It’s pork roll (also called Taylor ham) with egg and cheese on a roll. With a name like “Jersey Breakfast” you know this one is going to be serious.
It’s still served there, and other variations around town add tomato or ham, or replace the Mornay with American or cheddar cheese. The original 1926 hot brown was an open-faced white bread sandwich with turkey and bacon, smothered in Mornay sauce (a Béchamel with shredded cheese) and broiled to a crisp. Speaking of Welsh rarebit, the Brown Hotel is responsible for this spin. Back then it contained ham, fried potato slices, and a Welsh rarebit sauce. The Horseshoe was invented in the 1920s as fancy hotel food. For the calorie-conscious there’s even a “Pony Shoe” sandwich that’s basically just 50% of the original, with one slice of bread and one hamburger patty. Pretty it ain’t (well, it’s kind of pretty-if you love cheese fries), but that’s not what we’re here for anyway. The Horseshoe // Springfield, IllinoisĪnother open-faced sandwich, this one starts with two slices of toasted bread (some specify Texas toast but it’s not law) upon which a thick slice of ham or two hamburger patties and a bucket of french fries are topped before getting doused in cheese sauce. The special ingredient is the cheese-a processed Provel cheese that’s a hybrid of provolone, cheddar, and Swiss, and specific to the area.
It’s a toasted, open-faced ham and cheese sandwich on crispy Italian bread with garlic butter. Legend has it a customer named Dick Gerber had it made to order, and some say this sandwich isn’t truly a Gerber unless you’re at the source. The Gerber was invented at Ruma’s Deli in the early 1970s. It’s served in Chinese-American restaurants in Massachusetts and Rhode Island, and consists of fried noodles in a brown gravy sauce with pork, chicken, or vegetables on a hamburger bun. Most of the country is content to chow down on chow mein all by its lonesome, but at some point, Bay Staters realized that you can make a great thing even better by turning it into a sandwich. The point is, Americans love thinly-cut beef on a roll, no matter what name it goes by. There’s also Baltimore’s pit beef sandwich, which is thinly-sliced char-grilled beef served on a bun with horseradish. It’s served with sweet or hot peppers on an Italian-style roll, topped with Chicago-style giardiniera relish and dipped in au jus. A little bonus sandwich action: the Italian beef is another shaved beef regional favorite. Cole's Pacific Electric Cafe and Philippe The Original in Downtown Los Angeles claim ownership, and they do the sandwich slightly differently-Cole’s serves it with a side of au jus while Philippe's dunks the whole thing for you ahead of time. And like the Cuban, there’s a beef about who gets credit for its existence. Similar to the beef on weck, this sandwich consists of thinly-sliced beef on a roll served au jus. The French dip sandwich is about as simple as anything between two slices of bread, but that doesn’t mean it’s basic.
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