When people hear sandwich, the first thing that pops into their mind is two pieces of bread and some kind of boring filling in the middle. This might have been true decades ago, but today, there are more specialty sandwiches and wraps than you can shake a stick at. Popular legend has it that it was John Montagu, the fourth Earl of Sandwich, was the inventor of the sandwich. The legend states that he had meat and other fillings were placed in between pieces of bread so he could take his supper without disturbing his gambling sessions. Today you can find specialty sandwiches and wraps that range from simple to truly outrageous.
Specialty Sandwiches & Wraps Trivia
- Three hundred million sandwiches and wraps are eaten in America every day, that’s almost one for every person in America daily.
- Po’boy, wedge, blimpie, torpedo, hoagie, hero, grinder, sub, and potbelly, these are names for oblong-shaped sandwiches.
- The most expensive commercially available is the ‘Quintessential Grilled Cheese’, it’s served at Serendipity 3 in New York City and it sells for $214.
- The most popular sandwich in the USA is a simple ham sandwich. Basically just a slice of ham in between two slices of bread.
- Wraps are considered specialty sandwiches,
- The largest sandwich in the world weighed in at 5,440 pounds and was made in Michigan in 2005.
Specialty Sandwiches & Wraps Buying Guide
As we said earlier, sandwiches are more than just a filling in between two pieces of bread or toast. We’ve put together a list of specialty sandwiches and wraps with a basic description so you can break away from the boring and experiment with the different types.
- The Reuben – This specialty sandwich is inextricably tied to the New York Deli experience. A huge pile of corned beef, Swiss cheese, sauerkraut, and thousand island dressing stuffed in between two slices of buttered rye bread. Definitely not for the faint of heart.
- The BLT – While this specialty sandwich is an American Favorite, this actually has its roots in England. As the name implies, this sandwich is made from bacon, lettuce, and tomatoes.
- The Shawarma – This specialty sandwich/wrap got a huge boost in popularity when it was mentioned in the Avengers movie, but to true aficionados, this has been a long-time favorite. The Shawarma is made from grilled spiced meat with vegetables and a rich yogurt-based sauce wrapped by a pita bread or flatbread.
- Bánh Mì – Considered as a Vietnamese staple, this specialty sandwich has grown in popularity in the United States in the past few years. This is made from a type of baguette that is stuffed with pickled and fresh vegetables as well as different kinds of cooked meat.
- Pork Belly Bao – Popularized by celebrity chefs all over America, this Chinese staple consists of a white fluffy steamed bun and filled with a stewed pork belly slice that literally melts in your mouth.
- Muffuletta – A New Orleans specialty, a hop, skip and jump away from Texas, this sandwich is a masterpiece to behold. This is made from a Sicilian loaf that has an olive salad spread, Italian ham, salami, provolone cheese, and mortadella. This is usually made using an entire round loaf and sliced to individual portions.
There are many, many more specialty sandwiches and wraps in the United States and in Texas, but we’ll leave the rest for you to discover. This list here is just a starting point and it should be more than enough to get you started.
Specialty Sandwiches & Wraps Production & Farming in Texas
If you’ve noticed, we did not put any true Texas-based sandwiches in the previous section, this is because Texas specialty sandwiches deserve a section of its own. Here are some of the famous sandwiches that one can find around Texas.
- The Mother Clucker – This sandwich is considered a breakfast sandwich because it has a fried egg on it, but don’t let that stop you from enjoying it any time of the day. The sandwich is made with smoked chicken thighs on a jalapeno cheese sourdough bun, topped with cheddar cheese, spicy barbecue mayo, candied bacon, guacamole and a fried egg on top. After eating this, you’ll never think about using chicken breast for a sandwich ever again.
- Old Style Bar-B-Q Sandwich – This is somewhat a basic (but don’t let it fool you) Barbecue sandwich. This one is made with pulled pork, coleslaw, crispy onion rings, pickled jalapenos, and fresh onions on a squishy white bun, slathered with BBQ sauce. Basic, old-school, definitely delicious.
- The Pitmaster Sandwich – Another barbecue joint specialty, this combines almost everything that comes out of the smoker for an over-the-top sandwich. Sweet white roll stuffed with barbecue brisket, pulled pork, smoked sausage, fresh jalapeno slices, barbecue sauce, and cool coleslaw.
- The Tipsy Texan – This specialty sandwich comes from one of the local Texas barbecue landmarks. This is named after mixologist David Alan and is made from a white bun stuffed with chopped brisket, sliced smoked sausages, slaw, pickles, and fresh onions. You’ll probably be wishing that you have bigger hands to handle this monster of a sandwich.
- Chopped Beef Rib and Brisket – Another specialty sandwich that is a mainstay of many barbecue joints. A sweet white bun stuffed with sauced beef brisket and chopped beef rib meat. No pickles, no slaw, no veggies, just pure meaty goodness.
- Sliced Pork with Slaw – A specialty sandwich list in Texas wouldn’t be complete without a barbecued pork sandwich. Smoked barbecued pork, sliced thin and layered, coleslaw, and a vinegar barbecue sauce all stuffed into a hoagie roll. What’s not to love?
Enjoying Specialty Sandwiches & Wraps
There is no right or wrong way to eat specialty sandwiches and wraps. I guess the only advice we can give you at this point is to make sure not to get sauce all over yourself as these sandwiches are very messy. The messier the better, this is our motto when it comes to specialty sandwiches and wraps.
If you do have leftovers, make sure to wrap them tightly in aluminum foil or cling wrap and store inside the fridge for a couple of days. To reheat, just stick in the oven for a few minutes till warmed through and enjoy! A word of advice though, reheated sandwiches will never taste the same as fresh sandwiches, but they’re still good nonetheless.
Make your own Texas Fried Chicken Wrap:
Since we’ve featured a lot of sandwiches in the previous sections, we’ll give you a nice recipe for a wrap made with Texas-style fried chicken.
Pita bread or flatbread for wrapping
½ cup buttermilk
1 egg, beaten
1 cup flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
3 pounds boneless chicken thighs, cubed
3 cups vegetable oil for frying
½ stick butter
2 quarts cold water
½ cup kosher salt
½ cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
Garlic chives, chopped
Make the brine. Combine cold water and kosher salt and stir until dissolved.
Place chicken thighs in brine for up to six hours.
Pour out the brine and give the chicken a quick wash to remove excess salt. Add the buttermilk and egg to the bowl and refrigerate for an additional four hours.
Create the sauce by mixing ½ cup sour cream, garlic powder, garlic chives, and onion powder. Whisk together until incorporated, set aside.
Mix together the rest of the dry ingredients in another bowl, set aside.
Roll the thigh pieces in the coating mix.
Fry few pieces at a time until crispy, set aside to cool
Assemble the wrap.
Take a pita bread or flatbread and warm it up on a griddle. Add a layer of lettuce and arrange the fried chicken slices on the lettuce. Drizzle with sauce and close the wrap.
Serve and enjoy!