The Best Sandwich from Every State

Alabama

Pulled Chicken with White Sauce

While some form of barbecue sandwich is popular in most southern states, Alabama has a unique take: a pulled chicken sandwich with white barbecue sauce. The mayo-based sauce is tangy and mildly spicy thanks to cider vinegar, horseradish and a menagerie of other spices. A local favorite in Birmingham is Full Moon Bar-B-Que, where you can also get the saucy chicken loaded on a baked potato.

Alaska

Salmon Sandwich

Ask any Alaska resident what their favorite sandwich is and their response will likely include salmon. Among the most popular choices is a humble sandwich of smoked salmon spread on a piece of pilot bread. If you’ve never been to Alaska, you’re likely not familiar with pilot bread. It is a dense, hardtack flatbread that has been a staple in Alaska since the mid-1800s, gaining traction after it was brought to the state by maritime traders and sea pilots. The bread’s long shelf life made it the perfect survival staple for Alaska’s remote, harsh climate.

Arizona

Sonoran Hot Dog

You can’t visit Arizona without coming across at least a few carts or restaurants selling Sonoran hot dogs. This popular dish is comprised of a bacon-wrapped hot dog served in a bolillo-style bun and topped with pinto beans and jalapeño salsa. Other common toppings include onions, tomatoes, mayonnaise and mustard. It is said this regional delicacy was invented in the Mexican state of Sonora in the 1980s, after baseball fans brought frankfurters to Mexico. The creation eventually made its way back to Arizona, where today it is a statewide phenomenon.

Arkansas

Fried Bologna Sandwich

Known locally as an Arkansas round steak burger, this simple sandwich gets its name from the thick slices of bologna that resemble steak because of their size. The bologna is coated in mustard, barbecue sauce, or a combination of mayo and mustard, then grilled and sandwiched between Texas toast or a hamburger bun. Common toppings for an Arkansas round steak burger include American cheese, onion and pickles. This sandwich is a staple at tailgates, outdoor cookouts and camping trips throughout the state.

California

French Dip

Stretching along America’s west coast, California has countless regional specialties, making it tough to choose just one sandwich for the state. While the famed Dutch crunch of the Bay Area and the California veggie (or hippie) sandwich celebrate the state’s bountiful produce and were top contenders, the French dip takes the crown. Traditionally made with roast beef on a French roll and dipped in au jus, the birthplace of this sandwich is hotly debated. Most sources credit either Philippe’s or Cole’s, two Los Angeles-based institutions, for inventing this sandwich at the turn of the 20th century.

Colorado

Carnitas Sandwich

Named one of the top seven sandwiches in North America in 2026 by Michelin Guide, the pambazo de carnitas at Denver’s La Diabla Pozole y Mezcal is a must-try for anyone living in or visiting the Centennial State. This sandwich is Chef Jose Avila’s ode to Mexico City and its iconic pambazos. This flavor-packed sandwich begins with a hearty house-made French roll filled with avocado, pico de gallo and carnitas, then is drenched in a savory red guajillo chile sauce and lightly pan-fried.

Connecticut

Hot Lobster Roll with Butter

When most people think of a lobster roll, they think of Maine’s famous cold lobster rolls made with mayonnaise (more on that below). In Connecticut, however, they do lobster rolls differently. While Connecticut also opts for a buttered, toasted, split-top roll, the lobster filling is served warm and bathed in a generous amount of melted, drawn butter.

Delaware

The Bobbie

This is one of the few times I’m picking a sandwich from a specific restaurant and, surprisingly, it’s from a fairly large chain. That’s how good The Bobbie from Capriotti’s is. Founded in 1979, the company has since moved its operations to Las Vegas, but its signature sandwich will always belong to Delaware. Made with turkey, stuffing and cranberry sauce, this hoagie is Thanksgiving dinner on a bun.

District of Columbia

Half Smoke

A friend who should know says the half smoke is the very best sandwich in the nation’s capital, even though it isn’t really a sandwich. It’s basically a grilled sausage split down the middle and served like a hot dog (ignore its misleading name, the origin of which no one seems able to agree on). My friend quizzed his George Washington University classmates, and they agreed that Ben’s Chili Bowl has the best one.

Florida

Cuban Sandwich

With a large Cuban population, it’s no surprise that the Cuban sandwich is the Sunshine State’s most iconic sandwich (and, in full disclosure, a well-made Cuban is among my favorite dishes). The panini-style sandwich is stuffed with Swiss cheese, pickles and mustard, as well as ham, salami and pork.

Georgia

Pimiento Cheese Sandwich

The pimiento cheese sandwich, which is a simple combo of cheese, mayonnaise and pimientos on white bread, is so iconic in Georgia that it’s served at the Masters golf tournament every April as the official sandwich. You can easily make some pimiento cheese spread at home to enjoy while you watch the big event this spring—ill-fitting green jacket optional.

Hawaii

Kalua Pork Sandwich

While half the states on this list could claim a pork barbecue sandwich as their own, the good people of Hawaii enjoy whole hogs slow-cooked in an underground oven, sometimes with a tangy, sweet pineapple sauce. This Kalua pork is perfect for a barbecue on the beach or—if you live in the landlocked Midwest as I do—a barbecue you’re pretending is on the beach.

Idaho

PB&J with Huckleberry Jam

I was so afraid we were going to go through this list and not find a spot for the sandwich most of us grew up with in our school lunches: the classic peanut butter and jelly. Fortunately, Idaho is here to save us from that fate. They don’t make just any peanut butter and jelly in this mountainous state, however. Idaho is known for using huckleberry jam with Idaho huckleberries to add some style to this classic.

Illinois

Italian Beef

While the exact origin of this Windy City icon is widely debated, most agree that this famed sandwich began appearing in the 1920s, when Italian immigrants working in the city’s meat district would take home tougher, more affordable cuts to feed their families. One of the most prominent stories surrounding the Italian beef sandwich lies with the Ferreri family, who began slicing the slow-roasted beef thinner and soaking it in seasoned cooking juices to maximize the flavor and stretch the beef further to feed more people.

Today, at hundreds of dedicated beef stands and restaurants in Chicago and its surrounding suburbs, these classic sandwiches can be served dry, wet or dipped, then topped with sauteed sweet peppers or spicy giardiniera.

Indiana

Breaded Pork Tenderloin Sandwich

County fairs light up the Indiana countryside all summer long, and you can bet you’ll find pork tenderloin sandwiches sold at each and every one of them. These flat, breaded pork sandwiches are approximately the size of dinner plates. If I ever find one put on a bun even half the size of the patty, I’ll be amazed.

Iowa

Loose-Meat Sandwich

In Iowa, the loose meat sandwich is king. They invented the sloppy joe, and while that messy miracle of meat and sauce is certainly venerated in the Hawkeye State, its sauceless cousin is actually more popular. Made famous by regional chain Maid-Rite, the loose meat is a subtle but delightful treat. I bet you can’t eat just one.

Kansas

The Z-Man

The Z-Man is a legendary barbecue sandwich created by Joe’s Kansas City Bar-B-Que (formerly Oklahoma Joe’s) in Kansas City. Featuring a toasted Kaiser roll piled high with slow-smoked brisket, melted smoked provolone cheese, Kansas City barbecue sauce and two deep-fried onion rings, the sandwich was created in the late 1990s as part of a name-the-sandwich contest.

It became known as the Z-Man after the contest started being promoted by local sports radio host Mike Zarrick (who went by the on-air nickname “Z-Man”). Long story short, the contest was basically ignored, and customers started referring to the sandwich as “the Z-Man” when they came to the restaurant. The name stuck, and nobody has questioned it since.

Kentucky

Hot Brown

Few states have a sandwich more iconic and legendary than Kentucky’s hot brown. Created and still available at Louisville’s Brown Hotel, the Hot Brown features turkey, bacon and tomato with Mornay sauce on toast, all browned in a broiler.

Louisiana

Muffuletta

While the po’ boy is certainly popular in Louisiana, it’s not unique to the state. The muffuletta, however, is. Invented by Sicilian immigrants in New Orleans over a hundred years ago, the sandwich stuffs a loaf of the eponymous bread with olive salad, ham, salami, various cheeses and a few other goodies for a taste of the Big Easy.

Maine

Lobster Roll

Maine has some of the country’s best seafood, so it’s only right that they offer a road-trip-worthy lobster sandwich. The sandwich is pretty simple—it’s mostly just fresh-cooked lobster on a roll served cold with mayo—but tourists and foodies line up for miles to grab a lobster roll from Red’s Eats in Wiscasset, Maine, which sits right on the ocean. You’ll never have lobster so fresh.

Maryland

Fried Soft-Shell Crab

One of my Maryland friends posed a question to his social media community, and a lively debate broke out over the merits of crab cake versus fried soft-shell crab. The commenters laughed, they cried, they fought, they learned something about themselves and each other. In the end, fried soft-shell crab won out, and because they’re only available for a short period of time each year, they’re a bit of a delicacy.

Massachusetts

Fluffernutter

In Massachusetts, there is a thing called a Fluffernutter, which is a white bread sandwich with peanut butter and marshmallow creme. Actual adults in the state eat it. The adults, in fact, invented it. About 10 years ago, the state legislature even devoted some time to arguing about whether this should be the state’s official sandwich. It’s a big deal.

Michigan

Olive Burger

Whether you consider a burger a sandwich is up to you, but when scouting out an iconic, beloved sandwich for Michigan, I kept coming back to the olive burger. This dish is deeply rooted in Michigan history and culture. Invented in 1923 at the original Kewpee Hotel Hamburgs in Flint, Michigan, the original olive burger featured a griddled burger patty on a bun topped with mayonnaise and green olives. Today, restaurants have evolved the original recipe to include their own proprietary olive spreads, made with a combination of olives, olive juice, mayonnaise, cream cheese and/or cherry pepper relish.

Minnesota

Walleye Sandwich

As the Land of 10,000 Lakes, it should come as no surprise that I’m giving the top nod to the state’s walleye sandwich (though residents also love a juicy Lucy). Served cracker-coated, lightly breaded or pan-fried in butter, walleye is a regional delicacy with a mild, sweet and flaky white meat. For this reason, most walleye sandwiches are kept fairly simple, topped with lettuce, tomato, and a bit of tartar sauce for tang and creaminess.

Mississippi

Fried Catfish Sandwich

As the producer of the most catfish in the U.S., you’ll be hard-pressed to find a state with a better fried catfish sandwich. The sandwich is most often served as a po’boy on crispy, soft-crusted French bread or a hoagie roll topped with lettuce, tomato and pickles. The sauce on a Mississippi catfish sandwich can range from plain mayonnaise or tartar sauce to a spicy remoulade or comeback sauce (a popular local condiment unique to Jackson, Mississippi, made from mayonnaise, chili sauce and regional spices).

Missouri

The St. Paul

The story goes that the St. Paul was invented by Chinese immigrants to the Show-Me State (explain this name to me, Missouri) before 1950 to lure American diners to their establishments. Whether that’s true or not, the St. Paul is unique enough to catch anyone’s attention, featuring hot egg foo yong with mayo, pickles, lettuce and tomato on white bread.

Montana

Pork Chop Sandwich

Pork chop sandwiches have plenty of fans in Big Sky Country. The sandwich’s popularity centers around Pork Chop John’s in the town of Butte, though it’s not the only place you can find this hearty dish.

Nebraska

Runza

As one of America’s top cattle producers, I knew Nebraska’s pick had to be beefy. The state’s famous Runza isn’t just a sandwich; it’s the name of a beloved Nebraska-based fast-food chain. The eponymous menu item is a cross between a Hot Pocket and a loose-meat sandwich, made with ground beef, onions and cabbage, all wrapped in a yeasty bread pocket. It’s old-world comfort food that’s rooted in Nebraska’s strong German Russian heritage.

Nevada

Patty Melt

Nevadans might not like me giving The Bobbie to Delaware now that Capriotti’s has moved to Las Vegas, but the sandwich was invented in Delaware, and that’s where I’m leaving it. Instead, we’re giving Nevada the patty melt, a grilled cheese sandwich with a beef patty and grilled onions. While this comfort food was invented in Los Angeles in the 1950s, it quickly became a fixture at late-night diners along the Las Vegas Strip, where it was popularized.

New Hampshire

The Steak Bomb

Eating an authentic steak bomb is a religious experience in New Hampshire. This meaty masterpiece is the Granite State’s version of a Philly cheesesteak. You typically see them piled high with shaved beef, melted cheese, peppers, mushrooms, onions and, crucially, a generous portion of chopped Genoa salami. Popular places to find a New Hampshire steak bomb include Jitto’s Super Steak (Portsmouth), Riverbend Pizza & Subs (Dover), and Nadeau’s (Manchester).

New Jersey

Pork Rolls

This next sandwich will be called something different depending on where you are in New Jersey. Regardless, a pork roll (or Taylor ham) with egg and cheese is a quintessential Garden State breakfast sandwich. Taylor ham is a cured, processed pork product that has a distinctive salty/savory flavor. The ham is traditionally sliced, grilled until crispy, and then served on a hard roll with an egg, cheese, salt, pepper and ketchup.

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New Mexico

Albuquerque Turkey

If there’s one thing I remember about my family road trip through New Mexico, it’s that Hatch green chiles are everywhere. So, really, the best sandwich in New Mexico is any recipe that includes this state icon. While you’ll find no shortage of green chile burgers around the state, the Albuquerque turkey is among the most unique and beloved finds in the Land of Enchantment.

While each restaurant makes this sandwich a little differently, it almost always features smoked or roasted turkey, avocado, melted cheese, and a sauce or spread made from roasted Hatch green chiles. Bacon, lettuce, tomato and chipotle mayo are popular additions, and you’ll usually see it served on toasted sourdough, a crusty sub roll or housemade jalapeno-cheese bread.

New York

Pastrami Sandwich

When it comes to most things in this state, you have New York City and you have everywhere else. The country’s largest city is practically a state unto itself, so we’re giving the Big Apple its own pick here with the pastrami on rye, which has been perfected by Katz’s Delicatessen. Outside NYC, we’ll nod to beef on weck, a western New York classic that pairs rare steak with horseradish on a German kaiser roll.

North Carolina

Pulled Pork Sandwich

Practically every state south of the Mason-Dixon could lay claim to some form of barbecue pork sandwich, but North Carolina takes the crown with their chopped pork. Tossed in the state’s trademark tangy, vinegar-based barbecue sauce and served with classic southern sides, it’s hard to find a better summer sammie than a Carolina-style pulled pork sandwich.

North Dakota

Hot Beef Sandwich

Deep down, I must be from North Dakota, because while growing up, nothing screamed “comfort food” to me more than a hot beef sandwich piled high with my mom’s famous pot roast recipe. It was a special treat for me, but in North Dakota, hot beef sandwiches are a way of life.

Now, don’t even attempt to pick up one of these messy monsters. Between the tender chopped beef, mashed potatoes, soft white bread and rich brown gravy slathered on top, a hot beef sandwich is strictly a fork-and-knife affair.

Ohio

Polish Boy

Some will argue that a sausage on a roll is not a sandwich, but I (and most of Ohio) will beg to differ. When scanning the sandwich landscape in the Buckeye State, few foods (aside from Cincinnati chili) stand out more than the Polish boy. Especially popular in Cleveland, a Polish boy features grilled or fried kielbasa sausage on a bun, topped with a generous layer of crispy french fries, creamy coleslaw and a tangy barbecue sauce.

Oklahoma

Chicken-Fried Steak Sandwich

While Oklahoma doesn’t have an official state sandwich, most locals will likely give the crown to the chicken-fried steak sandwich. This state icon might have a confusing name (no chickens are harmed in the making of this sandwich), but nothing is confusing about its appeal in cowboy country. A thin steak cutlet is breaded and seasoned, then fried to a golden crisp before being slapped on a bun with lettuce and tomato (white gravy is usually involved). Yeehaw!

Oregon

Dungeness Crab Melt

Dungeness crab is one of Oregon’s most anticipated seasonal dishes. Its tender, melt-in-your-mouth meat and rich, mildly sweet flavor have made it a beloved delicacy among locals and tourists alike. While some folks enjoy eating it on its own or dipped in butter, others wait all year to sink their teeth into a Dungeness crab melt (or make crab dip).

This indulgent sandwich features crab meat mixed with mayo (and sometimes herbs, celery or citrus) smothered with melted sharp cheddar, Gruyère or Tillamook cheese on toasted bread, Texas toast or an English muffin.

Pennsylvania

Philly Cheesesteak

The Philly cheesesteak is so iconic to the City of Brotherly Love that I really have no choice but to include it here. Get yourself to Philadelphia for the state’s most famous sandwich. The only thing up for debate is which restaurant has the best. A few names you’ll commonly hear locals reference include Angelo’s Pizzeria, John’s Roast Pork, Dalessandro’s Steaks, and neighboring rivals Pat’s King of Steaks and Geno’s Steaks.

Rhode Island

Italian Grinder

This sub sandwich gets all the classic Italian deli fixings, including pepperoni, salami, capicola, provolone cheese and Italian dressing. By the way, nobody’s sure where the name came from. It could have to do with all the chewing you need to do to enjoy one (and enjoy you will).

South Carolina

Bird Dog

Don’t worry, this “dog” doesn’t include a sausage. So if you scoffed at Ohio’s Polish boy, you’ll be pleased to learn our pick for South Carolina is a true sandwich. A bird dog replaces the frankfurter in favor of a fried chicken tender, crispy bacon and melty cheddar cheese. A drizzle of tangy honey mustard is also a must-have for an authentic bird dog experience. JC’s Sandwich Shop (Anderson, South Carolina) is most often credited with creating this statewide favorite.

South Dakota

Pheasant Salad Sandwich

While simple and comforting hot beef sandwiches are popular in South Dakota, I couldn’t pass up the chance to go with something unique. Pheasant sandwiches are quite popular in the land of Mount Rushmore. Traditionally served like chicken salad, pheasant salad typically includes a combination of apple, cranberry and pecans and is served on rye with melted Swiss cheese.

Tennessee

Nashville Hot Chicken Sandwich

The hot chicken might sound like a honky tonk dance move, but it’s actually a legendary sandwich in the Volunteer State. Spicy fried chicken gets topped with nothing but pickles and is served on white bread, allowing the bird’s heat to shine through. If you don’t live near Tennessee, make Nashville hot chicken at home.

Texas

Brisket Sandwich

This savory meat is usually served sliced on its own, but in Texas, it’s just as often chopped like pulled pork and served on a toasted bun. The brisket falls apart from a long, slow smoke, and the flavors are as big as the state itself.

Utah

Pastrami Burger

Hold my dirty soda (another Utah specialty) because you’re going to need two hands to gobble up Utah’s most famous sandwich: the pastrami burger. While this meaty masterpiece was originally crafted in California, it was brought to Utah in the 1970s by Greek Americans settling in the area.

Crown Burgers is widely regarded as the state’s undisputed granddaddy of Utah pastrami burgers. Here you’ll find lines of people waiting to get their hands on one of the famed burgers featuring a charbroiled beef patty topped piled high with shaved pastrami, melted cheese, lettuce, tomato, onions and “fry sauce” (a tangy Utah mix of ketchup and mayonnaise) on a sesame seed bun.

Vermont

The Vermonter

States with their own titular sandwich make lists like this really, really easy. The Vermonter is a deli sandwich typically made with sliced turkey or ham layered with sharp cheddar cheese, crisp green apples and honey mustard. I’ve never been to Vermont, but my mouth is watering just thinking about this sandwich. A road trip might be in order.

Virginia

Virginia Ham and Cheese

Country ham is tops in Virginia, but not just any ham. There is a specific variety produced in Virginia that makes their simple ham sandwiches on a white bun with mayonnaise particularly satisfying.

Washington

Seattle Dog

One last hot dog selection, I promise. I couldn’t deny Washington their delicious Pacific Northwest classic: the Seattle dog. While Chicagoans may cry foul, in Seattle you’ll find hot dogs served on a toasted bun, slathered in cream cheese, and topped with a generous pile of sautéed onions and fresh jalapeños. Ketchup is also a welcome addition to their beloved frankfurter recipe (sorry, Illinois).

West Virginia

Pepperoni Roll

My kids love Emily Caladrelli, from Emily’s Wonder Lab that was on Netflix. Aside from being an MIT aerospace engineer and the 100th woman to visit space, she’s also a very proud West Virginian who loves the state’s famed pepperoni rolls. These were originally invented in West Virginia as a cheap, portable snack for coal miners to take into the mines. Today, they’re a beloved homemade meal, and you’ll find pepperoni rolls (or sometimes called pepperoni buns) scattered throughout the state.

Wisconsin

Grilled Bratwurst on a Bun

As a local cheesehead, I had to give the bratwurst the honor of being Wisconsin’s sandwich. Wisconsin’s strong German heritage has made brats a quintessential part of life in America’s Dairyland. While growing up, nothing screamed summertime quite like the smell of brats simmering away in beer (Miller Light or Pabst keep things authentic). Topped with kraut, sauteed onions, ketchup and mustard on a giant soft roll, you’ll be hard-pressed to find a sandwich that’s more Wisconsin than this.

Wyoming

Bison Reuben

Wild game, such as elk and bison, is immensely popular in Wyoming. So much so that the bison Reuben at Night Heron Books and Coffeehouse in Laramie was named the best sandwich in the state by Zagat. Here, bison is slow-roasted and treated like corned beef, then piled high on rye with Swiss cheese, sauerkraut and Thousand Island dressing.