Hey, sandwich lovers, come check this out! If you think a good sandwich is just bread with some filling, you’re in for a surprise. There are shops all across the country crafting amazing sandwiches that go way beyond turkey and cheese on white bread. We’re talking about good structure, balanced flavors, fresh vegetables, and delicious sauces or mayonnaise.
Some places and specific sandwiches have become famous. These old-school delis use traditional methods, while some new spots add a modern twist. Some sandwiches are worth the trip—absolutely. Forget about that disappointing desk lunch.
We’ve scoured the country and handpicked some iconic sandwiches from every state to include in this list. They’re all deserving of their spots, so let’s dive into this delicious sandwich adventure!
1. **Alabama: Roast Turkey**: Our sandwich journey begins in Alabama. Specifically, at Bates House of Turkey, a roadside eatery. This isn’t your average restaurant; it has deep roots in Bates Turkey Farm, which has been in operation since 1923. The restaurant is located near the farm, so all the food served here has that distinctive fresh-from-the-farm flavor.
They also offer other turkey dishes. You can try the turkey chili taco salad and turkey gumbo, but the real star here is the classic roasted turkey sandwich, which is unmatched. The sandwich features their signature roasted turkey, paired simply with mayonnaise and lettuce.
Sometimes, simple is great. Bates House’s classic roasted turkey sandwich is the perfect example. It showcases the heights a standard sandwich can reach. Made with nearly a century of history and expertise, this is an absolute must-try.
Slow-Roasted Turkey with Herb Salt
Equipment
- 1 Roasting pan Large enough to hold the turkey
- 1 Wire Rack Fits inside the roasting pan
- 1 Meat Thermometer Instant-read or probe type
- 1 Small Bowl For mixing herb salt
- 1 Pastry Brush For applying butter
Ingredients
Main
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground pepper
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried savory
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 2 teaspoons finely grated lemon zest
- One 14-pound organic turkey rinsed and patted dry
- 1 onion quartered
- 1 celery rib cut into 2-inch pieces
- 4 garlic cloves crushed
- 1 stick unsalted butter melted and cooled
Instructions
- Preheat oven to 325°F (160°C).
- In a small bowl, combine kosher salt, pepper, dried herbs (thyme, savory, sage, rosemary, marjoram), and lemon zest.
- Rinse the turkey inside and out, then pat it completely dry with paper towels.
- Place the turkey on a wire rack in a roasting pan.
- Loosen the skin over the breast and thighs, then rub about half of the herb salt mixture directly onto the flesh under the skin.
- Rub the remaining herb salt mixture all over the exterior skin of the turkey.
- Place the quartered onion, celery pieces, and crushed garlic cloves inside the turkey cavity.
- Brush the entire surface of the turkey with melted and cooled unsalted butter.
- Roast the turkey in the preheated oven for approximately 13-15 minutes per pound, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh (avoiding the bone).
- Remove from oven, tent loosely with foil, and let rest for at least 20-30 minutes before carving.
Notes
2. **Delaware: The Bobbie**: In Delaware, there is a particularly famous salad sandwich called “Bobbie.” It originated from the Capriotti’s chain. The company was founded in 1976 as a small shop in the Little Italy district of Wilmington. It was co-founded by siblings Lois and Alan Margolet. The name was chosen to honor their grandfather. From its humble beginnings, it has grown into a nationally recognized chain brand.
The signature sandwich, “Bobbie,” holds special significance. It is named after the sister and brother’s aunt. It is said that the inspiration for the sandwich came from Thanksgiving leftovers. Capriotti’s chefs would slow-cook a whole turkey in-store, then shred the meat by hand. This delicious turkey meat is then sandwiched between fresh bread, topped with cranberry sauce, and served with fillings and mayonnaise.
In short, the Bobbie sandwich perfectly blends the best elements of Thanksgiving into a delicious sandwich. It’s a clever and well-executed idea, which is why it has become the signature dish of the chain restaurant
3. **Florida: Cubano**: In Miami’s “Little Havana” district. This is the home of the famous Versailles Restaurant, a name that needs no introduction. Since 1971, Versailles has been a destination for many, especially those who have left their homeland in Cuba. Many consider it the best place to enjoy an authentic Cuban sandwich.
The Cuban sandwich at Versailles is made with traditional Cuban bread, which is made with lard or shortening. The bread is filled with ham cooked in brown sugar, juicy roasted pork, and thick slices of Swiss cheese. It also includes thinly sliced pickles and is topped with a generous amount of mustard.The entire sandwich is then pressed firmly, resulting in a warm, crispy crust and a well-blended interior.
While Versailles is now famous for its Cuban sandwiches, it is believed that the sandwich originated with Cuban workers. It first appeared in cigar factories over 100 years ago. It perfectly balances salty, sweet, and tangy flavors, making it a must-try dish when visiting Miami. Every bite is a true taste of history and culture.
Traditional Cubano Sandwich
Equipment
- 1 Sharp Knife For slicing bread, meats, and pickles.
- 1 Grill Pan or Flat-Top Griddle For pressing and toasting the sandwich.
- 1 Spatula For handling the sandwich.
- 1 Press or Heavy Pan To weigh down the sandwich while grilling.
Ingredients
Main
- 1 loaf Cuban bread French or Italian bread can be substituted
- 1 pound ham cooked, sliced
- 1 pound pork roasted, sliced
- 1/2 pound Swiss cheese sliced
- 6 dill pickles sliced
- 2 tablespoons butter or cooking spray
- Garnish: yellow mustard
- Garnish: mayonnaise
Instructions
- Slice the Cuban bread lengthwise, creating top and bottom halves.
- If using, spread a thin layer of yellow mustard and/or mayonnaise on the inside of one or both bread halves.
- Layer the sliced roasted pork evenly onto the bottom half of the bread.
- Place the sliced ham on top of the pork.
- Arrange the sliced Swiss cheese over the ham.
- Layer the sliced dill pickles on top of the cheese.
- Place the top half of the bread over the fillings to complete the sandwich.
- Heat a grill pan or griddle over medium heat and add butter or cooking spray.
- Place the assembled sandwich on the hot pan, weigh it down with a press or heavy pan, and grill for 4-5 minutes per side, or until the bread is golden brown and crispy and the cheese is melted.
- Carefully remove the sandwich from the pan, slice diagonally, and serve immediately.
Notes
4. **Georgia: Chicken Conquistador**: Next, we head to Georgia to visit Zunzi’s. This restaurant blends South African flavors into sandwiches, making them a favorite among local food enthusiasts.
What makes it so special? This massive sandwich features grilled chicken breast paired with crisp lettuce and juicy tomatoes. But the real secret lies in its homemade special sauce. All the toppings are sandwiched between a crispy baguette, creating a satisfying bite with every mouthful.
5. **Hawaii: Kalua Pork Sandwich**: It’s time to fly to Hawaii. There, 808 Deli has a special spot. If Hawaiian-style pork sounds appealing, you should give this place a try. They use the famous Kalua pork, which is traditionally smoked underground. It’s then seasoned with a spicy blend.
Their signature dish, the “Porkie” panini, is filled with grilled pork and sweet mango salsa, topped with a sweet chili dipping sauce. You can enjoy this delicious meal right on the beach. The shop also offers breakfast in a island-style setting.
Pulled Pork Sandwich
Equipment
- 1 Roasting Pan with Rack
- 1 Food Processor For making the rub paste
- 2 Mixing Bowls For slaw dressing and combining ingredients
- 1 Cutting Board For resting and slicing pork, prepping vegetables
- 1 Mandoline For slicing carrots (use knife if unavailable)
Ingredients
Main
- 1 boneless pork shoulder about 4 to 41/2 pounds
- 4 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 1/2 cups light brown sugar
- 1/4 cup paprika
- 2 to 3 sprigs thyme leaves only
- 4 cloves garlic
- 1/4 cup red wine vinegar
- Scant 1 tablespoon cayenne
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon whole-grain mustard
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lemon juiced
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1/2 head savoy cabbage finely sliced
- 1/2 head purple cabbage finely sliced
- 2 green onions chopped
- 2 carrots sliced on mandoline
- Kosher salt and freshly ground black pepper
- 6 brioche hamburger buns
- 1/4 bunch flat-leaf parsley for garnish
Instructions
- Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
- Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
- Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.
- While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.
- To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.
Notes
6. **Idaho: Peruvian Sandwich**: Our cross-country road trip brought us to Boise, Idaho, where we stopped at The Lemon Tree Co. Their menu offers everything from Vietnamese sandwiches to Peruvian cuisine. Although they have a mushroom artichoke sandwich, we recommend trying their popular Peruvian-style sandwich.
This sandwich features a crispy garlic bun wrapped around all the ingredients, including Genovese salami sausage and ham. You’ll also find applewood-smoked bacon and crumbled Italian sausage. Plus, there’s Monterey Jack cheese. Their special Peruvian sauce is drizzled on top. And they really do put Fritos inside! The Fritos chips are sandwiched between the bread.It sounds bold, but it really adds a crispy texture. This combination really works.
Additionally, every sandwich here comes with a side dish. You can choose between a salad or fries. Or try the beet salad or their soup.
7. **Illinois: Italian Beef**: Deep-dish pizza made Chicago famous. But when it comes to the real king: Italian beef! You have to go to Al’s Italian Beef. They claim to have invented this classic, supposedly during the Great Depression when meat was scarce.
The classic Italian beef here looks incredibly tempting. They use thinly sliced dry-roasted beef, marinated in a special blend of spices before cooking. This crucial step allows the beef to soak in the delicious “meat juice.” Here, they call this meat juice “au jus.” Traditionally, Italian beef is served with an Italian bread roll. The fillings typically include spicy giardiniera and sweet peppers.
Their menu focuses on Italian-style cuisine, offering wraps, party potatoes, and tamales. These are all authentic Chicago classics.
Italian Beef Hoagies
Equipment
- 1 Large Pot or Slow Cooker For cooking the roast
- 1 Sharp Knife For slicing the cooked beef thinly
- 1 Cutting Board For slicing the beef
- 1 Measuring Cups For water and liquid
- 1 Tongs or slotted spoon For serving the beef and peppers
Ingredients
Main
- 1 4 pound boneless sirloin tip roast, halved
- 2 .7 ounce packages Italian salad dressing mix
- 2 cups water
- 1 16 ounce jar mild pepper rings, undrained
- 18 hoagie buns split
Instructions
- Cut the boneless sirloin tip roast into two equal halves.
- Place the roast halves in a large pot or slow cooker.
- Add the two packages of Italian salad dressing mix, water, and the entire jar of undrained mild pepper rings to the pot.
- Cover the pot and cook on low heat (if using a slow cooker) or simmer gently on the stovetop until the beef is very tender and easily shreds.
- Carefully remove the cooked beef from the liquid and let it rest on a cutting board for 10-15 minutes.
- While the beef rests, keep the cooking liquid warm. You may strain it if desired, or keep the peppers in.
- Using a sharp knife, thinly slice or shred the beef against the grain.
- Return the thinly sliced or shredded beef to the warm cooking liquid (au jus), ensuring it is fully submerged to stay moist.
- Split the hoagie buns lengthwise.
- Generously fill each hoagie bun with the wet Italian beef and some mild pepper rings from the liquid before serving.
Notes
8. **Indiana: Peppered Beef**: Next, we head to Shapiro’s Delicatessen in Indiana. This shop has been selling classic Jewish-style deli meats since 1905, making it over a century old! They offer classic dishes such as hot sausages, chicken salad, pickled beef, and smoked beef tongue. One local specialty truly stands out: their pepper beef.
This beef is different from regular roast beef; it’s made using a unique method specific to the region. They use lean beef round meat. The beef is marinated and air-dried, then sprinkled with pepper and smoked, before being seasoned. After that, they pile the beef high and sandwich it between fresh rye bread.
Related posts:
Sydney’s best sandwiches
Healthy Sandwich Ideas That Rival Your Favorite Deli Order
The Ultimate Bucket List Sandwich in Every State
