In 1943, Ike Sewell in Chicago dished up a unique variation of traditional Italian and American pizzas with a coarse, crunchy crust, sauce on top of cheese and other fillings, which was then baked in a deep dish or pan. At his restaurant Pizzeria Uno, these pizzas were so popular that he soon had to open a second restaurant, appropriately called Pizzeria Due. At both places you will always find a long line outside of those waiting to try this deep-dish wonder.

What makes a Chicago Dog? You start with a steamed or water-simmered all-beef hot dog (with casings for added snap) on a steamed poppy seed bun. Then “drag it through the garden” by adding chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices, pickled sport peppers and a dash of celery salt. Top with yellow mustard (never ketchup) and enjoy!

There are many alleged originators of the Chicago Italian Beef. Invented in the 1930s, an Italian Beef (or simply “Beef”) is a sandwich stuffed with thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll. The bread itself is often dipped into the juices the meat is cooked in (or “wet”), and is topped with hot Chicago-style giardiniera or sautéed sweet green peppers.

Cozy Dog is home to the tasty hot dog on a stick. Not to be confused with a corn dog, this iconic snack is dipped in a special batter and deep-fried until it is perfectly crispy. The restaurant is located right on Route 66 and full of nostalgic memorabilia, so get your kicks while enjoying their drive-in menu.

All across America, travelers can enjoy sandwiches known state by state for their local ingredients and flair. In Springfield, Illinois, that sandwich is the Horseshoe. It most commonly consists of two pieces of white toast covered by a beef patty and a mountain of crispy French fries, then generously covered in a velvety cheese sauce.