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. 

Bagel and lox is a classic New Yorker sandwich consisting of a freshly baked bagel that's split in half, then topped with cream cheese and cured salmon. The sandwich can be additionally garnished with capers or thinly sliced red onions, while the plain cream cheese can be replaced with dill and chive cream cheeses.

Both the bagels and lox were introduced to America by European Jewish immigrants at the turn of the 20th century, and by the 1950s, the bagel became a staple food in America. Traditionally, they could be found at New York's Jewish delis, but today they're available throughout the country. 

After the chicken wings, beef on weck is the most popular food in Buffalo, New York, consisting of three basic parts: meat, bread, and horseradish. The sandwich is named after the kummelweck roll, or 'weck for short, which should be sprinkled with a hefty dose of caraway seeds and coarse salt so that the beef inside it could be left as underseasoned as possible.

The beef must be succulent, thinly sliced, and slightly pink in the middle, while the horseradish should be freshly grated for the best possible experience. Beef on weck is served in almost every bar or tavern in Buffalo, and its story started in 1901 when a man named Joe Gohn turned his house into a hotel and tavern and decided that a roast beef sandwich would be great for satiating the appetites of his hungry tenants. 

Pastrami on rye is New York's signature sandwich and a staple of many Jewish delis. This simple sandwich traditionally consists of delicate pastrami slices that are placed on rye bread, then topped with spicy mustard, and the whole thing is typically accompanied by kosher dill pickles on the side.

It was originally invented in 1888 by a Lithuanian immigrant named Sussman Volk, who was also the owner of one of the first delis in New York City. Today, Katz's Delicatessen is believed to be the best place for a great pastrami on rye sandwich.

Chopped cheese is a New Yorker sandwich originating from Harlem and The Bronx. It is made by stacking ground/chopped beef and onions, melted American cheese, lettuce, tomatoes, and condiments on a hero roll. The sandwich became something of an underground, subcultural cult over the years among the locals.

It originated in the bodegas in East Harlem, and it is believed that Hajji's is the first bodega that started to sell this sandwich. Chopped cheese is probably an adaptation of an Arabic sandwich called dagha yamneeya, and it's no wonder, considering that many bodega managers come from Yemen. 

A true American icon, club sandwich consists of bacon, cooked chicken breast, tomatoes, and lettuce sandwiched between a few slices of toasted bread with mayonnaise. The sandwich is closely linked to hotels and resorts as a popular menu item, its name believed to come from its popularity at country clubs.

The most popular theory about its origin says that it was invented in 1894 at Saratoga Club-House in New York. The oldest recipe was found in a cookbook called the Good Housekeeping Everyday Cook Book from 1903, written by Isabel Gordon Curtis. 

Corned beef sandwich is a popular food item that is traditionally consumed on St. Patrick's Day. It is both Irish and American, since it is believed that the sandwich was first popularized in New York by Irish immigrants during the early 20th century.

Typically, it consists of sliced corned beef between two slices of (usually rye or sourdough) bread, but there are numerous variations of the sandwich with added cabbage, mustard, cheese, or pickles.

Spiedie is a culinary icon of Binghamton, New York, a sandwich consisting of an Italian roll or slices of white bread that are filled with cubes of marinated chicken, pork, or lamb. The sandwich gained popularity during the 1940s, but its exact origins are still shrouded in mystery.

The name comes from the Italian word spiedo, which refers to a kitchen cooking spit. Not unusual, considering that the meat is grilled on a metal skewer before it gets placed in a sandwich. It is believed that Augustine Iacovelli, the owner of a restaurant called Augies popularized the sandwich. 

Ramen burger is a unique variety of a hamburger consisting of a meat patty that is sandwiched between two fried ramen noodle buns. The meat patty is typically slathered in shoyu sauce and topped with arugula and scallions. The dish was created by Keizo Shimamoto, a ramen blogger, who debuted it in 2013 in Brooklyn.

The ramen burger was so popular that it had been voted by Time Magazine as one of the 17 most influential burgers ever created.