What Your Favorite Sandwich Says About You

As a follow-up to my 3-part blog series about the signature sandwich for each of the 50 states, this week I'm taking a look at what your favorite sandwich says about you.

Whether it's lunch or a midnight snack. At home or in a restaurant. Now and then or daily. We all have our favorite sandwich. It might be something simple from childhood that we turned into a more adult offering, or maybe something exotic.

But do you know what your choice of sandwich…your favorite…says about you and your character? Put your horoscope and astrological signs aside and pay attention to your sandwich. :)

I recently came across a list of 10 popular sandwiches and what they say about those who consider that specific sandwich their favorite. Now, this list only mentions the main ingredient and does not take into consideration how you dress up and customize that sandwich—specialty bread or roll, exotic cheeses, various spreads, other touches such as lettuce and/or tomato, etc.

TURKEY SANDWICH

If this is your first choice on the menu, you like to play it safe in life. You like to know what to expect. You're not interested in the latest fad. All things classic make you smile.

PEANUT BUTTER AND JELLY SANDWICH

You're predictable, but in a good way. You're very loyal and your friends feel they can trust you with their lives.

BLT SANDWICH

If the bacon-lettuce-tomato is your favorite, you know how to spot a good thing. You like to keep life simple, fill it with good times, and avoid drama.

GRILLED CHEESE SANDWICH

You're carefree, the life of the party, and specialize in having a good time. Everyone loves you.

DONUT BREAKFAST SANDWICH

This might not be what you want to hear, but you are crazy intense. That can have its down side, but it also means you're very passionate and a serious risk taker. Nothing scares you.

MUFFULETTA SANDWICH

I have to admit that I didn't know what this was and have never noticed it on a menu. But I have discovered that it's the signature sandwich of Louisiana. The muffuletta is an Italian-American creation  that says you're a mover and a shaker. People come to you when they need a problem solved or just a good dose of inspiration.

PULLED PORK SANDWICH

You like to walk, not run. You're a lover, not a fighter. You always stop to smell the roses.

REUBEN SANDWICH

If this is your first choice, you have a bold voice and you're not afraid to make it heard. Loud And Proud is your life motto. You're the natural leader of any gathering.

TUNA MELT SANDWICH

You're an old soul. Words flow from you like beautiful poetry. You don't bother with appearances and you don't need to because you're so beautiful on the inside.

BOLOGNA SANDWICH

You're a hopeless romantic, swept up with feelings of nostalgia. But you are going to have to grow up some time.

I don't know how they arrived at the 10 specific sandwiches listed in the article. There are several popular ones not on this list.  The first thing that came to my mind was whether chicken and turkey were considered to be the same.  Then I thought about the Club sandwich—a combination of the BLT, turkey with some ham thrown in. And speaking of ham, there's also the Ham sandwich and its close relative the Ham and Cheese sandwich.

And, of course, there are also those two all-American creations that are extremely popular—the Hamburger and the favorite at baseball games, the Hot Dog.

Signature Sandwich From Each State, part 3of3

In the final week of my 3-part blog series on the signature sandwich for each state, I'm presenting New Mexico thru Wyoming.

New Mexico: Green chili cheeseburger

Thanks to the state's love of green chilis, particularly from Hatch, New Mexico, this burger is a staple in New Mexican cuisine. The Southwestern cheeseburger features a beef patty topped with roasted green chilis and melted cheese served on a bun.

New York: Pastrami on rye

It goes without question that thick slices of pastrami piled high on rye bread and served with mustard is a New York culinary landmark. Originating from Jewish delis in New York City, this sandwich became an iconic part of the city's food culture in the 1920s.

North Carolina: Pulled pork sandwich

This sandwich is made with slow-cooked smoky pork shoulder that is shredded and slathered in a vinegar-based barbecue sauce. Topped with coleslaw and served on a bun, it is indicative of the state's rich barbecue tradition in which low and slow is the name of the game.

North Dakota: Sloppy Joe

This messy and delicious sandwich—sometimes referred to as a slushburger—combines seasoned ground beef cooked in a tangy tomato sauce and served on a bun. It became popular in the mid-20th century as an easy and affordable meal—in turn, becoming a hearty Midwestern comfort food staple.

Ohio: Polish boy

The Polish boy features a snappy kielbasa sausage on a bun, topped with a mound of coleslaw, french fries, and barbecue sauce. This behemoth originated in Cleveland.

Oklahoma: Chicken fried steak sandwich

For Oklahomans, this is the ultimate comfort food: a breaded and fried steak patty topped with savory gravy, lettuce, and tomato served on a bun. Variations include toppings such as Swiss cheese and caramelized onions.

Oregon: Fried chicken biscuit

This entry highlights Oregon's love of comfort food. The loaded sandwich is made with seasoned fried chicken and served on a fluffy biscuit, often slathered with gravy or topped with honey.

Pennsylvania: Cheesesteak

Created in Philadelphia in 1930 by ​​Pat Olivieri, the cheesesteak evolved to become the signature sandwich of the city's food culture. Thinly sliced beefsteak, grilled and topped with melted cheese—Cheez Whiz, provolone, or American—and served on a hoagie with optional sautéed onions and peppers, cements its status as a culinary icon.

Rhode Island: Fried clam roll

Originating from the East Coast, this sandwich showcases golden-fried clams served on a buttered bun with tartar sauce and lemon wedges. The state's clam shacks call to locals and visitors alike with this summer seafood delight.

South Carolina: Pulled pork sandwich

This sandwich highlights the state's unique Carolina gold barbecue tradition, which originated in the Midlands. Slow-cooked pulled pork is dressed in a tangy, mustard-based barbecue sauce and served on a bun with coleslaw. Thank Germans, who settled in the British colony of South Carolina, for bringing over the mustard that influenced the finger-licking sauce.

South Dakota: Pheasant sandwich

After the Red Cross and USO opened a canteen in Aberdeen, South Dakota, to feed World War II soldiers boarding the train, local farmers brought pheasants, resulting in the creation of the pheasant sandwich in 1943. This offering comes together with cooked and chopped pheasant, hard-boiled eggs, onion, celery, pickle relish, and mayo.

Tennessee: Hot chicken sandwich

This Nashville creation features spicy fried chicken served on white bread with pickles. The sandwich originated with Prince's Hot Chicken Shack after a revenge plot-turned-happy accident which ignited the spread of the Southern staple people can't get enough of.

Texas: Brisket sandwich

Slow-smoked tender beef brisket sliced and served on a bun with barbecue sauce and pickles highlights Texas' renowned barbecue culture. Variations of the brisket sandwich include different sauces or toppings, including onions and ​​coleslaw.

Utah: Pastrami burger

Adopted by James Katsanevas in Southern California in the 1960s and perfected when he moved to Salt Lake City, the pastrami burger features a beef patty loaded with a pile of pastrami, topped with cheese, lettuce, tomato, and fry sauce, and served on a bun.

Vermont: Vermonter sandwich

The Vermonter sandwich features roasted turkey, sharp cheddar cheese, apple slices, and honey mustard served on hearty—and sometimes grilled—bread. There are countless iterations, including those with maple syrup. All are representative of the state's emphasis on high-quality local ingredients and agricultural heritage.

Virginia: Country ham sandwich

This sandwich comes from Virginia's long tradition of curing ham. It features slices of local-cured country ham with variations and fixings that include a biscuit, cheese, and lettuce. The goal is to let the ham shine.

Washington: Banh mi

The Vietnamese community's influence on and contributions to Washington's cuisine is most evident with this sandwich. The banh mi features a crusty baguette filled with marinated pork, pickled vegetables, cilantro, jalapeños, and creamy mayonnaise.

West Virginia: Sausage biscuit sandwich

The hearty sausage biscuit sandwich—which can be traced back to a stolen idea from 1975 that led to the founding of Tudor's Biscuit World—features a savory sausage patty topped with a slice of cheese or egg and served in a fluffy biscuit. Variations for serving include gravy or bacon, and the result is a big home-cooking hug.

Wisconsin: Grilled cheese

The beloved grilled cheese sandwich celebrates Wisconsin's renowned dairy industry and unmatched variety of delicious cheeses. Various toppings include tomatoes, bacon, and onions.

Wyoming: Trout sandwich

Wyoming is a top fly-fishing destination, and this sandwich highlights fresh, local trout plucked from its rivers and lakes. The trout filet shines, whether smoked or fried until crispy; it's topped with lettuce, tomato, and tartar sauce and served on a soft bun.

And that takes care of all 50 states. I'm sure there are many of you who have a favorite sandwich that wasn't listed here as the signature sandwich for your state. Enjoy whatever sandwich you like the most. 

Signature Sandwich from each state, part 2 of 3

This week's blog is week 2 of 3 in my blog series about the signature sandwich for each of the 50 states. Week 2 covers Hawaii thru New Jersey.

Hawaii: Kalua pork sandwich

The kālua pork sandwich features shredded, smoky kālua pork served on a bun with coleslaw. It highlights the traditional Hawaiian method of cooking pork in an underground oven, or imu. The succulent meat can be topped with pineapple and a touch of barbecue sauce.

Idaho: Peanut butter and huckleberry sandwich

The peanut butter and huckleberry sandwich features creamy peanut butter paired with sweet-tart huckleberry jam on sliced bread. This simple yet flavorful concoction celebrates Idaho's wild huckleberries, a beloved local fruit.

Illinois: Italian beef sandwich

This sandwich originated from Italian immigrants in Chicago in the early 1900s. It features thin slices of slowly simmered seasoned roast beef served with au jus on crusty French bread, often topped with Italian pickled vegetables known as giardiniera, or sweet peppers.

Indiana: Pork tenderloin sandwich

The large breaded and fried pork tenderloin cutlet, bun, pickles, lettuce, and mayonnaise work together to create a balanced offering packed with flavor. The sandwich was introduced in 1904 by Nicholas Freinstein, a pushcart vendor in Huntington, Indiana, who swapped out veal for pork and then opened Nick's Kitchen in 1908, helping it spread to small-town diners throughout the Midwest.

Iowa: Loose meat sandwich

This wonderfully messy sandwich features seasoned ground beef crumbles served on a bun and often topped with pickles, onions, and mustard. It originated in Muscatine, Iowa, in 1926.

Kansas: Burnt ends sandwich

This famous sandwich holds smoky, caramelized, crisped pieces of beef brisket on a bun with barbecue sauce. Originating from Kansas City traditions traced to Arthur Bryant's BBQ, the burnt ends sandwich is a beloved staple with variations that include different barbecue sauces or additional toppings, such as coleslaw and pickled onions.

Kentucky: Hot brown

The hot brown, an open-faced sandwich from Louisville, Kentucky, piles up turkey, tomatoes, and bacon covered in Mornay sauce and baked until the Texas toast is crispy and additional cheese on top is oozing.

Louisiana: Muffuletta

The muffuletta features layers of salami, ham, mortadella, and provolone topped with a tangy olive salad and served on a round of Sicilian sesame bread. This is an Italian American classic.

Maine: Lobster roll

Maine's lobster roll is served chilled with tender, sweet lobster meat mixed with mayonnaise, celery, and lemon juice on a buttered, toasted bun. Originating from the Connecticut coast, this sandwich highlights the region's seafood industry.

Maryland: Crab cake sandwich

This delicious creation features a broiled or fried crab cake made from lump crab meat mixed with egg, mayonnaise, and Old Bay seasoning served on a bun with lettuce, tomato, and tartar sauce. The crab cake sandwich originates from Maryland's Chesapeake Bay area, known for its blue crabs, and is believed to date back to Native Americans.

Massachusetts: Fluffernutter

This beloved sandwich consists of peanut butter and marshmallow crème spread between slices of white bread. The fluffernutter, originating in the early 20th century, highlights the state's connection to Marshmallow Fluff, which began its rise in Somerville, Massachusetts, in 1917.

Michigan: Ham sandwich

Slices of honey-baked ham served on an onion roll with mustard and Swiss cheese make this a Detroit favorite. The sandwich showcases the state's ham production and traditional diner fare that dates to the mid-1960s.

Minnesota: Walleye sandwich

A filet of walleye, breaded and fried, served on a bun with tartar sauce, tomato, and lettuce highlights Minnesota's favorite freshwater fish, commonly caught in the state's many lakes. Variations include bacon or tangy sauces.

Mississippi: Shrimp po'boy

This sandwich showcases zesty fried shrimp, which is piled high on a crusty French baguette dressed with lettuce, tomato, pickles, and Cajun rémoulade sauce. Originating in New Orleans in 1929, the po'boy has become a staple along the Gulf Coast.

Missouri: Hot salami sandwich

Originating from Gioia's Deli in St. Louis, the hot salami sandwich features thick slices of hot, spiced salami served on an Italian roll with hot mustard, pepperoncini, pickles, and pepper jack cheese.

Montana: Pork chop sandwich

The pork chop sandwich consists of a breaded and fried pork chop served on a bun with mustard, pickles, onions, and mayonnaise. This sandwich, created by John Burklund and sold from a street cart, originated in 1900 during the Great Depression.

Nebraska: Reuben

This favorite features corned beef, Swiss cheese, sauerkraut, and Russian dressing grilled between slices of rye bread. It's said that the sandwich was created at the Blackstone Hotel in Omaha, Nebraska, in the 1920s for Reuben Kulakofsky—though there's competing lore that it was created by ​​Arnold Reuben in New York in 1914.

Nevada: Patty melt

This classic diner sandwich combines elements of a hamburger and grilled cheese. It features a beef patty topped with melted Swiss cheese and caramelized onions served on grilled rye bread.

New Hampshire: Roast beef sandwich

Thinly sliced, perfectly pink roast beef piled high on a bun and often served with mayonnaise, lettuce, and tomato highlight this edition of a quality roast beef sando. It's remarkably simple. Though theories about who created the popular sandwich abound, you're sure to find a good one in New Hampshire.

New Jersey: Italian sub

Originating from Italian American communities, this is a staple at delis and sandwich shops. The sub features layers of Italian cold cuts such as salami, ham, capicola, and provolone cheese topped with lettuce, tomato, onions, and Italian dressing and served on a long roll.

Signature sandwich from each state, part 1 of 3

The food preferences of the United States are as diverse as its multicultural population, with each state proudly boasting its own signature sandwich that often tells a rich story of culture, history, migration, and tradition. The origin stories of these sandwiches are as varied as the ingredients themselves, often rooted in immigrant traditions, agricultural abundance, or the innovative spirit of American cuisine.

Across the country, there is a vast array of sandwiches, each with unique flavors and preparation methods. These range from hearty, meat-laden creations to creamy, sweet-filled delights, showing the many possibilities found between two slices of bread. There is no denying the integral role sandwiches play in America's food identity.

This week's part 1 of 3 signature sandwich series covers Alabama thru Georgia. 

Alabama: Pulled chicken sandwich with white barbeque sauce

Alabama's pulled chicken sandwich features tender, slow-cooked pulled chicken drenched in a tangy white barbecue sauce made with mayo and served on a bun.

Alaska: Salmon sandwich

This sandwich is a joint product of Alaska's rich fishing industry and abundant salmon population. Variations include different toppings, such as avocado or aioli, to complement the grilled or smoked fish.

Arizona: Sonoran hot dog

The state's significant Mexican influence and proximity to Sonora, Mexico, make this iconic borderland sandwich an Arizona favorite. The Sonoran hot dog features a bacon-wrapped hot dog stuffed into a bolillo roll and topped with pinto beans, onions, tomatoes, jalapeños, mustard, and mayonnaise.

Arkansas: Fried bologna sandwich

The fried bologna sandwich features thick slices of bologna, fried until crispy, on white bread with mustard and mayonnaise. Originating from simple, hearty fare popular in the rural South, this sandwich is a nostalgic favorite. Ingredient variations include cheese, onions, or a fried egg.

California: French dip sandwich

Hailing from Los Angeles, the French dip sandwich consists of thinly sliced roast beef on a French roll served with a side of au jus for dipping. Originating from Philippe The Original or Cole's Pacific Electric Buffet, both of which claim to have invented it, this sandwich reflects the diverse culinary influences in California. I can remember as a child when our family would make the trek from West Los Angeles to downtown to get French dip Sandwiches at Philippe's.

Colorado: Denver sandwich

The Denver sandwich, also known as the Denver omelet, consists of scrambled eggs mixed with diced ham, onions, and bell peppers served between slices of toasted bread. The sandwich can include cheese or different types of meat.

Connecticut: Lobster roll

Connecticut's lobster roll is served hot with warm lobster meat tossed in melted butter on a toasted bun. This version differs from the New England cold lobster roll, which uses mayonnaise.

Delaware: The Bobbie

The Bobbie layers turkey, cranberry sauce, stuffing, and mayonnaise on a sub roll, mimicking a Thanksgiving meal. Originating from the Wilmington, Delaware-founded Capriotti's Sandwich Shop in 1976, it quickly became a local favorite.

Florida: Cubano

Cuban bread, roasted pork, ham, Swiss cheese, pickles, and mustard pressed until crispy—that's what gives the Cubano its perfect crunchy bite. It originated with Cuban immigrants in Florida around the turn of the 20th century, and additional layers may include salami, a Tampa, Florida-specific twist.

Georgia: Pimento cheese sandwich

The pimento cheese sandwich, a Southern staple, is especially beloved in Georgia. It consists of a creamy spread made from sharp cheddar cheese, mayonnaise, and pimentos (cherry peppers) served cold or on griddled white bread.

Stop by next week for a look at New Mexico thru New Jersey.

11 famous products originally intended for a different purpose

Many of the world's most famous brands and products started out as something entirely different than what they are known for today. Some of the best discoveries have happened by accident, such as Silly Putty…and, of course, the 11 products listed here that range from soft drinks originally laced with powerful mind-altering drugs to medicines with unexpected, but profitable, side-effects.

COCA-COLA

Dr. John Pemberton invented the original formula of the syrupy soft drink in 1886. He had been badly injured in the battle of Columbus and, as a result, had become hopelessly addicted to prescription morphine. Being a trained pharmacist, Pemberton decided to come up with his own addiction cure. This resulted in Pemberton's French Wine Coca, a drink that contained alcohol and cocoa leaf extract—the same ingredient that makes cocaine. When Coca-Cola first appeared on the market it was labeled as a nerve tonic that "relieves exhaustion." Cocaine was removed from the product in 1903.

 LISTERINE

Surprisingly, the mouth wash you've been using for years was originally marketed as a floor cleaner, a cure for gonorrhea, and was also used as a surgical antiseptic. It did not become commercially successful until re-branded as a cure for bad breath. 

BUBBLE WRAP

Marc Chavannes and Alfred Fielding had been attempting to come up with a new style of textured wallpaper and as a result of their efforts, according to Forbes magazine, in 1957 they created bubble wrap. They sealed together two shower curtains, which made the first layer of the bubbles. They tried selling the product first as wallpaper and later as greenhouse insulation without any success. It was not until IBM launched the 1401 computer in 1959 that bubble wrap was first used for the purpose of keeping products safe in transit.

SLINKY

According to Time magazine, the slinky is one of the most influential toys ever. However, the fascinating metal springs were originally invented for a much more practical purpose: stabilizing devices on ships in choppy seas. It was not until the instrument-stabilizer was accidentally knocked off a shelf and appeared to walk across a desk that its inventor, Richard James, realized that it could be a toy. James once said: "Strictly speaking, I didn't invent the Slinky. He practically walked into my life."

VIAGRA

Scientists who developed Sildenafil Citrate, better known today as Viagra, were hoping it could lower blood pressure and treat the heart problem Angina. During clinical trials they discovered some surprising side effects—the male participants experienced erections. Curing erectile dysfunction became an incredibly lucrative future for the drug. In 2007, its original purpose was vindicated. Scientists showed that as well as boosting blood flow to the penis, the drug could also increase the amount of blood sent to the heart and lungs.

7UP

7UP started out with a long and boring name: Bib-Label Lithiated Lemon-Lime Soda. As the name implies, the lemon-lime flavored drink contained lithium, a drug used in the treatment of people suffering from bipolar disorder. According to The New York Times, 7UP contained lithium until 1950. It has even been suggested that the "7" in the name refers to lithium's atomic mass and "UP" had to do with an improved mood after using the product.

ROGAINE

Rogaine is the commercial name for minoxidil—a drug which can help reduce high blood pressure. It's second use was discovered by patients taking the blood-pressure medication Loniten (which also contains minoxidil). They noticed increased hair growth on their scalp. Realizing the commercial value of this side-effect, Rogaine was made available as a hair loss solution in 1988.

FRISBEE

William Russell Frisbie bought a bakery in Connecticut in the late 19th century, which he called the Frisbie Pie Company. After Frisbie's death, his company continued to flourish and in 1956 reached a peak production of 80,000 pies per day. Pies and cookies made by the company were purchased in a plate-shaped tin bearing the name "Frisbee Pies." Yale students discovered a second use for the tins, and began to hurl them around the university campus. As the flying disk approached its target, the thrower would shout "Frisbie" as a warning. The slightly different spelling "frisbee" is now used for the toy.

CHAINSAW

The earliest mention of the chainsaw comes from the Canadian Medical Association Journal, which says the original purpose of the chainsaw was to cut bone in operations. The journal says: "Orthopedics became a specialty with the help of a new instrument, the osteotome, invented around 1830 by the German Bernard Heine. An illustration from a contemporary inventory of surgical tools shows that this clever master of prosthetics had in fact invented the chainsaw."

WD-40

WD-40 is most commonly used to protect metal implements from moisture and to loosen tight screws. Around 80% of US households own a can of the stuff. It was originally used for lubricating nuclear missiles during the Cold War era. It was created by a small San Diego company, Rocket Chemical, and its retail name of WD-40 is an abbreviation for "water displacement, 40th attempt" at coming up with a viable product for the initial use.

PLAY-DOH

Cleo and Noah McVicker developed the putty in 1933 to help clean up soot-covered walls [the Travel Channel's Mysteries At The Museum did a segment on this]. Made from a simple combination of flour, water, and salt, it was meant to be rolled across walls to remove dirt. However, the introduction of vinyl wallpaper (easy to clean with just soap and water) meant the concoction became unnecessary. But then, the company discovered that the formula could be used as a pliable modeling clay. Renamed Play-Doh, it was put on sale for this purpose in 1956.

This is just a sample of the many products invented for one specific purpose and ultimately used for something completely different.