Iconic Sandwiches Across Every American State
Compared to other nations, The United States is typically referred to as a melting pot of cultures. That's because of the historical tendency of immigrants to bring aspects and traditions of their native cultures to America, where they're enmeshed with others who have made similar journeys and those who were here to welcome them.
And while there are many ways that this "melting" of cultures can manifest from region to region, one of the most exciting — not to mention delicious — is in the nation's foods. It's true that each region of America specializes in its own dishes, but one mouth-watering discovery is that each state is also famous for its own distinct sandwich. Not hungry? Let's fix that!
California: Club Sandwich
It may not be the most exotic sandwich in the United States, but that doesn't make California's signature club sandwich any less delicious. As for what makes this triple-decker wonder distinctly Californian, it all comes down to one simple ingredient.
According to the Emily Bites food blog, a California Club sandwich is not too dissimilar from a BLT in that bacon, lettuce, and tomato are key ingredients. But while it takes either some sliced chicken or turkey to make it an official club, it's the addition of avocados that makes it a California club.
New York: Pastrami On Rye
Although New York City's signature sandwich isn't necessarily full of complex ingredients, its sheer size and the history of the place that made it world famous are both major factors in why a place known for such adventurous cuisine venerates this simple deli classic.
According to the BBC, Katz's Deli perfected the sandwich with thick, dark slices of pastrami that fill the belly quickly. And while it only takes some rye bread and mustard to complete package, the richness of that pastrami is what makes this sandwich so special.
Texas: BBQ Brisket Sandwich
Naturally, a state as famous for barbecuing as Texas would incorporate that fine tradition into its signature sandwich. And this messy but savory brisket sandwich is a perfect representative of the Lone Star State's cuisine. As Southern Living explained, this sandwich features about half a pound of beef brisket and is topped with onion and dill pickle chips.
But the magazine is also quick to point out that the most important ingredient is Texas BBQ sauce. Although a quarter cup of Lousiana hot sauce is also a welcome addition, about two cups of the Texas sauce made from ketchup, vinegar, brown sugar, and Worcestershire sauce are essential parts of the experience.
Illinois: Horseshoe Sandwich
Although the messy and chaotic results are often hardly recognizable as a sandwich, Illinois's unique horseshoe sandwich is a favorite across the Midwest. According to Springfield, Illinois's tourism website, it was created by Joe Schweska at the Old Leland Hotel in 1928 as an ambitious lunch special.
It's named after the fact that the ham he originally used was cut into a horseshoe shape, but modern variants allow for any meat. The meat is slathered in a special cheese sauce made from egg yolk, beer, butter, and either Colby Longhorn or sharp Old English Cheddar cheese. It's then covered in French fries to represent the horseshoe's nails.
Alabama: Pulled Chicken With White Sauce
It may be a messy sandwich, but the Alabama pulled chicken is a delicious favorite of the Cotton State. And while some variations top the chicken with pickle slaw, the traditional condiment that truly represents the state is Alabama white sauce.
According to Spicy Southern Kitchen, the Alabama pulled chicken is slow-cooked with some onion, paprika and garlic with a touch of liquid smoke before it's finely shredded. It's then tossed in the white sauce, which is made from mayonnaise, vinegar, sour cream, milk, and a little sugar. For some kick, the cook can also add a little cayenne pepper.
Hawaii: Kalua Pork Sandwich
A common question after discovering Hawaii's famous Kalua pork sandwiches concerns how they differ from pulled pork sandwiches. Although both use shredded pork as the principal ingredient, the difference lies in what that pork is mixed with. According to the Food Network, it comes down to a sophisticated rub and a distinct wet mixture.
Although traditional pulled pork involves a barbecue sauce mixture, Kalua pork sandwiches use chicken broth, brown sugar, soy sauce, chili sauce, and pineapple juice. As for the rub, it's a combination of teriyaki mix, paprika, and fresh ground pepper.
Delaware: The Bobbie
Also known as a Thanksgiving sandwich, The Bobbie involves filling a nine-inch loaf of submarine sandwich bread with turkey, stuffing, and cranberry sauce. According to Food.com, those ingredients are supposed to be added after a thin layer of mayonnaise is spread on each bread slice.
As for why it's called The Bobbie, it comes from the sandwich's inventor, Lois Margolet. She named it after her Aunt Bobbie Capriotti and it was first served at a restaurant that once bore her last name in Wilmington, Delaware. It can also be served dry without the mayonnaise.
Massachusetts: Fluffernutter
Although this concept has breached containment and is enjoyed throughout the nation, it's nonetheless hard not to wonder how Massachusetts residents came up with a sandwich that's both simple in concept and bizarre in its ingredients. All someone needs to make a fluffernutter is bread, peanut butter, and marshmallow fluff.
According to Taste Of Home, the Durkee-Mower Candy Company of Somerville, Massachusetts, developed and released a special kind of marshmallow fluff in the 1920s. Although a competing company first got the idea to put their product in peanut butter sandwiches, it's generally not considered a proper fluffernutter if Durkee-Mower's fluff isn't used.
South Dakota: Pheasant Salad Sandwich
There seems to be a real taste for wild game in South Dakota because the signature meat in the state's most proudly adopted sandwich isn't chicken, beef, or pork, but pheasant. According to Aberdeen Magazine, the salad is supposed to be between two slices of multigrain or wheat bread that's adorned with butter, lettuce, and plum jelly.
The salad is supposed to include a salty brine but consists of the pheasant itself, vegetable oil, red wine, Dijon mustard, mayonnaise, chopped celery, and chopped shallots. This is supposed to be a modern take on an earlier conception of the sandwich from the 1940s.
Alaska: Wild Salmon Sandwich
While many signature state sandwiches are more about the filling than the bread, Alaskans tend to be a little more specific about what makes their wild salmon sandwiches pop. According to the Wild Alaska Salmon and Seafood Company, this sandwich is best made with either ciabatta or another hard variant of bread to give it the proper crunch.
Each sandwich has an Alaskan salmon fillet as the star of its show but it's typically topped with a sauce made from a mixture of mayonnaise, lime juice and celery salt. When cooked, the salmon is brushed with oil on both sides and green onions are added to the bottom of the pan once it's turned over.
Idaho: Spicy Lamb Grinder
According to the Food Network, the spicy lamb grinder at Bar Gernika in Boise, Idaho, has the makings of a new classic that not only represents The Gem State well, but is inspired by the culture of the city's vibrant Basque population.
104.3 Wow Country got more into the specifics of the sandwich, describing it as containing slices of roasted lamb leg that are served on French bread. The lamb is also mixed with grilled onions, jalapenos, melted Swiss cheese, green peppers, mushrooms, and au jus.
Pennsylvania: Philly Cheesesteak
Although there are many restaurants and fast food chains that purport to offer Philly cheesesteaks, a genuine Philadelphia sandwich of this stripe is made according to much more specific standards. However, that's not to say they're overly complicated.
The most traditional Philly cheesesteak, naturally, incorporates sliced steak, but just as essential to the experience are fried onions and Cheez Whiz. That said, Philadelphians allow for some variations to this formula, the most common of which is to swap out the Cheez Whiz for American cheese.
Arizona: Navajo Taco
Although it's not exactly a traditional sandwich, Arizona's famous Navajo taco is also a little different from a traditional taco due to the essential ingredient of frybread. According to Arizona Journey, this bread was developed by members of Arizona's Navajo nation who were forced to relocate to New Mexico and provided with white flour, processed sugar, and lard.
These diasporic food pioneers combined these ingredients to make this signature frybread, which can be sweet or savory, depending on how it's made. Although the other ingredients — like ground beef, cheese, beans, and peppers — wouldn't be out of place in a traditional taco, the frybread adds to this dish's distinct flavor.
Oregon: The Redonkadonk
Although Oregon's signature sandwich and its ridiculous name are loaded with the Beaver State's famous quirky energy, that doesn't make it seem any less delicious. According to the Food Network, it's described as a burger but is served on Texas toast or similarly thick white bread.
As for what makes it so "redonkadonk," it has the ground beef, melted American cheese, and bacon of a typically decadent cheeseburger, but it also incorporates ham, spam, and a large egg. Although the egg is typically fried, there's some room for variation in how it's included.
Nevada: Patty Melt
In some ways, Nevada's famous patty melt is a lot like a cheeseburger. However, one key difference is that it's typically served on rye bread rather than a hamburger bun. And as the Food Network makes clear, there's a little more to the recipe than its bread choice.
In addition to the requisite ground beef, Swiss cheese is the most traditional ingredient of a patty melt, along with a sliced onion, a stick of butter, Worcestershire sauce, salt, and fresh ground pepper. It's pretty simple but definitely effective.
New Mexico: Albuquerque Turkey
Although there are a couple of potential options for New Mexico's signature sandwich, only one of them has a New Mexican city right in its name. According to the National Turkey Federation, the Albuquerque turkey is made with slices of smoked turkey breasts served on onion buns.
Indeed, it's a pretty oniony sandwich because an Albuquerque turkey is also supposed so incorporate small, round slices of red sweet onions. It's also supposed to include smoky barbecue sauce, brown sugar, and red peppers.
Iowa: Loose Meat Sandwich
Typically associated with the Maid-Rite restaurant chain, the loose meat sandwich is an Iowa staple that'a often characterized as a less saucy sloppy joe. If the meat isn't pouring out of the bun, it's not a true loose meat sandwich.
According to Culinary Hill, it's been made since the 1920s and is made with either sautéed or steamed ground beef and onions. It is then topped with ketchup, mustard, and pickles and served on a standard hamburger bun. It has a lot of names but Maid-Rite and tavern sandwich are the most common among them.
Louisiana: Po-Boy
According to the official New Orleans website, the po-boy was invented by John Gendusa in 1929 after the Martin Brothers Restaurant wanted something cheap yet filling to serve striking streetcar workers, whom they promised to feed for free. And while there are specific characteristics of a po-boy, there's a great deal of versatility in making them.
Po-boys are characterized more by the French bread they're served on and the lettuce, tomatoes, and pickles they're served with than what's actually in them. The sauce can be mayonnaise but doesn't have to be, and anything from roast beef to oysters to shrimp to catfish can serve as the meat in a po-boy.
South Carolina: Fried Bologna Sandwich
Although bologna sandwiches are universal, the act of frying that bologna first is one of South Carolina's subtle contributions to Southern cuisine that makes an otherwise mundane sandwich all the more delicious. According to Southern Living, the bologna can either be thin and packaged or thick and cut from a larger log, but it's supposed to be warmed until browning in a hot skillet.
Naturally, the rest of that sandwich is then up to the diner, but the traditional fried bologna sandwich is served on white bread and includes sliced yellow cheese (which the fried bologna then melts) and either mustard or mayonnaise. Lettuce, tomatoes, and pickles are optional but encouraged.
Georgia: Pimento Cheese Sandwich
Although the results are typically mouth-wateringly gooey, Georgia's classic pimento cheese sandwich is fairly simple to make. And while the Food Network doesn't list the cheese and pimentos as the only ingredients here, they're certainly the most important ones.
The key part of the process is to mix extra sharp yellow cheddar cheese with chopped pimentos, mayonnaise, yellow mustard, grated onions, and a little cayenne pepper. Once it's seasoned with salt and pepper, it's then served on some standard white bread.
Rhode Island: Italian Grinder
According to Providence-based news outlet GoLocalProv, the famous Zagat guide named the classic Italian sub as Rhode Island's official sandwich. And while there are obviously different Italian subs in different regions, Rhode Island's Italian Grinder has some traditional ingredients.
It's a decadent collection of Italian deli meats, including spicy capicola (also called "gabagool"), genoa salami, and pepperoni. It also includes provolone, iceberg lettuce, tomatoes, mayonnaise, and Italian dressing. As long as the selected meats are of substantial quality, that's quite the flavor and tangy combination.
Tennessee: Nashville Hot Chicken Sandwich
According to Chef Dennis Littley, the Nashville hot chicken originated at Prince's Hot Chicken Shack and is defined by its savory chicken breast, which is marinated in a mixture of buttermilk, eggs, and Tennessee hot sauce. Although the ingredients are fairly simple, the process of making it properly can be a little tricky
That's because the chicken is removed from the marinate after about ten minutes. This gives it space to be breaded in a crunchy flour mixture and then dipped back into the marinate and then re-coated with the flour mixture. That's when the chef can add the cayenne pepper, garlic powder, smoked paprika, brown sugar, black pepper, salt, and honey to the chicken to make it even more flavorful.
Connecticut: Connecticut-Style Lobster Roll
Although Connecticut isn't the only state in New England to make lobster rolls its signature sandwich, The Constitution State is known to have its own spin on the classic dish. Specifically, this style simplifies the lobster roll and swaps out certain ingredients.
According to Drive Me Hungry, this lobster roll is always served warm with the lobster meat tossed in melted butter. It's then served in a split-top hot dog bun and seasoned with salt pepper. There aren't many ingredients, but they work together well.
Oklahoma: Chicken-Fried Steak Sandwich
Although non-southerners have a history of being confused by the term "chicken-fried steak," this refers to steak that's deep fried in a similar fashion to fried chicken. According to Bounded By Buns, this involves swapping the steak between two different mixtures.
One of them contains egg and buttermilk, while the other is a mixture of flour, salt, paprika, onion powder, garlic powder, cayenne pepper, salt, and ground pepper. Once the steak is transferred between these mixtures and fried in vegetable or canola oil, it's served on Texas toast and topped with white gravy and pickles.
Missouri: St. Paul Sandwich
According to Feast Magazine, St. Paul sandwiches are a common menu item among Chinese restaurants in St. Louis and are defined by the ambitious decision to feature a fried egg foo yong patty between two slices of white bread.
It's typically served with mayonnaise, iceberg lettuce, tomatoes, and dill pickles, but certain restaurants in the St. Louis area have their own variants. Some slather the patty in brown gravy, while others include beef, pork, chicken, shrimp, or a mix of vegetables in the sandwich.
Michigan: Corned Beef Sandwich
Although New York delis have their own answer for what a corned beef sandwich looks like, there are few places in America that love this deli staple more than Detroit. According to Visit Detroit, the corned beef there is especially flavorful because it's cooked in Michigan water.
As for what a Michigan-style corned beef sandwich typically consists of, diners can expect a hearty stack of Sy Ginsberg corned beef slices, Swiss cheese, sauerkraut, and Russian dressing. It's also served on double-basked rye bread.
Wisconsin: Cannibal Sandwich
For non-Wisconsinites, a cannibal sandwich is hard to explain both in concept and in how it counts as a sandwich. According to the Wisconsin Historical Society, cannibal sandwiches are intended more as an appetizer than as an entree, which is why they're typically served on rye cocktail bread.
They're open-faced and the grisly "cannibal" name comes from the fact that they're made with raw lean ground beef. While it's hard to know why the rawness of the beef is part of the tradition, the dish is otherwise simple and served with sliced onions, salt and pepper.
Montana: Pork Chop Sandwich
According to Bon Appétit, Montana's signature style of pork chop sandwiches typically involve serving the chop open-faced, usually on a big, soft bun. The pork chop is also coated in batter and deep-fried to keep it crispy and juicy at the same time.
Although it can be tricky to get the pork chop quite right, the garnishes couldn't be simpler. Montana-style pork chop sandwiches are typically served with raw onion slices, some pickles, and either mustard or mayonnaise. Although the bread and onions are slightly different, this photo captures the general idea.
North Dakota: Smørbrød
Owing to North Dakota's Scandinavian roots, the Danish "Smørbrød" style of open-faced sandwich is a popular delicacy in the Flickertail State. And while this photo shows how much the meat can vary in a good Smørbrød, the sandwich at the bottom-right is the most traditional.
According to Midwest Living, Smørbrød is typically made with either gravlax (cured salmon) or lox and served with a mustard sauce made from mustard, dried dill weed, oil, honey, and vinegar. The fish and mustard sauce are served on pumpernickel bread and often paired with fresh dill weed, cucumber, egg, onions, and capers.
West Virginia: Sausage Biscuits
Although sausage patties snugly placed in warm biscuits are a fixture of breakfast meals throughout the nation, Eater reported that West Virginia is the commonly cited place of origin for this idea. They're always served with cheese, and that cheese is supposed to be American.
And while this breakfast sandwich is simple, it's amenable to a variety of different combinations. While including the sausages, scrambled eggs, and cheese is perhaps the most traditional combination, it's not unusual to swap in bacon or even pepperoni.
Utah: Pastrami Burger
Although a pastrami sandwich is hardly a rare sight in a deli, one isn't likely to find a pastrami burger if they're outside of Utah. Unlike in New York, however, this pastrami tends to be thinly sliced in The Beehive State's signature sandwich.
That's because it's a burger in the classical sense of the word, which means that pastrami has to make room for a big ground beef patty. According to Gastronomic Salt Lake City, it's also served with melted American cheese, a variant of 1,000 Island dressing called "fry sauce," and shaved lettuce and tomatoes.
Ohio: Polish Boy
Although there are all sorts of meats that people can expect to see in a sandwich, Ohio's signature option is a unique one. It also goes a long way to explain why the sandwich is called a Polish Boy. Namely, the principal ingredient is kielbasa.
According to This Is Cleveland, the Polish sausage is combined with a messy mixture of coleslaw, barbecue sauce, and fries that's typically served in a hot dog bun. It may look a little strange, but Ohio residents swear by it.
Florida: Cuban Sandwich
A particular favorite of Tampa's Cuban community, a traditional Cuban sandwich involves cutting Cuban bread length-wise and loading it with many different kinds of meat. According to Food.com, mustard is supposed to go on half of the bread, while mayonnaise is supposed to go on the other half.
The maker is then supposed to lay ham, pork, salami, and Swiss cheese on the mustard half, and then add pickles and put the mayonnaise half over it. Although the sandwich is ready to eat at this stage, it's even better when it's warmed in a grill press.
Minnesota: Juicy Lucy Burger
According to New York Times Cooking, there's some debate over whether the Juicy Lucy originated at Minneapolis's 5-8 Club or Matt's Bar. Either way, it emerged during the 1950s and is characterized by the way it oozes with melted cheese. However, the method of putting the cheese there is a stroke of genius.
That's because the burger is cooked by sealing a slice of cheese between two thin patties, which gives the impression of a cheese-stuffed super burger once it's done. But while that part can be difficult to perfect, only a bun, some pickles, and some caramelized onions are needed to complete the burger.
Colorado: Fool's God Loaf
Although the restaurant no longer exists, Atlas Obscura noted that there used to be a place in Denver called the Colorado Mine Company that served an absurd novelty sandwich. Even as far back as the 1970s, it cost nearly $50, and that's partially because it used an entire loaf of bread at once.
That bread was packed with a whole jar of peanut butter, a whole jar of blueberry jam, and a pound of bacon. It was called the Fool's Gold Loaf, and a major reason why it's a proud signature of The Centennial State was that it was a favorite of Elvis Presley. So much so that he made special trips in his private jet just to go to Denver and eat it again.
New Jersey: Pork Roll
Also known as a Taylor ham, this pork sandwich is the subject of intense enthusiasm in The Garden State, particularly because of the process of making the signature pork. According to Serious Eats, a pork roll is a smooth, cured, smoked, and pre-cooked pork product that's best peeled back before it's sliced.
Each slice is often cut to look like Pac-Man to keep it from getting puffy, and it's typically used to make breakfast sandwiches. As such, it's commonly paired with egg and cheese and is either served on a bagel or a Kaiser bun.
New Hampshire: Maple Monte Cristo
Although it's sweeter than many sandwiches, the maple Monte Cristo makes use of New Hampshire's abundant maple syrup, and that's why it's a fitting signature sandwich for the state. But before the sandwich is made, The Food Channel recommended creating an aioli out of mayonnaise, Dijon mustard, and maple syrup, as well as a mixture of eggs, milk, and syrup.
Once these are made, some ham slices should be fried at medium heat in a large skillet until it's golden brown, at which point they should be placed over thick slices of bread that have the aioli spread over them. The sandwich is then dipped in the egg mixture and grilled in melted butter.
Kansas: Burnt Ends Sandwich
Although burnt ends may not sound like an appetizing name, the Kansas technique for smoking brisket beef makes it unbelievably tender and delicious. So, it's no surprise that they would feature heavily in the state's signature sandwich.
According to Today, the brisket starts off cubed and seasoned with light brown sugar and barbecue seasoning before it's tossed in unsalted butter and barbecue sauce. Once it's smoked and the sesame seed buns are toasted, the burnt ends are added to the sandwiches and then topped with pickled onions and tickled jalapeños.
Wyoming: Bison Burgers
One proud aspect of Wyoming's wildlife is the mighty bison, and that's special enough to The Cowboy State to star in its signature sandwich. There are as many ways to top a bison burger as there are burgers from other meats, but the lean beef alternative is an absolute must.
According to Coyote Outdoor Living, the bison meat pairs well with chopped onions and smoky barbecue sauce. It's also a good idea to include some vegetable oil to make it sizzle, as well as some salt, black pepper, and sage for seasoning.
Washington: Smoked Salmon Sandwich
Although most states arrive at a signature sandwich fairly informally, the Smithsonian Magazine revealed that state legislators actually sat down in 1987 and tried to settle the matter officially. The only hard and fast rules were that it had to be a smoked salmon sandwich and it had to be served on whole wheat bread.
Some members of the legislature paired these ingredients with gouda cheese, others with sweet onions from Walla Walla, others chose wine and garlic sauce with mustard, and others still picked sweet onions and cream cheese. However, nobody could decide on a winner, so they left it at smoked salmon on whole wheat, with the rest being left up to the maker.
Mississippi: Pot Roast Sandwich
According to Betty Crocker, tender slow-cooked pot roast makes for a mouth-watering filling for sandwiches in Mississippi. It takes some boneless chuck beef that's seasoned with salt and pepper and sprinkled with flour before it's browned in a skillet primed with vegetable oil. However, that's just the beginning.
After this browning is done, the maker is supposed to mix beef broth and ranch dressing together with a whisk and pour it over the roast once it's placed in the slow cooker. After butter and pepperoncini peppers are added, the beef is cooked either on high heat for four hours or on low heat for eight hours.
Kentucky: Hot Brown Sandwich
Although it seems like an entirely different dish, Kentucky's hot brown is an open-faced sandwich that sees a bunch of delicious ingredients piled on slices of Texas toast. And while it certainly looks bountiful, the cheese alone in this dish could fill anyone up.
According to House Of Nash Eats, the full list of delights that make up a hot brown is turkey, bacon, roasted tomatoes, mornay sauce, and another layer of cheese in addition to what was already in the sauce.
Indiana: Pork Tenderloin Sandwich
The first thing people tend to notice about Indiana's famous pork tenderloin sandwich is how cartoonishly oversized the meat is. According to Food.com, some restaurants will make the pork about a foot in diameter, which really makes it stick out of the bun.
Indeed, it's always served in a regular hamburger bun, no matter how unwieldy the results are. There can be as much as half a pound of meat in this sandwich, and that pork is tenderized until it's thin, marinated in buttermilk, breaded with saltine cracker crumbs, and then served after frying.
Maine: Lobster Roll
Although Maine isn't the only state to make a lobster roll its signature sandwich, The Pine Tree State has a unique spin on the idea. In the most traditional version of the dish, the lobster roll is served cold with mayonnaise.
As Food & Wine noted, however, there are some who have innovated on this classic recipe. They tend to prefer a version that's a little spicier and includes some cayenne pepper in the mix, along with celery, lettuce, and lemon juice.
Vermont: Vermonter
For those unfamiliar, a Vermonter is a grilled cheese sandwich, but The Green Mountain State puts quite the unique spin on the simple concept. As Spoon University noted, the cheese involved is exceptionally sharp but it balanced by the creative addition of apple slices.
The process of making a Vermonter also involves applying olive oil onto the bottom side of the lowest bread slice to help it heat up better in the pan. The other side is supposed to have some maple syrup spread on it before the cheese, deli meat (usually turkey or ham), and apple slices are added.
Virginia: Sailor Sandwich
According to the Richmond Times-Dispatch, the Sailor Sandwich has been a favorite in Virginia's capital for generations after its invention in 1957, which was a result of creator Arthur Brandeis wanting to bring some Austrian culture to his new home in America.
As for what's actually in the sandwich, it typically consists of a load of pastrami and grilled, split knockwurst that's covered in melting Swiss cheese and tangy brown mustard. Those ingredients usually go between two rye slices, but whoever made this one apparently wanted to do it a little differently and stacked them on top.
North Carolina: Pulled Pork Sandwich
As is true elsewhere throughout the southern United States, barbecue is a significant part of North Carolina's cuisine. And while it's certainly not the only state where one can get a good pulled pork sandwich, it's where this delicious dish was perfected.
And according to It's A Southern Thing, North Carolina is also where certain chefs keep innovating on the classic formula. For instance, King's BBQ in Kinston is known to serve its pulled pork sandwiches on hush puppy buns.
Maryland: Crab Cake Sandwich
According to the BBC, Maryland is famous for its delectable crabs, which only makes the state's choice of signature sandwich seem all the more appropriate. Their renowned crab cakes are the star of this popular sandwich, but people can be a little picky about the other traditional ingredients.
The lump crab in the sandwich is paired (and arguably held together) with mayonnaise and egg, but residents are particularly serious about the seasoning. Various herbs and lemon juice are typically included, but the most essential seasoning is Old Bay. If there's no Old Bay, it doesn't count.
Nebraska: The Runza
According to Eater, the unusual runza is a combination of a sandwich and a wrap with Russian and German origins that's somewhat based on the pirogi. Although it's not a typical food item, it's a very beloved one in The Cornhusker State.
Like many burgers, the ingredients doing a lot of the runza's heavy lifting here are ground beef and onions. Yet, not only does it feature cabbage much more heavily than the average burger, but the most identifying feature of a runza is the yeast dough that it's wrapped and baked in. As far as Nebraskans are concerned, anyone who successfully wields that dough has made a runza.
Arkansas: Deep Fried Catfish Sandwich
It's sometimes called a catfish po-boy, but the catfish is the important part of the equation for Arkansas residents. Indeed, that was confirmed by Taste Arkansas, who noted that about 20,000 acres of The Natural State are devoted to raising the fish.
Although the deep frying makes the catfish po-boy an admittedly unhealthy sandwich, so many of the most delicious foods in life share that characteristic. Placed between large, crunchy slices of bread, the catfish is typically topped with pickles, shredded lettuce, and minced onions and slathered in ketchup and mustard with a few added dashes of Tabasco sauce.