14 Quirky Southern Sandwiches We Still Crave
Fried chicken, barbecued pork, or pimento cheese may come to mind when you think of a “Southern sandwich.” However, the American South is home to a wealth of unusual pairings that are infused with regional flavor, nostalgia, and unexpected harmony. In this piece, we examine 14 peculiar Southern sandwiches that are still popular today because of their strong flavors, unusual ingredient combinations, or just the fact that their devotees won’t let them go. Every dish in this collection, from pineapple and mayo to collard greens sandwiched between flatbread, is mouthwatering, fascinating, and rich in tradition-yet still accessible from wherever you are reading this.
1. Fried Bologna Sandwich
An iconic example of Southern ingenuity is the fried bologna sandwich, which consists of slicing thick rounds of bologna, frying them until the edges are crisp and slightly charred, and then spreading mayo or mustard (or both) on soft white bread. Compared to the plain cold version, the crisped edges add more texture and interest to the soft meat. Although it is sometimes referred to as the “poor man’s steak,” its simplicity is actually its strength. Avoiding overcooking, leaving some chew but allowing the edges to blister, and striking a balance between richness and a sharp condiment to cut through are all crucial.
2. Pimento Cheese Spread Sandwich
The pimento cheese sandwich, arguably one of the most popular Southern staples, is straightforward but incredibly filling. To make a creamy spread, whip together diced pimentos (sweet red pepper bits), softened cream cheese or mayo, and sharp cheddar. After that, you spread it between pieces of country or white bread. A sandwich that transcends generations and states is created by the contrast of mild pepper, tangy cheese, and creamy binder. Despite its modest origins, it is frequently referred to as the “caviar of the South” due to the seriousness with which it is regarded.
3. Southern Tomato & Mayo (aka Tomato Sandwich)
Tomatoes deserve a simple display when they are at their best; sun-warmed, juicy, and fragrant. The Southern tomato sandwich consists of thick, lightly salted tomato slices layered on white bread with a liberal amount of mayonnaise (and occasionally a dash of black pepper). No fuss, no onions or lettuce unless you want them. The tomato’s flavor and texture are what really work their magic. Many people make it a summertime ritual; it’s messy, dripping, easy, and much more delicious than you might think for so little.
4. Collard Green Hoecake Sandwich
A less common option is to use hoecakes, which are thin cornbread pancakes cooked in a skillet, as your “bread” and sandwich cooked collard greens between them. Collards are seasoned with onions, garlic, and occasionally a little vinegar or bacon fat before being simmered until they are soft. A portion of the greens’ “pot likker,” or the tasty cooking liquid, is absorbed by the hoecakes. When you bite into this, you get the rich, earthy green filling and the chew of cornbread. It’s a traditional sandwich with roots in Southern cooking customs that combine cornbread and greens.
5. Pineapple & Mayo Sandwich
Pineapple, indeed. In many Southern lunchboxes, this odd combination of fresh or canned pineapple rings layered with a thin layer of mayonnaise on white bread was anything but exotic. Surprisingly, the creamy mayo complements the pineapple’s sweetness and acidity. For extra depth, some people even lightly grill the pineapple to caramelize the edges. It’s divisive, nostalgic, and the kind of strange sandwich that makes you stop and then eat again.
6. Fried Catfish Sandwich with Chow‑Chow Slaw
Catfish reigns supreme in many Southern River towns. This sandwich consists of a fried catfish fillet dusted with cornmeal on a bun, topped with “chow-chow,” a Southern slaw relish consisting of cabbage, peppers, onion, pickles, and vinegar. A soft bun, usually a potato roll or brioche, holds the fried fish together while the relish’s zing cuts through its richness. Crispy, tangy, and incredibly satisfying, it’s a sandwich that celebrates a less celebrated protein. It’s like seafood meets Southern slaw.
7. Hot Chicken Sandwich (Spicy Nashville‑Style)
Although Nashville hot chicken gained notoriety on its own, sandwiches are a favorite. Pickles and occasionally a cooling slaw are served alongside a spicy, brined chicken thigh (or breast) that has been double-dredged with a cayenne-spiked coating and fried until it is scorching. The pickles’ tang and crisp texture balance the heat, which takes center stage. It’s a contemporary Southern resurgence that draws from the region’s rich history of hospitality, spice, and striking flavor contrasts.
8. Roast Beef & Red Eye Gravy Sandwich
The roast beef sandwich, which is more typical in mom-and-pop restaurants in rural Southern areas, is given a unique twist by being moistened with red eye gravy, a pan sauce made from meat and coffee drippings. Roast beef, usually leftover from a pot roast, is thinly sliced and placed on soft bread or rolls. The gravy is then poured over the meat to warm it up, moisten it, and give it a deep, bitter edge. The end product has a subtle complexity that is surprisingly elegant, savory, and comforting.
9. Memphis Dry‑Rub Pork Shoulder Sandwich
Instead of using thick sauces, Memphis BBQ is renowned for its dry rubs. Raw slaw or coleslaw adds crunch and freshness to a sandwich made with slow-roasted, dry-rubbed pork shoulder that is smoky, spicy, and just salty. The sandwich is layered in a bun. Instead of the pork being covered in sauce, the flavor is imparted by the rub and smoke. The slaw adds texture contrast and moisture. Each component of this BBQ sandwich is allowed to shine rather than be obscured by sauce.
10. Fried Egg & Olive Sandwich
The simplest ones are sometimes the funniest. This sandwich was served at a historic ice cream shop in Alabama. It consisted of a hard-boiled egg that had been chopped, combined with mayo and green olives, and then sandwiched between triangles of toasted white bread that had been buttered. The creaminess of the egg is enhanced by the briny olive. It’s strange, but surprisingly captivating. Each bite has a complex blend of flavor and texture from the egg, mayo, and olive; not just one standout note, but a memorable hybrid.
11. French Dip “Southern Style” Sliders
Sliders made with soft rolls, horseradish-mayo, maybe a smear of smoky mustard, and tiny cups of au jus for dipping are a Southern twist on the traditional French dip (roast beef and jus). Some variations even add a little barbecue sauce or provolone or sharp cheddar for melting. The goal is to create bite-sized comfort by fusing Southern slide culture, the beefy dip tradition, and flavor accents like tang or smoke.
12. Barbecue Turkey & Slaw Sandwich
Though leftovers and inventive pitmasters have elevated it, turkey isn’t usually the star of Southern BBQ. A bun is filled with shredded smoked turkey that has been lightly sauced (or dry-rubbed) and covered with either creamy or vinegary cabbage slaw. The smoke adds depth, and the slaw balances the turkey’s mildness. This sandwich is leaner but still filling, demonstrating that the South’s sandwich culture extends beyond pork and that the experience is frequently defined by the accompaniments.
13. Shoulder (“Slaw”) Sandwich
In Tennessee and neighboring states, this is a more straightforward barbecue sandwich: pulled pork or pork shoulder, lightly seasoned, and topped with cole slaw (slaw is frequently built directly on top of meat). The concept: the fatty pork is cut through by the crisp coolness and acidity of the slaw. The combination of the moist meat, crunchy slaw, and soft bread creates the dish’s allure when served on a soft bun. Some stores even permit pickles or hot sauce as mix-ins.
14. Mustard Slaw & Ham Slider
A unique yet delicious combination: country ham or smoked ham slices, thinly sliced, served on slider rolls with a mustard-based slaw (instead of creamy mayo). Typically, the slaw consists of cabbage, onion, vinegar, and a small amount of mustard powder. The salty ham is enhanced and the bite is lessened by the sharp, tangy slaw. It remains playful thanks to the slider format. Instead of having too many layers, this sandwich leans toward bite-size balance.
