1. Cuban Sandwich
A Cuban or Cubano is a toasted, compacted Cuban bread sandwich stuffed with ham, pulled pork, Swiss cheese, pickles, and mustard. It was created by Cuban immigrants in Florida who desired to create their own variation on the traditional broiled ham and cheese sandwich.
Today, there are numerous variations of the Cubano, so some use various bread or include additional ingredients like lettuce, tomatoes, and mayonnaise.
2. Avocado Bread
A piece of toasted bread is topped with pureed avocado, salt, pepper, and (sometimes) citrus juice to create avocado toast. There are numerous variations of this dish, so it can be embellished with salmon, tomatoes, scallions, eggs, garlic, cheese, olive oil, or red pepper flakes, among other ingredients.
Although the dish is quite basic and straightforward, its place of origin is not; some claim that it was created in Australia, while others assert that Los Angeles is its birthplace. Regardless of its origin, avocado toast began its global renaissance on Instagram, and it has been popular ever since.
3. Roast Beef Sandwich
The term “roast beef sandwiches” refers to a wide range of sandwiches containing roasted and sliced beef as the primary constituent. They are served either heated or chilled. The meat should be tender, pink, and thinly sliced, while the buns are typically soft and garnished with sesame seeds or onion segments.
In Boston, where roast beef sandwiches are one of the local specialties, they are traditionally garnished with cheese, barbecue sauce, and mayonnaise (dubbed a three-way when served together).
4. Club Sandwich
The club sandwich, a genuine American icon, comprises of bacon, cooked chicken breast, tomatoes, and lettuce between toasted bread and mayonnaise. It is closely associated with hotels and resorts as a popular menu item, and its name is believed to be derived from its prevalence in country clubs.
According to the most prevalent hypothesis, it was invented in 1894 at the Saratoga Club House in New York. The oldest recipe was discovered in a 1903 cookbook by Isabel Gordon Curtis titled Good Housekeeping Everyday Cook Book.
5. Lobster Roll
Lobster rolls are a Maine delicacy consisting ideally of cooked lobster flesh drizzled with melted butter and arranged in long hot dog buns. The sandwich may also contain lettuce, lemon juice, salt, and black pepper. Potato crisps and French fries are traditional side dishes.
Some claim that the first lobster roll appeared at Perry’s in Milford, Connecticut, while others assert that the first lobster roll was prepared at Red’s in Wiscasset, Maine. Regardless of the origins, the entire state of Maine continues to honor the tradition by offering more versions of lobster rolls than the original inventor could have ever imagined, sparking a never-ending debate over how it should be prepared and who makes the finest rolls.
Philly cheesesteak is a very popular sandwich consisting of thinly sliced sirloin and melty, tender cheese on a long, crusty hoagie bun. It was devised in the 1930s at Pat’s King of Steaks, which is now a Philadelphia institution.
Pat’s began in South Philadelphia as a regular hot dog stand, and one day Pat decided to prepare himself a sandwich with thinly sliced rib-eye sirloin and cooked onions on an Italian roll. When a cab driver smelt the sirloin, he forgot about the hot dogs, and thus the Philly steak sandwich was born.
7. Submarine Sandwich
A submarine sandwich is a long, divided bread roll filled with a variety of ingredients, including meats, cheeses, condiments, vegetables, and seasonings. In the United States, the sandwich is referred to variably depending on the regional variant.
It is known as a grinder in the Midwest and California, a hero in New York and Northern New Jersey, a sub in Delaware, and a hoagie in Baltimore, South Jersey, and Philadelphia. In New Orleans, it is known as a po’boy, while in Maine it is known as an Italian sandwich despite having nothing to do with Italy.
Corned beef, rye bread, sauerkraut, Russian dressing, and Swiss cheese comprise the Reuben, a melty sandwich. Arnold Reuben, the proprietor of Manhattan’s Reuben Delicatessen, is said to have invented the Reuben sandwich in 1914 when an unemployed actress requested something novel and Arnold made her a Reuben sandwich.
The combination of meat and cheese is not kosher, but the sandwich can be found in Jewish delis because it is part of Jewish culinary culture and is primarily consumed by non-Orthodox Jews. As with the majority of iconic foods, there are numerous variations of Reuben, including the Rachel sandwich, grouper Reuben, West Coast Reuben, Montreal Reuben, and Reuben egg rolls.
9. BLT Sandwich
With bacon that is crisp, crispy, and salted, tomatoes that are fresh and slightly acidic, lettuce that has been chilled, mayonnaise, and toast, there are, if any, room for error when preparing a BLT sandwich. According to food critic Mimi Sheraton, there are strict rules regarding the ingredients: the bacon must be hot, freshly fried, and extremely crispy; the tomatoes must be ripe and thinly sliced; the lettuce must have crunch and flavor, so iceberg lettuce is prohibited; and the bread must be toasted until golden brown.
Some claim that the BLT was derived from bacon sandwiches that were originally prepared for afternoon tea in the English countryside during the Victorian period. BLT sandwich first appeared in British cookbooks in the late 1920s, and its popularity exploded in the United States after World War II as a result of the following factors: lettuce and tomato became readily available in supermarkets, and women, who had previously been housewives, began working outside the home in much greater numbers than before the war.
10. Grilled Cheese
Grilled cheese is a traditional American sandwich that is typically made with one or more types of cheese between two slices of bread. The exterior of the segments is buttered, and the sandwich is then briefly heated, typically in a pan or on a griddle, until the bread is golden brown and the cheese has melted.
Although cheese and bread have been a common combination since the early 1900s and the French have their own similar Croque Monsieur sandwich, the grilled cheese sandwich first appeared in the United States in the 1920s, as a slice of bread crowned with grated cheese served open-faced.
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