People Drive From All Over Pennsylvania Just For These Must-Try Sandwich Shops
Pennsylvania’s culinary scene is a sandwich lover’s paradise, where humble hoagies and iconic cheesesteaks are elevated to mouthwatering masterpieces.
I’ve spent years exploring every corner of the Keystone State, chasing down whispered legends of hidden delis and time-honored family joints. What I found were more than just sandwiches—they were edible landmarks, crafted with love, tradition, and insanely fresh ingredients.
From Philly’s sizzling griddles to small-town gems tucked away in quiet neighborhoods, these spots are destinations in their own right. Each bite tells a story, and each stop along the way proves that in Pennsylvania, great sandwiches are a way of life.
1. Primanti Bros in Pittsburgh Stacks Fries Right Inside Their Sandwiches
The first time I bit into a Primanti Bros sandwich, I nearly dropped it in surprise—there were French fries tucked between the bread slices! This iconic Pittsburgh institution has been stuffing sandwiches with fries and coleslaw since the 1930s, creating a meal that requires both hands and several napkins.
What began as a practical solution for truck drivers who needed to eat their entire meal in one go has become a Pennsylvania legend.
The capicola and cheese is my personal favorite, with the salty meat perfectly complementing the vinegary slaw. Pro tip: Don’t even think about asking for the fries on the side—that’s practically blasphemy in the ‘Burgh!
2. John’s Roast Pork Serves Philly’s Best-Kept Cheesesteak Secret
Forget the tourist spots—John’s Roast Pork in South Philly has been my cheesesteak sanctuary for years. Family-owned since 1930, this unassuming shack with the perpetual line out front serves what many locals consider the true Philadelphia cheesesteak champion.
Sharp provolone melts perfectly into thinly sliced ribeye on their seeded rolls, which strike that magical balance between crusty exterior and soft interior.
I’ve brought out-of-town friends here who’ve literally canceled their flights home to return for a second sandwich the next day! While their namesake roast pork with broccoli rabe is spectacular, their cheesesteak has won my heart (and probably shortened my lifespan).
3. DiNic’s Roast Pork Sandwich Earned National Recognition at Reading Terminal
My grandmother first introduced me to DiNic’s inside Philadelphia’s bustling Reading Terminal Market. “This sandwich will change your life,” she promised. Grandma never exaggerated—except about this sandwich, which somehow exceeded her hype!
Crowned “Best Sandwich in America” by the Travel Channel, their slow-roasted pork is shaved paper-thin, piled high on a crusty roll, topped with sharp provolone and garlicky sautéed broccoli rabe.
The slightly bitter greens cut through the richness of the pork in a way that makes your taste buds dance. The line moves quickly despite constant crowds, and watching the sandwich assembly is half the fun.
4. Tommy DiNic’s Italian Hoagie Rivals Their Famous Roast Pork
Last summer during a heatwave, I stumbled into Tommy DiNic’s seeking refuge and discovered their Italian hoagie—a revelation that made me temporarily forget about their famous roast pork!
The masterful balance of imported meats, sharp provolone, and that special oil blend had me questioning everything I thought I knew about proper sandwich construction. The secret lies in their bread—slightly chewy with just enough give to compress around the fillings without falling apart.
Each bite delivers the perfect ratio of meats, cheese, and toppings, seasoned with their house dressing that I’d happily drink straight. Watching their sandwich makers work is like observing a well-choreographed dance of deliciousness.
5. Cosmi’s Deli Creates Hoagie Magic in South Philly
Hidden on a corner in South Philly, Cosmi’s Deli doesn’t look like much from the outside—which is exactly why I squealed with delight when introducing my sandwich-skeptic cousin to their Italian hoagie. Her eyes widened at first bite, and another Pennsylvania sandwich convert was born!
Since 1932, this family-owned spot has been layering paper-thin meats, sharp provolone, and their signature oil blend on seeded rolls that strike the perfect balance between crusty and chewy.
The veggie proportions are mathematically perfect, providing just enough crunch without overwhelming the meats. Their chicken cutlet hoagie deserves its own fan club, especially when topped with broccoli rabe and sharp provolone.
6. Middle Child Elevates Breakfast Sandwiches to Art Form
Walking into Middle Child feels like entering a sandwich laboratory where mad scientists create breakfast masterpieces. My first encounter with their Phoagie (a Philly-Vietnamese fusion) left me speechless—except for the occasional “mmmmph” of delight between bites.
This modern luncheonette in Center City Philadelphia reimagines classics with unexpected twists. Their So Long Sal combines scrambled eggs, Havarti cheese, and avocado with a house green goddess dressing that I’ve tried (and failed) to recreate at home countless times.
The bright yellow accents and retro vibe make waiting for your sandwich an experience rather than a chore. Bonus points for their hilarious sandwich names that always make me chuckle when ordering.
7. Wawa Hoagies Inspire Cult-Like Devotion Across Eastern Pennsylvania
My Pennsylvania road trips always include a Wawa pilgrimage—it’s basically a state law! This convenience store chain might seem like an odd entry on this list, but anyone from Eastern PA will defend their hoagies with surprising passion.
The touchscreen ordering system lets you customize every aspect of your sandwich, from the amount of oil and vinegar to the precise arrangement of toppings. Their fresh-baked rolls strike that perfect balance between soft and sturdy, never disintegrating mid-bite despite generous fillings.
My college roommate once drove two hours just to satisfy a Wawa Italian hoagie craving. When I questioned his sanity, he simply replied, “You wouldn’t understand unless you grew up with them.” Now I understand.
8. Famous 4th Street Deli Serves Sandwiches Taller Than Your Face
“You’ll need to unhinge your jaw like a snake,” warned my uncle before my first visit to Famous 4th Street Deli. He wasn’t exaggerating! Their corned beef special arrived towering nearly six inches tall, held together with a steak knife and what I can only assume was sandwich engineering magic.
This Philadelphia institution has been stacking impossibly high sandwiches since 1923. The meat is carved to order—tender, warm, and piled in quantities that could feed a small family.
Half-sandwiches are still massive enough to require strategic eating techniques. Their homemade pickles provide the perfect tangy counterpoint to the rich, savory meats. Come hungry and prepare to leave with tomorrow’s lunch too!
9. Triangle Bar’s Battleship Subs Could Feed an Actual Navy
When my friend suggested we split a sandwich from Triangle Bar in Pittsburgh, I laughed—until I saw the legendary Battleship sub emerge from behind the counter. This monster is nearly two feet long and stuffed with enough Italian meats and cheeses to feed four hungry adults!
A Pittsburgh institution since 1946, the Triangle Bar wraps these massive creations in butcher paper and foil, creating a torpedo-shaped package that barely fits through the door. The bread is specially made to support the weight of the fillings without getting soggy.
Local lore claims these subs got their name because workers at the nearby shipyard could make one last all day. Based on my experience, that’s entirely believable!
10. Ricci’s Hoagies Keeps Old-School Sandwich Traditions Alive
Stepping into Ricci’s Hoagies feels like time travel to when sandwiches were simple but perfect. My grandmother insisted we visit during my first Philadelphia trip, explaining that “they still make hoagies the right way.”
After one bite of their Italian Special, I understood exactly what she meant. This no-frills shop in South Philly has been slicing meats paper-thin and building perfect hoagies since 1920. They use the same bread, oil blend, and meat proportions that made them famous a century ago.
Nothing fancy—just consistently excellent execution of sandwich fundamentals. The owners remember regulars’ orders and still wrap everything in white butcher paper with a satisfying crinkle that signals good things await inside.