Sandwiches With Culture

The po' boy
(McClatchy-Tribune photo by Mary Ellen Botter / March 24, 2008) Not a hero, a sub or a hoagie. Look it up, they're fantastic.

The meatball
(Tribune photo by Bonnie Trafelet / January 29, 2003) Some say they're spicy.

The lobster roll
(Tribune photo by Kevin Weinstein / August 4, 2003) Sounds like a dance, but these sandwiches are actually quite popular in New England.

Jimmy John's
(Tribune photo / March 23, 2007) For college students living off-campus everywhere.

The Reuben
(AP photo / January 21, 2000) Corned beef, sauerkraut Swiss cheese and thousand island dressing on rye: A must have for any aspiring American deli.

The Chicago hot dog
(Bonnie Trafelet, McClatchy-Tribune / May 19, 2008) Hey, where's the celery salt?

The torta
(Tribune photo by Chuck Berman / April 5, 2006) The Mexican sandwich seen here is filled with roasted pork leg, thinly sliced, lettuce, tomato, cucumbers, avocado, manchego cheese and honey mustard spread.

Gyros
(Tribune photo by Abel Uribe / July 29, 2008) A Greek sandwich handed down from Mt. Olympus.

Grilled cheese
(Anthony Robert La Penna photo for the Tribune / February 5, 2009) The American pre-schooler's rite of passage into kindergarten.

The pulled pork
(Tribune photo by Bill Hogan / July 1, 2008) A Southern treat and barbecue classic.

Jibarito
(Tribune photo by Margo Cohn / March 20, 2003) Substitute the bread for plantains, throw some steak and onions in between, and you've got yourself a Puerto Rican specialty.

The veggie
(Tribune photo by Alex Garcia / January 25, 2006) For those who don't dig on swine, beef, poultry, or fish, a roasted vegetable sandwich from the Angel Food Bakery.

Catfish sandwich
(Chicago Tribune / April 30, 2009) For those who are into hippie food, you might want to try this pan-fried, farm-raised catfish sandwich from the Heartland Cafe.

Cuban Sandwich
(Tribune photo by Bill Hogan / April 21, 2009)
Finished Cuban sandwich from El Cubanito for a Tribune story about the best Cuban sandwiches in Chicago.


Middle Eastern sandwich
(McClatchy-Tribune photo / May 11, 2009)
Chopped parsley, diced onion and yogurt are spooned into a hot pita to create this Middle Eastern meatball medley.