11 Regional Sandwiches You’ve Probably Never Heard Of

If you’re tired of the same old sandwich options, it’s time to explore some hidden gems from across the country. These unique regional sandwiches bring bold flavors and fresh ingredients that you may not have tried before. From savory fillings to unexpected combinations, each one offers a taste of local culture and culinary creativity. Whether you’re craving something spicy, tangy, or indulgent, these sandwiches are sure to surprise your taste buds.

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Spiedie (Binghamton, NY)

The Spiedie is a sandwich that has become a beloved local specialty in Binghamton, NY. It features marinated chunks of meat, usually chicken, lamb, or pork, that are skewered, grilled, and then placed inside a soft roll. What makes the Spiedie stand out is the marinade, which typically includes a blend of oil, vinegar, and herbs, giving the meat a tangy, flavorful taste. This sandwich is often served with a side of vegetables or extra sauce for added freshness and crunch.

The Spiedie is a perfect representation of the Italian-American influence in upstate New York, with its roots tracing back to Italian immigrants who brought their grilling techniques with them. It’s become so popular that there are annual Spiedie festivals, drawing crowds from all over to celebrate the flavorful sandwich. If you are ever in Binghamton, trying a Spiedie is a must-do!

Focaccia Sandwich (Italy)

In Italy, Focaccia bread is often used as a base for various sandwiches, especially in regions like Liguria and Tuscany. The bread is soft and slightly oily, which makes it perfect for holding layers of prosciutto, cheese, and vegetables. Focaccia sandwiches are usually served as street food, perfect for a quick and delicious meal.

Focaccia itself is a staple in Italian baking, and when used in a sandwich, it provides the perfect foundation for a light, flavorful bite. It’s a popular option for tourists visiting Italy, as it showcases the country’s simple yet delicious approach to food.

St. Paul Sandwich (St. Louis, MO)

The St. Paul Sandwich is a unique creation from St. Louis, Missouri, combining elements of Chinese and American cuisine. This sandwich features an egg foo young patty, which is a Chinese-style omelet filled with vegetables, often served with a savory gravy. The patty is placed inside white bread and topped with pickles, lettuce, and mayo for a contrasting crunch and creamy texture.

What sets the St. Paul Sandwich apart is its fusion of flavors that many people might not expect from a sandwich. The sandwich was created in the 1940s by Chinese immigrants in St. Louis who sought to offer something different from the traditional American fare. Over time, it gained a following and is now a beloved regional specialty, enjoyed as both a quick meal and a comfort food.

Chacarero (Chile)

The Chacarero is a Chilean sandwich that features grilled chicken or beef, green beans, avocado, tomatoes, and spicy mayonnaise, all tucked inside a fresh baguette. The combination of savory meat, creamy avocado, and crunchy beans makes for a satisfying bite. This sandwich is often eaten as a quick lunch or snack and can be found in various Chilean eateries.

The Chacarero has a long history in Chile, originating as a dish for workers in the agricultural regions. It’s a perfect example of Chilean street food, offering both flavor and nutrition in one handheld package.

Po Boy (Louisiana)

A Po Boy is a classic sandwich from Louisiana, particularly popular in New Orleans. It consists of crispy fried shrimp, oysters, or even roast beef, served on a long, crusty French roll. The sandwich is often dressed with lettuce, tomatoes, pickles, and mayo, offering a perfect balance of flavors and textures.

Po Boys are a staple of New Orleans cuisine and reflect the city’s rich culinary heritage. Created by French and Italian immigrants in the early 20th century, the sandwich has evolved into an iconic Southern dish, with local variations that include anything from fried catfish to sausage.

Primanti Bros. Sandwich (Pittsburgh, PA)

Known for its piled-high ingredients, the Primanti Bros. sandwich is a Pittsburgh favorite. The sandwich features a generous helping of deli meat, usually pastrami or capicola, along with provolone cheese, French fries, coleslaw, and tomato, all stacked between two slices of Italian bread. The combination of crispy fries and creamy coleslaw sets it apart from other sandwiches.

This sandwich was first created by the Primanti Bros. restaurant in the 1930s and has since become a Pittsburgh institution. It is often seen as a symbol of the city’s hardworking, blue-collar roots, serving as both a meal and a late-night snack for those looking for a filling and satisfying bite.

Muffuletta (New Orleans, LA)

The Muffuletta is a giant sandwich originating from New Orleans, made with layers of cold cuts like salami, ham, and mortadella, along with provolone and mozzarella cheese. What makes this sandwich unique is the tangy olive salad, which is made of marinated olives, pickled vegetables, and herbs, giving it a burst of flavor. The sandwich is served on a large round Italian loaf, making it perfect for sharing.

The Muffuletta has been a New Orleans staple since its creation by Italian immigrants in the early 1900s. It’s often served as a meal during lunch or dinner and is commonly seen at picnics, tailgates, and gatherings. Its bold flavors and satisfying portion make it a must-try when in New Orleans.

Italian Beef (Chicago, IL)

A Chicago classic, the Italian Beef sandwich is made by slow-roasting beef and then slicing it thin, soaking it in a flavorful au jus, and serving it on an Italian roll. The sandwich is topped with giardiniera, a spicy pickled vegetable mix, for an added kick. Some variations also include sweet peppers or cheese.

Italian Beef has been a fixture of Chicago’s food scene since the early 1900s. Originally a dish for Italian immigrants, it’s now beloved by locals and visitors alike. Often served in sandwich shops and casual eateries, it’s the perfect example of Chicago’s rich, multicultural food culture.

Sloppy Joe (Various Regions)

The Sloppy Joe is a messy, yet delicious sandwich made with ground beef, onions, and a tangy tomato-based sauce. The mixture is served on a soft hamburger bun and typically eaten with a side of chips or fries. While the Sloppy Joe’s exact origin is debated, it is widely enjoyed across the country.

This sandwich was created in the early 20th century and became a popular choice for school lunches and family dinners. Its easy-to-make, comforting ingredients have made it a go-to for generations, with each region adding its own spin on the classic.

Hot Brown (Louisville, KY)

The Hot Brown is an open-faced sandwich from Louisville, Kentucky, consisting of turkey, bacon, and Mornay sauce, served on toasted bread. The dish is often broiled to create a crispy, cheesy topping, and it’s perfect for those who enjoy a rich, indulgent meal. The Hot Brown was created at the Brown Hotel in the 1920s.

This sandwich was designed as a late-night snack for hotel guests and quickly became a local favorite. Today, it can be found in various restaurants around Louisville, often served as a brunch dish or a hearty lunch option.

Lobster Roll (Maine)

Maine’s famous Lobster Roll is made with tender lobster meat, lightly tossed in mayo or butter, and served in a soft, split-top bun. The lobster is the star of the show, and the sandwich is often garnished with a sprinkle of celery or herbs for added flavor. It’s a favorite summer dish in New England, particularly in Maine, where lobster is abundant.

Lobster Rolls have become a symbol of Maine’s coastal cuisine and are enjoyed by locals and tourists alike. While variations of the sandwich can be found across the U.S., the Maine version remains the standard, with its fresh, high-quality lobster making all the difference.

This article originally appeared on Avocadu.