10 Ohio Sandwich Counters Locals Choose Over Any Chain

Ohio’s love affair with sandwiches runs deep, built on counter talk, hot griddles, and bread that’s earned its crust. Between the Great Lakes and the river towns, you’ll find delis and taverns that still believe in doing things the long way: slow-cooked meats, seeded rye, and mustard with bite instead of sweetness.

The air smells like toasting bread and nostalgia, and regulars know their orders by heart. Some shops date back generations; others are small miracles run by families who treat lunch like an art form.

I’ve sat at corner stools from Cleveland to Cincinnati, watching steam rise off stacked corned beef and crisp bacon. Bring an appetite, maybe two napkins, and a willingness to stay awhile, Ohio’s flavor takes its time.

1. Slyman’s Restaurant – Cleveland

The place hums before sunrise, counter chatter, the smell of griddled rye, the rhythm of slicing corned beef. There’s no decor pretense, just chrome, steam, and motion.

Then the sandwiches arrive: thick folds of corned beef stacked so high gravity protests, melting with every bite. The spice, the tang of mustard, the faint warmth of the bread, all balance perfectly.

Locals will tell you Slyman’s isn’t just breakfast; it’s a ritual. The first bite wakes you faster than any cup of coffee.

2. Katzinger’s Delicatessen – Columbus

The Reuben here is a masterpiece, glossy rye, tender corned beef, melted Swiss, and a sauerkraut crunch that feels engineered for joy. Every layer tastes deliberate.

Since 1984, Katzinger’s has been the city’s link to old-world deli craft, from brining in-house to ladling mustard that bites back. Their pickle barrels are pure nostalgia, and they never run dry.

Tip from the regulars: grab a pickle while you wait. It’s cold, snappy, and sets the mood for what’s coming.

3. The Brown Bag Deli – Columbus

You notice the chalkboard first, names like “Italian Stallion” and “Veggie Pile-Up” scrawled in cheerful loops. Then the air hits you: toasted bread, roasted turkey, melted provolone.

The vibe’s cozy without trying. People linger over paninis and soups, chatting while jazz hums in the background. It feels like the antidote to chain fatigue.

What I love most? They never rush you. You unwrap the sandwich, take a bite, and realize half the flavor comes from how relaxed the place feels.

4. Mr. Zub’s Deli & Bar – Akron

Owner Dave Zubek built Mr. Zub’s for people who crave personality with their pastrami. The movie-themed sandwich names alone make you grin before the first bite.

Each sub is oversized and unapologetic, hot roast beef spilling from soft hoagies, cheese melting into corners, peppers cutting through the richness. It’s bar food done with a wink.

Logistics tip: order ahead if you can. The place fills fast after 6 p.m., and you’ll want time to linger over the beer list.

5. Diamond Deli – Akron

Spring crowds this place, and somehow the energy adds to the charm. You smell the bread baking before you spot the red awning. It’s a good sign.

Family-run since 1970, Diamond Deli has earned its reputation one massive sandwich at a time. The corned beef is hand-trimmed, the coleslaw sweet and crisp, and the staff has perfected cheerful efficiency.

The first bite always surprises, that instant reminder of why Akron locals have queued here for decades, rain or shine, no excuses.

6. Kravitz Deli & Garden Café – Youngstown

The rye here steals the show, thick, seeded, and baked to hold the juiciest pastrami without surrendering. The grain’s subtle nuttiness pulls everything together.

Each sandwich gets its start in a scratch kitchen where meats are brined slowly, sliced thin, and layered in exact order for balance. Nothing feels accidental.

Regulars have a rhythm: coffee, a half Reuben, a quiet seat by the window. It’s unhurried, deliberate, and somehow makes every lunch feel earned.

7. Izzy’s – Cincinnati

There’s a hum inside Izzy’s that feels like a well-rehearsed symphony: grill hissing, knives tapping, laughter cutting through the sizzle. The whole place smells like toasted rye and brine.

Their Reuben is a Cincinnati icon, hot corned beef, sauerkraut, Swiss, and Russian dressing stacked until gravity nearly gives in. Every bite balances crunch and melt.

Locals know the drill: go early, grab a booth, and save room for the potato pancake. It’s crisp, golden, and addictive in that familiar Midwest way.

8. Lox, Stock, And Brisket – Cleveland Heights

The pastrami is the star here. Hand-rubbed, slow-smoked, and sliced paper-thin so the fat renders just as it hits the bread. Every sandwich lands with intent.

Opened in 2019, this modern Jewish deli brings tradition forward with care. The menu honors the classics but sneaks in small surprises, like horseradish cream or rye chips that demand a repeat visit.

Try the brisket melt. It’s smoky, sweet, and worth timing your visit before lunch rush, they sell out faster than expected.

9. G & R Tavern – Waldo

At first glance, the thing that catches you isn’t the bologna, it’s the thick pink slice glistening under melted cheese. It looks too generous to be real.

Then comes the smell: fried meat, white bread, butter toasting on the griddle. The vibe’s small-town cozy, with a bar that feels unchanged since the ’60s.

When I finally tried that famous sandwich, I understood the obsession. It’s bold, salty, and oddly delicate, the kind of simple genius that only happens by accident.

10. Express Deli – Cleveland

The chalkboard menu is crammed with combos, and the staff moves with the speed of people who know exactly what regulars want before they ask. The pace keeps you grinning.

Their turkey and roast beef subs are pressed hot, wrapped tight, and served with a bag of chips that somehow tastes better than any others you’ve had. It’s diner DNA with deli heart.

Most visitors grab takeout, but there’s magic in sitting at the counter. You leave smelling faintly of toast and satisfaction.