Top 13 New Englander Sandwiches

One of New England cuisine staples, the Maine-style lobster roll consists of a chilled lobster salad tucked into New England-style split-top buns. The lobster salad, at its basic, is made with knuckle and claw meat that is dressed in mayonnaise and mixed with finely chopped celery, seasoned only with salt and pepper. Variations typically include ingredients like lemon juice, mustard, and chives. Because the buns are buttered and toasted, the result is a lobster roll with contrasting texture and flavor: a warm, buttery, toasted bun vs. a cold, crunchy lobster salad. It is unknown when it was invented and by whom. What is known is that it started to first appear sometime in the 1950s due to the explosion of summer tourism, but it boomed in the 1970s thanks to the increase in the roadside lobster roll stands. Red Eat's, the most famous restaurant on Route 1 in Maine, had a big role in popularizing it. Also, even though the Connecticut-style lobster roll appeared earlier, the Maine-style one is the more popular of the two. When it comes to serving, the most typical pairing is a Maine lobster roll and either creamy clam chowder or seafood chowder. But at seafood shacks or food stands, it is typically served with salt and vinegar potato chips, coleslaw, pickles, and onion rings.Expand

Lobster roll is a Maine specialty consisting of cooked lobster meat that is, ideally, drizzled with melted butter and placed into long hot dog rolls. Additionally, the sandwich might include lettuce, lemon juice, salt, and black pepper. Traditional accompaniments include potato chips or french fries on the side. Some claim that lobster roll first appeared at Perry's in Milford, Connecticut, while others claim it was first prepared at Red's in Wiscasset, Maine. Regardless of the origins, the entire state of Maine continues to honor the tradition by offering more version of lobster rolls than the first inventor could have possibly imagined, starting an endless debate over how it should be made and who makes the best rolls. For example, most Mainers eat the roll filled with cold lobster salad made with mayonnaise, sometimes with the addition of diced celery and no melted butter whatsoever.Expand

The first type of lobster roll to exist, the Connecticut-style lobster roll, is characterized by the fact that it's warm; both the lobster meat and the roll are. The lobster meat is steamed or boiled, tucked into a toasted and warm New England-style bun, and then drizzled over with drawn butter. Typically, knuckle and claw meat, but sometimes tail as well, are preferred, and there is very little seasoning, usually only salt, pepper, and lemon juice. Variations will typically include ingredients, herbs, and spices like chives, dill, and paprika. You will also find it often includes lettuce as well, since it prevents the sandwich from going too soggy by creating a barrier between the meat and the bun. This style of the lobster roll was invented in the 1920s by Harry Perry, the owner of a restaurant Perry's in Milford, Connecticut, for a regular, Ted Hales. Once it became a success, he also commissioned French's Bakery to make him a suitable bun, which was similar to a submarine sandwich roll, that he would cut a V-notch wedge at the top of it, remove the crumb inside and load it with lobster meat. Serving-wise, Connecticut-style lobster roll typically comes with a side of potato chips or fries and dill pickles. Also, a creamy potato salad works well with this lobster roll.Expand

Italian sandwich is an American sandwich consisting of a long bread roll filled with cheese such as provolone, meats such as salami, mortadella, and ham, and condiments such as tomatoes, olives, pickles, and onions. It is believed that the first Italian sandwich was created in Portland, Maine, in 1899 by an Italian baker named Giovanni Amato. He originally created it as an inexpensive, portable lunch for road construction workers, but today it has gained such popularity that it is a staple of numerous variety stores and sandwich shops throughout Maine.Expand

Grinder is a variety of a submarine sandwich and it is especially popular in New England. The sandwich consists of a long roll that resembles Italian bread, but the interior is much chewier and the exterior is crustier. The roll is sliced halfway and filled with olive oil, sliced ham, turkey, salami, or prosciutto, provolone cheese, tomatoes, and lettuce. The lettuce should always be shredded for a real New England grinder, while the tomatoes and onions should be sliced paper thin. After the sandwich has been filled, it is sometimes dressed with vinegar, oregano, salt, and pepper. Today, any kind of hot or cold sandwich is often called a grinder if it is served on a grinder roll. It is believed that the sandwich got its name after the fact that people have to grind their teeth while chewing the crusty bread.Expand

Steak bomb is a greasy, moist sandwich consisting of a bread roll loaded with steak, cheese, peppers, onions, mushrooms, and salami or sausages. It is mostly associated with the New England region, where almost every sandwich shop has their version of a steak bomb. In New England, these sandwiches are typically prepared by grilling shaved steak on a griddle, then combining it with all the other ingredients.Expand

Roast beef sandwiches encompass a large variety of sandwiches filled with roasted and sliced beef as their main ingredient. They may be served hot or cold. The meat should be succulent, slightly pink, and thinly sliced, while the buns are typically soft and topped with sesame seeds or onion pieces. As for the toppings, anything is possible, but in Boston, where roast beef sandwiches are one of the area's specialties, they are traditionally topped with cheese, barbecue sauce, and mayonnaise (called a three way when served together).Expand

A fluffernutter is a sandwich consisting of two slices of bread, one slice smeared with peanut butter, and the other with marshmallow fluff (a thick marshmallow cream spread). When the two slices are combined, the sandwich is ready. It is a school cafeteria staple and an extremely popular sandwich on its own throughout New England. Marshmallow Fluff is actually a brand, invented in 1917 by entrepreneur Archibald Query, who sold it to candy makers H. Allen Durkee and Fred Mower. As it was invented in Massachusetts, it had also been proposed as the official state sandwich. Fluff is so popular that it even has its own day - National Fluffernutter Day, celebrated on October 8.Expand

Baked bean sandwich is a traditional sandwich originating from New England. It consists of two slices of thick and chewy brown bread that are buttered and topped with Boston baked beans. This bean mixture is typically made with molasses and sugar. The earliest recipe for baked bean sandwiches dates back to 1909, as Pilgrims, who didn't believe in cooking on Sundays, made large quantities of baked beans and baked loaves of brown bread on Saturdays. Nowadays, the sandwich is often served with piccalilli, a relish consisting of pickled vegetables and spices.Expand

Chow mein sandwich consists of crunchy noodles and ground pork which are soaked in thick gravy and sandwiched between two halves of a hamburger bun. The gravy is typically made with bean sprouts, onions, and celery. The sandwich originates from Fall River, Massachusetts. It was invented in the 1920s by Frederick Wong, a Cantonese immigrant, who originally sold it to immigrants from England, Ireland, and Canada who'd come to the state to work in textile factories. The sandwich initially cost only five cents, and it was accompanied by french fries and an orange soda. Locals typically eat the sandwich with their hands, but feel free to opt for a fork and knife instead. Chow mein sandwich is still a staple of Chinese-American restaurants in the area.Expand