Pork tenderloin sandwich, typically comprising fried tenderloin larger than the buns they sit between, is a statewide staple in Indiana. Here, the dish even has its own food trail.

The sandwich originated in Indiana over 100 years ago, when restaurant owner Nick Freienstein took the classic veal tenderloin and substituted it with a thin piece of fried pork.

His restaurant, Nick's Kitchen in Huntington, is credited with starting it all, and it's still open today for customers to stop in and enjoy the "original tenderloin."

The most traditional way to eat it in Indiana is with a classic lettuce, tomato, and mayo combo, but over

the years, add-ons like pickles and mustard have also become acceptable.