They are built fast, but not rushed. Every one brings something a paper-wrapped burger just cannot.
Spicy Lamb Grinder: Idaho
Tender lamb, melty cheese, and a chile kick tucked into a toasted roll. It hits rich and bright at the same time.
Get the full recipe and chow down.
Horseshoe Sandwich: Springfield, Illinois
Texas toast base, your choice of meat, a pile of fries, and cheese sauce poured over everything. Fork required, napkins optional. Controlled chaos that always hits.
Vermonter Sandwich: Vermont
Turkey, sharp cheddar, apple slices, and honey mustard on hearty bread. Sweet and tangy cut through the richness for a clean, balanced finish.
Pit Beef: Baltimore: Maryland
Char-grilled top round sliced thin, piled on a kaiser with horseradish and onions. Smoky edges, juicy center, perfect bite after bite.
French Dip: Los Angeles, California
Roast beef on a crusty roll, dipped in hot jus. Simple idea, huge payoff. That dunk is everything.
Runza: Nebraska
Seasoned beef and cabbage sealed inside golden bread. Portable comfort with steam you can see.
Beef on Weck, Buffalo: New York
Roast beef on a salty kummelweck roll with caraway and a hit of horseradish. The roll makes the rules here.
St. Paul Sandwich: St. Louis, Missouri
Crispy egg foo young patty with lettuce, pickles, and mayo on white bread. Crunch, soft, tang, repeat.
Pork Roll, Egg and Cheese: New Jersey
Salty-snappy pork roll with a runny egg and gooey cheese on a hard roll. Breakfast, but make it an event.
Kalua Pork Sandwich: Hawaii
Smoky, tender pork piled on a soft bun, often with sweet onions or slaw. Beach picnic energy in a sandwich.
Chicken Fried Steak Sandwich: Texas
A pounded, breaded steak that shatters at the edges. Add mayo and pickles, then brace for silence at the table.
Shrimp Po’ Boy: New Orleans, Louisiana
Crispy shrimp, shredded lettuce, tomato, and remoulade on a French roll. Light crunch, big satisfaction.
Chopped Cheese: New York City
Flat-top chopped beef and onions, melted cheese, lettuce, tomato, and mayo on a hero. Late-night perfection at any hour.
Ingredients
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1/4 Iceburg lettuce Shredded
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1 Package Sazon seasoning
Recipe Instructions
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Start by slicing your white onion and bell pepper and then cooking it in olive oil.
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Set that to the side and start cooking your ground beef while making sure to finely mince it.
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Drain the excess fat from the meat once it’s cooked.
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Now add your sazon, salt, pepper, and garlic powder to the cooked meat.
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Add your cooked onions and bell peppers back in, and then cover with the slices of American cheese.
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Once everything looks good, scoop all of this into a split hoagie, and top with lettuce, tomatoes, mayo, and ketchup.
