Origin: 1908 Indianapolis
Bread: Pounded, breaded and fried pork, onions, lettuce
Sauce: Mustard and mayo

This beast of a sandwich features a pork tenderloin pounded out to the size of a dinner plate, breaded, deep fried and then placed on a hamburger bun about two sizes too small. Served with lettuce, onions, mustard and mayo this Schnitzel-like speciality is a nod to the state’s German roots.

PAIR IT WITH

Brown Ale

Brooklyn Brown Ale’s complex maltiness has notes of caramel, coffee and toast, which all have a delightful interplay with the toasty, crunchy crust of the pork tenderloin. Its pleasing finish has just the right bitterness to cut through the sandwich’s deep-fried goodness.