Iconic American Sandwiches

The best sandwiches drip down your wrist, soak through the bread and pose a real threat to your outfit. America has no shortage of these glorious messes, and the most iconic ones come steeped in lore. Grab a napkin and take a bite out of the country's legendary sandwiches.

Bierock

Core ingredients: 

• Ground beef
• Cabbage
• Yeast bread

While not technically a sandwich according to sticklers, bierocks are a Kansas staple, so we had to bend the rules. Bierocks were likely created by wives in Eastern Europe as a filling, portable meal for their husbands who were working in the fields. The dish spread throughout Europe, then made its way to the United States when German Russian Mennonites immigrated here in the 1870s. Many of those pioneer families settled in Kansas, and our residents have been enjoying the hearty meal ever since. To learn more about bierocks and their place in Kansas history, read our story on the topic. 

Cuban Sandwich

Core ingredients: 

• Roasted pork
• Sweet ham
• Swiss cheese
• Pickles 
• Mustard
• Cuban bread (a soft, white bread similar to Italian bread)

For decades, Tampa and Miami have gone toe-to-toe over who deserves credit for the Cuban sandwich, and the truth comes as a disappointment to both sides: Recent research suggests it likely originated in Cuba itself. The sandwich first appeared on lunch menus in Havana in the late 1800s. Cuban immigrants working in cigar factories across Florida brought it stateside. While not responsible for its creation, both cities tweaked the original sandwich and left their marks on the recipe. In Tampa, salami was added to the stacked sammie. In Miami, they began using an iron press to yield a thin, crunchy texture.

Italian Beef 

Core ingredients: 

• Thinly sliced beef
• Au jus 
• Hard bread (like a baguette or Italian hoagie roll) 

Chicago's contribution to the sandwich hall of fame is not for the faint of heart (or the dry-clean-only shirt). Thinly sliced beef is slow roasted, then soaked in a seasoned au jus before landing on a crusty roll, often finished with a heap of sweet peppers. Nobody can agree on exactly who deserves the credit for the creation. Some point to Pasquale Scala, whose catering business served sandwiches at “peanut weddings.” These modest affairs were so named because of the lack of available funds; newlyweds served sliced beef to stretch their dollars. But if you ask Chris Pacelli, his uncle Al was the first to serve Italian beef, using a sandwich shop as a front for Mafia-adjacent activity. No matter its beginnings, the sandwich is a defining taste of the city.

Lobster Roll

Core ingredients: 

• Lobster 
• Hot dog bun
• Lemon juice
• Butter (Connecticut-style)
• Mayonnaise (Maine-style)

Few things are as quintessential New England as a lobster roll. Just like our Founding Fathers once fought for freedom, present-day residents defend their preferred lobster roll style to the death — or to anyone who will listen. The Connecticut version includes warm lobster soaked in butter. Maine’s recipe is built with cold, mayo-dressed lobster. The two states argue over which is best, but one ingredient remains the same: the hot dog bun. This simple delivery system adds a layer of simplicity and portability everyone appreciates. 

Philly Cheesesteak 

Core ingredients: 

• Thinly sliced beef
• Melted cheese
• Soft roll

Philadelphia's finest export is one of the most recognizable sandwiches around. In the 1930s, hot dog cart vendors Pat and Harry Olivieri decided to throw some chopped beef on the grill instead of their usual dogs, added onions and piled the whole thing onto a bun. As the story goes, a cab driver caught a whiff and wanted in, and just like that, a legend was born. Today's version typically comes topped with melted provolone or Cheez Whiz, and purists will debate the "correct" cheese choice for as long as you'll let them.

Po'boy

Core ingredients: 

• Fried seafood or roast beef
• Mayonnaise or remoulade 
• French bread

Head down to New Orleans, and you'll find a po'boy on practically every menu. The sandwich is traced back to 1929, when brothers Bennie and Clovis Martin began serving free sandwiches to support striking streetcar workers, whom they affectionately called "poor boys." Built on a light, crusty French loaf, a po'boy can be piled with fried shrimp, oysters or just about anything else the kitchen has on hand. In New Orleans, ordering one "dressed" means you'll get lettuce, tomato, pickles and mayo too.

Reuben 

Core ingredients:

• Corned beef
• Sauerkraut 
• Swiss cheese
• Russian dressing
• Rye bread

The Reuben's origin is one of the great debates in American food history, and depending on who you ask, you'll get two very different answers. One camp points to a New York City deli, where in 1914 an owner reportedly built a sandwich for a visiting actress. The other insists it was born in 1920s Omaha, Nebraska, dreamed up during a late-night poker game at a hotel, when a hungry player requested a corned beef and sauerkraut creation on the spot. Wherever it truly began, the sandwich is now on menus across the country.

Sloppy Joe 

Core ingredients: 

• Ground beef
• Tomato sauce 
• Ketchup
• Hamburger bun

The only thing messier than a Sloppy Joe is its origin story. Conflicting accounts trace the sandwich back to either early 1900s Cuba or 1930s Iowa. Do you believe Ernest Hemingway was responsible for bringing the dish to America after falling in love with it in Havana? Are you more inclined to think a cook named Joe created the sandwich in Sioux City? No matter your preferred genesis, one thing is certain: The ground beef and tomato sauce concoction worked its way into school cafeterias and onto family dinner tables everywhere.

Whether you're loyal to an origin city or just love a tasty story, there's no denying these sandwiches have earned their place in food history. So next time you're deciding what's for dinner, consider digging into an American classic.

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