We’re celebrating National BLT Day today, July 22nd, with the Cheddar, bacon, and tomato for lunch and a luxury version, a lobster BLT with Gruyère, for dinner.

Which got us to thinking: Is the BLT our favorite sandwich? Actually, its big brother, the club sandwich, topped with turkey or chicken—has an edge. So we decided to see what the rest of the country prefers.

The Top 10 sandwiches in America follow. But first:

> The different types of sandwiches: a photo glossary.

> The year’s 25+ sandwich holidays.

> The history of the sandwich.

> The history of the BLT.

> The history of the grilled cheese sandwich is below.
 
 
AMERICA’S FAVORITE SANDWICHES

We looked at several surveys, which, as is common varied somewhat. Here’s one compiled by 24/7 Wall St. Note that the BLT, Club, and Bacon sandwiches have close kinship:

While we may have our own definitions, by the textbook a BLT is a simple sandwich, usually consisting of just bacon, lettuce, and tomato with mayo between two slices of bread. The club sandwich adds a layer of turkey or chicken on toasted bread. It can be a single or “triple decker.”

The Top 10 Sandwiches

1. Grilled Cheese (photo #1)

2. Grilled Chicken (photo #2)

3. Turkey (photo #3)

4. Roast Beef

5. Ham

6. BLT

7. Club

8. Bacon Sandwich

9. Peanut Butter & Jelly

10. Pulled Pork
 
 
THE HISTORY OF THE GRILLED CHEESE SANDWICH

The bread. The earliest form of bread was flatbread made from wild grains and tubers ground into flour, mixed with water, and baked on hot stones. The eastern evidence is ca. 12,400 B.C.E. (predating agriculture!) in what is now Jordan.

There was widespread flatbread use from 7000 to 6000 B.C.E. By 2000 B.C.E., flatbread became common across Near East as well.

The first leavened (risen) bread likely emerged around 3,000 B.C.E. in ancient Egypt, via contact between the flatbread dough and wild yeast.

By the Roman era, 100 B.C.E.–400 C.E., wheat bread was a staple.

> The history of bread to modern times.
 
 
Now that we have the bread, what about the cheese?

Cheese appears, ca. 7000–6000 B.C.E. The earliest evidence has been found in Neolithic pottery in Poland.

The process of cheese making, involving fermenting milk to separate curds and whey, was possibly discovered accidentally when milk was stored in animal stomachs (animal stomachs and bladders were employed as containers in ancient times). Stomachs contain the rennet enzymes necessary to create the curds that are pressed into cheese.

While archaeologists have yet to find the smoking gun (or smoking pottery, as it were), around 6000–5000 B.C.E., in Mesopotamia or the Fertile Crescent, people could plausibly have eaten cheese with flatbreads or early forms of grain cakes.

Sumerians (ca. 3000 B.C.E) and Egyptians (ca. 2000 B.C.E.) both produced cheese. By the time of the Greeks and Romans, cheese was widely made and even aged for texture and flavor. In ancient Rome, bread and cheese were a common soldier’s ration.

> The history of cheese.
 
 
Putting Them Together

The concept of combining bread and cheese dates back thousands of years. Ancient Romans reportedly enjoyed bread grilled with cheese, though not in sandwich form.

Welsh rarebit (rabbit) originated in Britain, possibly as far back as the 14th century (the earliest printed record dates to 1725). Melted cheese was poured over a slice of toasted (presumably stale) bread.

The sandwich was invented on the fly in 1762, to make it convenient to eat while at the gambling table (the history of the sandwich).

Sometime in 18th-century Switzerland, the practice of dipping bread in melted cheese—fondue—appeared. It is believed to have been created as a way to use stale bread.

The Swiss also created raclette, melted cheese served with boiled potatoes, crusty bread, cornichons, and usually a variety of proteins and vegetables.

Needless to say, where ever there was bread and cheese, they were eaten together in some form or other. Take a look at:

 
 
So Where’s The Grilled Cheese Sandwich?

You have to cross the ocean for modern grilled cheese—melted cheese between two slices of bread—which was created in the U.S. in the 1920s.

1920s: It was made possible thanks to two key inventions, beginning in the 1920s:

 
1930s: During the Great Depression (1929-1939), “toasted cheese sandwiches” were a low-cost, satisfying meal, often served open-faced (on one slice of bread) topped with melted cheese.

1940s: During World War II, mess halls served “American cheese filling sandwiches,” usually toasted, to U.S. soldiers. The name “cheese dream” was sometimes used, especially when the sandwich was topped with extras like bacon or tomato and served hot and open-faced.

[1] Number one in the U.S.A.: grilled cheese (photo © U.S. Dairy).

[2] Grilled chicken takes second place (A.I. photo).

[3] Turkey takes #3. Here’s the recipe (photo © The Kitchn | Photo: Alex Lepe, Food Stylist: Rachel Perlmutter).

[4] Roast beef is #4. Here, grilled bread and gravy for dipping turn it into a French Dip sandwich (photo © McCormick).

[5] The good old ham sandwich takes the 5th spot. In this upgraded variation, the bread is pumpernickel, radicchio replaces lettuce, and gherkins substitute for pickle chips (photo © Columbus Craft Meats).

[6] The BLT (photo © Tapis Rouge | Pixabay Content License).

[7] Our personal favorite, the Club Sandwich, adds chicken or turkey to the BLT. Here, it’s served on brioche (photo © St. Pierre Bakery).

1960s: By the 1960s, the term “grilled cheese sandwich” became more common, replacing older terms like “toasted cheese.” The switch to grilling in a pan with butter (rather than baking or broiling) helped define the form we recognize today: two slices of bread, buttered on the outside, filled with cheese, and griddled until golden and melty. Grilled cheese sandwiches became a staple in American households and school lunchrooms. Paired with tomato soup, grilled cheese became a nostalgic comfort food—partly due to school cafeterias, partly due to marketing campaigns by soup companies like Campbell’s.

2000s: Today grilled cheese has evolved from American cheese on white or whole wheat, into a gourmet item, including add-ons beyond the traditional toppings of bacon, tomato, and deli-style pickles.

 
Who’s hungry?!
 
 

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[1] Pizza tops the list (photo © Jordan Nix | Unsplash).

[2] Runner-up: ice cream (photo © Carrefour).

[3] In third place: chocolate/candy bars (photo © Webstaurant Store).

[4] Hamburgers are #4. Beer is #6. French fries are #8 (photo © The Palm | NYC).

[5] Fried chicken is #6 (photo © Volpi Foods).

[6] Sodas are #9 (photo © Andrey Ilkevich | Unsplash).

[7] “Other candy” is #10, shown here with a can of #9 (photo A.I.).

July 21st is National Junk Food Day. What are America’s favorite junk foods? The answers follow, but first:
 
 
WHAT IS JUNK FOOD?

The term “junk food” is part of our everyday parlance, but it’s not formally defined by most U.S. government or healthcare agencies. However, both government entities and public health organizations use functional definitions to identify foods high in certain unhealthy components and low in nutritional value.
 
 
“Junk food” typically refers to processed or ultra-processed foods that are:

 
 
Per The USDA (U.S. Department of Agriculture)

The USDA does not officially define “junk food,” but it cautions against “discretionary calories” or “empty calories” (see the difference in the *footnote below).

These are foods and beverages high in solid fats and added sugars with minimal essential nutrients, such as candy, soda, fried snacks, and pastries.
 
 
Per The CDC (Centers for Disease Control and Prevention)

Similarly, the CDC has no “junk food” definition, but uses terms like “unhealthy foods,” “low-nutrient foods,” or “foods high in sodium, added sugar, and unhealthy fats.”

It warns that consumption of these foods contributes to obesity, heart disease, type 2 diabetes, and other chronic illnesses.
 
 
Per The FDA (Food and Drug Administration)

The FDA doesn’t label foods as “junk,” but it regulates the Nutrition Facts labels and definitions for terms like “healthy” and “low fat.”

It also sets limits for daily values of sugar, sodium, fat, and calories, which help guide what is considered excessive.
 
 
Per The World Health Organization (WHO)

WHO often refers to “energy-dense, nutrient-poor foods” and highlights the risk of non-communicable diseases (NCDs) from high intake of candy and confectionery, fast food, processed snacks, and sugar-sweetened beverages.
 
 
Per The Academy of Nutrition and Dietetics

The AND defines “junk food” as “foods high in sugar, salt, and fat that provide little nutritional benefit.”

That’s easy to understand!
 
 
AMERICA’S FAVORITE JUNK FOODS

Here are the Top 10 Most Popular “Junk Foods” according to the 2025 Hims Survey†.

We don’t know the methodology, because some of the items on this list provide legitimate protein (fried chicken, hamburgers).

But, it seems to have nailed the main culprits: chips, chocolate candy, and soda. (We would have added baked sweets—cake, cookies, donuts, pie, etc.)

 
 
EMPTY CALORIES: ANOTHER WAY TO KEEP TRACK
 
While they don’t provide definitions for “junk food,” here are the top 10 sources of empty calories in the typical American diet, based on research from the U.S. Department of Agriculture (USDA) and Centers for Disease Control and Prevention (CDC).
 
 

[8] Chart created by ChatGPT, 2025-07-21.
 
The key offenders in these foods are:

 
Some foods on this list do contain some nutrients (like cheese or pizza, and the burgers and fried chicken on the Top 10 list).

But they contribute a disproportionately high number of calories from fat or sugar without enough nutritional benefit to offset them—especially when consumed in large quantities.
 

[9] So delicious, but a minefield of empty calories (photo © Brooke Lark | Wesual | Unsplash).
 

*Empty calories are bad calories (from sugar and fat, no nutrients). Discretionary calories are extra (unused) calories from your daily food intake which you may use on small indulgences, including empty-calorie foods. All empty calories are discretionary calories, but not all discretionary calories are empty calories.

†This was an online consumer study conducted by Hims & Hers Health, Inc., a U.S.-based telehealth company. While their core business is in healthcare, the company also conducts lifestyle and health-related surveys to gauge public attitudes and behaviors.

The survey was conducted in recognition of National Junk Food Day (July 21) and asked participants to name their favorite indulgent or “junk” food. The exact methodology was not made available, i.e., we don’t know exactly how the question is asked—open-ended or choose from a provided list.

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If you’re a fan of goat cheese—chèvre, in French—you’ve likely come across flavored varieties. It’s pretty easy to find blueberry in the summer, cinnamon in the fall, cranberry for the holidays.

Wisconsin-based LaClare Creamery is a goat cheese specialist with the most impressive (and delicious) assortment of flavors we’ve seen. The choice of 4-ounce logs (also referred to as “cheese bars”) is daunting: We want them all!

But because four ounces is a small enough bite, we can content ourselves with three or four different flavors, and hopefully not finish them all in one day. (See the anecdote in the footnote*).

 
Plus, of course:

 
When you have customers demanding 15 flavors of goat cheese in addition to the original, you know you’re doing something right.

The latest to debut is Lemon Bar Goat Cheese, a bright, sophisticated treat that’s as wonderful as an hors d’oeuvre, a salad cheese, a member of the cheese plate, or a dessert in of itself.

LaClare conceived it as a play on the nostalgic American lemon bar—without the shortbread crust.

But wait: We have a recipe for you goat cheese lemon cheesecake bars with a shortbread crust (below).

And if you don’t want to bake, just serve shortbread cookies with the cheese log.
 
 
TASTING LEMON BAR GOAT CHEESE

This citrus-forward twist on creamy chèvre is elegant enough to make guests feel that you made a special effort, yet easy enough for everyday breakfast, lunch, dinner, and snacks.

It’s the first lemon goat cheese we’ve ever tasted, and it does not disappoint! Vibrant and zesty, it’s flavored with fresh lemon peel (zest) and lemon oil (from the peel), with a subtle hint of vanilla.

Smooth and spreadable, yet firm enough to slice into rounds atop a salad, burger, pasta, sandwich,__ Adaptable: Easy to incorporate into sweet and savory dishes

The flavors pair beautifully with sparkling wines (Moscato, Prosecco) and lighter beers like Kölsch, wheat ales, or pale IPAs.

Following the recipe for Lemon Cheesecake Bars, we have many more suggestions on how to enjoy it.
 
 
RECIPE: LEMON CHEESECAKE BARS

You can substitute all goat cheese in the cheesecake layer (replacing the cream cheese) for a tangier bar.

Meyer lemons, available fall through spring, will provide a slightly sweeter and floral lemony flavor.
 
Ingredients For 16 Bars

Total time is 4 hours, including chilling.

For The Shortbread Crust

 
For The Cheesecake Layer

 
For The Lemon Curd Topping

 
Preparation

1. PREHEAT the oven to 350°F (175°C). Line an 8″x8″ baking pan with parchment, leaving overhang on two sides.

2. MAKE the shortbread crust. In a bowl, mix flour, sugar, and salt. Cut in the butter using a pastry cutter, two forks, or fingers until the mixture resembles coarse crumbs.

3. PRESS the crust firmly into the bottom of the pan and bake for 18–20 minutes or until lightly golden. Let cool slightly.

5. PREPARE the cheesecake layer. Reduce the oven to 325°F (160°C). Beat cream the cheese, goat cheese, and sugar until smooth. Add the egg, vanilla, and lemon zest. Mix just until combined and pour over the cooled crust and smooth the top.

6. BAKE for 20–25 minutes, or until set but slightly jiggly in the center. Cool to room temperature, then chill at least 1 hour.

7. MAKE the lemon curd. In a small saucepan, whisk together the yolks, sugar, lemon juice, and zest. Cook over medium-low heat, whisking constantly, until thick enough to coat a spoon (about 6–8 minutes).

8. REMOVE from the heat and stir in the butter until melted and smooth. Optionally, for a silky texture, strain the curd through a fine mesh sieve.

9. LET the curd cool slightly, then spread it gently over the chilled cheesecake layer. Chill for 2–3 hours or until fully set.

10. GARNISH as desired. Cut into 16 chilled bars using a sharp, warm knife. The bars are best served cold, and will keep in the fridge for up to 5 days.
 
 
RECIPE #2: CANDIED LEMON ZEST
 
Use this recipe to make any candied citrus. The difference between candied zest and candied peel is that zest is a thinner strip.
 
Ingredients

 
Preparation

1. WASH and pat dry the lemons. Use a vegetable peeler or paring knife to remove long strips of zest, taking care to minimize the amount of bitter white pith. (You can scrape the back of the peel with a knife to thin it.)

2. SLICE the peel into fine julienne strips. You’re now ready to blanch the zest. Some people skip this step, but if you have the time, you’ll eliminate any bitterness. You can also make the zest a day or so in advance, if that’s more convenient.

3. BRING a small pot of water to a boil. Add the zest strips and boil for 1 minute. Drain and repeat once more to remove any bitterness. Pat dry with paper towels.

4. CANDY the zest. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a simmer, stirring until sugar dissolves. Add the zest and simmer over low heat for 10–15 minutes, until translucent.

5. DRY the zest. Using a slotted spoon, transfer the zest to a wire rack or parchment paper. Let it cool and dry for 30–60 minutes. Then, optionally toss it in a bowl with granulated sugar to achieve a sparkly coat (you can eliminate this step, but we like the sparkle).

SAVE the lemony syrup for cocktails, lemonade, tea, flavored club soda, baked apples, etc.

6. STORE the candied zest in an airtight container for up to 1 week at room temperature. If sugared, keep it in layers separated with parchment to avoid clumping.

[1] The newest of 15 goat cheese flavors from LaClare Creamery: Lemon Bar goat cheese (photo by A.I).

[2] Blueberry Vanilla goat cheese (all photos © LaClare Creamery except as noted).

[3] Everything Bagel goat cheese.

[4] Cranberry Cinnamon goat cheese.

[5] Lemon Goat Cheese Cheesecake Bars (photo by A.I.).

[6] Maple Bourbon goat cheese.

[7] In front, a Nubian goat, with her friend, a Saanen goat, behind. Ladies, thanks for all the great cheese.

[8] Chipotle Honey goat cheese.

[9] Candied lemon zest (photo by A.I.).

 
Plus:

 
 
________________
 
*LaClare posted these tips to keep the goat cheese fresh, “in the rare occasion you don’t finish the entire log in one sitting.” LOL: We would never have any leftovers. The only thing left over is our wanting more. But here are the tips:

1. Peel back film to only expose what you are going to use.
2. Use a clean utensil to cut your desired portion. Avoid using your hands.
3. Place the film back around the log and wrap the log tightly with plastic wrap. Refrigerate.
 
 

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