American Sandwich: Great Eats From All 50 States

What kind of sandwich do they crave in Rhode Island?
The answer to that and other burning questions are found in this book. Why, it's like going on a road trip across America.
MA-- Banh Mi
NH-- Monterey Ranch Panini
CT-- Rolled Cobb
NY-- Reuben
PA-- Philly Steak and Swiss
OH -- Hippo
RI -- Clam Roll
IN -- Pork Tenderloin
IL -- Italian Beef
IA -- Loosemeat
NE -- Cheese Frenchee
CO -- Denver
KY -- Hot Brown
AZ -- Navajo Taco
CA -- French Dip
MT -- Buffalo Burger
MO -- Egg Foo Yung-wich
ND -- Fleischkuechle
WY -- Moosey Breakfast Samich
FL -- Spicy Cuban
GA -- Pimiento Cheese
For breakfast, lunch, or supper, these sandwiches, along with the tidbits of sandwich lore and state history will add sparkle to your mealtime and give new life to your sandwich repertoire.


Got a hankering for a Kentucky Hot Brown? A serious need for a Navajo Taco? Craving an authentic Florida Cuban? Then this is the cookbook for you You can thank John Montagu, the Fourth Earl of Sandwich, for its invention, though he probably wasn't the first guy to put stuff between two pieces of bread. No matter who created it, the sandwich is still the king of food in America. We eat more than 45 billion sandwiches per year, with the average person consuming 193 sandwiches annually That's a lot of mustard
From Po'Boys to Lobster Rolls, Buffalo Burgers to Muffalettas, Becky Mercuri has a recipe for every sandwich imaginable, and a location in each region where you can find the real thing. Or, fix up a mess of your favorite regional sammies without ever leaving the comfort of your own kitchen
Learn about the history of the sandwich, the birth of Wonder Bread, the influence of immigrant flavors and foods, and the origins of each unique regional specialty sandwich in this affordable little American culinary road trip.
Becky Mercuri, has been a contributing editor for Cookbook Collectors Exchange, a nationally distributed newsletter, for seven years. She was the editor of a popular food and travel column for the Wellsville Daily Reporter in western New York. An accomplished cook who has gathered recipes throughout the world, Becky is a contributing member to several organizations and their national newsletters, an avid student of culinary history, a member of the Southern Foodways Alliance, and a well-respected food and travel writer based in New York State.