Bread

Sandwiches from Sea to Shining Sea

Bread. America. Bread.

June 29, 2015

1/56
North Carolina Pulled-Pork Barbecue
Whether it's mustard sauce in the South, vinegar in North Carolina, or white sauce in Alabama: it doesn't matter where you come from, we are all united in a serious obsession with barbecue. This vinegar-laced sandwich needs the chopped slaw for crunch.
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Christopher Testani
2/56
The BA Patty Melt
The patty melt is a diner staple, best enjoyed as a break from a long trip through America's heartland.
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Lara Ferroni
3/56
Turkey Meatball Garlic Bread Heroes
Flecked with garlic and tomato sauce, the meatball hoagie is an Italian-American staple. We've made it a little healthier by subbing in turkey. If you're proud to be a super garlic head, lather the hoagie buns with a garlic butter.
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Photo by Marcus Nilsson
4/56
Shrimp Po'Boy
The bread is essential to a New Orleans—style French roll—use a crumby, unfussy French roll and lots of Crystal hot sauce.
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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
5/56
Combo Reuben
Though you could say the Reuben sandwich came from a lightning strike of genius, it actually came from Omaha. This combo Reuben lays on the corned beef and pastrami with plenty of creamy Russian dressing. Serve with potato salad for a real all-American combo.
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Photo by Tara Donne
6/56
Grilled Cuban Sandwich (Sandwich Cubano)
Wave your arm in Miami, and you'd practically hit six places to get a ham and pork Cubano. The big Cuban population in the city inspired this hearty sandwich, which usually pulls from a leftover pig roast.
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Zach DeSart
7/56
Fried Chicken Biscuits
The Southern-inspired sandwich is like a greatest hits: Fried chicken, buttery biscuits, and a hearty dousing of hot sauce. Breakfast or dinner? We can't pick.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
8/56
Classic Smashed Cheeseburger
What would a list of American sandwiches be without a burger? One that's missing everything. This smashed burger needs the special sauce.
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Photo by Chelsea Kyle, food styling by Katherine Sacks
9/56
Fried Fish Sandwich with Pepper Slaw
From Hawaii to Maine, a fish sandwich is required eating for the warmer months. We tried a lot of twists before settling on this airy but crunchy winner.
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Photo by Andrew Purcell, Food Styling by Carrie Purcell
10/56
Beet-Cured Lox
Lox bagels are great for plenty of reasons: smoked salmon. And you don't need more reasons than that.
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Claire Benoist
11/56
Tomato-Prosciutto Grilled Cheese
Like so many great American traditions, the grilled cheese gets even better with some unique flourishes; in this case, prosciutto and a jammy tomato spread.
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David Cicconi
12/56
Fried Green Tomato BLT
How to make a Southern-fried BLT: top it with some fried green tomatoes, which are a little more acidic and bright than your standard supermarket variety.
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Travis Rathbone
13/56
Cheesesteak Sliders
The Philadelphia cheesesteak, in slider form. Same classic cheesesteak, in an easy-to-tackle size. If you're a purist, by all means use spray cheese instead of the recipe's provolone.
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Photo by Chelsea Kyle, Food Styling by Rhoda Boone
14/56
Microwave Egg Sandwich with Cheddar and Avocado
There's no excuse to skip breakfast when you can have this egg sandwich ready in less than 5 minutes.
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