American Sandwich: Great Eats from All 50 States

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What kind of sandwich do they crave in Rhode Island? The answer to that and other burning questions are found in this book. Why, it\'s like going on a road trip across America. MA-- Banh Mi NH-- Monterey Ranch Panini CT-- Rolled Cobb NY-- Reuben PA-- Philly Steak and Swiss OH -- Hippo RI -- Clam Roll IN -- Pork Tenderloin IL -- Italian Beef IA -- Loosemeat NE -- Cheese Frenchee CO -- Denver KY -- Hot Brown AZ -- Navajo Taco CA -- French Dip MT -- Buffalo Burger MO -- Egg Foo Yung-wich ND -- Fleischkuechle WY -- Moosey Breakfast Samich FL -- Spicy Cuban GA -- Pimiento Cheese For breakfast, lunch, or supper, these sandwiches, along with the tidbits of sandwich lore and state history willadd sparkle to your mealtime and give new life to your sandwich repertoire. Got a hankering for a Kentucky Hot Brown? A serious need for a Navajo Taco? Craving an authentic Florida Cuban? Then this is the cookbook for you You can thank John Montagu, the Fourth Earl of Sandwich, for its invention, though he probably wasn\'t the first guy to put stuff between two pieces of bread. No matter who created it, the sandwich is still the king of food in America. We eat more than 45 billion sandwiches per year, with the average person consuming 193 sandwiches annually That\'s a lot of mustard From Po\'Boys to Lobster Rolls, Buffalo Burgers to Muffalettas, Becky Mercuri has a recipe for every sandwich imaginable, and a location in each region where you can find the real thing. Or, fix up a mess of your favorite regional sammies without ever leaving the comfort of your own kitchen Learn about the history of the sandwich, the birth of Wonder Bread, the influence of immigrant flavors and foods, and the origins of each unique regional specialty sandwich in this affordable little American culinary road trip.Becky Mercuri, has been a contributing editor for Cookbook Collectors Exchange, a nationally distributed newsletter, for seven years. She was the editor of a popular food and travel column for the Wellsville Daily Reporter in western New York. An accomplished cook who has gathered recipes throughout the world,Becky is a contributing member to several organizations and their national newsletters, an avid student of culinary history, a member of the Southern Foodways Alliance, and a well-respected food and travel writer based in New York State.