfect French bread creates a symphony of textures. The bread is sturdy enough to hold all that fried goodness but soft enough to give way when you bite down.
California’s French Dip
California’s iconic sandwich is the French dip. The sandwich consists of roast beef on a roll that’s dipped in au jus, which is similar to a very thin gravy or broth. While some sandwiches have remained central to their home regions, others, like the French Dip, have expanded their reach nationwide. Two Los Angeles-based eateries, Philippe’s and Cole’s, claim to have created the hot roast beef sandwich, which is served on a long French roll with a side of au jus for dipping.
The genius of the French dip lies in its interactive eating experience. You control how much of that savory beef broth gets soaked into your sandwich with each dip. It’s like the sandwich equivalent of fondue, but way more satisfying and much less pretentious.
Alaska’s Salmon Sandwich
Considering Chinook salmon is Alaska’s state fish, it’s no surprise that the state’s most famous local sandwich makes it its star. While it can feature any of the salmon species native to the region, the dish is almost always served with mayo and lettuce on bread with optional tomato, onion, or pickles.
Alaska’s salmon sandwich represents the pure essence of the state’s natural bounty. When you’ve got access to some of the world’s best salmon, you don’t need to overcomplicate things. The fish does all the heavy lifting while the simple accompaniments just frame its natural flavor. It’s like eating the wilderness on white bread.
Kentucky’s Hot Brown
Few states have a sandwich more iconic and legendary than Kentucky’s Hot Brown. Created and still available at Louisville’s Brown Hotel, the Hot Brown features turkey, bacon and tomato with Mornay sauce on toast, all browned in a broiler.
The Hot Brown isn’t technically between two slices of bread, but it’s definitely a sandwich in spirit. Think of it as an open-faced thanksgiving dinner that got fancy. The rich, cheesy Mornay sauce creates this luxurious blanket over the turkey, while the bacon adds just enough saltiness to balance everything out.
Wisconsin’s Grilled Cheese
Wisconsin is the place to get the greatest grilled cheese sandwiches. The Badger State is known for their cheese, as they produce a good amount of America’s cheese supply! While bratwursts are extremely popular in this heavily German-influenced state, I would be remiss not to acknowledge Wisconsin’s mad dairy skills by picking the classic grilled cheese. The state even hosts an annual grilled cheese competition.
As you might expect, those in Wisconsin have been known to get creative with their grilled cheese sandwiches. One of the classics is a traditional grilled cheese sandwich topped with broccoli, roasted carrots, and red onions. Wisconsin takes the humble grilled cheese and elevates it to an art form. When you have access to the country’s best cheese, that golden, melty perfection reaches levels that would make other states weep with envy.
Texas’s Brisket Sandwich
Slow-smoked tender beef brisket sliced and served on a bun with barbecue sauce and pickles highlights Texas’ renowned barbecue culture. Variations of the brisket sandwich include different sauces or toppings, including onions and coleslaw. Brisket, perhaps my favorite cut of beef, has a grand reputation in Kansas, where the burnt ends of the cut are used for a particularly fine sandwich.
Texas brisket is more than food, it’s a way of life. That meat gets smoked low and slow for hours until it develops a beautiful bark on the outside while staying incredibly tender inside. When you bite into a proper Texas brisket sandwich, you’re tasting patience, smoke, and the kind of culinary dedication that turns tough meat into pure magic. The pickles aren’t just garnish, they’re there to cut through all that rich, smoky fat and cleanse your palate for the next perfect bite.
What do you think about these incredible regional sandwiches? Have you tried any of these local specialties during your travels?
