The borders are brackish. As are the interiors.
Every state has its own specialty dishes, but it’s often the unique regional sandwiches you find all around the U.S. that best embody the spirit of each community and its local cuisine. August is National Sandwich Month, so what better time to take a look at the 50 States of America and the delicious regional sandwiches found in each? (We also included Washington, DC – bonus sandwich!)
August is only ten months away. Never too early to think sandwich.
Not to put too fine a point on it, a point cannot be put on it – boundaries are grey, particularly when it comes to food. As fun as it is to claim a food as unique to a region, the exercise seems nearly pointless to me. My four cents.
States are varied. And their boundaries merge. The pork tenderloin sandwich is an Indiana thing. And an Iowa thing, but not so much. The St Paul, now that is strictly defined as St Louisian, no question. But the pasty, unique to Michigan? My home state, Wisconsin, claims it too, a piece of their Cornish immigrant mining legacy.
No matter the locale, we lust for food that defines us, our terroir, our history. While merging into a homogenous mass, we simultaneously hone the cultures that define us. Sandwiches waft the smells of food, region, home, across all borders!