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.
4 comments:
They all sound really good!
I notice some of them have spilled over into other states.
Lucy: Yes, several state selections make it difficult to choose.
Thanks for your comment.
Ilona: Yes, there were several sandwiches that represented more than one state, some of them slightly different but basically the same sandwich.
Thanks for your comment.
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