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50 States, 50 Sandwiches

By Zagat Staff
August 27, 2013

Every state has its own specialty dishes, but it's often the unique regional sandwiches you find all around the U.S. that best embody the spirit of each community and its local cuisine. August is National Sandwich Month, so what better time to take a look at the 50 States of America and the delicious regional sandwiches found in each? (We also included Washington, DC - bonus sandwich!)

  • Alabama: Alabama-Style Chicken Sandwich With White Sauce

    Alabama has its own style of BBQ, which also varies by region. By the banks of the Tennessee River, you'll find the origins of a classic Alabama sandwich: pulled chicken with white sauce. The white sauce is unique to Alabama and is a combination of mayonnaise, apple cider vinegar and in some cases, a dash of horseradish to smother the dry-rubbed chicken meat. It was created in Decatur, Alabama, by Robert Gibson at Big Bob Gibson's Bar-B-Q restaurant in 1925. Today, for a mere $4.95, you can enjoy an Alabama-style chicken sandwich with white sauce at Leo and Susie's Famous Green Top Bar-B-Q, which has been in business since 1951 (under Leo and Susie since '73), in Dora.

  • Alaska: Reindeer Sausage Sandwich

    In Alaska, reindeer plays a big part in the cuisine, including this must-try sandwich at Wheel Good Food’s Food Truck Bombolina. Nestled into a fluffy bun, fresh reindeer sausage is topped with sweet caramelized onions and peppers, spinach, sharp cheddar and dijonnaise sauce.

  • Arizona: Navajo Taco

    Ok, so a Navajo taco, also called a fry bread taco or an Indian taco, isn’t exactly a sandwich, but it’s not an actual taco either. Think of it as an open-faced sandwich made up of fried flatbread piled with a brilliant layering of meat, cheese, beans and lettuce. The ones they churn out at Charly’s Pub in the Weatherford Hotel in Flagstaff also come with cilantro, black olives and chicken, if desired. No matter how you take your toppings, after a bite or two, you may just be converted to the Southwestern style of eating a sandwich.

  • Arkansas: Fried Bologna Sandwich

    Fried bologna sandwiches (that are actually grilled) can be found on many no-frills restaurant menus throughout the Natural State. But the best happens to be at this truck stop in Gurdon. Southfork’s ain’t fancy, but they serve up a mean version of this lowbrow lunch. Thick pieces of baloney are served on white bread with lettuce, tomato, pickle, onion and a generous slab of mayo. Just the way it should be.

  • California: The French Dip

    Any sandwich you’re encouraged to dip in its own juices must be something special. Cole’s is so serious about it, their sign actually says “Cole’s French Dip Sandwiches." They serve five different kinds (pork, pastrami, prime beef, turkey and lamb), but the original is a roast beef sandwich served on a French roll and next to its pan sauce (au jus). It really has nothing to do with France, since it was created in Los Angeles. Either way, it’s become a popular and maybe even ubiquitous restaurant offering throughout the country.

  • Colorado: Denver Sandwich

    You may be well-acquainted with the Denver omelet, a mixture of eggs, ham, green pepper and onion. But this dish stemmed from its cousin, the Denver sandwich - basically the omelet between two slices of toast. It's thought that the sandwich version of the dish (also known as the Western) came first, though funny enough, it’s almost impossible to find it on a menu in Colorado. So the best option to try this seemingly nonexistent sandwich is to go the omelet route. Order it at The Denver Diner, where they serve it at any time, but make sure you also get white toast. Sandwich the eggs between the bread and enjoy.

  • Connecticut: Connecticut-Style Hot Lobster Roll 

    While many consider the cold, mayonnaise-driven Maine lobster roll to be the quintessential version of the sandwich, the first lobster roll was actually a hot, buttered one served at a restaurant called Perry’s in Milford, Connecticut, in the 1920s. This version is usually simpler, featuring just lobster meat, butter, and maybe some black pepper or lemon juice on a grilled, split-top hot dog bun, and served with potato chips or French fries. However, at Abbott’s Lobster in the Rough in Noank, they take the simplicity of the Connecticut-style hot lobster roll and turn it into an art form. Their award-winning sandwich is made with a full quarter-pound of lobster meat (more than is found in the average small lobster) drenched in melted creamery butter and heaped onto a bun. It’s a sandwich so opulent, it’s well worth the trip to this far-off-the-beaten-path lobster pound to get one (not to mention the crowds you have to battle to order).

  • Delaware: The Bobbie at Capriotti’s

    Thanksgiving dinner year-round? Yes, please. This Wilmington sub shop is famous for their holiday hoagie, made with in-house roasted turkey, stuffing, a dollop of cranberry sauce and a smear of mayo. The result? World’s best Thanksgiving - sans the family drama.

  • Florida: The Cuban

    A Cuban is like a ham and cheese sandwich with a better outfit. It sports an outer layer of Cuban bread, a long crusty loaf that’s split down the middle, and has a tender interior. It’s filled with Swiss cheese, pickles, mustard and sometimes salami (depending on who you ask). Sarussi Cafeteria doesn’t mess around with their version - it's a whopping 2.5-lb. rendition

  • Georgia: Ann's Ghetto Burger

    P. Diddy, Atlanta politicians, locals and tourists all descend upon the unassuming Ann’s Snack Bar for The Ghetto Burger. The owner, Ann Price, has been cranking them out by hand since 1972: two seasoned patties, cheese, curly bacon, lettuce, tomato, onions, mustard, ketchup, mayo and chili sauce - all piled on an oven-toasted, seeded bun. Now 70 years old, Ms. Price put her Snack Bar and the world-class recipe up for sale a few years back. A journey to Atlanta never felt more pressing.

  • Hawaii: Hawaiian BBQ Kalua Pork Sandwich

    Hawaii does pulled pork differently from the other states, barbecuing the meat in a slightly sweet and tangy sauce with hints of pineapple and ginger. Pulled pork sandwiches are served on sweet Hawaiian rolls, often with some kind of slaw or pineapple on top. At the popular Kaka’ako Kitchen in Honolulu, the kalua pork sandwich is made with island barbecue sauce, then topped with crispy fried onions, pineapple salsa and coleslaw and served on a taro bun (a soft, sweet bun made from poi, which gives it a unique purple coloring).

  • Idaho: Chicken Bacon Cheddar Philly 

    Move over, Philadelphia. Best Sandwich Shack, a tiny truck located on Best Avenue, serves a heap of Philly cheesesteak options, our favorite being the chicken bacon cheddar variety. This sandwich is piled high with shredded white meat chicken, crispy bacon and cheddar cheese and smothered with ranch dressing.

  • Illinois: The Italian Beef

    There’s no doubt that the Italian beef is the sandwich of Chicago (as long as we’re not counting hot dogs as sandwiches). This iconic, meaty one is a representation of the long-lasting meat focus in Chicago. Al’s Beef has the most authentic version, since it was Al Ferreri who came up with the recipe. Stuffed with lots and lots of thin slices of roasted beef, it’s then topped with giardiniera (pickled vegetables) and served on a long Italian roll.

  • Indiana: The Pork Tenderloin

    You can’t find a huge, breaded pork tenderloin anywhere else in the country but the Midwest. Unlike many other sandwiches in this list, it’s just not one that has been adopted widely. But any Midwesterner can tell you (especially if he or she didn’t grow up in a big city), pork tenderloin is king. Edwards Drive-In in Indianapolis is where Food Network star Adam Richman had one, and they claim to be the tenderloin’s home. The pork is pounded till it's very thin, then breaded and fried, and it’s about three times as big as any bun it’s ever served on. The origin? Who knows. But it seems appropriate for this sandwich to be missing a story.

  • Photo by: Nathan Harris

    Iowa: Loose-Meat Sandwich

    Despite Iowa’s reputation as the birthplace of the sloppy joe, the loose-meat sandwich actually has more pull in this state, which is not surprising given that the sloppy joe is just a loose-meat sandwich with sauce. But what, you may wonder, is this odd-sounding sandwich? It’s simply a soft white hamburger bun stuffed with ground beef that’s often seasoned with a dash of paprika, Worcestershire sauce, salt and pepper. You can top it with finely chopped onion if you wish, or a sliver of pickle and some mustard. You can get a cheap and scrumptious version of this sandwich at Tastee In and Out in Sioux City, which has been expertly doling out this dish since 1955.

  • Kansas: Z-Man Sandwich

    Patrons line up around the block for the Z-Man at Oklahoma Joe’s - located in a rundown strip mall on the Kansas side of Kansas City. Why? This iconic sandwich comes stacked with slow-smoked brisket, melt-y provolone and two crispy onion rings - all plunked down on a toasted Kaiser roll. A favorite among food critics and ‘cue enthusiasts, this sandwich is worth the wait.

  • Kentucky: The Hot Brown

    The hot brown is a sandwich that would be almost impossible to mess up, the ingredients are so awesome. It’s an open-faced masterpiece of toast points, turkey, bacon, tomatoes and Mornay, and the second-floor bar of The Brown Hotel does it better than anyone, since it’s the birthplace after all. The name of this one sounds a little like a prize racehorse, which makes sense since it hails from Louisville, Kentucky.

  • Louisiana: The Muffaletta

    The muffaletta (muhf-fuh-LEHT-tuh) is one serious sandwich: at Central Grocery, a loaf is stuffed with marinated olive salad (usually consisting of green and kalamata olives, garlic, onion, capers, spices and red wine vinegar), mortadella, salami, mozzarella, ham and provolone. This ‘wich was created at Central Grocery in New Orleans' French Quarter and bears influence of the city's Sicilian immigrants.

  • Maine: Lobster Roll 

    Red’s Eats in Wiscasset, Maine, is literally steps from the ocean, so you know the lobster rolls are fresh. It’s the ultimate connection-to-the-sea sandwich, with fresh meat plucked from the Atlantic. Shucked lobster mixed with mayo on a buttery, slightly grilled roll makes for the basic lobster roll. The main variety usually includes knuckle, claw and tail meat chunks. Sometimes you’ll find celery or scallion involved, but part of this sandwich’s beauty is in its simplicity.

  • Maryland: Lake Trout 

    Lake trout sandwiches are ubiquitous in Baltimore, where they’re sold everywhere from check-cashing spots to Chinese restaurants. Funny enough though, the fish - fried in cornmeal or crushed crackers and served between slices of white bread with a vinegar-based hot sauce - isn’t from a lake nor is it a trout at all. It’s typically a fish known as whiting or silver hake in the Northeast. Whatever it’s called, you’ll need to watch out for bones as you crunch down, although at the same time, those bones are a hallmark of a properly done lake trout sandwich. Snag one at Roost Lake Trout, which claims to have "the best" lake trout in town.

  • Massachusetts: The Fluffernutter 

    What the fluff? Really, the fluffernutter is an unofficial state sandwich. The delectable marshmallow fluff was in fact invented in Somerville, Massachusetts, in 1917. A man named Archibald Query sold it door-to-door before he sold the recipe, though who it is that thought to pair it with peanut butter on white bread is not as clear. Nevertheless, the fluff is celebrated to this day with a Fluff Festival in Somerville. Your best bet is to snag one at the September festival (or just make one yourself).

  • Michigan: The Traditional Pasty

    While this one's more of a calzone than a traditional sandwich, it’s still meat and cheese surrounded by bread, so we’ll say it counts. A small influx of Finnish immigrants followed the Cornish miners into the upper peninsula of Michigan, and this sandwich became a tradition for miners in the area to eat. The Pasty Oven in Quinnesec is about as far north into that peninsula as you can go, and they create several types daily. Their traditional pasty is filled with beef, pork, onion and potato, all wrapped up in a buttery crust.

  • Minnesota: The Juicy Lucy

    A simple placement change of the cheese on a burger, and a masterpiece was born. The 5-8 Club is so proud of their Juicy Lucy that they list their awards received for it before the actual items on the menu. Cheese oozes out the center of the beef patty on this sandwich in a way that just seems right. American cheese is the classic, but you can swap for blue, pepper jack or Swiss here.

  • Mississippi: Elvis Sandwich

    Since Elvis was born in Tupelo in 1935, we have to give this state credit for the Elvis sandwich. True, he was probably eating this bomb of peanut butter, fried banana and bacon when he lived (and subsequently died) in Memphis, but hey, let’s give this one to Mississippi. You can of course get one of these infamous sandwiches at the Tupelo Elvis Festival, which takes place in Elvis’ birth town at the beginning of June. Or, for all the other days of the year, you can head to Café 212, where they not only serve this classic sandwich under the moniker Blue Suede Grill, but they also serve other Elvis-inspired sandwiches, including the Blue Hawaii Grill with ham, pineapple and mayo grilled on sourdough bread, and a hot dog dish lovingly called The Hound Dog. The King would be proud.

  • Missouri: The St. Paul

    A sandwich with Asian flavors that isn’t a banh mi? Count us in. The St. Paul consists of hot egg foo yong smothered in mayonnaise and pickle, topped with lettuce and tomato and served on white bread. Some say that in the 1940s, Chinese immigrants invented this sandwich to attract American eaters to their restaurants. Park Chop Suey founder Steven Yuen is thought to be the creator, so no better place to go than his restaurant in Lafayette Square.

  • Montana: The Nuke

    A foot-tall club sandwich - only in Montana? The Staggering Ox, which has a few locations throughout the state, makes a sandwich like nothing we've ever seen. As if the foot-high pile of bread wasn't enough, this absurdly tall dish combines ham, roast beef, turkey and three cheeses.

  • Nebraska: Blackstone Reuben

    This corned beef favorite has some solid roots. Provenance of the sandwich generally is attributed to Bernard Schimmel, who worked at the Blackstone Hotel in Omaha, NE. He stacked corned beef, Swiss cheese, Thousand Island dressing and sauerkraut on rye bread, all to feed poker players who got hungry around midnight, and called for hearty reinforcements. Crescent Moon is a fan favorite for the dish, and it isn’t far from the site of the original. They even call it the “Blackstone Reuben.”

  • Nevada: Catfish Sloppy Joe 

    Vegas and catfish don’t exactly go hand in hand, but this sandwich from RM Seafood is a Sin City staple. Top Chef Masters alum Rick Moonen gained acclaim with this sloppy sammy that he grew up eating. The saucy hunks of tender catfish are tossed with green peppers and onion in a kicky, tomato-based BBQ sauce. Before being nestled on a potato roll, the meat is topped with crunchy potato chips.

  • New Hampshire: Beer-Battered Fish Sandwich

    Well, since there actually is a Sandwich, New Hampshire, it’s a given that this New England state would have a special dish to share, though in the sandwich category you don’t necessarily have to go to this town to have one. But if there was to be a state sandwich of New Hampshire, what would it be? Given that so much delicious craft beer comes out the state, as well as its proximity to fresh seafood, it would have to be beer-battered fish on a roll. To try this, go to Nadeau’s Subs in Manchester where the Nadeau family has been serving this tender fried fish on toasted potato rolls since 1969, much to the delight of locals and tourists alike.

  • New Jersey: Italian Sub

    Since 1946, Atlantic City’s White House Subs has been cranking out Italian subs. Here, you get a “regular,” which comes with every cold-cut meat in the house and provolone cheese. Get it with the works - shredded onions, diced peppers, tomato discs and shredded lettuce - and pay special attention to the Formica Brothers bakery bread. It has a subtle flavor and texture that makes magic when it’s pressed up next to hunk of meat. A foot-long “half” is more than enough.

  • Photo by: Linnea Covington

    New Mexico: Green Chile Cheeseburger

    You can’t throw a stone in this state without hitting some food item with New Mexico’s iconic green chiles in it, and we aren’t complaining. It only goes to reason that for this state’s official sandwich, it would also have to incorporate green chile peppers, and what better way to hold this bold capsicum than in cheeseburger form. All across the state folks are doing this, though one of the best examples of this smoky, meaty, fresh combination can be had at Socorro Springs Brewing Company in Soccoro. At this joint, they pack the chiles right into a half-pound of ground beef, and then set it on their pecan-wood-fired grill to cook it to juicy excellence. Pair that with one of their brewed-in-house beers, and you have a match made in a desert heaven.

  • New York: Beef on Weck

    Western New York seems to have been holding a secret from the rest of the country for many years, and it’s their beef on weck sandwich. Weck is short for kummelweck, which is a kaiser roll topped with pretzel salt and caraway seeds. The legend holds that a German baker concocted the sandwich, its interior filled with rare steak sliced thin and horseradish that’s often described as “sinus-clearing.” Go to Schwabl’s in West Seneca for one of the best around. They have “from 1837” on just about everything around the restaurant, so they’ve had some practice with their beef.

  • North Carolina: Chopped Pork

    The South knows meat, so it’s no surprise one of the most popular sandwiches in North Carolina is a classic chopped pork, and yes, it’s just that simple. All you need to make this tasty lunch item is tender pulled or chopped pork tossed in a vinegar-based sauce, a soft white bun and possibly a neat little pile of coleslaw. At Bar-B-Q King in Charlotte, they add a house pickle and their own special sauce, which, including the quality of the meat, makes this sandwich a great example of this state’s darling sandwich.

  • North Dakota: Sloppy Joe (aka Barbecue or Slush Burger)

    Head to any NoDak basketball game, picnic, potluck or gathering, and you'll likely find a platter full of sloppy joes, which are more commonly called "barbecues" (or, if you're in the western part of the state, "slush burgers"). These loose-meat sandwiches include ketchup and a taco-seasoning-imbued sauce that binds the ground beef between two sides of a hamburger bun. You'll find these sandwiches in myriad small cafes around the state, but head to the Fabulous Kegs Drive-In in Grand Forks and pair your sandwich with onion rings.

  • Ohio: The Polish Boy

    Sausage-making's been a part of Cleveland’s history for quite a while, and the Polish Boy does it justice. The Seti’s Polish Boys truck runs around the city selling these sausages (kielbasa) served on a bun, covered in french fries, barbecue or hot sauce, and coleslaw. Some places even deep-fry the sausage, as if it weren’t intense and fried enough already. It’s Cleveland’s signature dog, just like Chicago has its own variety (no ketchup!).

  • Oklahoma: Chicken-Fried Steak Sandwich

    Chicken-fried steak is a staple in the heartland, and at iconic Oklahoma City steakhouse Cattlemen's, they do it right. Top sirloin steak is lightly dredged in their special seasoning and hand-breaded to create the perfect coating. But it’s the pan fry that really sets this sammy apart - creating a perfectly crispy, never soggy, outside and juicy middle. The hefty hunk of meat is served on a soft Kaiser roll, dressed simply with lettuce, tomato and mayo.

  • Oregon: Oregonian

    Although Oregon doesn’t have a state sandwich, per se, the best of the state does exist in one bite. PBJ’s Oregonian smears marionberry jam, Rogue Creamery blue cheese and Oregon hazelnut butter between two slices of buttery challah bread. And of course, since we’re in one of the most street-food-friendly cities in America, you get this oozy, heady creation from a food cart. Honorable mention goes to PBJ’s Good Morning sandwich, which marries peanut butter and jam with French toast and bacon, representing two other big-time Portlandia obsessions: pork and brunch.

  • Pennsylvania: Roast Pork With Broccoli Rabe 

    Although the cheesesteak is knocked off in every state, a hot roast pork sandwich remains Philly’s own. The place to get it is Tommy DiNic’s, a fourth-generation sandwich shop at the Reading Terminal Market, and you must order it with broccoli rabe and provolone. Unwrap the sandwich’s white-paper swaddling, and behold a foot-long monster glistening with grease and jus from the meat. A layer of melted sharp cheese gilds the inside of the roll, while the slight bitterness of its generous vegetable crown cuts the fat in each bite.

  • Rhode Island: Italian Grinder

    In case you were confused, a grinder is the same as a hoagie, or a hero, or a submarine sandwich - basically, it’s a long, soft white roll stuffed with thinly sliced meat, lettuce, tomatoes and condiments. An Italian grinder traditionally consists of hot capicola, pepperoni, genoa salami, provolone cheese, iceberg lettuce, tomatoes, mayonnaise and Italian dressing. You can get a superb example of this state special at Hudson Street Deli in Providence, where they make their grinders in two sizes, large or extra large.

  • South Carolina: The Bacon of the Month BLT

    Juicy tomatoes and crispy pork are staples of South Carolina’s cuisine, so it’s no surprise that the Bacon of the Month BLT tops the list for best sandwich in the state. Ted’s Butcherblock in Charleston is a legit butcher shop, and it only makes sense that the bacon on this sammy is the star. The ripe tomatoes, mixed greens and garlic aïoli highlight the crackling pork, making the most simple of sandwiches absolutely perfect.

  • South Dakota: Pheasant Sandwich

    Each year, thousands of hunters descend on this midwestern state to hunt pheasants, and the bird makes its way into dozens of dishes, including sandwiches, the most famous of which breaks the poultry down into a salad. The sammy comes with a side of history: South Dakotans fed an Aberdeen version to WWII troops. Find it today in many restaurants across the state, including the Pheasant Restaurant & Lounge in Brookings.

  • Tennessee: Hoecake Sandwich

    Barbecue history runs deep in this state, and Papa KayJoe’s in Centerville pumps up the jam with their signature sandwich. The marriage of the traditional hoecake with juicy pork BBQ is not only brilliant, but also incredibly delicious. The cornmeal batter is ladled onto the lard-covered griddle and made into small pancakes that take the place of buns. These soft puffs of cake are cooked to order and then piled high with barbecue pork - slaw optional.

  • Texas: Brisket on Toast

    Sure, Texas is one of the states that dishes out some mean barbecue. In fact, it’s so good you could say the main sandwich of this state is brisket on white bread. One of the best places to get this dish is at Franklin Barbecue in Austin, a popular spot that started serving out of a trailer in 2009 before moving to their current brick-and-mortar spot. “It is really all about the brisket, which we cook for 12 to 18 hours using only oak for fuel,” says co-owner Stacy Franklin. It’s so good, you can get the brisket in a traditional sandwich, or go for the gold and order the Tipsy Texan, a mess of tender meat, slices of sausage, and cabbage.

  • Utah: Halibut Sandwich With Fries and Fry Sauce

    Utah doesn't have a ton of culinary claims to fame, but its most beloved condiment, Fry Sauce, was apparently invented at Arctic Circle restaurant in 1948. The sauce is essentially just a mixture of ketchup and mayonnaise (known elsewhere as "golf sauce"), but the restaurant claims to have a secret recipe on lockdown (and it's available for purchase in bottles). While the chain is now regional, eating a halibut sandwich and fries with fry sauce is still a uniquely Utah experience.

  • Vermont: Vermonter

    Most delis in Vermont have some version of the Vermonter on their menus. This sweet-and-savory sandwich typically includes either turkey or ham (sometimes both), sharp Vermont cheddar cheese, thinly-sliced green apples and honey mustard, although there are many different variations (including a decent number that come with cranberry mayonnaise instead of honey mustard). Noonie Deli serves up the classic (minus the turkey), which pairs perfectly with a bag of Cape Cod Salt & Vinegar potato chips and a Stewart’s soda.

  • Virginia: Alamo Cuban Sandwich

    Alamo BBQ, a tiny BBQ shack in Richmond, is legit - and adventurous. Their Alamo Cuban - made with pork, links or chicken (our vote is for the bird) - is pressed with mustard, sriracha, onions, pickles and jalapeños. It’s the perfect combination of juicy BBQ pulled chicken with a tangy, pickled kick.

  • Washington: Salmon Sandwich From Market Grill

    Entrenched in ground zero for the best salmon in the entire U.S., Washingtonians often take their glorious, super-fresh wild king salmon supplies for granted, and they can smell a farmed specimen from miles away. You could call one of its most prolific grillers, Market Grill, a tourist trip - it's nestled by Pike Place, where the salmon fishermen wrestle their catch for huge crowds. But that doesn’t make the salmon sandwich they serve any less sublime. Here, the just-caught fish needs little more than a swipe of homemade tartar sauce, slices of tomato and some fresh baked bread - and that’s exactly how you should order it.

  • Washington, DC: Half-Smoke

    The half-smoke, a sausage with a hot dog’s snap and a bratwurst’s girth, might be named after its earliest renditions, which always featured a half-pork, half-beef mixture of meat. But “half-smoke” might also come from the grilling habit of splitting them down the middle. Or it could very well be that they’re only lightly smoked, about half as much as a fully smoked sausage. The one thing everyone can agree on? There’s no definitive half-smoke style. Toppings too can range from chili to mustard, cheese and diced onions, and all of the above. Thank goodness most half-smoke connoisseurs agree that the spicier take from DC-3 (pictured) is among the best around.

  • West Virginia: The Ham Sandwich

    Ham is kind of a big deal in West Virginia. If the name’s not enough to get you in the door, Cam’s Ham's original sugar-flaked ham sandwich should do the trick. This Huntington diner is filled with campy decor, including Coca-Cola and NASCAR collectibles, but it’s really all about that ham. The sandwich is made of thinly flaked lean ham that rests on a toasted bun with lettuce, tomato and Cam’s secret sauce.

  • Wisconsin: The Red Brat  

    The largest ancestry group in Wisconsin is German, so it only makes sense they know good sausage. They’re typically served on a bun and topped with onion. Wisconsin is home to a particular breed of sausage: the beer brat, which is poached in beer before being grilled or pan-fried. State Street Brats is an official Badgers bar in a college town, so you’re guaranteed to have too much fun while eating one here. The Red Brat is a smoked beef and pork bratwurst grilled butterfly style, and you can even make it a double.

  • Wyoming: Bison Reuben

    Common throughout the region, bison meat is subbed for corned beef in a classic NY-style reuben featuring sauerkraut and Thousand Island dressing. At Night Heron Books and Coffeehouse in Laramie, you can snag one served panini-style on griddled bread.

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