Some sandwiches earn their reputation—crispy, melty, stacked just right—and show up in every must-try list for a reason. But for every classic that gets the spotlight, there’s another quietly stealing the show.
These are the flavor-packed finds tucked into corner booths, deli counters, and unexpected chains, waiting to be discovered. Think of this as the ultimate sandwich showdown—10 that live up to the hype, and 10 that just might beat them.
1. Reuben Sandwich
Forget everything you thought you knew about sandwiches. The Reuben is the rockstar of the deli world – corned beef stacked sky-high, tangy sauerkraut, Swiss cheese that stretches for days, and Russian dressing that ties everything together like a culinary conductor.
Between two slices of grilled rye bread, this hot mess of deliciousness creates flavor fireworks in your mouth. The contrast between the salty meat, funky kraut, and creamy dressing is nothing short of magical.
2. Cuban Sandwich
Holy mouthwatering masterpiece! The Cuban sandwich combines roasted pork, ham, Swiss cheese, pickles, and yellow mustard between Cuban bread that’s been pressed flatter than your hopes of fitting into last summer’s swimsuit.
Each bite delivers a perfect balance of salty, tangy, and rich flavors. The pressing technique is non-negotiable – it melds the ingredients together while creating that signature crispy exterior.
3. Philly Cheesesteak
Carnivores, rejoice! The Philly cheesesteak isn’t just a sandwich – it’s a religious experience. Thinly sliced ribeye steak sizzles on a flat-top grill before being smothered with melted cheese and stuffed into a crusty-yet-soft roll.
Ordering one in Philadelphia requires specialized vocabulary: “wit” means with onions, “witout” means without. Adding bell peppers is controversial territory, but who’s going to stop you? The meat should be chopped, never whole slices, creating pockets for the cheese to nestle into.
4. Bánh Mì
Brace yourself for a sandwich that laughs in the face of boring lunch options! The bánh mì is Vietnam’s gift to sandwich lovers – a crusty French baguette stuffed with marinated meats (often pork), pâté, cucumber, pickled daikon and carrot, jalapeños, cilantro, and mayo.
What makes this sandwich revolutionary is how it balances opposing forces: hot and cold ingredients, rich and fresh elements, Western and Eastern flavors. It’s culinary diplomacy at its most delicious.
5. Club Sandwich
Skyscraper of sandwich architecture! The club sandwich towers above its peers with three layers of toasted bread embracing turkey, bacon, lettuce, tomato, and mayo. Those fancy toothpicks holding it all together aren’t just for show – they’re structural engineering at its finest.
What separates an ordinary club from an extraordinary one? The ratio. Perfect balance between meat and veggies. Too much turkey and you’re making a Thanksgiving leftover sandwich; too little and you’re eating glorified toast.
6. Lobster Roll
Summer in New England, distilled into sandwich form! The lobster roll features chunks of sweet lobster meat lightly dressed with mayo (Maine style) or warm butter (Connecticut style), nestled in a top-split, butter-toasted hot dog bun.
The simplicity is the point – why mess with perfection? Fresh lobster is non-negotiable. If it wasn’t swimming yesterday, it shouldn’t be in your sandwich today. The meat should be a mix of knuckle, claw, and tail pieces for textural variety, with just enough dressing to complement, never overwhelm.
7. Muffuletta
Size matters when it comes to the muffuletta! This New Orleans behemoth features layers of Italian meats (salami, ham, mortadella), provolone cheese, and the star of the show – olive salad soaked in olive oil – all stuffed into a round Sicilian sesame bread loaf the size of a frisbee.
Created by Italian immigrants at Central Grocery in the French Quarter, this sandwich improves with time as the olive salad’s juices seep into the bread. The proper way to eat it? Cut into quarters and share… or don’t, we won’t judge.
8. BLT
Sometimes the simplest things are the hardest to get right. The BLT – just bacon, lettuce, tomato, and mayo on toast – sounds elementary but demands respect for each ingredient. The bacon must shatter like glass. The lettuce must crunch.
The tomato must be summer-ripe and juicy. White toast is traditional, but sourdough adds a tangy dimension that cuts through the richness. Mayo should be spread edge-to-edge – no dry corners allowed in this sandwich paradise. Black pepper is welcome; anything else is heresy.
9. French Dip
Behold the sandwich that comes with its own swimming pool! The French Dip features thinly sliced roast beef on a crusty French roll, served alongside a cup of warm beef jus for dipping. Each bite starts crunchy then transforms into a savory, melt-in-your-mouth experience.
Despite its name, this sandwich was born in Los Angeles, not France. Two restaurants still battle over who invented it – Cole’s or Philippe’s. The beef should be rare to medium-rare, never well-done, and the jus should taste like concentrated essence of beef.
10. Croque Monsieur
Ooh la la! The French don’t just make regular grilled cheese – they create the Croque Monsieur, a monument to butter and excess. Ham and Gruyère cheese get cozy between slices of bread, then the whole thing gets smothered in béchamel sauce before being broiled until bubbling and golden.
Every bite delivers crispy edges and a molten center that stretches into glorious cheese pulls worthy of a slow-motion Instagram video. Want to get fancy? Add a fried egg on top to transform it into a Croque Madame (the egg resembles a woman’s hat, hence the name).
11. Po’ Boy
Laissez les bons temps rouler between two pieces of bread! The Po’ Boy – New Orleans’ gift to sandwich lovers – traditionally features fried seafood (shrimp, oysters, or catfish) on French bread dressed with lettuce, tomato, pickles, and mayo.
The contrast between crispy fried goodness and soft bread is nothing short of magical. The bread makes or breaks this sandwich – it must have a crackly crust and airy interior that somehow soaks up juices without becoming soggy. Order it “dressed” to get all the fixings or “naked” if you’re a minimalist.
12. Italian Sub
Mamma mia! The Italian sub (or hoagie, grinder, or hero, depending on your geography) doesn’t mess around. It’s a serious commitment featuring layers of salami, capicola, mortadella, and provolone cheese topped with lettuce, tomato, onions, and hot peppers, all drizzled with oil and vinegar.
The bread – a crusty Italian roll – must be sturdy enough to contain the fillings yet soft enough to bite through without requiring a trip to the dentist. Regional variations abound, but all respect the sacred balance between meat, cheese, and toppings.
13. Pulled Pork Sandwich
Sweet mother of smoke rings! The pulled pork sandwich is barbecue royalty – tender strands of pork shoulder that have flirted with smoke for upwards of 12 hours, piled high on a soft bun. The cool, crunchy cabbage cuts through the rich meat like a referee breaking up a flavor fight.
The bun should be toasted just enough to prevent sogginess without adding unwanted crunch. Pitmaster tip: look for the pink smoke ring in the meat – that’s the mark of properly smoked pork. If someone serves you pulled pork without that telltale ring, they’re just serving you slow-cooked meat, not true barbecue.
14. Grilled Cheese
Nostalgia between bread! The humble grilled cheese transcends its simple ingredients – just bread, butter, and cheese – to become the ultimate comfort food. The outside should be golden-brown and buttery, the inside a molten wonderland of stretchy cheese that clings to your chin with each bite.
American cheese melts perfectly, but sharp cheddar, Gruyère, or fontina elevate this sandwich from childhood memory to grown-up indulgence. The secret technique? Low and slow heat, pressing occasionally with a spatula, and patience – rush this process and you’ll end up with burnt bread and unmelted cheese.
15. Torta
Forget everything you thought you knew about sandwiches! The Mexican torta puts American sandwiches to shame with its riot of flavors and textures. Stuffed into a crusty-yet-pillowy bolillo roll, fillings might include breaded milanesa, carnitas, chorizo, or al pastor meat, plus avocado, refried beans, jalapeños, and crema.
Every region of Mexico has its specialty – try the pambazo soaked in guajillo chile sauce or the torta ahogada “drowned” in spicy salsa. The bread is crucial – sturdy enough to hold everything together yet yielding enough to bite through without wearing the fillings as a shirt decoration.
16. Gyro
Is it a wrap? Is it a sandwich? Who cares when it tastes this good! The gyro features thinly sliced meat (traditionally lamb, but often beef or chicken) shaved from a vertical rotisserie, wrapped in warm pita with tomatoes, onions, and tzatziki sauce.
The meat should have crispy edges from the rotisserie flame while maintaining juicy tenderness. The tzatziki – a yogurt-cucumber-garlic sauce – provides cooling contrast that cuts through the richness. Pro tip: if you’re not wearing some of it by the end, you’re probably doing it wrong.
17. Monte Cristo
Breakfast, lunch, and dessert collide in this outrageous creation! The Monte Cristo is essentially a ham and cheese sandwich that got dressed up for the carnival – dipped in egg batter, deep-fried until golden, dusted with powdered sugar, and served with jam for dipping.
The contrast between savory meat, melty cheese, and sweet accompaniments creates a flavor rollercoaster in your mouth. Every bite delivers crispy exterior giving way to soft, warm interior. Your cardiologist might not approve, but your taste buds certainly will.
18. Pastrami On Rye
Skyscrapers aren’t New York’s only towering achievements! The pastrami on rye stands tall in sandwich history – a mountain of thinly sliced, peppery, smoky beef brisket piled between slices of caraway-studded rye bread. Mustard is the only condiment allowed; anything else is sacrilege.
The pastrami must be steamed until it practically melts in your mouth. The rye bread should have a firm crust and chewy interior. The mustard should have enough bite to cut through the rich meat. This holy trinity creates sandwich perfection that has kept New York delis in business for generations.
19. Chicken Parmesan Sub
Good luck eating this beast without making a mess! The chicken parm sub features breaded, fried chicken cutlets smothered in marinara sauce and melted mozzarella, all stuffed into an Italian roll. Each bite delivers crispy, saucy, cheesy bliss that makes you question why you’d ever eat chicken any other way.
The bread must be crusty enough to withstand the sauce yet soft enough to bite through easily. The chicken should maintain some crunch despite being covered in sauce. The cheese must be melted to stretchy perfection – those Instagram-worthy cheese pulls are non-negotiable.
20. Breakfast Sandwich
Rise and shine with a handheld breakfast that beats any bowl of soggy cereal! The breakfast sandwich – typically egg, cheese, and meat on a roll, bagel, or English muffin – transforms morning fuel into a portable pleasure. The egg should have a just-set yolk that creates a natural sauce when bitten into.
Regional variations abound: New Yorkers swear by bacon-egg-cheese on a roll (ordered as “BEC”), while Southerners might opt for country ham on a biscuit. The cheese must melt enough to bind everything together without completely disappearing into the other ingredients.