Word: sandwiched
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...with so many other things regarded as typically American, the origins of the sandwich lie elsewhere. Already popular in ancient Roman times, it was not officially christened until the mid-18th century, when it was named in honor of John Montagu, the fourth Earl of Sandwich. A dedicated gambler, Montagu one day slapped a slab of meat between two slices of bread so he could eat without getting greasy fingers or being distracted by a fork and knife as he concentrated on the gaming table. This sort of convenience has delighted sandwich fans ever since. Extolling Montagu's contribution...
...most important sandwich is undoubtedly the hamburger, whether the thin patty made famous by fast-food chains or the thicker chopped-steak version, epitomized by the specimen at Acorn on Oak, a bar and grill in Chicago. Most familiar among workaday sandwiches are the coffee-shop regulars: bacon, lettuce and tomato, tuna or egg salad, the classic combo of ham and Swiss cheese, grilled cheese and bacon and the lavish club, a three-slice pileup with two "decks" of filling that at its purest includes sliced chicken, bacon, tomato and lettuce. Less orthodox but currently more fashionable in New York...
...Sandwiches account for the form and popularity of packaged American sliced bread because the uniform slices permit neat, orderly results, easy to hold or wrap. Hero sandwiches, based on the box lunches carried by Italian construction workers, are exceptions to the rule of trimness and are valued for their heft. They have spawned several American variations, known as submarines, torpedoes, grinders, hoagies and, in the South, po' boys (all the ingredients a poor--and hungry--boy can fit into one sandwich). These in turn are the forerunners of the New Orleans muffuletta, a round hero full of Italian ham, salami...
...expanse of land as large and varied as the U.S., it is no surprise that there are many regional sandwich specialties. Philadelphia touts its cheese-steak, wafer-thin and watery beef with fried onions on a long roll, gooey with melted orange cheese. A barbecue sandwich in North Carolina means shredded pork in sauce piled on a hamburger bun with a mound of coleslaw. Maine and Massachusetts, with their abundance of fresh ocean shellfish, are celebrated for the lobster roll. Heaped with fresh chunks of briny lobster lightly bound with mayonnaise (celery is considered by most a heretical addition...
...York City's most renowned sandwiches are based on the East European- Jewish delicatessen meats, corned beef and pastrami, and the high priest of the genre is Leo Steiner, who oversees the action at the Carnegie Delicatessen & Restaurant. Half a pound of meat or more is thinly sliced and deftly layered between slices of seeded rye bread. "Not just anyone can build a sandwich like this," says Steiner. "It has to be many thin slices folded at the edges so there is the right texture, and the meat must be even on the bread so the customer doesn't bite...