Beef on a Weck is Buffalo’s roast beef sandwich, piled onto a salty caraway kummelweck roll and served with horseradish and jus.

The breaded pork tenderloin sandwich is Indiana’s proud oversized classic: a thin pork cutlet, breaded and fried until crisp, then served on a bun that looks almost comically too small. It is crunchy, juicy, and very Hoosier.

A chopped cheese is a New York bodega sandwich made with chopped griddled beef, melted cheese, lettuce, tomato, onions, and condiments on a hero roll.

A club sandwich is a triple-decker stack of toasted bread, turkey or chicken, bacon, lettuce, tomato, and mayo.

A pressed, toasted sandwich originating from Florida's early Cuban immigrant communities, featuring ham, marinated roast pork, Swiss cheese, pickles, and mustard on crusty Cuban bread.

Cudighi is a spicy Italian-style sausage sandwich from Michigan’s Upper Peninsula, usually served on a roll with tomato sauce, onions, peppers, and melted cheese.

A New Jersey fat sandwich is an overstuffed sub packed with things like cheesesteak, chicken fingers, fries, mozzarella sticks, burgers, sauces, and whatever else can survive inside a roll.

A legendary, ultra-caloric sandwich consisting of a hollowed-out loaf of French bread filled with an entire jar of peanut butter, a jar of jelly (grape or strawberry), and a pound of bacon. 

A classic American sandwich made with thinly sliced roast beef served on a French roll or baguette, usually toasted or warmed, and traditionally served with a side of au jus (light beef broth) for dipping.

The Gerber Sandwich is a St. Louis open-faced sandwich made with garlic bread, ham, Provel cheese, and paprika, then toasted until bubbly.

The Gym Shoe Sandwich is a massive South Side Chicago sandwich stacked with meats like Italian beef, corned beef, and gyro meat, then loaded with cheese, sauce, peppers, and toppings. Despite the name, no footwear is involved — just chaos on a roll.

The Horseshoe Sandwich is a Springfield, Illinois original made with toast, meat, fries, and a blanket of cheese sauce. It is open-faced, over-the-top, and absolutely not pretending to be light.

A Hot Brown is an open-faced Louisville sandwich made with turkey, bacon, tomato, and creamy Mornay sauce, then broiled until bubbly. It is rich, golden, and absolutely a fork-and-knife situation.

An Italian Beef Sandwich is thin-sliced seasoned roast beef piled onto a roll, soaked or dipped in jus, and topped with sweet peppers or spicy giardiniera. It is messy, juicy, and pure Chicago.

A loose meat sandwich is seasoned ground beef served loose on a soft bun, usually with mustard, pickles, and onions. It is like a burger that decided patties were too formal.

A fried ham and cheese sandwich, often with turkey, that is dipped in an egg batter before being cooked, similar to French toast.

A muffuletta is a massive New Orleans sandwich made on round sesame bread with Italian meats, cheese, and briny olive salad. It is Sicilian deli culture with a Louisiana accent.

A Nashville hot chicken sandwich stacks fiery cayenne-spiced fried chicken on white bread or a bun with pickles.

A Michigan pasty is a hand pie filled with beef, potatoes, rutabaga, onions, and seasoning, then baked until golden.

A pheasant salad sandwich is South Dakota’s game-bird twist on chicken salad, made with cooked pheasant, mayonnaise, celery, onion, and sometimes fruit or nuts.