16 Maryland Sub Shops Good Enough To Challenge The Crab Cake Crown
In Maryland, sandwiches feel like their own kind of competition. Every city corner and small-town main street has a shop that insists it’s the one worth your lunch hour, whether it’s layering cold cuts, building a grinder, or perfecting the Italian sub.
I spent weeks moving between Baltimore, Annapolis, Bethesda, and little spots in between, following locals who spoke about their favorites with near-religious devotion. The bread always seemed to crackle just right, the fillings stacked with care, and the atmosphere told me I was sitting somewhere that mattered.
These sixteen sub shops left me convinced: Maryland may be famous for crab, but the sandwiches are what people line up for day after day.
1. DiPasquale’s Italian Market (Baltimore)
The first thing you notice is the hum of conversation mixed with the slicing of meats, a rhythm that sets the whole market alive. Counters overflow with salami, prosciutto, and cheeses, while crusty rolls wait to be filled.
Founded in 1914, this Highlandtown institution has grown from a corner store to a market where the deli remains the heart. Its reputation rests on tradition carried forward.
I ordered their Italian cold cut, and the sharp provolone with hot peppers made every bite snap awake.
2. Trinacria (Baltimore)
Shelves lined with imported olive oils and wine crowd the entrance before you even reach the deli case. Their subs lean heavy on Sicilian flavors, spicy sausage, roasted peppers, and strong cheese layered with purpose.
Established in 1908, Trinacria has weathered Baltimore’s changes, drawing loyalists who still debate its merits against DiPasquale’s. Both claim authenticity, and both back it up with time-tested recipes.
When I tried their sausage sub, the bread soaked in just enough oil to hold everything together. It was messy, but gloriously so.
3. Isabella’s Brick Oven (Baltimore)
The crunch of their brick-oven bread is the hook, a sound that makes you pause before the first bite. Inside, fillings range from classic Italian meats to chicken parm, each enhanced by a touch of char from the oven.
This Little Italy spot blends pizza shop roots with deli tradition, offering a menu that straddles both without compromise. Locals say the bread alone keeps them coming back.
I went for the Italian combo, and the warmth of the roll transformed it, melty, crisp, and perfectly balanced.
4. Attman’s Delicatessen (Baltimore)
A line often snakes out the door, the chatter blending with the clatter of trays and soda bottles. The vibe is classic East Baltimore: fast, crowded, alive. Their corned beef piled high on rye, with mustard dripping down the sides, feels essential.
This Jewish deli has been operating on “Corned Beef Row” since 1915, making it one of the oldest of its kind in the region. Longevity is its badge of honor.
I bit into their corned beef special, and it was unapologetically huge. Messy, yes, but unforgettable.
5. The Real Thing (Towson)
The first bite of their cheesesteak brings hot oil and melted provolone sliding across the bread, a sensory overload that immediately signals authenticity. Rolls are soft, slightly chewy, carrying steak chopped fine.
This shop has been around since the 1980s, serving Towson locals who wanted Philly flavors without the trip north. The menu hasn’t strayed far from its cheesesteak roots, which is its strength.
Order extra napkins before you sit down. The cheese stretch and dripping juices will find your shirt if you’re not ready.
6. Pasta Mista (Towson)
Chef-owned and run by Italian natives, the staff here works quickly, sliding sandwiches from oven to counter without pause. Their menu mixes pizza, pasta, and subs, the Italian cold cut still a bestseller.
Pasta Mista opened in the late ’90s and quickly became a staple for Towson students and families, known as much for value as flavor. Lunchtime rushes are predictable but worth it.
I tried their eggplant parm sub, and it was heavy in the best way; bread just crisp enough, sauce bubbling at the edges.
7. Philly Hoagie Factory (Baltimore)
The hum of slicers fills the air, layered with the smell of bread just out of the oven. Rolls are stuffed to bursting, stacked with steak, onions, and peppers that shine with heat.
Baltimore locals have leaned on this shop for their cheesesteak fix since the 1990s, when it carved out its niche against bigger chains. Staying true to its name, hoagies remain the foundation.
I ordered the classic cheesesteak with fried onions, and the combination had just the right amount of grease to feel indulgent.
8. Scittino’s Italian Market Place (Catonsville)
Glass cases display imported cheeses and cured meats, while the back counter pushes out hot subs on demand. Meatball, sausage, and Italian cold cuts are constants here, each built on soft rolls that give way without resistance.
Scittino’s has served Catonsville since the mid-1970s, evolving from a small Italian grocery into a full deli and bakery. It still feels family-anchored.
Grab a cannoli after your sub. It’s not on every deli run, but here it’s the right way to finish a meal.
9. Luigi’s Italian Deli (Baltimore)
The first thing to hit is the sharp tang of provolone layered thick, nearly overpowering until tempered by tomato and cured meats. Oil and vinegar drip down, marking the paper wrapper in seconds.
Luigi’s has kept its place in Baltimore’s deli circuit since the late 20th century, offering a straightforward menu of Italian classics. It’s a no-nonsense spot, beloved for consistency rather than flash.
I went for their signature Italian cold cut. The bread had just enough chew, and the balance of salty and acidic was spot on.
10. Bon Fresco Sandwich Bakery (Columbia)
The bread hits you first: crust that shatters lightly, crumb airy but strong enough to hold fillings without collapse. Turkey, roast beef, and ham are sliced thin, layered until the sandwich feels more like a stack.
Bon Fresco has built its reputation on bread baked fresh daily, drawing commuters who know the difference when bread is treated as centerpiece. It’s the foundation of every sub here.
I tried their roast beef on ciabatta, and the balance of chew and tenderness left me grinning the whole meal.
11. Full On Craft Eats & Drinks (Annapolis)
Framed chalkboards list specials while staff assemble sandwiches in open view, everything moving quickly but with precision. Subs here push beyond tradition, turkey avocado, steak with horseradish cream, chicken paired with roasted vegetables.
Opened in the mid-2010s, Full On emphasizes craft ingredients and pairings that nod to gastropub sensibilities. It feels modern while still grounded in Annapolis comfort food culture.
If you’re unsure, ask for their turkey avocado. I did, and the creaminess of avocado tied the whole sandwich together beautifully.
12. Giolitti Delicatessen (Annapolis)
Jars of olive oil and imported pasta crowd the shelves, creating a grocery feel that blends into the deli counter. Their subs run Italian classic, prosciutto, salami, capicola, with mozzarella sliced thick and tomatoes layered generously.
Giolitti has been part of Annapolis since the early 1970s, started by an Italian family who kept both market and deli intertwined. Its longevity is tied to authenticity.
The fresh mozzarella alone made the trip worthwhile, milky, cool, and perfect against the salty meat.
13. Vace Italian Delicatessen (Bethesda)
The deli is tucked into a modest storefront, but the scent of garlic and baked bread spills onto the sidewalk. Subs here favor traditional builds: prosciutto, mortadella, capicola, and provolone stacked on rolls that bite back just enough.
Vace has been a Bethesda fixture since the late 1970s, doubling as a market for pastas and sauces alongside its deli. The place feels both hidden and well known at once.
Visitors often take home frozen pizza dough along with sandwiches, it’s become part of the ritual.
14. Graul’s Market (various locations)
Displays of fresh produce flank the entrance, but the real draw is the deli counter. Cold cuts are sliced to order, piled generously into subs that lean toward the classic rather than experimental.
Graul’s has been operating family-run markets in Maryland since the early 20th century, with subs added as the grocery expanded into prepared foods. Its legacy is part grocery, part community anchor.
Tip from locals: grab a crab cake sub if it’s on offer. It’s their nod to Maryland tradition.
15. Santoni’s Marketplace & Catering (Glyndon)
Cases shine with pastries and salads, but the sandwich board pulls the crowd. Turkey, ham, and Italian cold cuts dominate, though specials shift with the seasons. Bread is baked in-house, soft but sturdy.
Santoni’s began in 1931, growing from a family store to a larger marketplace with catering at its core. Subs remain a constant, unchanged through the decades.
I tried their Italian sub, and the layering of meat and cheese felt deliberate, like someone was still paying attention after nearly a century.
16. Southside Grille & Deli (Ocean City)
Beachgoers filter in straight from the sand, flip-flops clapping on the tile floor as cool air wraps around them. The counter buzzes with orders of turkey clubs, Italian cold cuts, and hot cheesesteaks.
Southside has been Ocean City’s answer to hearty, reliable subs for years, serving locals and vacationers alike. Its seasonal pull means summer days bring the longest lines, while off-season still keeps regulars fed.
I stopped in after a long walk by the boardwalk, and their Italian sub hit like pure recovery; salty, crunchy, exactly what I needed.