Grilled Cheese.

A fusion masterpiece since long before the term fusion implied culinary trends, the banh mi combines French baguettes and patés with Vietnamese flavors and ingredients. Southern Californians are an innovative lot when it comes to dining: They’re responsible for the two-way drive-through speaker (In-N-Out Burger), valet parking and the French dip sandwich.

There, the meat is marinated for 24 hours in a blend of oil, vinegar and a blend of secret Italian spices, then kissed by the flames of the grill and nestled in a 6-inch Italian-style roll from the original spiedie bread bakery, Felix Roma Bread. It came about in America when canned tuna became widely available at the beginning of the 20th century, and the popularity of this inexpensive pantry staple soared. Try all of the above at Bagel Chateau in Westfield. Finish this St. Louis masterpiece off by toasting it for a gooey, cheesy finish. Like most fried foods, this patty is crispy on the outside, soft in the middle and it tastes far better than one would imagine. For the past 50 years, cans of tuna have graced nearly every pantry in the United States.

Next time you’re in Ann Arbor, be sure to check out Zingerman’s Delicatessen, a favorite of University of Michigan students. Her version follows the traditional recipe with buttery rounds of thick eggplant, sliced hard-boiled egg, Israeli salad with lemon mint dressing, marinated cabbage and the obligatory sauces, all adding up to a creamy, crunchy and addictive experience.

Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article. When a simple fried chicken sandwich served on sliced white bread wins a James Beard award, you know there’s something special about it. Great prices too, and a very nice,…, From Business: Arby's is a leading global quick-service restaurant company operating and franchising over 3,400 restaurants worldwide. "With all the hearty sandwiches on the menu, we wanted to showcase a lighter, brighter sandwich but still have it carry a good depth of flavor," says Link.

She named it the Georgie — after a French friend, bien sur. Hungry for more?

The open-face dish combines mashed potatoes and hearty chunks of seasoned roast beef sandwiched between two slices of white bread, all smothered in homemade gravy that can look like it's frightfully close to running over the edge of the plate. But many Italian-Americans like it hot, so they swap out mild ham for spicy salami.

It’s counterbalanced with a sweet and spicy plum chutney from Virginia Chutney Company and peppery arugula from Manakintowne Farm, all layered together on fresh focaccia bread made by Albemarle Baking Company, then warmed on the grill. Invented at Big Bob Gibson in 1925, the North Alabama specialty features locally sourced birds, slowly cooked until tender and juicy in a hickory-fired brick pit, drizzled with the iconic tangy brew of mayo, vinegar and spice.

Each one is carefully selected for firmness, breaded to order with the shop’s famous light and tasty batter, cooked in vegetable oil and drained on baker’s paper to remove any excess oil. But the place to get it is Russ & Daughters on New York’s Lower East Side. Tuna sandwiches derive from tuna salad, which in its simplest form is nothing more than flaked tuna combined with mayonnaise. The dish has spread like wildfire over the past few years, spreading from Louisville to Los Angeles.

Sometime in the late 1800s Louisville native Jennie Benedict mashed together cream cheese, cucumber juice, onion juice and seasonings into a spread. This far less messy meal was actually inspired by a dish found in Havana, Cuba, at — surprise, surprise — a bar called Sloppy Joe’s. It features Boar’s Head sweet ham, Cabot cheddar, slices of Granny Smith, red onion, tomato and honey mustard squished between two slices of sourdough bread. Invented at Tampa’s Columbia Restaurant, the oldest dining establishment in the state, the iconic sandwich was actually called a mixto when it was first created.

Straight out of New Orleans, this Louisiana classic features fried shrimp drenched in a spicy rich remoulade sauce served on a buttered bun.

One of the oldest and best examples can be found at Defonte’s in Red Hook, Brooklyn. For a grand take on the morning mainstay, head to the fittingly labeled BEC.

It combines a tantalizing blend of flavors and textures — and it’s moved from being a home-cooked staple to a fast-food favorite in the Holy Land. Contrary to what its name suggests, the French Dip did not come from France. The fried brain sandwich doesn’t just exist, it lures people from all around the Midwest. The name and the sandwich stuck, becoming part of Louisiana sandwich history. So, it’s best to call ahead before making the trip. It’s still just as popular as ever at China Star Restaurant in Fall River, which sells about 200 chow mein sandwiches per week.

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