20 All-American Sandwiches You Need to Sink Your Teeth Into

What’s more quintessentially American than taking two slices of bread and stuffing something delicious in between? The sandwich is a national culinary treasure, with endless regional variations from coast to coast. 

Here is a definitive list of the 20 most iconic American sandwiches. These are the best of the best – the sandwiches that define local cuisine and have folks lining up around the block. 

1. Philly Cheesesteak

• Main Ingredients: Thinly sliced ribeye steak, melted cheese (Whiz, provolone or American), and optionally grilled onions and peppers on an Amoroso roll
• Where to Get It: Pat’s King of Steaks, Geno’s Steaks, John’s Roast Pork (Philadelphia, PA)

The cheesesteak is synonymous with the City of Brotherly Love. This messy, beefy masterpiece was invented by Pat Olivieri in the 1930s and has been a Philly icon ever since. (ref)

2. Lobster Roll

• Main Ingredients: Fresh lobster meat served cold with mayo or warm with drawn butter on a toasted split-top bun
• Where to Get It: Red’s Eats (Wiscasset, ME), Neptune Oyster (Boston, MA), Abbott’s Lobster in the Rough (Noank, CT)

Nothing says summer in New England like a lobster roll. Purists debate the merits of cold vs. hot and mayo vs. butter, but everyone agrees the lobster must be fresh and plentiful.

3. Reuben

• Main Ingredients: Corned beef, Swiss cheese, sauerkraut, and Russian dressing grilled on rye bread
• Where to Get It: Katz’s Delicatessen (New York, NY), Zingerman’s Deli (Ann Arbor, MI), Shapiro’s Delicatessen (Indianapolis, IN)

The Reuben’s origins are debated (Omaha? New York?), but what’s not in question is the appeal of this salty, satisfying deli classic. The key is high-quality corned beef stacked nice and high.

4. Po’ Boy

• Main Ingredients: Fried seafood (shrimp, oysters, catfish, soft-shell crab) or roast beef “dressed” with lettuce, tomato, mayo and pickles on New Orleans French bread
• Where to Get It: Domilise’s Po-Boy & Bar, Parkway Bakery & Tavern, Mahony’s Po-Boy Shop (New Orleans, LA)

Born in New Orleans, the po’ boy can be made with all manner of fried seafood or even French fries (the original 1929 version). Fully dressed is the way to go.

5. Cuban

• Main Ingredients: Mojo-marinated roast pork, ham, Swiss cheese, pickles and mustard on Cuban bread, pressed until crisp
• Where to Get It: Versailles Restaurant (Miami, FL), Enriqueta’s Sandwich Shop (Miami, FL), La Segunda Central Bakery (Tampa, FL)

South Florida’s take on the ham and cheese is a nod to its Cuban roots. The key ingredients are roast pork and Cuban bread, yielding a sandwich that’s savory, sweet and crunchy.

6. Italian Beef

• Main Ingredients: Thin sliced roast beef simmered in au jus, served on an Italian roll and topped with giardiniera or sweet peppers
• Where to Get It: Al’s Beef, Johnnie’s Beef, Portillo’s (Chicago, IL)

Chicago’s most famous sandwich features spicy, messy, juicy shaved beef that’s a delicious challenge to eat. Order it “dipped” and the whole sandwich is submerged in beefy jus.

7. Muffuletta

• Main Ingredients: Cured meats (salami, mortadella, ham), provolone and olive salad on a round Sicilian sesame bread
• Where to Get It: Central Grocery (New Orleans, LA), Cochon Butcher (New Orleans, LA), Di Martino’s Muffulettas (Metairie, LA)

Another NOLA original, the muffuletta was invented at Central Grocery in 1906. The key is the olive salad, a tangy, salty mix of olives, pickled veggies, garlic and herbs.

8. Pastrami on Rye

• Main Ingredients: Hand-sliced pastrami, spicy brown mustard on rye bread
• Where to Get It: Katz’s Delicatessen (New York, NY), Langer’s Deli (Los Angeles, CA), Zingerman’s Deli (Ann Arbor, MI)

The ultimate Jewish deli sandwich starts with brisket that’s brined, rubbed, smoked and steamed. Sliced thick and piled high on rye, it’s a peppery, smoky flavor bomb.

9. Pulled Pork

• Main Ingredients: Slow-smoked pork shoulder, shredded and mixed with barbecue sauce, served on a bun and topped with coleslaw
• Where to Get It: Central BBQ (Memphis, TN), Skylight Inn BBQ (Ayden, NC), Joe’s Kansas City Bar-B-Que (Kansas City, KS)

Regional barbecue styles abound, but when it comes to pulled pork, the Carolinas and Memphis reign supreme. Look for smoky, tender pork with a vinegar or tomato-based sauce.

10. Monte Cristo

• Main Ingredients: Ham, turkey, and Swiss cheese on white bread, battered and deep fried, dusted with powdered sugar and served with jam
• Where to Get It: Disneyland (Anaheim, CA), Bennigan’s (multiple locations), Cheeseboro Kitchen (Troutdale, OR)

This decadent fried creation is a cross between a ham and cheese and French toast. It’s sweet, savory and a fork and knife affair. Diners and old-school chains do it best.

11. Peanut Butter & Jelly

• Main Ingredients: Peanut butter and jelly/jam on white or wheat bread
• Where to Get It: Any elementary school cafeteria in America

The PB&J is the ultimate American childhood staple. Grocery stores now stock dozens of varieties of each component, but the classic combo is hard to top.

12. Sloppy Joe

• Main Ingredients: Ground beef simmered in a sweet, tangy tomato sauce, served on a soft bun
• Where to Get It: Any school cafeteria or diner in America

Engineered to be eaten in haste and with abandon, the Sloppy Joe is a glorious mess that stirs up childhood memories. Manwich may be the store-bought shortcut, but homemade is easy and tasty.

13. Club Sandwich

• Main Ingredients: Triple decker of turkey, bacon, lettuce, tomato and mayo on white toast
• Where to Get It: Any classic American diner or hotel restaurant

The Club is the sandwich equivalent of a Cadillac – big, classic and unapologetically American. It’s a knife and fork number that’ll leave you stuffed.

14. Tuna Melt

• Main Ingredients: Tuna salad and melted cheese (cheddar or American) on grilled bread
• Where to Get It: Any classic American diner or sandwich shop

Is it tuna salad or grilled cheese? The tuna melt is both, and it’s a lunchtime favorite for good reason – creamy, cheesy, crispy and comforting.

15. BLT

• Main Ingredients: Bacon, lettuce, tomato and mayo on white toast
• Where to Get It: Merritt’s Store & Grill (Chapel Hill, NC), Zingerman’s Deli (Ann Arbor, MI), The Clubhouse (Chapin, SC)

The BLT is all about simplicity and quality of ingredients. Thick cut bacon, juicy summer tomatoes, crisp lettuce and good mayo are key. Add avocado if you must.

16. French Dip

• Main Ingredients: Thin sliced roast beef on a French roll, served au jus
• Where to Get It: Philippe The Original (Los Angeles, CA), Cole’s (Los Angeles, CA), Al’s French Frys (Cheyenne, WY)

The French Dip was invented in LA, but the two originators (Philippe’s and Cole’s) disagree on who was first. Doesn’t matter – dunking tender beef into beefy jus is a win either way. (ref)

17. Grilled Cheese

• Main Ingredients: American, cheddar or other melty cheese on buttered white bread, grilled until crisp
• Where to Get It: Any classic American diner or your mom’s kitchen

Grilled cheese is the ultimate rainy day comfort food. Gooey, buttery and crisp, it’s a masterpiece of simplicity. Serve with tomato soup for the full effect.

18. Pimento Cheese

• Main Ingredients: Sharp cheddar cheese, mayo and pimentos on white bread
• Where to Get It: Callie’s Hot Little Biscuit (Charleston, SC), Magnolia’s (Charleston, SC), The Varsity (Atlanta, GA)

Pimento cheese is known as the “pâté of the South.” This tangy, creamy spread elevates any sandwich, but is especially good on soft white bread with the crusts cut off.

19. Fluffernutter

• Main Ingredients: Peanut butter and marshmallow fluff on white bread
• Where to Get It: Fluff is a New England tradition, so look for Fluffernutters anywhere in that region

The Fluffernutter is a New England childhood staple. Gooey, sweet and packed with peanut butter, it’s a sugar bomb that’s hard not to love.

20. Egg Salad

• Main Ingredients: Hard boiled eggs mixed with mayo and mustard, served on white or wheat bread
• Where to Get It: Tea rooms, delis and picnics across America

Egg salad is a lunchtime classic that works served on bread or scooped onto a bed of lettuce. The key is perfectly cooked hard boiled eggs mashed into a creamy, tangy mix.