Sonoran hot dogs are a delicious, over-the-top style of serving frankfurters that originated in the northern Mexican city of Hermosilla.
Tag: Sandwiches
Sonoran Hot Dogs
Sloppy Joes
(American Midwest seasoned ground beef sandwiches)
The sloppy joe has a foggy history, but it seems to have originated during the Depression as a way to stretch ground beef during hard times. Several sources place its creation in a small cafe in Sioux City, Iowa.
Shawarma
(Middle Eastern spiced meat sandwich)
Shawarma is popular throughout the eastern Mediterranean and is sometimes called the Middle Eastern taco. It originated in northwestern Turkey as döner kebab.
Sandwich Cubano
(Cuban pork and cheese sandwich)
The Cubano sandwich started as Cuban cafeteria food for migrant workers in southern Florida. With expatriate travels back and forth, the sandwich got a footfold of popularity in Cuba itself.
Maine Lobster Rolls
(American, New England lobster salad sandwiches)
Lobster rolls are a favorite in sandwich shacks along the coast of Maine. The filling for this symbol of summertime is a simple mix of fresh lobster and mayonnaise.
Hamburgers
(American grilled beef patty sandwiches)
They may be named after a city in Germany, but grilled ground beef patties on a bun are quintessential American food.
Club Sandwich
(American chicken and bacon sandwich)
It is speculated that the club sandwich was originally made at the Saratoga Club House in Saratoga Springs, New York, the same place that invented potato chips.
Chopped Chicken Livers
(Jewish liver paté spread)
This rich and tasty liver spread is part of traditional Passover, Rosh Hashanah and Hannukah meals for many Ashkenazi Jews. It is also standard fare in Jewish delis.
Bánh Mì
(Vietnamese baguette sandwich)
The foundation of this versatile sandwich is French: baguette, mayonnaise and sometimes paté. But everything else in the Saigon sub is pure Vietnamese.
North Carolina Pulled Pork Recipe
(American Southern barbecue pork sandwich)
A certain type of barbecue, using vinegar and sugar as a baste and seasoning for the slow-cooked meat, is unique to the eastern part of North Carolina.