The classic sandwich balances out the spiciness of the sausage against the sweetness of the pepper. Do it Emeril Lagasse style at Lagasse’s Stadium with sautéed onions and peppers, Emeril’s homemade Worcestershire and warm remoulade sauce on New Orleans French bread.

These steamed buns come filled with meats or vegetables and very traditional in China. At Fat Choy, go for the Peking Duck Bao with cucumbers, scallion and hoisin sauce or the Pork Belly Bao with pickled mustard greens, cilantro and crushed peanuts.

Only in the western part of New York state do you find this thin-cut roast beef served rare on a caraway-and-salt-topped kummelweck roll with horseradish. Christopher Palmeri at Naked City Pizza is a Buffalo, N.Y., native who serves up this sandwich.

Leftovers from Thanksgiving dinner became one of the most iconic sandwiches in America. Capriotti’s signature sandwich, the Bobbie, is a sub made with turkey, cranberry sauce, stuffing and mayonnaise. The sandwich was named "The Greatest Sandwich in America" in a reader poll by AOL.com in May 2010. The sandwich got its name from Aunt Bobbie of the original Capriotti family who started the sub shop back in Delaware in 1976.

Breakfast sandwiches are pretty easy. Put together egg, a pork product, cheese and some bread for a sandwich on the go. At Baguette Cafe, they come on croissants that are buttery fresh.

Philadelphia's made its mark on the sandwich world with the cheese steak, a thinly sliced beef sandwich topped with onions (order it wit) and sometimes peppers. Choose from popular topping Cheez Wiz (that would be a wit Wiz for onion and Cheez Wiz) or go for something more sophisticated such as provolone. The real deal is only served on Amoroso's rolls. Find the best in Vegas at POP’s, an acronym for Pride of Philly Steaks, where they serve sirloin steak cut razor thin and Amoroso’s rolls. Best of all, it’s open 24 hours.

You don’t even have to be a member to order the club sandwich. Turkey, lettuce, tomato, bacon and cheese are stacked on two layers with an extra slice of bread in the middle. The sandwich is usually quartered and served with toothpicks to keep it together. At the Grand Lux Cafe, the Grand Club Sandwich comes with roasted turkey, applewood smoked bacon, arugula, tomato and mayonnaise.

Croque Monsieur is just a fancy name for a grilled ham and cheese sandwich, but that French name makes it sound oh so much more romantic. Of course, a bechamel sauce is the real secret to this sandwich. Francois Payard uses his grandfather's recipe, layering jambon de Paris, Swiss Gruyere and a rich bechamel sauce between slices of toasted white bread and topped with more bechamel and grated Gruyere.

Slap together bacon, lettuce and tomato between toasted bread for a perennial summer favorite. At Eat, Natalie Young gussies up the DWBLT with smoked bacon, avocado and a chipotle mayo on toasted sourdough.

The King of Rock and Roll loved to eat his peanut butter, mashed banana and white bread sandwich browned in a pool of melted butter. While urban legend suggested he liked bacon on it, truth suggests he didn’t, although it sure does add a nice salt flavor to this rich sandwich. At Which Wich, the Elvis Wich comes with peanut butter, bacon, banana and honey and served on a toasted sub sandwich roll.

The other famous sandwich out of New Orleans? The po' boy, really a submarine made with New Orleans French bread. The Crescent City likes to serve them with fried seafood, but really anything can go inside. At Lola’s, try the fried oyster po’ boy, which uses Leidenheimers French bread flown in from New Orleans. Other versions here include the fried or blackened catfish; fried, grilled or blackened shrimp or chicken; or the sizzled ham.

The lobster roll can be found universally in New England, with some a bit creamier than others, some served warm, others cold and some served with chives. At LobsterME, find it with 6 ounces of chilled lobster meat, claw ‘n’ all, and is served on a locally baked, toasted, buttery brioche bun glazed with zesty mayo.

Think of the Monte Cristo as an Americanized version of Croque-Monsieur with mustard, ham and cheese sandwich dipped in an egg batter and then fried French-toast style in a skillet. It comes with a dusting of powdered sugar and even a jam. At the Maple Tree Cafe, the Monte Cristo comes with slices of ham, turkey and Swiss cheese and served with real maple syrup.

One of the staple sandwiches out of New Orleans is the muffuletta, a dish served on a round sesame loaf with capicola, salami, mortadella, provolone cheese and a chopped blend of olives and other pickled vegetables. Let it sit for an hour before eating so the olive spread soaks in the bread. Head to Bread & Butter for Chris Herrin’s version of the muffuletta.

This sandwich comes with thinly sliced roast beef served on a baguette or French roll with a cup of beef jus on the side for dipping. A Country Club, find the French Dip served on a thick toasted brioche slathered with mustard cream and piled high with shaved prime rib, melted gruyere cheese and fried crispy onions. Bonus: It comes with parmesan truffle potato chips.

The iconic New York deli sells one-pound versions of its pastrami on rye at its location at the Mirage.

The most unpretentious sandwich of them all is just peanut butter and jelly, but whether you use crunchy or smooth peanut butter, or what type of jam you choose can make all the difference in the world. Head to Republic Kitchen for a dessert version of this sandwich, deep fried and served with strawberry and chocolate dipping sauces.

Perhaps the most famous hot dog at Pink's comes with chili and cheese smothered on a nine-inch hot dog and served with onions.

Put together corned beef, Swiss cheese and sauerkraut with either Russian or Thousand Island dressing and griddled between two slices of rye bread for the Reuben. The tang of the sauerkraut plays off the creaminess of the dressing, while the rye bread makes friends with the corned beef. The cheese just balances it all out. At Greenberg’s Deli, they shave the meat right in front of you.

The grilled skirt steak sandwich here comes on a ciabatta bread with roasted mushrooms and onions, horseradish mayonnaise, spinach and truffle French fries.

The meatloaf sandwich is one of those dishes served as a leftover. At Lagasse’s Stadium, the spicy meatloaf sandwich comes with provolone cheese on New Orleans French bread with lettuce, pickle, tomato and black pepper mayonnaise.

This sandwich staple comes needs mayonnaise to bind together the ingredients. Natalie Young at Eat uses two farm-fresh scrambled eggs with wild mushrooms, chives, feta, bacon and smashed potatoes.