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Many states have signature sandwiches—like Lousiana’s po’boy and New York’s beef on weck—but only one state has a homegrown classic that’s also its namesake. Just like those northern New Englanders, the Vermonter sandwich is hearty and savory, with a surprising dash of sweetness.
What Is a Vermonter Sandwich?
At its core, the Vermonter combines deli meat (usually turkey, but sometimes ham) with local Cheddar cheese, and sliced apples. Many people also include some type of sweet mustard or mayonnaise.
The vast majority of Vermonter sandwiches include these four ingredients, but that’s where the similarities end. On some menus, you’ll find the sandwich grilled until hot, while on others you’ll see the addition of bacon, fresh greens, or even a drizzle of maple syrup.
While the basic components are relatively consistent, each diner, café, and deli in Vermont puts its own spin on the sandwich–and that’s what makes it so unique (and fun to order!).
Where Did the Vermonter Sandwich Come From?
As for the sandwich’s origin, some sources report that a former Burlington, Vermont restaurant owner named Jason Maroney created the combination as a way to use more local produce–particularly apples. For Vermonters, apples and cheese are a common combination. In fact, a 1999 state law requires a “good faith effort” to always serve apple pie (the official state pie) with milk, ice cream, or cheese, so it makes sense that savory offerings like sandwiches also include the pairing.
Vermont-based Cabot Creamery is a farmer-owned cooperative that includes many dairy farms throughout the state and one of the company’s best-selling Cheddars is named “Vermont Sharp.” This crumbly white Cheddar is a favorite on sandwiches and deli menus from Brattleboro to Burlington.
How Do You Make a Vermonter Sandwich? It Depends on Who You Ask
While the Vermonter’s true inventor may be up for speculation, its combination of apples, Cheddar, and deli meat combined some of the region’s best flavors and became an instant hit. Randy George, of Red Hen Baking Company in Middlesex, Vermont, has been baking bread and running a café for decades and says his version is one of the café’s best sellers. “The Turkey Apple Butter” grills a sandwich of Cabot Cheddar cheese, turkey, apple butter, local spinach, red onion, and garlic mayonnaise between two slices of naturally leavened bread. It may not be called a Vermonter, but it’s certainly kin.
Meanwhile, Al Gobeille from Burlington Bay Market & Company says it had its version of the Vermonter on the menu for 24 years. “We have two sandwiches that are unbelievably popular—the maple turkey BLT and the Vermonter,” he says. If you order the Vermonter at Burlington Bay Market, you’ll bite into a classic combination of Cabot Cheddar, local apples, and turkey on white bread. Gobeille recommends you round out your meal with a maple creemee, the state’s version of soft serve. “If you have a Vermonter sandwich and a maple creemee,” he says, “that’s about as Vermont as you can get.”
Jana Smart from The Genny, a general store and sandwich shop in the state’s northern town of Craftsbury, agrees that their version of the Vermonter, called the “05826 Wrap,” is a fan favorite. “We often rotate offerings off the menu, but this is one that will always be a staple,” she says. “I think for people visiting Vermont, it’s like getting a taste of the state—in a sandwich form!” The 05826 features turkey, bacon, apple, Cheddar, greens, and maple mustard tucked into a wrap. As for the inspiration, Smart says, “We wanted to pull in popular Vermont elements that our area is known for (maple syrup, apples, local cheese, bacon) and create something that tastes like home.”
Whether the sandwich is on the menu as the state’s namesake or sporting a creative moniker, the Vermonter is a must-taste when in this colorful corner of New England. Just make sure there’s a good chunk of Cheddar and some sweet apple in the mix.
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