Hall of Fame

Here's a listing of some of our favorite sandwich classics. Whether they're inspired by ethnic traditions, a refrigerator full of leftovers, or that mother of all invention, necessity, we hope these sandwiches will inspire you!

Bánh mì: The name of a Vietnamese baguette made from wheat and rice flour-also the name of the sandwich which is served on the baguette. A fusion of French colonial Indochina and Viet Nam, Bánh mì combines French ingredients such as baguettes, pâté, and mayonnaise with native Vietnamese ingredients such as coriander, hot peppers, fish sauces, pickled daikon carrots. Found at small Bánh mì and noodle (phó) shops in areas with a Vietnamese immigrant community.

Cheesesteak: This sandwich originated in Philadelphia made of thin slices of grilled steak covered in melted cheese on a long roll. Traditionally accompanied by hot cherry peppers.

Club: Cooked chicken or turkey breast with bacon, lettuce and tomato on toasted bread with mayonnaise. Frequently made with three slices of bread. A popular offering at country clubs and resorts; hence the name.

Croque Monsieur: A French-style grilled ham and cheese sandwich that is dipped into beaten egg then sautéed in butter. A Croque Madame substitutes chicken for the ham. The American version of this sandwich is called a Monte Cristo and is served with a side of jelly.

Cuban: A variation of a ham and cheese sandwich enjoyed by workers in Cuba and in the immigrant community of Ybor City in Tampa, Florida. Sometimes called a "mixto" or "Cuban Pressed" sandwich, it is made with ham, roasted pork, Swiss cheese, pickles and mustard on lightly buttered Cuban (or French or Italian) sliced loaf bread. The ingredients are layered and toasted on a plancha, a sandwich press similar to a panini press but without the ridges. Sometimes, salami, lettuce, tomato, or mayonnaise are added but it is not considered traditional.

Falafel: An sandwich ingredient of Arabic origin. Falafel is made from fava beans or chickpeas (or a combination of both), seasoned with onion, parsley, and cumin and deep fried. In the U.S., falafel is usually served in pita bread with tahini (sesame seed paste) thinned with water or lemon or hummus (chickpeas pureed with tahini). Other accompaniments include tomato, parsley, chopped lettuce, pickled onions or cucumbers.

French Dip: First created in Los Angeles, a hot sandwich made of thinly sliced roast beef served on a French roll or baguette, served au jus (with hot juices) for dipping. Sometimes served "wet", with the meat mixed with the jus before placing on the roll.

Grilled Cheese: (also known as cheese "toastie"), is usually a form of fried sandwich that consists of two slices of bread, usually buttered, and cheese melted in between. Considered to be the most popular sandwich in America and at the top of the comfort food list. Popular additions include tomato, avocado, bacon, Worcestershire or ketchup. A side of tomato soup goes hand-in-hand.

Gyro (yeer-o): From Greece, rotisseried or grilled meat, with salad ingredients such as tomatoes, peppers, onions, and tomato served with a yogurt (tzatziki) sauce in pita bread. Tzatziki sauce is made with yogurt, diced cucumbers, dill, and vinegar.

Hoagie: Originating in Philadelphia and known elsewhere as a Sub (Submarine) or a Hero, this sandwich consists of a long roll and a collection of cold lunch meats, sweet or hot peppers, lettuce, tomatoes, onions, oregano and a vinegar and olive oil dressing.

Hot Brown: A hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, this hot, open-faced sandwich is made with turkey and bacon, covered in mornay sauce and baked or broiled until brown. Other ingredients can be substituted such as ham or avocado instead of the turkey.

Italian Beef: A sandwich associated with the Chicago area consisting of beef roasted in broth with garlic, oregano and spices, thinly sliced and served in crusty Italian bread. Can be topped with sautéed green bell peppers or hot Chicago-style Giardiniera (a mix of Serrano peppers, carrot, cauliflower, celery, olives, oil and spices).

Lobster Roll: Associated with New England and Long Island, a lobster roll typically contains the cooked meat of a lobster tossed with mayonnaise and served on a grilled roll with the opening on the side rather than the top. The filling may contain scallion and diced celery, or use drawn butter in addition to or instead of mayo.

Muffaletta (also; muffuletta): A classic sandwich of New Orleans, muffaletta is actually the name of the Sicilian bread on which the sandwich is traditionally served. The bread is a large, round loaf with a texture somewhat similar to foccacia but any sturdy French of Italian loaf could be substituted. To make the sandwich, the loaf is split, then covered with a marinated olive salad and layers of Italian cold cuts (capicola, salami, mortadella) and cheese (Swiss, Provolone). Sometimes the muffaletta is warmed to melt the cheese. The olive salad is considered the key ingredient and is made from olives, celery, cauliflower, carrot, seasonings and olive oil, marinated for a least 24 hours. For our Mezzetta Muffaletta recipe, click here.

Pastrami: A popular delicatessen meat introduced to America by Jewish immigrants who came to New York City in the second half of the 19th century. Made from brisket of beef which is brined, partly dried, seasoned with herbs and spices, smoked, steamed and sliced. Usually served hot in a rye bread sandwich, sometimes with cole slaw and pickles. Prepared with Russian or Thousand Island dressing and sauerkraut, it's called a Pastrami Reuben (or alternately, a Rachael). Can also be served cold.

Peanut Butter & Jelly: During WWII rationing contributed its popularity, as meat and butter were scarce and peanut butter was a good source of protein. No matter how it started, the PB&J has been a big hit in America ever since. It is estimated that the average kid eats 1500 PB&Js before they graduate high school.

Po' boy: Another Louisiana classic. This submarine style sandwich consists of fried seafood, such as oysters, crawfish, shrimp, soft-shell crab or catfish, or meat such as roast beef or ham served hot on a Louisiana French bread (like a baguette, but lighter and airier with a crispy crust due to the humidity). Sometimes shredded cabbage is substituted for the lettuce. A "dressed" Po' boy has lettuce, tomatoes, pickles, onions and mayo. A meat Po' boy comes with "hot" (coarse-grained Creole mustard) or "regular" (American-style yellow mustard).

Primanti Bros: Invented at the famed Primanti Bros. Restaurant in the Strip District of Pittsburgh, this sandwich is said to have been created for the steelworkers who needed a hearty, quick meal that didn't require and plate and utensils. A combination of side dishes and sandwich containing an enormous portion of grilled meats, vinegar-based Cole slaw, tomato slices and French fries, all between two slices of bread.

Reuben: Although closely associated with New York City, some believe the Reuben may have been invented in Omaha. At any rate, a Reuben is a grilled or toasted sandwich made with either corned beef or pastrami, sauerkraut, Swiss Cheese and either Russian or Thousand Island dressing; typically made on rye but sometimes pumperknickel bread. There are many regional variations, using meats such as turkey or even ahi tuna, but most consist of a meat, a slaw, a cheese and a dressing.

Speidies: Chunks of lamb, pork, chicken, beef or venison marinated in a tart vinegar-based sauce, grilled on a metal skewer then served hot in between sliced Italian bread and extra sauce. Originally from Italy, this delicacy seems to be found only in the Broome County area of New York State. How and when spiedies came to this area remains a mystery.

Tavern Sandwich: A sandwich from the Midwest consisting of unseasoned sautéed ground beef and onions mixed on a bun. Can be topped with pickles, ketchup and mustard. Also called a loosemeat or Maid-rite.

Torta: Mexican sandwich served on an oblong, crusty white sandwich roll called a bolillo or telera. Can be served hot or cold. Possible ingredients include grilled steak (carne asada), marinated pork (al pastor), fried pork (carne asada), fried fish (pescado), ham (jamon), and beef tongue (lengue). Garnish choices are equally varied including avocado, sour cream, lettuce, jalapeño, refried beans, chimichurri sauce, salsa fresca, poblano peppers, chipotle peppers, tomato and cheese. The Torta is said to be Mexico's favorite fast food.

Do you have a favorite sandwich with a story? Tell us about it here.