The Most Iconic Sandwich in Every State (2024)

Smoked chicken gets dressed up with mayonnaise-based Alabama white sauce in this BBQ staple — don't knock that creamy sauce 'til you try it!

Whether it's smoked or grilled, Alaskan salmon is the sandwich filler of choice in this state. All you need is some mayo, fresh lettuce and good bread.

Okay, so this isn't exactly a sandwich, but in this southwestern state it's one of the best things you get on a roll. A hot dog gets wrapped in bacon, then topped with pinto beans, grilled onion, fresh onion, tomatoes, jalapeño sauce, mayo and mustard.

In Arkansas, bologna is much more than Oscar Meyer deli meat. Usually cut into 1-inch thick slices, it's served hot from the griddle with classic Southern sides like pinto beans, collards and cornbread.

Two Los Angeles restaurants continue to argue over who first created the French Dip, but luckily the hefty roast beef sandwich, layered with melty provolone and served with a side of jus for dipping, has made its way east.

Diners across the country have Western or Denver omelettes on their menus, and this sandwich puts the breakfast item — made with scrambled eggs, shaved ham, cheddar, onions and sautéed peppers — between two slices of grilled bread.

For a fairly small state, Connecticut boasts a large amount of shoreline, making it a prime destination for no-frills seafood shacks, most of which serve up juicy, fried clams, sometime on a pillowy roll, sometimes piled onto a single piece of buttered toast.

The Wilmington-founded sub shop chain, Capriotti's, has since moved it's home base to Las Vegas, but its signature sandwich maintains its fame across Delaware. It's virtually Thanksgiving on a roll — stuffed with pulled turkey, cranberry sauce, stuffing and mayonnaise.

The Cuban immigrant communities of Florida are to thank for the spread of this beloved sandwich. Chewy Cuban bread is smeared with yellow mustard, then layered with roast pork, ham, Swiss cheese and sliced dill pickles and pressed on a griddle.

Pimento cheese — a blend of mayonnaise, cheese and pimentos (pickled cherry peppers) — is a Southern staple so famous that it's secured a special role in the annual Masters Golf Tournament in August, GA.

Hawaiians don't mess around when it comes to cookouts. Whole pigs are traditionally cooked Kalua-style in underground ovens covered with banana leaves for several hours. That process, plus stellar toppings like Asian slaw and kimchee, explains why these sandwiches are so bomb.

Idaho has entire festivals centered around huckleberries, serving up pies, pancakes and beyond stuffed with the juicy fruit. When locals put together a classic PB&J, you can bet they're reaching for quality huckleberry jam instead of strawberry jelly.

The smell of thinly sliced roast beef simmering in savory au jus (or, as the locals say, 'gravy') is enough to make you a believer in Chicago's favorite sandwich. The beef is heaped onto Italian rolls and sometimes the entire thing goes for one last dip in the jus, before getting finished with spicy giardiniera or sautéed peppers.

If you thought the contents of a sandwich should fit neatly between the bread, this favorite breaks all the rules. A breaded, deep-fried pork loin cutlet is slapped on a bun and eaten with typical burger fixings like ketchup, mustard, lettuce, onions and pickles.

Iowa's Maid-Rite restaurant chain made these messy numbers (also known as a tavern sandwich) famous. It's a bun filled with a mixture of unseasoned ground beef and sautéed onions, but don't call it a sloppy joe — there's no tomato sauce to be found here.

If you visit Kansas City, you can't leave without eating barbecue, and if you only order one thing, it should be this. Burnt ends are the crispy end cuts of smoked brisket, and when those flavorful nuggets get chopped, tossed with BBQ sauce and piled onto a bun or sliced bread, there is literally nothing better.

Yes, there really is bread hiding in there somewhere. Louisville's open-faced favorite is made with turkey and bacon, smothered with Mornay sauce (Béchamel, usually made with a combination of Gruyère, Emmental and white cheddar) and broiled until crispy and brown around the edges.

Inspired by Sicilian ingredients and invented at the legendary Central Grocery in New Orleans, this sandwich is one of the city's classic dishes. A round, sesame seed Italian loaf is layered generously with mixed cold cuts like mortadella, ham, and salami, provolone cheese, olive oil and olive salad.

Maine stands as the largest lobster-producing region in the world, which makes the lobster roll a shoe-in for the state's sammie of choice. Here, the cold lobster meat is tossed with mayo, tarragon and celery or scallion, and served on a New England-style hot dog roll with flat sides. Even better if the sides are buttered and grilled.

You won't find a ton of filler in classic Maryland crab cakes. Lump blue crabmeat and Panko bread crumbs are blended with a mixture of egg, mayonnaise and spices to let the crab flavor shine through. Throw it on a bun with a lemon wedge and maybe some tartar sauce and you're good to go.