What is your state sandwich?

kevincad

Michael Hoffman


I happen to be a big fan of baked beans on/and brown bread. Trouble is, now I have to order the canned B&M brown bread -- or bake it myself. It was one of my favorite meals as a kid, possibly because it was one of the very few things my mother was unable to ruin.

That's funny, off topic, my aunt was the best cook I ever knew, but, she fried liver to the point of incineration! I grew up hating liver, until I had calf's liver that was cooked correctly and it was a marvelous thing!

I was the same way about pork chops. My mother, who incinerated everything from eggs to burgers, cooked pork chops even longer. Because of her pork chops I was 30 before I found out that pork chops were white, tender and juicy.

ann peeples


I just found out we, here in Wisconsin, near Brookfield-are getting a Maid-Rite! Curious to try one. Back to our state sandwich- I agree with others it would be a brat. Screaming Chicken suggests it would be served on a hard roll-which is fantastic. But having lived in Sheboygan for 5 years, thats an area thing. Everywhere else I have been, a brat is served on a good old brat bun( very different from a hot dog bun)

It looks like a hot dog bun, but made with  rye and wheat flour, it has a much darker appearance and most I find around the La Crosse area will have seeds on the top.

I'm having a problem with their use of the word "sandwich." To me, a hot dog is not a sandwich - it's a hot dog. And North Carolina is more than just barbecue or BBQ.....I'd like to see pimiento cheese on white bread as our state "sandwich."

I agree that a hot dog is not a sandwich. But, how about a burger?

buffetbuster


I agree that a hot dog is not a sandwich. But, how about a burger?

Then how does it that much differ from a cheesesteak?? Meat stuck into a bun.
 
DT

buffetbuster


I agree that a hot dog is not a sandwich. But, how about a burger?

 
New Mexico would have to be the Green Chile Cheeseburger.

And besides, you see more folks in NC eating pulled pork mounded onto a plate with slaw, fries/beans, bread or hushpuppies alongside than you see folks eating a pulled pork sandwich.

pineyhill-would love a rye bun. Just havent seen them around here-yet. What stores are you able to buy them at in your area?

This subject was once defined in Becky Mercuri's book, American Sandwich, Great Eats From All 50 States, for what it is worth for good or bad and could be what the artist is using as a guide.
 
American Sandwich

"We all know that art is not truth. Art is a lie that makes us realize truth, at least the truth that is given us to understand. The artist must know the manner whereby to convince others of the truthfulness of his lies."

Pablo Picasso

Davydd


This subject was once defined in Becky Mercuri's book, American Sandwich, Great Eats From All 50 States, for what it is worth for good or bad and could be what the artist is using as a guide.

American Sandwich

I want the Halibut Burger from Humpy's!

lleechef

Davydd


This subject was once defined in Becky Mercuri's book, American Sandwich, Great Eats From All 50 States, for what it is worth for good or bad and could be what the artist is using as a guide.

American Sandwich

I want the Halibut Burger from Humpy's!

I'll put it on my list just for the halibut.

davydd
Do put Humpy's on your list while you're in Anchorage.  They have been on DDD and the food is excellent!!!

mjambro

Michael Hoffman


Chicken parm for Connecticut? Nah! A steak sandwich, a lobster roll, a hotdog.

Fully agree - steak sandwich on a hard roll, hot (or cold) lobster roll or a hot dog from numerous roadside stands is much more a draw for me than a chicken parm.   

I just moved from Missouri to Connecticut and, wow, grinders. Everywhere there are grinders.  All pizza joints have grinders. There's a place that offers falafel and shawarma and grinders.
 
And it's funny about the chicken parm because that's been my gauge of quality. I figure, if they bother to prepare good chicken and marinara, then the other grinders are probably fine too.  I live in Middletown and have so far tried chicken parm at two nearby pizza places: Zerio's and No Anchovies (both technically in Cromwell).  Zerio's blew No Anchovies out of the water - their chicken had the taste and texture of real breast filets, the marinara was excellent, and the provolone generous.  No Anchovies' chicken was a processed slab, like it was minced and pressed together, and the sauce was bland.
 
I'm not much for seafood (then why'd I move to New England, right, yeah yeah), but if a steak sandwich is more the "signature" grinder then I'll add that for comparison. 

The steak sandwich I posted about is not a sub or a grinder. It's shaved eye of the round (usually) slices grilled on a flattop and served on toast or a hard roll (my preference is on toast). It often has a slice of tomato and/or a slice of raw onion, or grilled onion.

I'd like to say Phillipe's French Dip, but that's too localized. 
 
California is too big to have one sandwich.
 
So,  I'll say that California's state sandwich is the...
 
taco.  

Oh, Phillipe's French Dip. Chewy keeps talking about Billy's photos of that sandwich. I never did see that picture.

mar52



So,  I'll say that California's state sandwich is the...

taco.  

 
And Texas, and Arizona and New Mexico and Colorado......
 
I think they nailed it with the "powerhouse"

That's the thing.  When a state is tiny it's easy to have a state sandwich.
 
California should have...
 
The Log Sandwich
 
The Fog Sandwich
 
The Smog Sandwich
 
And...
 
The Bog Sandwich

I didn't see Tennessee listed, but if I had to guess I would say it would be a Pimento Cheese sandwich. You can't always find it everywhere you go, but quite a few of the restaurants I frequent have some sort of menu item with pimento cheese added.

Michael Hoffman


The steak sandwich I posted about is not a sub or a grinder. It's shaved eye of the round (usually) slices grilled on a flattop and served on toast or a hard roll (my preference is on toast). It often has a slice of tomato and/or a slice of raw onion, or grilled onion.

 
For me, it's the sliced london broil on a hard roll (also not a grinder, but also not the shaved steak typical for a Phili cheese steak) as typically served at delis & diners. 

Didn't Ms Dupree refer to pimento cheese as the pate of tha south? Actually, it's increasingly available as you move down the Delmarva peninsula as well.

If you define a sandwich as anything, including but not limited to things like meats, tuna salad, egg salad, sardines, PBJ Etc., served between 2 slices of a bread product, then a hot dog has to be included as a sandwich.
Tacos, however, don't fit the sandwich category IMHO!

I  don't  know about my 3  states of Missouri, Kansas, and Oregon.  Hamburgers for Kansas, but the other 2 raise questions.
Fish Sanwich for Oregon?
Missouri, like Pennsylvania, has 2 different cities/cultures on opposite sides of the state.
I'll go ahead and say Burnt Ends, though it barely qualifies as a sandwich other than resting on bread. I still think Italian Steak Sandwiches should be a staple on every menu, but the World doesn't agree with me, it seems.  :(

Michael Hoffman

kevincad

Michael Hoffman


I happen to be a big fan of baked beans on/and brown bread. Trouble is, now I have to order the canned B&M brown bread -- or bake it myself. It was one of my favorite meals as a kid, possibly because it was one of the very few things my mother was unable to ruin.

That's funny, off topic, my aunt was the best cook I ever knew, but, she fried liver to the point of incineration! I grew up hating liver, until I had calf's liver that was cooked correctly and it was a marvelous thing!

I was the same way about pork chops. My mother, who incinerated everything from eggs to burgers, cooked pork chops even longer. Because of her pork chops I was 30 before I found out that pork chops were white, tender and juicy.

 
Yes indeed! Back then they thought pork had to be charred beyond edible to kill bacteria!

ann peeples


pineyhill-would love a rye bun. Just havent seen them around here-yet. What stores are you able to buy them at in your area?

 
We get consistently decent buns at Kwik Trip made with rye flour, a lot of other so called rye buns are made of wheat flour only which means a bit different flavor.

I've seen the rye buns at Carle's in Bucyrus, Ohio, but I've never bought them. Next time I'm there to buy brats I'll buy a package.

Ann (and pineyhill too), I lived in Fond du Lac for many years, and my sister is in Meno Falls for thirty years, and I admit I was surprised too.  Living over there, I had never seen one of those buns, that I can recall.  Then, moving over here, they are all over, and the interesting thing is they are often referred to as "Milwaukee" buns.  Just google Village Hearth Milwaukee buns, for example.
 
The website calls them "wheat" buns.  I don't know if other similar products are actually rye, or just another "wheat" bun, which of course is just regular wheat flour with brown dye (excuse me, caramel coloring) added.
 
Anyway, never saw them over there, but they're everywhere over here.  They are just a regular size bun, with sesame seends.  We do like them, and buy them often just for hot dogs if not brats.

I agree with MiamiDon on the Cuban sandwich for Florida. Yes, We also have a lot of great grilled or fried fish sandwiches, but you can get those in many other states as well. The cuban seems quintessentially floridian to me

Thanks for the answers, and comments, about rye buns to all. Will check Quik Trip, and local stores for Village Hearth. and let me know if you find them in you area, Mr. Hoffman-have connections there that can send me some.....i think they sound like the perfect touch to a brat........

Ann, when I next get to Carle's in Bucyrus I'll pick up a package of the rye bratwurst buns for you -- and for us. I'll FedEx or UPS them.

kevincad

Michael Hoffman

kevincad

Michael Hoffman

I happen to be a big fan of baked beans on/and brown bread. Trouble is, now I have to order the canned B&M brown bread -- or bake it myself. It was one of my favorite meals as a kid, possibly because it was one of the very few things my mother was unable to ruin.

That's funny, off topic, my aunt was the best cook I ever knew, but, she fried liver to the point of incineration! I grew up hating liver, until I had calf's liver that was cooked correctly and it was a marvelous thing!

I was the same way about pork chops. My mother, who incinerated everything from eggs to burgers, cooked pork chops even longer. Because of her pork chops I was 30 before I found out that pork chops were white, tender and juicy.

Yes indeed! Back then they thought pork had to be charred beyond edible to kill bacteria!

Cooking meat to Death was the norm "Back When" for fear of the family getting some killer Bacteria, especially from Pork, Eggs & Chicken. It wasn't until foods were treated to eliminate disease related killers that meats were cooked less well done. 

ann peeples

Will check Quik Trip, and local stores for Village Hearth.

Ann, Village Hearth and Country Hearth products are all over the place so you shouldn't have any trouble finding them.  One of the bakeries is located on the eastern edge of Sun Prairie.
 
I don't see the sesame wheat buns as much as I do the white brat buns.
 
Brad

Like Unsolved Mysteries...Update...

NJ is still not done. However...all the other potential hot dog States have punched their dance card ( the somewhat serious potential contenders).

I hope it's Pork Roll. If not a hot dog (since Wisconsin is a Brat) and not a Sloppy Joe. That does not represent NJ like Pork Roll...and of course a hot dog. No.
We want Pork Roll! We want Pork Roll!

Because honest to God in this particular part of NJ (and this is Northern NJ) if you surveyed 100 people about a Sloppy Joe...most would say a Manwich...and a Manwich is a meal. Many are oblivious...but all know Pork Roll.

I think Pennsylvania wins this (even though it's not a contest).

Hoagie
Cheesesteak
Roast pork
Primanti sammich
Fish sammich

To pick one, I humbly disagree on the cheesesteak. It has to be the hoagie. If there was no hoagie, there'd be no cheesesteak, sub, grinder, etc.

I fully agree to eat the capsicum grilled cheese sandwich, that you can found easily anywhere. It's very cheap and cost is $2. I think, you liked it this sandwiches.

McRib

Wooohooo!!!

We got Pork Roll! We got Pork Roll!

http://www.statelysandwiches.com/#/new-jersey/

I noticed the word "melty" used in the blog.

 For the 2 states I have lived in.
Louisiana Po Boy
Georgia  Chick Fil a

I thought pimento cheese belonged to one of the Carolinas.

The Masters seemed to hit it in the bunker this year.

GA:  Chitlins' w/ chunky peanut butter & Vidalia onions.

Although focused in North NJ, the hyper localized Sloppy Joe would be my choice.  The best are three slices of thin sliced rye (sliced to order) with ham/coleslaw/store made Russian, middle slice of rye, Swiss/coleslaw/store made Russian, topped with the last slice of rye.  Cut into thirds.  Traditionally the two bottom slices of rye are buttered (to keep the bread from getting soggy).  Party style versions are done with long slices of the loaf in the shape of a rectangle, then cut into smaller squares or rectangles.  Town Hall Deli in South Orange invented it, the Millburn Deli in Millburn perfected it.