Sandwiches of America: A 50-State Tour of GOOD Sammies
To celebrate GOOD sandwich week, we asked you to nominate the official GOOD sandwich for your state—the most sustainably produced, culturally significant, locally assembled sandwiches across this great nation. The nominations rolled in, the sammies duked it out, and we've named the winners. We hope you're hungry: It's lunchtime somewhere.
PLUS: Our map of the United States of GOOD Sandwiches. See it all in one delicious infographic.
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Alabama: Fried Chicken Liver Sandwich
Fried chicken liver, fixins, on a biscuit
Alaska: Blackened Halibut Burger with Cheddar
Blackened halibut, cheddar cheese, tartar sauce, on a bun
Arizona: Navajo Taco
Ground beef, tomato, cheese, on frybread.
Arkansas: War Eagle Mill Cornbread Sandwich
Smoked turkey or ham, dressing, tomato, sprouts, on cornbread
California: California Veggie Sandwich
Sprouts, avocado, onion, tomato, hummus, on multigrain bread
Colorado: Buffalo Burger
Buffalo patty, green chile, on a bun
Connecticut: Cluckin’ Russian
Chicken breast, bacon, provolone, Russian dressing, on bread
Delaware: Capriotti’s Bobbie Sub
Turkey, cranberry sauce, stuffing, mayonnaise, on a roll
District of Columbia: G-Man
Ham, salami, mortadella, pepperoni, provolone, fontina, hot peppers, on a sub
Florida: Cuban Sandwich
Roast pork, ham, Swiss cheese, pickles, mustard, on pressed bread
Georgia: Pulled Beef Brisket Sandwich
Brisket, barbecue sauce, on a biscuit
Hawaii: Kalua pork sandwich
Roasted pig, pineapple cole slaw, pineapple barbecue sauce, on taro roll
Idaho: Potato Sandwich
Bacon, tomato, lettuce, mayonnaise, on potato
Illinois: Italian beef
Beef roast, green peppers, giardiniera, on a roll
Indiana: Catfish Sandwich With Slaw
Catfish, coleslaw, mayonnaise, on a roll
Iowa: Pork Tenderloin Sandwich
Deep-fried pork on a roll
Kansas: Hot Beef with Mash and Gravy
Beef, mashed potatoes, gravy, on bread
The Hot Brown was invented in Louisville, Kentucky’s Brown Hotel in 1926. At that time, sliced turkey was a delicacy. Now, turkey sandwiches are an American standard, but the Hot Brown remains one of the lunchmeat’s tastiest incarnations.
Louisiana: Fried Shrimp Po’ Boy
Fried shrimp, mayonnaise, Creole mustard, tomato, on New Orleans French bread
Maine: Maine Lobster Roll
Lobster, Mayonnaise, hot butter, on a roll
Maryland: Crab Cake Sandwich
Crab cake, mayonnaise, on a roll
Peanut butter, marshmallow fluff, on bread
Beef, potato, carrot, onion, rutabaga, in a pastry filling
Minnesota: Fried walleye sandwich
Fried walleye fillet, lettuce, tomato, tartar sauce, lemon wedge, on Ciabatta
A GOOD reader writes: "Few places other than the state of Mississippi can claim the famous barbecue rib sandwich. Of course, those unfamiliar with this southern staple may ask, 'How do you eat a sandwich with bones in it?' To which us Mississippians respond, 'Honey, them bones just slide right out!'"
Missouri: Open-Faced "Show Me" BBQ Brisket Sandwich
Brisket, barbecue sauce, on a single slice of bread
Montana: Rocky Mountain Oyster Sandwich
Deep-fried bull testicles on bread
Corned beef, sauerkraut, Swiss cheese, Russian dressing, on rye
Nevada: Basque Sandwich
Pork loin and pimentos on french roll
New Hampshire: Moe’s Italian
Salami, spices, provolone, onions, peppers, tomatoes, olives, pickles, olive oil, on a sub roll
New Jersey: Pork Roll and Cheese Sandwich
Pork, cheese, egg, on a Kaiser roll
New Mexico: Green Chile Cheeseburger
Hamburger, provolone, green chili sauce, on a bun
New York: Pastrami on Rye
Pastrami, mustard, on rye bread
North Carolina: Pulled Pork Sandwich with Vinegar Sauce
Pulled pork, with vinegar sauce, on a bun
North Dakota: Summer Sausage Sandwich
Discs of summer sausage, cheese, on white bread
Ohio: Fried Bologna Sandwich
Fried bologna steak, mayo, on white bread
Oklahoma: Chicken Fried Steak Sandwich
Chicken fried steak and gravy on bread
Sliced beef fried with onions, melted provolone or Cheese Whiz, on a soft roll; peppers optional
Though it lost out to its more notorious cousin, we wouldn’t kick the Primanti Bros. sandwich off our plates. “First of all, freshly-baked Italian bread. Second, vinegar based cole slaw. Third, freshly-cut French fries. Fourth, tomato slices. Fifth, provolone cheese. And sixth, a variety of meat choices," one GOOD reader says. "Oh, and you can add a fried egg, too. Perhaps most important, the Primanti Bros. sandwich actually says something about the history and industry of Pennsylvania."
Rhode Island: Fried Clam Roll
Fried clams, on a roll, tartar sauce on the side
South Carolina: Pulled Pork Sandwich with Yellow Sauce
Pulled pork, yellow sauce, on a bun
South Dakota: The Spamwich
Spam, American cheese, on white bread
Tennessee: Peanut Butter, Banana, and Bacon
Bacon, banana, peanut butter, honey, on white bread
Texas: Jalapeno Cheddar Kolache
Sausage, jalepeno, cheddar, wrapped in a white bread coating
Utah: Peanut Butter and Butter Sandwich
Peanut butter, butter, on white bread
A GOOD reader picks a locally-sourced sandwich for a true taste of Vermont. "Vermont's state sandwich = the Vermonter. Ham or turkey (or both!), thinly sliced apples, and cheddar. And all of these ingredients have to come from Vermont farms, of course."
Virginia: Soft Shell Crab Sandwich
Soft shell crab, dressed, on a white bun toasted with butter
Washington: Smoked Salmon Sandwich
Smoked salmon, cream cheese, apples, on whole wheat
West Virginia: The Golden Eagle
Canadian bacon, egg, American cheese, hash brown potato patty, debatable layer of lard, on a biscuit
Bratwurst in a roll
Wyoming: Bison Burger
Grass-fed bison, tomato, lettuce, sauteed onion, roasted garlic aioli, on whole wheat focaccia