MomSkoop
America’s sandwich map extends far beyond the familiar PB&J or BLT. Hidden in small towns and regional kitchens are incredible sandwich creations that rarely get national attention. These local favorites tell stories of immigration, innovation, and distinctive food cultures that have shaped communities for generations. Ready for a tasty road trip across America’s lesser-known sandwich landscape?
1. Beef on Weck: Buffalo’s Secret Sensation
Buffalo wings get all the glory, but locals know the real star is this juicy roast beef masterpiece. Thinly sliced beef is piled high on a kummelweck roll – a Kaiser roll topped with coarse salt and caraway seeds that give it a distinctive crunch and flavor.
The sandwich is typically served warm with horseradish and au jus for dipping. Each bite delivers a perfect balance of tender meat, spicy kick, and that signature salty roll.
Dating back to German immigrants in the 1800s, beef on weck remains primarily a Western New York specialty, making it a must-try when visiting Buffalo.
2. St. Louis Gerber: Open-Faced Perfection
Imagine the best garlic bread you’ve ever had, then elevate it with ham and Provel cheese. That’s the Gerber – St. Louis’s contribution to sandwich royalty. This open-faced delight features French bread slathered with garlic butter, topped with ham and the city’s signature Provel cheese (a processed blend of cheddar, Swiss, and provolone).
After a quick trip under the broiler, the cheese melts into a gooey blanket over the ham while the edges of the bread get perfectly crisp.
Created at Ruma’s Deli in the 1970s, this sandwich remains largely unknown outside Missouri despite its addictive combination of crispy, creamy, and savory elements.
3. Midwest Pork Tenderloin: Bigger Than The Bun
The first thing you’ll notice is the absurd size – a massive breaded pork cutlet extending inches beyond its humble bun. This Midwestern icon features a thinly pounded pork loin, breaded, fried to golden perfection, and served with simple toppings like lettuce, tomato, pickles, and mayo.
The contrast between the crispy exterior and juicy meat inside creates a texture paradise. Each bite delivers a satisfying crunch followed by tender pork.
Particularly beloved in Indiana and Iowa, local restaurants compete for who makes the biggest and best version, with some cutlets reaching dinner-plate proportions while maintaining that essential tenderness.
4. Chow Mein Sandwich: New England’s Asian Fusion Pioneer
Long before fusion cuisine became trendy, Fall River, Massachusetts created this unique cultural mash-up. A generous portion of chow mein noodles and gravy-like brown sauce with vegetables and meat (usually chicken) gets served between hamburger buns.
The soft bread soaks up the savory sauce while the crispy noodles provide surprising texture. What sounds like an odd combination became a workingman’s lunch staple in southeastern Massachusetts and Rhode Island’s textile mill towns.
Nathan’s Famous once served these at Coney Island, but today you’ll need to visit New England spots like Mee Sum Restaurant or visit the annual Fall River Chow Mein Sandwich Festival to try this quirky regional creation.
5. Baltimore Pit Beef: Grilled Goodness
Maryland’s answer to barbecue doesn’t follow Southern smoking traditions. Instead, beef top round is grilled over charcoal until crusty outside while maintaining a rare to medium-rare interior. The meat gets sliced paper-thin against the grain before being piled onto a kaiser roll.
What elevates this sandwich is the traditional topping combo: raw onion and “tiger sauce” – a mixture of horseradish and mayonnaise that provides creamy heat. The contrasting temperatures and textures create a symphony in every bite.
Found primarily at roadside stands around Baltimore, authentic pit beef represents Maryland’s unique take on barbecue that deserves recognition alongside its more famous regional styles.
6. New Jersey Sloppy Joe: Not What You Think
Forget the ground beef sandwich from your school cafeteria – Garden State Sloppy Joes are entirely different beasts. This triple-decker creation features rye bread layered with two types of deli meat (typically ham, turkey, or roast beef), Swiss cheese, coleslaw, and Russian dressing.
The combination creates a perfect balance of savory, creamy, and tangy flavors. Unlike its messy namesake, this sandwich is precisely constructed and sliced into neat triangles.
Legend traces its origin to Town Hall Deli in South Orange, where it was inspired by a sandwich at a bar called Sloppy Joe’s in Cuba. Today it remains a North Jersey deli staple virtually unknown elsewhere.
7. Nebraska Runza: Pocket Full of Comfort
Part sandwich, part hand pie, the Runza is a rectangular pocket of fresh-baked bread stuffed with a savory mixture of ground beef, cabbage, and onions. German-Russian immigrants brought this hearty creation to the Great Plains, where it evolved into Nebraska’s signature food.
The soft, slightly sweet bread encases the flavorful filling completely. Modern variations include cheese, mushrooms, or jalapeños, but purists stick with the traditional filling.
While the Runza restaurant chain has popularized these stuffed breads throughout Nebraska and neighboring states, homemade versions remain treasured family recipes passed down through generations of Midwestern families.
8. Iowa Loose Meat: The Unsung Sloppy Joe Cousin
Maid-Rite restaurants introduced this uniquely Iowan creation – seasoned ground beef that’s steamed rather than fried, keeping it crumbly instead of forming a patty. The meat is piled on a hamburger bun and traditionally topped with mustard, pickles, and onions.
Unlike Sloppy Joes, there’s no tomato sauce binding the meat together. The loose texture means you’ll likely need extra napkins, as the savory bits tend to escape with each bite.
Also called a “tavern sandwich” in parts of the Midwest, this humble creation has inspired fierce loyalty among Iowans. The Canteen Lunch in Ottumwa claims to serve one of the most authentic versions of this regional specialty.
9. Springfield Horseshoe: Open-Faced Extravagance
Central Illinois created this knife-and-fork sandwich monument to excess. A thick slice of Texas toast gets topped with your choice of meat (often hamburger patties or ham), then buried under a mountain of crispy french fries and smothered in cheese sauce.
The “horseshoe” name comes from the original horseshoe-shaped cut of ham used when it was created at Springfield’s Leland Hotel in the 1920s. A smaller portion, called a “pony shoe,” offers a more modest serving of this indulgent creation.
Local debates rage about cheese sauce recipes, with some establishments using Welsh rarebit-style sauce while others opt for creamy cheddar varieties. Either way, this hearty meal requires both stamina and napkins.
10. Cajun Pistolette: Louisiana’s Stuffed Bread Boat
Deep in Cajun country, these torpedo-shaped French bread rolls are hollowed out, stuffed with savory fillings, and often deep-fried to golden perfection. Traditional fillings include crawfish étouffée, shrimp creole, or beef debris (tender roast beef in gravy).
The contrast between the crispy exterior and the flavorful, saucy filling creates an explosion of textures and tastes. Some versions are baked rather than fried, but all showcase Louisiana’s incredible flavor combinations.
Found primarily at festivals, food trucks, and family gatherings throughout Acadiana, pistolettes represent the ingenious way Cajun cooks transform simple bread into portable vessels for their region’s iconic flavors.
11. Kentucky Hot Brown: Derby Day Decadence
Created at Louisville’s Brown Hotel in the 1920s, this knife-and-fork open-faced turkey sandwich was designed as elegant comfort food for late-night dancers. Thick-sliced roast turkey sits atop Texas toast, then gets smothered in creamy Mornay sauce (a cheese-enhanced béchamel) before being broiled until bubbly.
Traditional garnishes include crispy bacon strips arranged in a crosshatch pattern and tomato slices. The contrast between the crisp bacon, juicy tomato, and creamy sauce creates an unforgettable combination.
While variations exist throughout Kentucky, purists insist on following the Brown Hotel’s original recipe, which has satisfied hungry Kentuckians and Derby-goers for nearly a century.