15 Unusual American Sandwiches You’ve Probably Never Tried (Or Even Heard Of)
America’s sandwich game goes way beyond the usual PB&J and BLT. Tucked into regional corners of the country are quirky, surprising, and downright delicious creations that reflect local flavor and creativity.
Some were born out of hard times, others from bold culinary experiments, but all have a story to tell and a bite worth taking.
These specific sandwich creations prove that American ingenuity is alive and well, between two slices of bread.
1. St. Paul Sandwich
Found primarily in Chinese-American restaurants around St. Louis, Missouri, this peculiar creation features an egg foo young patty stuffed between two slices of white bread with mayo, pickles, lettuce, and tomato.
The contrast between the crispy-edged omelet and soft bread creates a textural wonderland. Despite its name, the sandwich is often linked to St. Paul, Minnesota.
It was reportedly invented by a Chinese-American chef in St. Louis who named it after St. Paul.
2. Beef on Weck
Buffalo, New York’s culinary pride extends beyond wings to this salt-studded masterpiece. Thinly sliced roast beef is piled high on a kummelweck roll, a kaiser roll topped with coarse salt and caraway seeds.
Typically served with horseradish and au jus for dipping, this sandwich delivers a flavor punch that’s both bold and comforting. The roll’s salt crust creates the perfect savory counterpoint to the tender, juicy beef within.
3. Brain Sandwich
Once common throughout the Midwest, this controversial sandwich now survives mainly in parts of Indiana and Missouri. Traditionally made with sliced, breaded, and fried cow brain, modern versions often substitute pork brain due to health regulations.
I remember my grandfather telling stories about these sandwiches being everyday lunch counter fare in the 1940s. The texture is surprisingly creamy, almost like scrambled eggs, and typically served on a bun with mustard and pickles.
Health concerns have made this sandwich increasingly rare.
4. Fluffernutter
New England’s contribution to childhood nostalgia combines marshmallow fluff and peanut butter on white bread. This sweet treat traces back to World War I when marshmallow creme was promoted as an economical dessert option.
Massachusetts embraced this sandwich so thoroughly that legislators once attempted to make it the official state sandwich.
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The simple combination creates a gooey, sticky experience that somehow transcends its humble ingredients to become greater than the sum of its parts.
5. Horseshoe Sandwich
Springfield, Illinois, serves up this open-faced monstrosity that’s more knife-and-fork affair than handheld meal. A thick slice of toast gets topped with ham, hamburger, or other meats, buried under a mountain of French fries, then drenched in a rich cheese sauce.
I first encountered this caloric behemoth during a road trip through Illinois. The waitress explained it was invented in 1928 at the Leland Hotel.
A smaller version called the “Pony Shoe” exists for those with more reasonable appetites.
6. Hot Brown
Louisville’s Brown Hotel created this decadent open-faced turkey sandwich in 1926 as a late-night alternative to ham and eggs. Thick-sliced turkey breast rests on toast points, smothered in Mornay sauce (a cheesy béchamel), then broiled until bubbling.
Traditionally garnished with bacon and tomato slices, this knife-and-fork indulgence represents Kentucky comfort food at its finest.
The contrast between the crisp bacon, creamy sauce, and tender turkey creates a harmonious blend of textures and flavors that’s utterly satisfying.
7. Spiedie Sandwich
Binghamton, New York’s claim to sandwich fame features marinated cubes of meat (typically chicken, pork, lamb, or beef) grilled on skewers, then served on soft Italian bread.
The marinade – a zesty blend of vinegar, olive oil, lemon juice, and Italian herbs – is the key to this sandwich’s distinctive flavor.
The name comes from the Italian “spiedini,” meaning “little skewers.” Locals often slide the meat directly off the skewer onto the bread, using the bread as a mitt to grab the hot meat.
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The annual Spiedie Fest draws thousands of enthusiasts.
8. Gerber Sandwich
St. Louis’s contribution to open-faced sandwich artistry features a half section of French or Italian bread spread with garlic butter and topped with ham, Provel cheese (a St. Louis specialty), and paprika. The whole creation gets broiled until the cheese melts into a gooey blanket.
During my college years in Missouri, this sandwich saved many late-night study sessions. Named after customer Dick Gerber at Ruma’s Deli, not the baby food company.
The distinctive Provel cheese – a processed blend of cheddar, Swiss, and provolone – gives it unmistakable St. Louis character.
9. Fool’s Gold Loaf
Made famous by Elvis Presley’s legendary midnight cravings, this outrageous sandwich starts with a hollowed-out loaf of bread filled with an entire jar of peanut butter, an entire jar of grape jelly, and a pound of bacon.
The original version from the Colorado Mine Company restaurant in Denver carried an $80 price tag.
The sandwich earned its place in rock history when Elvis reportedly flew friends from Memphis to Denver in his private jet just to satisfy a craving for this indulgent creation.
At approximately 8,000 calories, it’s a heart-stopping tribute to excess.
10. Chow Mein Sandwich
Fall River, Massachusetts, created this cultural fusion by placing a hefty portion of chow mein (stir-fried noodles with celery, onions, and bean sprouts in brown gravy) between hamburger buns. Often topped with crispy noodles for added crunch.
This sandwich emerged in the 1930s-40s when Chinese restaurants sought ways to appeal to American palates. The unexpected combination represents a unique chapter in immigrant food history.
Locals still enjoy this messy, gravy-soaked creation, though finding it outside southeastern Massachusetts proves challenging.
11. Loose Meat Sandwich
Iowa’s humble contribution to sandwich culture features seasoned ground beef that’s steamed rather than formed into a patty. Served on a bun with mustard, pickles, and onions, it’s like a sloppy joe without the sauce or a hamburger without the shape.
Made famous by the fictional Lanford Lunch Box in the TV show “Roseanne,” real-life versions can be found at Maid-Rite restaurants throughout the Midwest. I ordered one during a cross-country road trip, naively expecting a burger.
The crumbly texture requires a specific eating technique to avoid wearing most of your lunch.
12. Chip Butty
While British in origin, this carb-loaded creation can be found at British-style chip shops in the U.S., especially in parts of the Northeast. Simply put, it’s a French fry sandwich – butter-slathered white bread stuffed with hot chips (fries), often with ketchup or malt vinegar.
Steel workers and coal miners embraced this filling, affordable meal that provided quick energy for grueling shifts. The soft bread contrasts with the crisp potatoes, creating a textural interplay that’s surprisingly satisfying.
Some American versions add cheese or substitute mayo for butter.
13. Pilgrim Sandwich
Thanksgiving leftovers elevated to sandwich art, this New England creation combines turkey, stuffing, and cranberry sauce between bread slices. Some versions include gravy, mashed potatoes, or mayo for added moisture.
While seemingly simple, regional variations abound. Connecticut’s Thanksgiving-inspired “Connecticut Turkey” adds cole slaw, while Vermont versions might incorporate maple-glazed turkey.
The sandwich delivers holiday flavors in portable form, allowing the Thanksgiving experience any day of the year.
14. Pork Tenderloin Sandwich
Indiana’s iconic contribution features a pork cutlet pounded thin, breaded, fried until crispy, then served on a regular-sized bun that comically fails to contain the massive meat disc. The standard garnishes are simple: lettuce, tomato, onion, and mayo or mustard.
The first time I ordered one at an Indianapolis diner, I laughed out loud when it arrived. The meat extended a good three inches beyond the bun on all sides.
The contrast between the crunchy coating and tender pork makes this regional specialty worth seeking out despite its unwieldy proportions.
15. Garbage Plate Sandwich
Rochester, New York’s infamous Garbage Plate gets the sandwich treatment in this handheld version of the late-night classic. Two slices of bread struggle to contain home fries, macaroni salad, meat (usually hamburger or hot dogs), and meat sauce, topped with mustard and onions.
Nick Tahou Hots created the original Garbage Plate as affordable, filling fare for college students and workers. The sandwich variant makes the messy masterpiece somewhat more portable.
The combination of starch, protein, and tangy condiments creates a surprisingly harmonious flavor profile despite its chaotic appearance.