American Sandwichiana

Those looking for a local snack to accompany a whiskey (somehow, bourbon and water iced seems to go best with these) might consider one or more of the following, some of which are classics, some of which are barely known (I suspect) outside their immediate area. I invite people to comment or suggest additions for the list:

- Made-Rite's loose meat sandwich from Iowa and beyond

- Beef on a Weck from Western New York State (weck is a salty, crusty roll)

- Bierock from Kansas (beef and kraut in a pocket of bread)

- Runza from Nebraska (similar to above)

- Club Sandwich (originally associated with Manhattan)

- Cuban Sandwich (Miami classic, pork and ham sliced thinly with pickle on a crusty roll)

- Hoagie (Philadelphia classic mixed deli meats sandwich, origin of the name unclear, may refer to a sandwich made for men who worked on nearby Hog Island)

- Horseshoe and the variant, Pony Shoe Sandwich (specialty of Springfield, Illinois)

- Hot Brown (turkey sandwich specialty of Louisville and environs)

- Mufuletta (New Orleans specialty)

- Cheese Steak (Philly again, everyone knows this one)

- Peameal Bacon Sandwich (Ontario)

- Smoked Meat Sandwich on rye (Montreal)

- Corned Beef and Pastrami on rye (New York, elsewhere).

- pork tenderloin sandwich (Mid-west, apparently developed from the European schnitzel)

- pork chop sandwich (Mid-west)

Many of the above were drawn from Internet research.

Gary

Quote:

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Originally Posted by Gillman

- Runza from Nebraska (similar to above)

-Gary

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Yea, Runza!

Though I have to admit that I always order either a cheese burger or a bacon cheese burger when I go to the restautant that bears that name. Unfortunately, they don't server bourbon.

Ed

Can you describe it, Ed, how do you recall it? Were there different versions?

Point taken about likely non-bourbon availability for many of these but as Chuck said, it is easy usually, given some knowledge of the dish, to make them at home.

Gary

Basically, it is a nice brown oven baked roll with ground beef and cabbage filling. I don't recall any spices, though I am sure there are some. To be honest, I haven't had very many. Like I said, I much prefer the restaurant's burgers. Not to mention their onion rings! If they replaced the cabbage with onions, or better, spring onions, my allegiance might change. But then they wouldn't be runzas.

Ed

Thanks, the Internet source where I found this said its origin is likely Russian or other East European.

Gary

A breakfast 'sandwich' of a kind -- thought certainly enjoyed and enjoyable 24/7 -- in the South is the ubiquitous country ham and biscuit. It is essentially a staple food from Virginia to the Mississippi River. Variations are the almost-as-universal sausage and biscuit, (country fried) steak and biscuit and chicken and biscuit.
But salt-cured country ham seems to be native to, and identifiable with, the South -- I know I never had it growing up in Michigan, and took a few years to acquire the taste after moving to Tennessee.
And then, of course, there's the pork barbecue sandwich...

If you go to the Master's Golf Tournament, you'll get to taste another staple from around the South. The pimento cheese sandwich. Served on plain 'ol white bread. The squishy kind. Wrapped in green wax paper, it'll set you back $1.

JOE

Now that sounds good with a cold bourbon and water!

Gary

Be sure and add a BBQ Beef Sandwich from Texas to the list. It can come either as sliced brisket or chopped with a fair amount of sauce on it inside a hamburger bun. I've seen it on BBQ menus from VA to CA and they usually say "Texas Style BBQ Beef Sandwich". And yes, any kind of BBQ goes good with bourbon.

A local BBQ joint called Goode Co makes their sandwiches with thick sliced jalapeno/cheese bread.

Randy

Thanks Randy, sounds great, we are in the field of "the mop". :)

That new issue of Imbibe I mentioned reviews some happening Texas (yes) wineries. I assume you know of same.

When bourbon palls (hardly ever, true) a chilled Texas chard or other fine white sounds like it would go well with this delicacy.

Gary