Although they didn’t invent sandwiches, America has come up with some of the finest rolls, baguettes and hoagies ever conceived. Here are 6 you simply must try!
Ask a French person what a French dip is and the chances are they won’t be able to tell you. Despite the name, the French dip – a beef sandwich with a beef broth (Au Jus) dip – is actually a Los Angeles creation.
The legend goes that chef Philippe Mathieu was making a beef sandwich when he accidentally dropped his baguette in a roasting pan. The result was so delicious that he added it to the menu at his restaurant, Philippe The Original. However, another LA restaurant, Cole’s Pacific Electric Buffet, also claims to have invented the sandwich. Whoever was responsible, it’s delicious!
How to make your own:
- Heat beef consomme and water over a medium hob to produce a broth.
- Once the broth is ready, place slices of beef in the broth to warm for 3 minutes.
- Lay your beef out in a submarine or hoagie roll and layer cheese on top. Add Gulden’s Spicy Brown Mustard and place in an oven set to 175C for 5 minutes.
- Remove the sandwich from the oven, pour the broth into a bowl and enjoy!
The Pimiento Cheese is the sandwich of choice at the Masters in Augusta, although you don’t need to win a famous green jacket to eat one as this spicy cheese sandwich is pretty easy to make at home!
How to make your own:
- Blend a jar of pimientos into a puree
- Combine with grated cheddar cheese
- Add in mayonnaise and mix until you have a spread like consistency.
- Season to taste with salt, pepper, jalapenos or even some hot sauce!
- Spread on bread and cut into neat triangles for the authentic Masters experience.
Everyone’s heard of this American classic: a Marshmallow Fluff and peanut butter sandwich. It doesn’t get much simpler – or delicious – than that!
If you want to change things up a little, you can try adding chocolate spread or banana. The Fluffernutter even has it’s own national holiday, 8th October. Mark it on your calendar!
Named after one of America’s greatest icons, the Elvis is a larger-than-life variation of the Fluffernutter that was partly responsible for making the King, ahem, ‘king-sized’.
Like the Fluffernutter, the Elvis is wonderfully simple. Take two slices of bread, smother in peanut butter and add sliced bananas. Then go wild: depending on how you’re feeling, you can add bacon, honey, jelly or – yes – Marshmallow Fluff. Just remember to enjoy in moderation.
The Dagwood Sandwich
Named after Dagwood Bumstead, a character in the Blondie comics who frequently ate big sandwiches, although you could probably call it a ‘Scooby Doo Sandwich’ if you wanted.
There’s no official recipe for a Dagwood sandwich, although a chain of Dagwood-themed restaurants served a 1.5lb multi-layered sandwich with turkey, salami, pepperoni, cheese, lettuce, tomato, peppers, red onion, mustard and mayonnaise. To be honest, though, you can experiment: just pick your fillings and pile it high!
The Chicken Biscuit
America is the land of delicious hot sandwiches, and not many are more delicious than the Chicken Biscuit. It’s essentially biscuits and gravy with fried chicken, cheese and a fried egg but sometimes the simplest things are the best. This Southern treat is apparently very good for hangovers too, if you happen to overindulge.