The sandwich is one of the most ubiquitous American foods, and just about every state enjoys a distinctive variation of meat and cheese between some form of bread. USA TODAY 10Best and Sandwich America teamed up to find 10 more of the nation's best sandwiches.
Our readers have been voting for their favorites for the past four weeks, and now that the polls have closed and the votes have been counted, we have our winners!
Click on each category below to see the entire top 10 list.
Having won accolades in Santa Barbara already including “Best of Best Sandwich and Deli” in 2011, South Coast Deli serves up an assortment of sandwiches and fresh salads as well as breakfast items. They make our list with several avocado-centric sandwiches, including “The Marin,” a delicious toasted sammie with sliced chicken breast smothered in Swiss cheese with fresh basil, mayo, pepperoncini, sliced avocado and sprouts.
Stamey's cooks their pork shoulders "Lexington-style" over all hardwood coals for eight to 10 hours. Besides mouth-watering barbecue and a secret recipe sauce, or "dip," Stamey's is also famous for introducing the hush puppy to the North Carolina barbecue scene. Sandwiches come piled with chopped or sliced pork and a dollop of Stamey's barbecue slaw.
Jerry O'Bryan, owner of O'Bryan's Nine Irish Brothers, is the youngest of nine boys (he also has five sisters, honored with an inscription above the bar). While much of the menu is decidedly Irish, it does feature an enormous breaded Indiana tenderloin, served with lettuce, tomato, onion and pickles on a soft bun.
Plowboys Restaurant has its roots in competition barbecue. In 2001 two brothers started Pork Pullin Plowboys, a competition team that won its first Grand Championship in 2007. Plowboys Restaurant was soon to follow. Available only at the downtown Blue Springs location and only on Wednesdays and Fridays, Plowboys burnt ends are made from Angus beef seasoned with Bovine Rub and smoked for nine hours.
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While Tally's Good Food Café has won awards for its breakfast fare, particularly its cinnamon rolls, the rest of the menu is well worth a look. Tally’s Famous Chicken Fried Steak Sandwich comes in a bun with lettuce, tomato and mayo, and unlike many renditions of the sandwich, this one comes with a side of gravy as well.
Emerson Fry Bread hand makes their food fresh everyday, including the fry bread tacos that have made them famous throughout the state. The restaurant started out as a food stall at the 1967 Arizona State Fair, and in 2011, it transitioned to a food truck. Diners pick their protein – carne adobado is always an option – as well as how they want it rolled. Jazzy comes with beans, cheese, lettuce, pico de gallo and sour cream, while Nina is the vegetarian version. Those who like things simple can order Yolli with beans and cheese.
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Wild Eggs prides itself on serving food that is as refined and beautiful as fine dining but at affordable prices. Their version of the hot brown is called the Kelsey “KY” Brown and includes toasted sourdough bread, roasted turkey, Applewood-smoked bacon, diced tomato, white cheddar Mornay sauce and smoked paprika with the surprise topping of a perfectly fried egg.
Domenick Discenza developed his passion for Italian flavors while growing up in the Italian town of Baranello. He brings that passion with him to Sapore Ravioli, a gourmet Italian food store and deli. The Dom, Sapore's signature sub, is piled with a mixture of hot and sweet capicola, hot and sweet soppressata, ham, pepperoni, prosciutto, house-made mozzarella and roasted red peppers.
Pasty Central, a pasty kitchen on the Upper Peninsula, make their U.P.-style pasties with beef, pork, potato, onion, carrot, rutabaga and a spice blend. Their Cornish pasty omits the carrots, and veggie and breakfast pasties are also on the menu. Online orders are available during the fall, winter and spring.
Founded in 1996, Crescent Moon names its Reuben for the Blackstone Hotel which is just a few steps away and is credited with the creation of the Reuben sandwich. The Crescent Reuben was awarded Omaha’s Best Reuben by the Omaha World Herald. Theirs boasts slow cooked corned beef, sauerkraut, Swiss, 1000 island dressing and a couple other special ingredients, all grilled on marble rye.
Congratulations to all our winning sandwich shops and restaurants. Remember to visit our Readers' Choice page daily to vote in other open categories.