Lobster roll is a Maine specialty consisting of cooked lobster meat that is, ideally, drizzled with melted butter and placed into long hot dog rolls. Additionally, the sandwich might include lettuce, lemon juice, salt, and black pepper. Traditional accompaniments include potato chips or french fries on the side.

Some claim that lobster roll first appeared at Perry's in Milford, Connecticut, while others claim it was first prepared at Red's in Wiscasset, Maine. Regardless of the origins, the entire state of Maine continues to honor the tradition by offering more version of lobster rolls than the first inventor could have possibly imagined, starting an endless debate over how it should be made and who makes the best rolls. 

Carne asada burrito is a type of burrito that originates from San Diego. The dish consists of a large flour tortilla topped with carne asada meat, pico de gallo, and guacamole. The carne asada parts is made with a combination of beef (skirt or flank steak), lemon juice, lime juice, salt, pepper, and onions.

The pico de gallo consists of tomatoes, onions, jalapenos, cilantro, lemon juice, lime juice, garlic powder, oregano, chili powder, and cumin, while the guacamole is made with avocados, pico de gallo, lemon juice, lime juice, and a dash of hot sauce. 

The practice of smoking brisket has a long tradition in Texas, and this juicy, fatty treat also works great as a flavorful sandwich filling. Texas brisket sandwiches can be considered more of a concept than a recipe - various toppings and sorts of bread can be used, but the undisputed star remains the slow-smoked brisket, whether chopped or sliced.

It can be tucked between slices of bread or piled on a toasted bun, served on its own or drenched in sauce, and garnished with toppings such as cheese, pickles, and onions - whatever the combination, the fatty brisket meat with a smoky crust guarantees a mouthwatering perfection in each bite.

One of New England cuisine staples, the Maine-style lobster roll consists of a chilled lobster salad tucked into New England-style split-top buns. The lobster salad, at its basic, is made with knuckle and claw meat that is dressed in mayonnaise and mixed with finely chopped celery, seasoned only with salt and pepper.

Variations typically include ingredients like lemon juice, mustard, and chives. Because the buns are buttered and toasted, the result is a lobster roll with contrasting texture and flavor: a warm, buttery, toasted bun vs. a cold, crunchy lobster salad. 

The first type of lobster roll to exist, the Connecticut-style lobster roll, is characterized by the fact that it's warm; both the lobster meat and the roll are. The lobster meat is steamed or boiled, tucked into a toasted and warm New England-style bun, and then drizzled over with drawn butter.

Typically, knuckle and claw meat, but sometimes tail as well, are preferred, and there is very little seasoning, usually only salt, pepper, and lemon juice. Variations will typically include ingredients, herbs, and spices like chives, dill, and paprika. 

Jibarito is a unique Puerto Rican sandwich made with smashed, fried plantains instead of bread. The sandwich is typically filled with garlic mayonnaise, meat, lettuce, tomatoes, and cheese. The origins of jibarito are somewhat hard to untangle, as some claim that the sandwich is originally a Puerto Rican invention, while others claim that it was created by Juan Figueroa at the Borinquen Restaurant in Chicago in 1996.

The most probable theory says that the sandwich was invented by Coquí Feliciano and Jorge Muñoz at Plátano Loco restaurant in Aguada, Puerto Rico, and Figueroa probably read about it, which inspired him to make another version in Chicago.

Burrito is a dish consisting of a wheat flour tortilla that is wrapped in such a way that it is possible to fully enclose the flavorful filling on the interior. The filling consists of a combination of various ingredients such as meat, beans, rice, lettuce, guacamole, and cheese, among others.

Its name means little donkey in Spanish, and a popular theory suggests that it stems from the way the bedrolls and packs appeared on the donkeys that carried them. Some claim that the dish originated in the 19th century by either the vaqueros in Northern Mexico, farmers in California, or the miners from Sonora. 

Reuben is a melty sandwich consisting of a combination of corned beef, rye bread, sauerkraut, Russian dressing, and Swiss cheese. According to one out of many theories, it was invented in 1914 at Manhattan's Reuben Delicatessen by its owner, Arnold Reuben, when an out-of-work actress ordered something new, and Arnold made her a Reuben sandwich.

The combination of meat and cheese is not kosher, but the sandwich can be found in Jewish delis because it's a part of Jewish food culture and it's mostly eaten by people who are not strictly Orthodox. Just like most popular food, Reuben also has numerous variations such as Rachel sandwich, grouper Reuben, West Coast Reuben, Montreal Reuben and Reuben egg rolls. 

The Philadelphian icon known as Philly cheesesteak is an extremely popular sandwich consisting of thinly sliced pieces of steak and tender, melting cheese in a long and crusty hoagie roll. It was invented in the 1930s in what is now a Philadelphian institution called Pat's King of Steaks.

Pat's started as a regular hot dog stand in South Philadelphia, and one day Pat had decided to make himself a sandwich consisting of thinly sliced rib-eye steak and cooked onions placed into an Italian roll. When a hungry cab driver stopped by and smelled the beef, he forgot about the hot dogs, and Philly steak sandwich was born.