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.