[DallasBiff]

I know this article is over 10 years old, and has some sandwiches, I never heard of like the Chow Mein in Mass and the Mother in Law in Chicago.

I can't believe they left out the ultimate "Picksburg" sammich, Primant's with the fries and slaw in the sammich.

Never been a fan of cole slaw, but I could eat Primanti's slaw by the bucket full.

[TexasGator]

PO Boy, Cuban and Lobster roll make my list. None of the others.

[TexasGator]

Fried shrimp with sweet potato fries and coleslaw!

[sopo]

No Philly Cheese steak? Writer must be some furriner.

[Dr. Sivana]

In Connecticut, we have the best sausage and pepper (with tomato sauce!) grinders.

Angelo's Pizza in North Haven in childhood. Angelo retired, the successor went bankrupt in six months, but Rosa came to Wallingford, CT and opened Rosa's Deli.

[Bernard]

If #20 really came from Minnesota, there would have been Lutefisk involved. Unless this is the alternative to Lutefisk.

Lutefisk, Lutefisk, ya sure you betcha!

[meatloaf]

They missed the pepperoni roll from central WV.

[metmom]

YES!

Beef on Weck is number one, as it should be.

[newnhdad]

I love the beef on weck and it deserves to be in the top 20 BUT any sandwich list without a Primanti and DiNics pork is not valid. The raters need to get out more.

[atc23]

Some of those look absolutely dreadful - the ones from Rhode Island and Philadelphia especially - typical Rhode Island where the only thing good about it is the leaving it part. Same with Philadelphia. Speaking of Philly, where’s the Absolutely Awful Philly cheesesteak sandwich? The one with the Cheez Wiz onnit 🤮🤮🤮🤮

I’ve been a regular at Phillipe the Original in downtown L.A. since I was a child as was my father and grandfather since they opened in 1908 or 1916 or something- EVERYTHING there is heaven- not just the French dip with hot mustard. Get the Mac salad, pickled eggs a Dads root beer and the cherry pie. I’ve been in 49 states I my life and nowhere else compares in any way whatsoever to Philippe the Original. Everything else is trash

[Lurker]

I’ve lived in the Chicago area my entire life and have never once heard of the Mother In Law.

Al’s does make a solid beef and I prefer their giardienara over most. But as far as the beef and gravy goes, give me Portillos every time.

L

[Michael.SF.]

My vote: ‘the Special’ at Joe Jost’s in Long Beach, Ca. Polish sausage, mustard, Swiss cheese and a pickle on seedless rye.

they have been Making them since 1925, three generations, one family. Very simple sandwich. Also get the egg and. 20 Oz. schooner for about 12 bucks.

Great place to hang out and shoot pool or just chat.

[NWFree]

That purple haired Subway dyke sent me to Jersey Mikes and I’ve never looked back. I use the app and get a freebie now and agin for my #6 roast beef which subway doesn’t even offer good riddance forever

[Mean Daddy]

No Omaha reuben?!?

[packagingguy]

Muffuletta from the grocery in New Orleans’ French Quarter. Might even be worth the risk of getting shot to buy one.

[jonrick46]

In Washington State, the smoked salmon sandwich became the state’s official sandwich in 1987:

This one is served at the Salmon Cooker at Pier 57, Miner's Landing, 1201 Alaskan Way, Seattle Washington:

[KC_Conspirator]

I would have added a Runza from Nebraska. I think that qualifies as a sandwich.

[John Milner]

The breaded tenderloin is NOT limited to Indiana. It is a very very common sandwich in Iowa. It’s almost as prevalent as a burger.

My 98 year old mother would invariably order one if it was on the menu. I find myself ordering them quite often these days as well.

Most restaurants also now offer an un-breaded version.

[DesertRhino]

The article seems to be an excuse to use the term “BLTA”, a BLT with avocado. And it seems they have never heard of a Reuben or a Philly Cheesesteak.

[lizma2]

Born and raised in Indiana and have never heard on a breaded tenderloin sandwich!

But grew up in “The Region”. The area of Indiana close to Chicago.

My favorite by far is Italian Beef. Heaven.

Take a rump roast (5 lbish)and stab it a hundred times. (LOL but I’m serious) Put a piece of garlic in every stab. Coat with oregano and fennel. Bake in about an inch of water to 110°. Refrigerate.

Later slice the meat as thin as possible. (I actually have an electric slicer just to make this!)

5 cups of water, 5 bullion cubes (I prefer Better than Bouillon), 1 TBL Worcestershire, more garlic (!!!), salt and paper. Simmer 15 minutes.

Serve on an Italian roll. My fav is with pepperoncini.

Been doing this for over 45 years. Heaven. This and BLTS!

[Lee Enfield]

Green chile cheeseburger or Albuquerque Turkey from New Mexico.