The Most Famous Sandwiches in the US

One of the most popular food items in the United States, and increasingly more well-liked across the globe, is the sandwich. There isn't much not to love – two pieces of bread and delicious ingredients of varying tastes on the inside. According to legend, the sandwich was first made popular in the late 18th century when the 4th Earl of Sandwich, John Montagu, asked for beef to be served between two slices of bread. Although this versatile meal staple didn't become popular until the early 20th century.

Because of its quick and easy preparation, sandwiches have been a staple of the American diet ever since. There aren't many foods as versatile or as universally adored as the sandwich. Whether it's a simple school lunch of peanut butter and jelly or the traditional lunchtime favorite of baloney, no matter your preference there's a sandwich for everyone and every meal.

It may not be so easy to define the iconic sandwich. In simple terms, it is "anything between two slices of bread," but it's a little more complicated than that. There has been some debate as to whether or not burgers and hot dogs are sandwiches – according to Merriam-Webster, a hot dog is a sandwich because the definition of a sandwich is "two or more slices of bread or a split roll having a filling in between".

However, according to the National Hot Dog and Sausage Council, it is most definitely not. Burgers lean more towards the sandwich arena but for our compilation, we've left both off the list and are instead focusing on those foods that remain universally agreed upon sandwich territory. All have just two things in common: bread is always involved, and they're all undeniably delicious.

In your travels across America, you may discover countless regional sandwiches, like the loosemeat, or tavern sandwich, which is made with seasoned ground beef and popular across the Midwest. Many of these delectable snacks are purely American inventions, while others were inspired by the country's long history of welcoming immigrants from around the globe; then there are some that are so universal it's hard to imagine a time when they didn't exist. (every state's must-try local sandwich.)

While sandwiches, in general, are largely popular, one of the first ones that attained widespread popularity is the club sandwich. It's featured on menus all around the world and is a staple of hotel room service menus. This triple-decker delight is traditionally made with three layers of white toast stacked with bacon, lettuce, tomato, and turkey, with mayo as a condiment.

Some variations will add on cheese or egg or a different deli meat like ham or roast beef, but in general, the structure remains the same. Like most sandwiches, its origin remains up for debate, but most agree that it was invented in the 1880s at New York City's Union Club.

One of the top ten favorite sandwiches in the United States is the bacon, lettuce, and tomato with mayo on toast, otherwise known as the BLT. Like many sandwiches listed here, it can be found on most diner menus and it is somehow also one of the most delicious foods known to man. This is one sandwich where the quality of the ingredients really matters: If you have access to a fresh ripe summer tomato, crisp lettuce, and smoky artisan bacon, this is the sandwich for you.

There are many variations on this tasty morsel. Some people like to add avocado, making it the BLTA, but whichever way you choose to alter it, the concept is still the same.

Americans love their sandwiches and this cheesy delight is their top pick, ranking as the number one favorite in the nation. What's not to love about melted cheesy goodness between toasted bread? This ultimate comfort food can bring you back to your childhood and it can be made in a multitude of different ways.

This simple and perfect bite is open to serious interpretation. Whether you're a purist who prefers to keep it classic with white bread, Kraft singles, and butter or like to get creative with artisanal cheeses and chef-like add-ins (truffle oil, anyone?), you really can't go wrong.

Nothing says breakfast quite like the ultimate New York City staple of the bacon, egg, and cheese, typically on a Kaiser roll or bagel. Also known as the BEC, this is not only popular stateside but around the world. Some people like to adjust the beloved ingredients by adding additional meat like ham or breakfast sausage.

Depending on your location, you may have different variations like Taylor ham (also called pork roll) in New Jersey, scrapple in the Mid-Atlantic, and goetta in the Cincinnati area. To take it up a notch, try adding in a crisp hash brown.

Another NYC staple is the bagel with lox and cream cheese. This "sandwich" is typically eaten open-faced but should you prefer, you can close it up for on-the-go dining. Most bagel shops and diners will offer different toppings – from onions and capers to tomatoes – but the standard is just lox and plain cream cheese, or if you're feeling daring, you can change up the cream cheese flavor.

Nothing is more American than a peanut butter and jelly sandwich – although there may be some debate as to what flavor of jelly is optimal. Not only is the classic, timeless PB&J super easy to make with staples just about everyone has on hand (and is one of the first things most kids learn how to "cook"), it's delicious and just about impossible to mess up.

Crunchy or smooth? Strawberry or grape? The choice is yours. There's no better way to celebrate this childhood favorite than on April 2 which is National Peanut Butter and Jelly Day. Although it may be surprising to learn that this tasty treat is not very popular outside of the U.S.

Nothing says delicious like peanut butter, banana, and crispy bacon on toast. We might not all agree but this sandwich, a favorite of the King of Rock & Roll himself, Elvis Presley, was made famous by Presley in the 1970s. His beloved sandwich, now referred to as The Elvis, is made with a combination of peanut butter and banana (and occasionally crispy bacon) on toast.

The banana can be sliced, mashed, or caramelized, and it can be browned in a frying pan with butter or bacon fat. Some variations also include honey or jelly. It may sound crazy, but a peanut butter and banana sandwich is actually insanely delicious.

This New England staple is so popular that it's been proposed to be the official state sandwich of Massachusetts. But what exactly is a fluffernutter? A lunch sandwich? A dessert? It's both. The fluffernutter appeared in the early years of the 20th century, shortly after the invention of one of its two primary ingredients, marshmallow creme, in Massachusetts. The other main component, of course, is peanut butter, and it's traditionally served on white bread. Other variations add bananas, Nutella, and/or bacon.

The Monte Cristo exploded onto the scene in the late 1960s when it was added to the menu at the New Orleans-themed Blue Bayou restaurant at Disneyland in California. An American spin on the French croque monsieur, it starts as a simple ham and cheese sandwich, but it takes a sharp turn from there: it's battered and either pan-fried or deep-fried, and traditionally served topped with powdered sugar, with maple syrup or preserves on the side. It's a sweet-savory combo that works extremely well, and it's just decadent enough.

Legend has it that the Reuben sandwich was invented at Omaha's Blackstone Hotel at some point in the '20s or early '30s when a guest named Reuben Kulakofsky asked for a sandwich during his weekly poker game there. The end result — corned beef, melted Swiss cheese, sauerkraut, and Russian dressing on rye — became insanely popular when added to Blackstone's lunch menu, and its popularity took off from there.

Today it's a staple on Jewish deli menus (even though it's not kosher because it combines meat and dairy), and variations sub in ingredients including pastrami, Thousand Island dressing, and coleslaw (called the Pastrami Reuben).

Another classic American sandwich, and found at delis and restaurants across the U.S. is the pastrami on rye. Any Jewish deli worth its salt needs to excel at making this one particular sandwich. Pastrami is made by first brining, then smoking, and finally steaming beef brisket (or, more traditionally, a cut called the navel), which is then sliced to order and served up hot. Good-quality pastrami should be able to stand on its own without any augmentation, but a schmear of deli mustard doesn't hurt.

A hallmark of Southern cuisine, pimento cheese is, at its most basic, a spread made by combining cheddar cheese, mayo, and pimentos (little red pickled peppers also called cherry peppers). This sandwich is said to date back to the early 1900s and every Southern chef seems to have their own variation on it; popular additions include Velveeta, cream cheese, hot sauce, Worcestershire, and paprika. You'll see it simply served with crackers or even dolloped atop a burger, but when sandwiched between two fluffy slices of white bread it makes for a perfect lunch.

Nothing says New England more than a lobster roll, a hallmark of Northeastern cuisine. It typically comes in two variations: Maine-style, where the lobster is cold and tossed with mayo; and Connecticut- or Rhode Island-style, which is served warm with butter. Both tuck the lobster meat into a split-top hot dog bun (or sometimes a round burger bun in Connecticut), which is usually griddled with butter.

If you ever find yourself sitting on the rocky shores of Maine don't forget to get a fresh lobster roll to complete the coastal experience. It's truly like biting into a little piece of heaven.

A sandwich that can go by a variety of names depending on where you live – a sub, a hero, a hoagie, or a grinder – there's no denying that the Italian sub is anything other than wildly delicious. A staple of Italian delis nationwide, the sub has countless variations, but they all include a wide variety of Italian meats.

The primary ingredients are the meats – salami, capicola, mortadella, and ham – but it all comes together with the addition of cheese (usually provolone), lettuce, tomato, onion, optional additional veggies like pickled banana peppers, and a squirt of oil & vinegar to finish it off.

One of New Orleans' signature foods, the po'boy is said to have gotten its start back in the late 1920s. During a four-month strike against the city's streetcar company, husband and wife Benny and Clovis Martin fed the strikers free sandwiches; the term was coined when they referred to the strikers as "poor boys" coming in to eat.

Nowadays, the po'boy can be found at countless restaurants and sandwich shops throughout the Big Easy as well as neighboring regions. It always starts with a soft, crusty loaf of French bread (ideally from local bakery Leidenheimer's), and there are countless filling options, from fried shrimp, crawfish, and oysters to roast beef, ham, and sausage. Order it "dressed" and it'll come topped with lettuce, tomato, pickles, and mayo.

This Louisiana signature sandwich invented in New Orleans has gained popularity around the globe. It is said to have been invented at Central Grocery by Sicilian immigrant Salvatore Lupo to feed the Italian immigrants working at the nearby French Market. While Central Grocery still makes the definitive version, plenty of other places around the state put their own spin on it.

The Muffaletta starts with a large round loaf of Sicilian sesame bread, and it's layered with cured meats, typically ham and salami, although mortadella is often added. Next comes the provolone, (some use Swiss), and a tangy salad made with chopped olives, pickled vegetables, garlic, and olive oil. There's nothing else quite like it, and it's a must-try for any New Orleans visitor.

If you've spent any time reading the comic strip "Blondie," then you've probably seen the strip's bumbling (and food-crazed) protagonist, Dagwood Bumstead, concoct an overstuffed sandwich made with whatever he could scrounge up from the fridge. That is basically what a Dagwood sandwich is: a wide variety of cold cuts, cheeses, vegetables, and condiments, along with a couple of extra slices of bread for good measure. There may not be a wrong or right way to create it as long as this sandwich is made comically large.

Chicago is known for a lot of things – deep dish pizza, the Cubs, and a river dyed green, but another regional specialty is the Italian beef sandwich, a distinctly Chicagoland creation. Countless shops throughout the Windy City are serving this deliciously messy specialty. It starts with roast beef, which is sliced super-thin and simmered in au jus before being stuffed into a long French roll.

The diner can customize it from here, but most opt to give the whole sandwich a dunk in the jus before topping it with giardiniera (a spicy, tangy relish made with chopped pickled vegetables) or sautéed Italian sweet peppers, and scarfing it down while hunched over a counter.

While Chicagoans proudly feast on Italian beef, Buffalo residents chow down on beef on a weck. Another regional specialty, the beef on weck starts with thinly sliced roast beef, which is piled into a special type of round roll called a kummelweck roll; it's soft and fluffy, and topped with kosher salt and caraway seeds. The top of the bun is traditionally dipped in jus, and the roast beef is topped with horseradish. If you're a roast beef lover and happen to find yourself in Buffalo, skip the wings and head for the nearest beef on weck.

While there may be some debate as to where this sandwich was invented, Florida or Cuba (some say that Cubans still residing in Cuba have most likely never tasted this delectable creation), there's no debating that the Cuban sandwich, or the Cubano, is one of the most delicious foods ever invented.

To make this meaty masterpiece, ham, roast pork, Swiss cheese, pickles, and mustard are layered onto Cuban bread and then pressed until crisp on the outside and hot and melty on the inside. It's hugely popular in Miami, but if you order a Cuban in Tampa you'll find that they put their own spin on it: they add salami.

The bánh mì is a perfect example of the influence of French imperialism on the country's foods. It was brought over to the United States by Vietnamese immigrants and has been a popular sandwich around the world for decades. It starts with a small Vietnamese baguette (which has a thinner crust and a more airy crumb than its French counterpart).

While the protein can change – tofu is a more recent favorite – it is classically filled with meats that might include ham, shredded pork, meatballs, pâté, or grilled chicken along with fresh cilantro, shredded pickled carrot and radish, and condiments including hot sauce and mayo. Most bánh mì shops offer at least 10 options for the filling.

The signature sandwich of Louisville, Kentucky, is the hot brown but unlike most iconic sandwiches, its origins aren't up for debate. It was invented in 1926 by chef Fred K. Schmidt at Louisville's Brown Hotel as a late-night dinner, and it remains the flagship menu item at the hotel to this day.

To make a classic Hot Brown, sliced bread is topped with turkey, bacon, tomatoes, and a layer of cheesy mornay sauce. It's then broiled until the bread crisps up and the top begins to brown. It's a cheesy indulgence and makes for a great late-night snack.

The French dip might be a menu mainstay nationwide these days, and it might sound as if it came from another country, but this all-American sandwich was invented in Los Angeles back in the early days of the 20th century. Two LA restaurants claim to have invented it — Philippe the Original and Cole's — but regardless of its birthplace, it's an ingenious creation.

The sandwich starts with thinly sliced hot roast beef, which is served on a French roll (hence the name). Some restaurants dunk the sandwich in beef jus before serving and others serve it with a cup of jus on the side for dunking. Both Philippe's and Cole's serve theirs with spicy mustard; we suggest you do the same.

The fried pork tenderloin sandwich is a characteristic of Midwestern cuisine, especially in Iowa, Missouri, and Indiana. It was reportedly invented at Nick's Kitchen in Huntington, Indiana. To make this beloved regional specialty, a slice of pork loin (not tenderloin) is pounded thin, breaded with breadcrumbs or crushed saltines, and deep-fried to crispy golden-brown perfection. It's then served on a plain hamburger bun with toppings including lettuce, onions, pickles, mustard, and ketchup.

If you visit Philly without eating a cheesesteak, have you really visited Philly? This may come as a surprise to some but the original Philly cheesesteak didn't even offer cheese. Owners Pat and Harry Olivieri offered a new sandwich in the early 1930s that was simply grilled beef and onions. It wasn't until the 1940s that they added provolone (Pat's remains the city's most famous cheesesteak shop, along with Geno's across the street).

It's a cheesy, greasy mashup of thin-sliced griddled beef, cheese (usually American, provolone, or Cheez Whiz), and chopped onions all piled into a long hoagie roll, and it's wildly delicious.