10 Uncommon American Sandwiches You Probably Haven’t Encountered
America’s sandwich landscape stretches far beyond the common PB&J or BLT. In diners, delis, and local eateries across the country, regional sandwich creations have developed cult followings while remaining virtually unknown outside their hometowns.
These unique sandwiches tell stories of immigrant influences, creative chefs, and distinctive local tastes you won’t find in chain restaurants.
1. The Gerber Sandwich – St. Louis, Missouri
Born in a family-owned deli during the 1970s, this open-faced delight showcases St. Louis’ unique provel cheese; a processed blend with a distinctive gooey texture.
The magic happens when garlic butter-slathered French bread gets layered with thin-sliced ham and that unmistakable provel, then broiled until bubbly and golden. Local customers often order it with a side of nostalgia.
2. The St. Paul Sandwich – Missouri (Chinese-American diners)
Created by Chinese immigrants to appeal to Midwestern palates, this curious fusion combines Eastern cooking with Western presentation. Nobody’s quite sure why it’s named after St. Paul, Minnesota!
The foundation is an egg foo young patty; fluffy and studded with bean sprouts, nestled between plain white bread with mayo, crisp lettuce, and pickles. Found primarily in Chinese restaurants around St. Louis.
3. The Horseshoe – Springfield, Illinois
Invented in 1928 at Springfield’s Leland Hotel, this mammoth creation requires a knife and fork to tackle. The name comes from its original horseshoe-shaped ham slice.
Today’s version starts with thick Texas toast topped with your choice of meat (hamburger patty is popular), then completely buried under crispy french fries. The crowning glory? A rich, velvety Welsh rarebit cheese sauce cascading over everything.
4. The Mother-in-Law – Chicago, Illinois
Why the unusual name? Local lore suggests it’s because this sandwich, like some mothers-in-law, is hot and spicy enough to give you heartburn!
Found primarily in Chicago’s South Side hot dog stands, this peculiar creation features a corn masa tamale nestled in a hot dog bun. The tamale gets completely smothered in chili, often with optional toppings like mustard, onions, and sport peppers.
5. The Chopped Cheese – Harlem, New York
A bodega masterpiece that emerged from New York’s bodegas in the 1990s and is deeply connected to hip-hop culture. This sandwich represents urban ingenuity at its finest.
Ground beef gets chopped on the grill with onions until caramelized, then American cheese melts into the mix. Scooped onto a hero roll with lettuce, tomato, and condiments, it delivers big flavor at a small price.
6. The Camel Rider – Jacksonville, Florida
Despite the exotic name, no actual camels are involved! This Mediterranean-influenced specialty emerged from Jacksonville’s Arab-American community in the 1960s.
Soft, warm pita bread cradles a generous stack of deli meats; usually ham, salami, or bologna. The signature touch comes from Italian dressing soaking into the bread, while lettuce, tomato, and onion add fresh crunch.
7. The Loose Meat Sandwich – Iowa
Made famous by Roseanne Barr’s fictional restaurant on TV, this Midwestern staple has been filling Iowa bellies since the 1920s. Maid-Rite restaurants claim to have invented it, but debates persist.
Seasoned ground beef cooks loose without forming a patty, creating a different texture than a burger. Served on a simple bun with mustard, pickles, and onions, it requires a technique to eat without spilling meat everywhere!
8. The Fried Brain Sandwich – Evansville, Indiana
Not for the faint of heart! German immigrants brought this unusual delicacy to the Ohio River Valley in the late 1800s when slaughterhouse workers took home affordable offal cuts.
Traditionally made with sliced calf brains (now often pork brains due to health regulations), the meat is soaked in milk, then breaded and fried until crispy. Served simply on a bun with pickles and onions, it has a surprisingly mild flavor.
9. The Hot Brown – Louisville, Kentucky
Born of necessity during the Roaring Twenties when hungry guests returned from dancing at Louisville’s Brown Hotel. The chef created this satisfying late-night dish that became an enduring Kentucky classic.
This open-faced marvel starts with thick toast topped with sliced roasted turkey. A rich Mornay sauce (think béchamel with Parmesan) gets poured over, then the whole creation is broiled with bacon strips until bubbling.
10. The Pork Tenderloin Sandwich – Indiana & Iowa
The comedy of this Midwestern icon comes from its ridiculous proportions; a massive breaded pork cutlet extending several inches beyond a regular hamburger bun. Locals debate whether Indiana or Iowa deserves credit for its creation.
A center-cut pork loin gets pounded paper-thin, then breaded and fried to crispy perfection. Despite the showstopping size, toppings remain minimal: just mayo, mustard, pickles, and onion.
