7 Sandwiches In Illinois To Skip & 7 You’ll Want Again And Again
Illinois takes its sandwiches seriously, especially the iconic Italian beef that put Chicago on the culinary map. But not all stacked creations are worth your hard-earned cash.
From soggy bread disasters to transcendent beef-and-giardiniera masterpieces, the Prairie State offers quite the sandwich spectrum.
It is time to separate the disappointing from the delicious across the Land of Lincoln.
1. Subway’s Sad Submarine
Mass-produced mediocrity defines these ubiquitous sandwiches found on practically every Illinois street corner. The bread smells oddly sweet yet tastes like nothing at all. I once drove two hours through a snowstorm only to find Subway as my sole lunch option.
That limp lettuce and paper-thin meat haunted me for days. Their assembly-line approach consistently produces forgettable food that leaves your stomach grumbling an hour later.
2. Wendy’s Italian Chicken Catastrophe
Rock-hard cheese chunks sitting atop rubbery chicken create a textural nightmare that’s anything but appetizing. The sauce, when actually included, tastes suspiciously like sweetened ketchup mixed with dollar-store Italian dressing.
Multiple New Lenox and Rockford customers report finding hair in their sandwiches. When a fast food item fails at both quality AND basic hygiene, it’s time to cross it off your lunch list permanently.
3. Potbelly’s Problematic Precision
Chicago’s Potbelly shops consistently botch orders with stunning regularity. You ordered no mayo? Prepare for a sandwich drowning in white goop.
Asked for extra pickles? Good luck finding even one. The staff’s indifference to accuracy transforms what should be a decent sandwich into an exercise in frustration.
When the most consistent thing about your sandwich shop is its inconsistency, something’s seriously wrong with the system.
4. Quiznos’ Quality Quandary
Remember when Quiznos was actually good? Those days are long gone in Illinois. What remains is a shadow of its former toasty glory – dry bread, skimpy fillings, and prices that make your wallet weep. Franchisee lawsuits and store closures tell the real story.
The chain that once revolutionized the toasted sub concept now serves sandwiches that taste like they’ve been sitting under a heat lamp since the Cubs’ last World Series win.
5. Al’s Beef Blunder
Blasphemy alert! While some Al’s locations still serve decent sandwiches, others have fallen far from grace. Tough, chewy meat swimming in greasy, over-salted gravy creates a jaw-exhausting experience.
My uncle Frank, a Chicago native, nearly cried after biting into an Al’s sandwich last summer. “This isn’t Italian beef – it’s Italian grief!” he declared.
When a sandwich spot becomes wildly inconsistent across locations, its reputation suffers accordingly.
6. Rax’s Relic Roast Beef
Nostalgia can’t save these sandwiches stuck in an 1980s time warp. The Joliet location serves roast beef that somehow manages to be both dry and greasy simultaneously – a culinary paradox nobody asked for. The meat itself has all the flavor of wet cardboard.
Even the sauce stations can’t rescue these middling sandwiches. Sometimes food memories should remain just that – memories – rather than disappointing present-day realities.
7. Cousins Subs’ Complete Collapse
There’s a reason all Chicago-area Cousins Subs locations shut down – mediocrity doesn’t survive in a city serious about sandwiches. Their bread lacked character, their meat portions shrank yearly, and their prices climbed steadily upward.
The Wisconsin-based chain never understood Chicago sandwich culture. Their bland offerings and forgettable flavors meant Illinois diners simply stopped showing up. The market spoke, and Cousins’ sandwiches weren’t worth saving.
8. Mr. Beef’s Beefy Brilliance
This cash-only River North institution inspired the hit show “The Bear” for good reason. Their Italian beef achieves perfect harmony – thinly sliced meat soaked in savory jus, nestled in bread that maintains structural integrity despite being gloriously wet.
No fancy frills or pretentious presentations here. Just pure Chicago sandwich craftsmanship that locals will stand in line for regardless of the weather. Each bite delivers a juicy explosion of perfectly seasoned beef heaven.
9. Luke’s Legendary Gravy Soak
Luke’s Italian Beef stands out through its extra-flavorful gravy – a rich, herb-infused jus that transforms good beef into greatness. Their locally baked rolls achieve the impossible: staying sturdy while soaking up maximum flavor.
The beef itself maintains perfect tenderness without falling apart. When my New York cousin visited and claimed Chicago sandwiches were overrated, Luke’s converted him in one bite.
Their perfect balance of meat, bread, and gravy creates sandwich nirvana.
10. Johnnie’s Beef Bonanza
Elmwood Park’s crown jewel has been drawing crowds since 1961, and one bite explains why. The Italian beef here achieves mythical status through its perfect beef-to-gravy ratio and the ideal chew of the soft roll.
I’ve seen Chicago natives drive 45 minutes in blizzard conditions just for a Johnnie’s combo. Their charcoal-grilled Italian sausage adds smoky depth when combined with the beef.
The giardiniera brings just enough heat without overwhelming the meat’s natural flavors.
11. Southtown Sub’s Secret Weapon
Greater Grand Crossing doesn’t get enough food attention, but Southtown Sub’s Italian beef demands recognition. Their sandwich achieves the perfect balance between greasy and juicy, indulgent without being disgusting.
My food-snob brother-in-law rolled his eyes when I suggested stopping here. Three bites in, he was ordering a second sandwich!
Their special blend of spices in the beef jus creates a uniquely satisfying flavor that lingers pleasantly long after you’ve finished eating.
12. Fabulous Freddie’s Flavor Fiesta
Near Sox Park, this family-run gem serves Italian beef that balances old-school tradition with subtle refinements. Their beef marinates longer than most competitors, absorbing deeper flavor before ever hitting the bread.
During the 2005 White Sox championship run, I watched fans pour in before and after games, creating impromptu celebration parties. The owners remember regulars by name and sandwich preference.
Their house-made giardiniera offers the perfect balance of vegetables, oil, and spice.
13. Tony’s Thick-Sliced Treasure
While most Italian beef spots go paper-thin with their meat, Tony’s South Side institution zigs where others zag. Their thicker beef slices create a different textural experience – more substantial and satisfying with each bite.
The real game-changer? Their chickpea giardiniera adds nutty depth to the traditional condiment. The combination creates a uniquely hearty sandwich that feels like a complete meal rather than a quick snack.
Even on a frigid January day, the line stretches out the door.
14. Phoenix Flame’s Ultimate Steak Sensation
Niles’ best-kept secret breaks from Italian beef tradition with a steak sandwich that’s essentially meat-on-steroids. Thinly sliced ribeye gets piled impossibly high, then smothered with gooey cheese and grilled onions on a garlic-buttered roll.
The first time I ordered it, the cashier warned, “You sure? It’s a lot.” She wasn’t kidding! This monument to excess somehow works perfectly, with each element complementing rather than competing.
Their secret garlic sauce adds the finishing touch to this magnificent meat mountain.