Sandwiches are seriously the most convenient food item on any and every American food menu. No matter what you put in the middle, let’s face it, the outcome is always typically delicious. As a matter of fact, we think it’s a great meal on it’s own and two slices of bread can round out just about anything.
When I was young, my lunch time go-tos were either peanut butter & jelly sandwiches (clearly, my love for peanut butter started at a young age) or a “CLT”, consisting of only cheese, iceberg lettuce and tomato with mayo and mustard. Look, don’t question my food tastes as a young child, because not even my mother knows where/why I came up with that but it just goes to show that even if your ingredients aren’t freshly picked from Eataly, smooshing them between two pieces of bread is more than enough to make them enjoyable.
As an adult, however, my palette for sandwiches has gotten much more refined. From grilled chicken and bacon to avocado and sprouts, from rubens to arepas, there are so many kinds of sandwiches to choose from it may seem like the list is never-ending. That’s why we have the New York Times trusty Field Guide To The American Sandwich by Sam Sifton.
Of course, many of these sandwiches do come from abroad; You’d be a fool to believe that a cubano, arepas or beef patties all started in the continental US, but luckily we’ve been exposed to so many different types that it’s safe to say they’ve become a great part of our diets – especially in major metropolitan cities where cultural influences abound.
If you’re interested in getting inspired for lunch (or dinner), take a look at this ultimate field guid and learn the difference from a hero, sub, hoagie, grinder and wedge. You’ll be a “sammich” afficionado in no time.