1. Nashville Hot Chicken
When you take a piece of this breaded and fried chicken that is covered in a scorching oil and cayenne pepper mixture, which causes your lips to tingle and your body to sweat, you can’t help but desire another addicting bite of it. It is served on white bread with pickles. The spice level at most restaurants ranges from moderate to three notches above hot, and it was originally developed at Prince’s Hot Chicken Shack as a punishment for an unfaithful spouse in the form of tongue torture.
2. Po’ Boy
According to urban legend, this “Who Dat” city favorite got its name from the time when a nearby bakery gave them out for free to low-income union employees during a railway strike. The sandwich often includes fried oysters, shrimp, or roast beef and is served on French bread with shredded lettuce, tomato, and mayonnaise.
3. Bacon Egg & Cheese
According to legend, the popularity of this breakfast sandwich, which consists of fried or scrambled eggs, bacon, and melted American cheese on a soft Kaiser bread, skyrocketed during the Industrial Revolution in the United States, when employees needed a quick bite to eat. Since then, it has evolved into New York City’s version of the archetypal comfort dish.
4. Lobster Roll
It’s possible that residents of New England can reach a consensus on which is the region’s greatest sandwich, but the debate about how to prepare it will rage on forever: either warm and served with melted butter as in the Connecticut style or cold and gently dressed with mayonnaise as in the Maine style. In either case, excellent lobster rolls have bits of tail and claw flesh on toasted buns similar to those used for hot dogs. These rolls are best enjoyed in the briny air near the water.
5. Bánh Mì
After World War II, people in Saigon mixed the French colonial influence with cheaper vegetable components, which resulted in the creation of this traditional Vietnamese grinder. The sandwich was later brought over by Vietnamese refugees. It is generally cooked with roasted meat (such as pig or ch l sausage) and served on a baguette with pickled carrots and daikon slaw, cilantro, and jalapeño slices.
6. Philly Cheesesteak
Legend has it that Pat’s King of Steaks first served this sandwich in his Philadelphia hot dog shop in the year 1930. Geno’s, located just across the street, is credited with making improvements to the original recipe. Both restaurants now offer a dish consisting of thinly sliced chunks of rib eye steak grilled on a griddle with onions and served on an Italian bun with melted provolone, American, or “whiz wit,” which translates to “drowned in a ladle of Cheez Whiz.” The dish can also be ordered as “whiz wit.”
7. Taiwanese Gua Bao
Gua Bao, a famous Taiwanese Street dish Gua bao, which literally translates to “cut bread,” is a famous Taiwanese street dish that is made with braised pork belly that is topped with peanut powder, pickled vegetables such as mustard greens, and cilantro. And all of this is presented atop a fluffy lotus bun that is steamed after receiving a rise from yeast and baking powder. The yeast and baking powder give the lotus bun its characteristically airy texture.
8. Classic Italian Sub
You might refer to it as a hoagie, grinder, hero, or sub. Just make sure it has some Italian cured meats like ham, capicola, salami, soppressata, and/or mortadella, as well as cheese, lettuce, tomato, onion, Italian peppers, and dressing, and that it is served on an Italian bun that is robust enough to support the weight of the sandwich.
9. Sandwich made with crabmeat
Try one right where it’s made to get a feel for how crave-able it can be: Before being placed on a bun, clumps of the world-famous blue crabs from Maryland are only kept together with bread or cracker crumbs, some sort of binder, and a spice such as Old Bay. After that, they are cooked gently under the broiler or in the fryer.
The combination of sliced hot pastrami (beef that has been brined and smoked over hardwood) over freshly baked rye bread with spicy mustard was first served in Jewish kosher delis as early as the 19th century. It is recommended that this dish be consumed as soon as possible for the finest flavor.
10. Japanese Karaage chicken
A traditional kara-age (deep-fried) chicken sandwich begins with juicy chicken thighs that may have been marinated Tatsuta-style in soy sauce and sake. The chicken thighs are then gently coated in katakuriko potato starch and double-fried for added crunch before being served on a bun with smooth Japanese Kewpie mayonnaise.
11. French Dip
It is a point of contention between two restaurants in Los Angeles that opened in 1908 on whether the establishment was the first to serve a sliced roast beef sandwich on a baguette with a side of beef jus for dipping. Try it for yourself, and decide for yourself who should win the award.
12. Fishwich
For the ideal seaside snack, order a fishwich and top it with freshly caught fish that has been fried, grilled, or blackened (the method of preparation is a matter of quiet controversy). Add lettuce, tomato, and tartar sauce.
13. Kentucky Hot Brown
To ensure that the Southern-style open-faced sandwich makes it into the list, we are willing to use our hands to pick up the gooey, covered mound that is in front of us. It was invented at the Brown Hotel in Louisville, Kentucky, about a century ago by stacking turkey and bacon on top of a large slice of toasted bread, covering it in Mornay sauce, and placing it under the broiler. The hangover is no longer present. Nap: impending.
14. Caprese
This easy salad-turned-sandwich (that translates as “from Capri”) may be made at home with fresh mozzarella cheese, fragrant basil leaves, and tomatoes drizzled with dressing on a panino; nevertheless, it is elevated to the next level when made using good Italian ingredients.
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