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.
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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.
MOST ICONIC Lobster Roll
View moreThe 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.
MOST ICONIC Texas Brisket Sandwich
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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.
MOST ICONIC Reuben
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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.
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View morePo'boy is a unique sandwich with a rich history. It originated from Louisiana in the early 20th century, when it was invented by two brothers named Benny and Clovis Martin. The Martins opened a sandwich shop in New Orleans and started to make po'boys with French bread filled with a variety of meat or seafood such as roast beef, ham and cheese, meatballs, oysters, crabs, or shrimps.
The combinations of ingredients are virtually infinite. The name of the sandwich refers to the moment when one of the New Orleans streetcar conductors, who were on strike at the time, entered the Martins' shop, and someone shouted: "Here comes another po-boy"!
VARIATIONS OF Po'Boy
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View moreA Cuban or a Cubano is a grilled, pressed sandwich made with Cuban bread that is filled with ham, roasted pork, Swiss cheese, pickles, and mustard. It was originally invented by Cuban immigrants in Florida, who wanted to make their own variation on a classic grilled ham and cheese sandwich.
Today, there are numerous variations on the Cubano, so some use different bread or add ingredients such as lettuce, tomatoes, and mayonnaise.
MOST ICONIC Cuban Sandwich
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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.
MOST ICONIC Bagel and Lox
View moreHot chicken sandwich is Nashville’s signature dish, consisting of crispy fried, marinated chicken pieces served on a toasted white bun. Various cuts of chicken can be used: breasts, thighs, or wings, and once fried, the meat is covered in a cayenne pepper-based hot sauce that penetrates the crispy coating.
The heat is balanced by the addition of pickles, shredded lettuce, mayonnaise or a sour cream dressing enriched with various herbs. Known both for its heat and flavor, this spicy sandwich nowadays has an iconic reputation, and it is one of the most popular local treats.
MOST ICONIC Hot Chicken Sandwich
View moreAfter 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.
MOST ICONIC Beef on Weck
View moreTasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 85 American Sandwiches” list until December 15, 2024, 6,623 ratings were recorded, of which 6,032 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.