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All-American Sandwiches for Fourth of July

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For the Fourth of July, take a tour of the USA without leaving home, just by making a few of these outstanding regional sandwiches.

  • Recipe

    Red-Eye Philadelphia Cheesesteak

    It’s common to make a cheesesteak when you work around the Philly food scene, but Jonathan Adams’ version has a surprise feature: red-eye onions flavored with espresso and caramelized to deep, dark perfection. Adams uses Brine Street Hellish Hoagie Relish as the hot pepper spread.

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  • Recipe

    Kentucky Hot Browns with Jalapeño Mornay Sauce

    The history of the Kentucky Hot Brown is rooted in late-night revelry at Louisville's Brown Hotel. The story goes that partygoers at this landmark hotel were hungry and needed something to soak up the evening’s alcohol, so the chef whipped up a meal with what he had: thick slices of bread, roast turkey, bacon, cheese, cream, and tomatoes. It was such a hit that it went on the hotel’s menu.

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  • Recipe

    Barbecue Tri-Tip French Dip Sandwich

    Invented by French chef Phillipe Mathieu in sunny southern California in the early part of the 20th century, this sandwich gets the Adam Perry Lang treatment with the addition of smoky barbecued beef.

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  • Recipe

    Crispy Catfish Po Boys

    Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.

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  • Recipe

    Cubano Sandwiches

    Is it worth the effort to roast your own pork for these classic Miami ham-pork-cheese-and-pickle sandwiches? Absolutely. This Cuban-style roast, called lechon, is the real deal. Try serving these as finger sandwiches by slicing each sandwich into thirds.

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  • Recipe

    New England Lobster Rolls

    This New England summer classic is filled with more than a full lobster's worth meat. The contrast between cool, creamy lobster salad (not to be confused with a Connecticut lobster roll, in which the lobster is served warm and dressed with drawn butter) and warm, toasted bun is a huge part of the appeal. Finely chopped celery and scallions provide crunch and a crisp vegetal note to contrast with the rich lobster. Cucumbers, though not traditional, make a cool, refreshing substitute for celery.

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  • Recipe

    North Carolina Style Pulled Pork Sandwiches

    In North Carolina, barbecue means pork, seasoned by wood smoke and cooked until fall-off-the-bone-tender, then shredded, tossed with a tangy vinegar-based sauce, and piled on a bun with slaw.

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  • Recipe

    Open-Face Reuben

    This open-face version of the beloved New York deli sandwich—a rich, tangy, meaty mix of corned beef, sauerkraut, and melted cheese—makes a satisfying meal.

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  • Recipe

    Soft-Shell Crab Sandwiches with Spicy Tartar Sauce

    The specialty of the Chesapeake bay, soft-shell crabs have a briny flavor and crunchy-soft juicy texture can’t be beat. They're delectable when they're fried whole and added to a simple sandwich with lettuce and tomato.

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  • Recipe

    Jucy Lucy Turkey Burgers

    Two Minneapolis bars claim to have invented the Jucy Lucy, a burger with a core of molten cheese. Either way, it's a Minnesota favorite that the rest of the country needs to know about.

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