Sandwiches 235 years in the making.
In celebration of GOOD's sandwich week, we've been hard at work compiling the greatest local sandwiches to represent each of the 50 states. But which sammy shall reign over them all? We asked you to design the ultimate American sandwich, a construction that reflects the melting pot of breads, sauces, and fillings found across the US of A. We've surveyed the field of contestants, and we couldn't pick just one. When it comes to sandwiches, you can never have enough. The winners will receive a GOOD t-shirt and a year's subscription to keep or send to a friend.
Introducing The Amerigo Vespucci, designed by Chase Ottney, Ike Shehadeh, and Angela Hallinan. They write:
There are two kinds of Americans. Those who put potato chips in their sandwiches and those who don't. We, along with Ike Shehadeh from Ike's Place in San Francisco, are the kind of Americans who do. Keeping this in mind, we pulled together bits and pieces of the culinary landscape of the good 'ol US of A and created something a little different. The Amerigo Vespucci: Two 1/2-lb buffalo burger patties inspired by the North American Bison who roamed (and ate) on the Great Plains long before we hit the continent. The burger is topped with white American cheese from Minnesota and a garlic sun-dried tomato pesto from California. Thinly-sliced, kettle-fried blue potatoes from the Pacific Northwest are salted and laid over the cheese. All this is served on Native American fry bread from South Dakota spattered with Ike's Place's Dirty Sauce, a secret garlic and spice aioli that we find compliments this concoction quite nicely. In order to ingest this wild West Coast delight you will need to ask for it in at least six little pieces and a few friends.\n
Also repping the United States: The Captain Hoof, designed by Jessica McGhee. She writes:
Reigningfrom a fusion of various hints of America's favorite flavors, this sandwich strives to hit the spot of every U.S. taste bud, no matter what region you may call home. Rye bread is the sammie skin of choice as a hat up to the famous New York Reuben. The meats marry a surf-and-turf spin. Grilled, savory margarita lime salmon patty topped with thick slices of sweet and salty BBQ facon. The couple will please the pickiest of pescetarians as well as the carnivorous teeth from the south to the coast. Caramelized balsamic onions are glued down with slices of melted provolone, bringing a mildly sweet and tangy flare while paired with grilled pineapple as a Hawaiian treat. Lettuce tops the base ingredients for good measure and the sauce of choice polishes off the meal as a hybrid, combining creamy Thai chili sauce and 1000 island dressing. Zing! Captain Hoof represents the melting pot of cuisines we have at our finger tips and combines them well by referencing main themes and using them in moderation.\n