The Best Local Sandwich to Try in Every State

This is a knife-and-fork cheeseburger – a burger on a grilled bun that’s soaked in red or green chile sauce and topped with sliced avocado and/or fries and/or chopped onion. It first appeared sometime in the mid-20th century, most probably at Pueblo’s original Star Bar.

As opposed to Maine, where the lobster rolls are served cold with mayo, in Connecticut they’re served warm with a drizzle of melted butter. It’s a gourmet dish on a bun.

No sandwich is more closely associated with Florida than the hot and melty Cuban, and two cities in particular have claimed it as their own: Miami, where ham, pork, Swiss cheese, pickles, and mustard are pressed on Cuban bread; and Tampa, where salami is added to the mix, and where the Cuban might have been invented..

In Georgia, pimento cheese is a point of pride for countless restaurants, where it’s served on burgers, with crackers, and between two slices of bread. Every chef has his or her own recipe, but it usually involves sharp cheddar cheese, mayo, pimentos, and a variety of spices and seasonings.