The Best Sandwiches in America

One of the best things about the sandwich—aside from your first bite—is its versatility. It can be as simple as a PB&J, or you can put everything in your refrigerator on a ciabatta bun and create an epic mountain of sandwich goodness. Follow along as one sandwich lover takes you on an American tour.

State-ly sammies

Sometimes there’s nothing like sinking your teeth into a tasty sandwich. If you grew up in a certain area of the country, you’re probably partial to the sandwiches you grew up eating, whether a Philly cheesesteak or a Fluffernutter. But there are plenty of other sandwiches from every corner of the U.S.A. that you may never have even heard of—but are totally worth trying.

Alabama: Pulled Chicken with White Sauce

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While some form of barbecue sandwich is popular in most southern states, Alabama has a unique take in the form of a pulled chicken sandwich with white sauce. The mayo-based sauce is tangy and mildly spicy thanks to cider vinegar, horseradish and a potpourri of other spices. A surprising runner-up? The simple tomato and mayo on white bread. 

Arizona: Fry Bread Taco

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When I took a poll among my Arizona associates for their state’s best sandwich, none of the answers I received were, in fact, sandwiches. In keeping with the heritage of this southwestern border state, I’m giving the nod to the fry bread taco, which—to further confuse things—isn’t actually a taco either, but a flatbread piled with pulled meat, beans, and cheese. 

California: The French Dip

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California is a big place with a diverse array of cultures, and it would be easy to pick any number of sandwiches to represent our most populous state, including the fish taco and the avocado club. In the end though, I have to go with the French Dip, traditionally made with roast beef on a French roll and dipped in its own juices. Which L.A. eatery invented the sandwich is a matter of some dispute.

Colorado: Denver Omelet 

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There’s no waffling among Colorado experts on the state’s most iconic sandwich: It’s the Denver omelet sandwich. The traditional omelet was first a sandwich and features eggs, ham, cheese, peppers, and onions. If you can’t find it in sandwich form on a menu, just order the omelet with toast and assemble it yourself.

Florida: Cubano

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With a large Cuban population, it’s no surprise the Cubano is the Sunshine State’s most iconic sandwich (and in full disclosure, a well-made Cuban is among my favorite dishes). The panini-style sandwich is stuffed with Swiss cheese, pickles, mustard, and ham, salami and/or pork. I have a friend in Florida who claims to have had a religious experience eating the Cubano at Drago’s in Bradenton.

Georgia: Pimiento Cheese Sandwich

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This simple blend of cheese, mayonnaise, and pimientos (a sweet red pepper) on white bread is so iconic to Georgia (and the entire South), it’s even served at the Masters golf tournament every April as the tournament’s official sandwich. You can easily make some at home to enjoy while you watch the big event in the spring; ill-fitting green jacket optional.

Hawaii: Hawaiian Pulled Pork

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While half the states on this list could claim a pork barbecue sandwich as their own, the good people of Hawaii enjoy whole hogs slow-cooked in an underground oven, sometimes with a tangy sweet sauce that features pineapple. Perfect for a barbecue on the beach, or—if you live in the landlocked Midwest like I do—a barbecue you’re pretending is on the beach.

Idaho: Peanut Butter and Jam

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I was so afraid we were going to go through this list and not find a spot for the sandwich most of us grew up with in our school lunches, the classic PB&J. Fortunately, Idaho is here to save us from that fate. They don’t make just any peanut butter and jelly in this mountainous state, however. Idaho is known for using huckleberry jam with Idaho huckleberries to add some style to this classic.

Illinois: Chicago-Style Hot Dog

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My wife’s whole family is from Chicago. If I get this wrong, I’m in trouble. Relatives have said I need to pick Italian beef, Polish sausage, or The Horseshoe. My wife, however, has told me to do the right thing and pick the Chicago-style hot dog, because, in her words, “If any one state on your list gets to claim the hot dog, it’s us.” Just make sure you skip the ketchup—it’s verboten on a Chicago dog.

Here’s Why Chefs Never Order These 7 Foods in Restaurants

Mystery meat isn’t only at school cafeterias—it may also be lurking beneath that fancy sauce at five-star restaurants. Nobody knows the secrets of commercial kitchens better than chefs. Here’s what they won’t order at eateries that don’t bear their name.

Not so special

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Ever notice how restaurant servers push the special of the day? Their reasons may be more economic than culinary. “When I go out to eat at other restaurants, I never order the specials,” says executive chef and owner Alberto Morreale of Farmer’s Bottega, in San Diego. “Some restaurants put together their specials for the day based on what’s about to expire or what they’re trying to get rid of faster.” Instead, he asks the server to recommend something made with local ingredients, or what arrived fresh that day. 

Say no to chicken

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If you’re the type who bastes your roasting chicken every 15 minutes, you probably won’t enjoy eating it out in restaurants. “I will order almost anything when I go out—but never chicken because it tends to be overcooked at most restaurants,” confides Ryan Ososky, executive chef of the modern American cuisine restaurant The Church Key, in West Hollywood. Ososky is not alone in his no-to-chicken stance. According to the Food Network’s website, chefs avoid ordering chicken in restaurants for many reasons, including overinflated price and lack of originality.

Unless you can smell the salty air, bypass oysters

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Since most fish markets don’t deliver on weekends, the don’t-eat-fish-on-Monday debate continues to rage on between freshness-loving chefs. Many avoid it like the plague, but others are comfortable ordering fish, if the restaurant has a coastal location or is known for seafood. When it comes to oysters, however, all bets are off, at least according to Cordon Bleu-trained chef, Mark Nichols. Nichols, who owns the high-end catering service JC’s Catering, won’t go near raw oysters if they were harvested more than 100 miles away from the restaurant serving them. “If handled and stored incorrectly, raw oysters can kill you,” he explains. Not exactly the evening you were looking for when you made that reservation.

Love fresh food? Size up the menu before you order

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Chain restaurants, or ones with huge menus, may cut down on family fights at the table, but it also means skimping on fresh ingredients. If you want fresh, local ingredients, these are establishments you should probably avoid. “I typically stay away from large chains because everything is usually brought in frozen once or twice a week,” says Nichols. “I also always look at the size of the menu. If it’s more than two pages long, they have to keep a large inventory of food. More than likely, you’re not getting a fresh meal.

The (leftover) staff of life

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Warm and toasty, served with sweet butter or olive oil, the bread basket that graces your restaurant table may be fresh from the oven, or reheated, after gracing another’s table. Short of fingerprinting each scone, you will never know for sure unless you catch your server in the act. You may love to indulge in those carby delights, but many chefs will tell you to beware before you bite. Not only are those delicious loaves full of carbs and calories, but they may also be full of germs from the diner who just left.

Veggies, anyone?

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Vegetable dishes can be extraordinary culinary feats—or ordinary, ho-hum, and uninventive. Given the cacophony of colors, textures, and flavors that vegetables have to offer, you’d think they’d be the stars of many restaurant menus, but not so, say chefs in the know. “When I go to a restaurant and sit with a menu, I tend to stay away from the House Salad,” says Kayson Chong, Los Angeles-based executive chef of The Venue. “I prefer to have something special that a chef created with seasonal products and interesting combinations. I like experiencing new and exciting things to eat when I go to other restaurants, not something I can find easily anywhere.” Michelin-starred chef Suvir Saran tends to avoid the chef’s vegetarian plate even though he’s a lover of all things vegetable. “They are never true representations of what a chef would really be inspired to present to a guest,” he explains. “I would much rather order from the appetizer section and sides, and make my own meal.” Among the vegetables Saran won’t order out are squash and pumpkin. “Most chefs raised in the U.S. have a very different understanding of what these vegetables are. To palates raised east of the U.S., these vegetables are never served sweet. Chefs from around the world use heat to bring out their natural sweetness, never like squash overtly laced in sugar, that you typically find in America,” he says.

Some germs with your cocktail?

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Even if you’re starving while waiting for your table to be ready, avoid nibbling on bar snacks with that pre-dinner cocktail. The bowls are rarely washed between patrons, so you can pretty much be assured that many fingers other than your own have already dipped into the nut or pretzel bowl. Chefs don’t want you picking away at your pre-dinner appetite or picking up the flu while you’re waiting to be served. 

10 Fast-Food Items You Should Never Order, According to Employees

Before you coast up to that drive-through, find out which menu items fast-food employees think you should skip and why.

Fast-food frenzy

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Grabbing a quick bite to eat is convenient, but certain fast food items will have you wishing that you cooked yourself a meal at home instead. Make sure to avoid these fast-food items that even employees won’t order.

Gimmicky food

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Within the past decade, fast-food chains made a conscious effort to include lighter fare on their menus, more salads and the option of apple slices or yogurt with kids’ meals instead of fries. More recently they’re touting newer menu items as hand-crafted or even artisanal, but don’t believe the hype. “There might be a few extra toppings on the burgers or sandwiches we call hand-crafted, but they aren’t any better quality than the stuff you’ve been eating for years,” says Tricia, who has worked at two popular fast-food establishments as she attends college. 

Super-size

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Just because the so-called value menu might mean more food for little money doesn’t mean you should order the largest size meal available. “After working in fast-food I’ve realized no one needs that much fried food,” says Nicky, who has worked at McDonald’s for two years. “It’s tempting when you think you’re getting more for less, but you’ll end up feeling disgusting after you eat all of those fries.

The mac and cheese

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Macaroni and cheese is pure comfort food, and sometimes the craving is too strong to resist. But a Panera employee responding to a thread on Reddit recommends skipping their take on the classic dish. “The pasta, it’s all microwaved. This includes the mac and cheese,” says commenter President Pancake. “The best items are the real sandwiches and salads. They use real ingredients and are usually fresh.

Tuna salad

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You might want to avoid the tuna fish salad or anything similar that can be prepared ahead of time. “I worked at Friendly’s and they made the tuna fish once a week!” says Colleen of her time at the quick-serve restaurant. 

Beware of garnishes

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You may be thinking that the parsley and lemon look decent, but at a fast-food place you may want to think again: Jaime, who worked at a Florida-based fast-food restaurant, advises: “Never eat any garnishes or pickles. The place I worked at would wash them and reuse them if you did not eat them. They also instructed us to pull uneaten cups of coleslaw off of plates and re-serve them. Thankfully this place is long closed.

Don’t order the fish sandwich

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While ordering the fish or other seafood may be a healthy option at a regular restaurant, it isn’t in fast-food joints. “People don’t pay attention, but the Filet-O-Fish is one of the unhealthiest things on our menu,” says Charity, who works at a location in North Carolina. There’s another reason to avoid the fast fruits de mer: “I’ve worked at quick-serve places like Panera and at fast-food spots like McDonalds—do not order anything that is advertised as seafood,” says Michael. “There’s no way it’s fresh, and even if you’re aware of that, it has also been sitting around for a while. Go with something on the menu that you know people are ordering all the time.

Don’t ask for “fresh” fries

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Across the board, the fast-food employees we interviewed rolled their eyes at folks who insist on ordering fresh french fries. One worker explains why: “When a customer orders fresh fries they usually end up complaining about how long it takes,” says Stephanie, who worked at a Burger King in Ohio. “Also, depending on how busy we are, we’re not making a special batch special for you, so you may walk away with the same fries you’d get without the request.

But you may want to order chicken nuggets fresh

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On a Reddit post about items fast-food employees recommend you avoid, Ritch88 says: “If you order chicken nuggets, just ask for them fresh. Otherwise, they’ve been just sitting in their container in the heat. They have a timer, but nine times out of ten when that timer goes off, people just reset the timer instead of making new ones. This could go on until all the nuggets are sold.

Watch the clock at the drive-through

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Reddit member and former Panera worker Meganoli recommends being aware of the time you decide to pull through the drive-through. “Please, please, please don’t come through the drive-through at 8:30 p.m. and order three paninis and five salads and then get mad because it takes so long. The drive-through is excellent for people who want to get a quick coffee or bakery item, but even though our food is fast, we are not fast food. These things take time and it’s easier for everyone if you just come inside.