12 Sandwiches That Outshine Whatever You’ve Had Recently
Think your last sandwich was impressive? Think again. These creations take everything you thought you knew about good bread and fillings and kick it up a notch.
We’re talking bold flavors, sky-high stacks, and combinations so satisfying they’ll make your usual go-to seem like a sad desk lunch.
Whether it’s the crunch, the melt, or that perfect saucy bite, these sandwiches don’t just compete with your favorites. They leave them in the crumbs.
1. Cubano: The Pressed Perfection
Forget everything you think you know about ham and cheese. The Cubano elevates this combo with roasted pork, Swiss cheese, pickles, and yellow mustard, all pressed between buttery Cuban bread until crispy and melty.
Miami and Tampa both claim ownership of this sandwich, sparking friendly rivalries about authentic preparation.
The secret to greatness? The press itself, which must be hot enough to crisp the bread while melting everything inside into harmonious unity.
2. Muffuletta: New Orleans’ Gift to Sandwich Lovers
Born in the French Quarter at Central Grocery, this Sicilian-inspired masterpiece layers mortadella, salami, ham, provolone, and the star of the show – olive salad.
The magic happens as it sits, allowing flavors to meld together. Traditionally served on a round sesame loaf, the muffuletta improves with time.
Many locals buy it hours before eating, letting those Mediterranean oils soak into every nook of bread. One sandwich easily feeds two hungry people!
3. Shrimp Po’ Boy: Louisiana’s Seafood Sensation
Crusty French bread cradles crispy fried shrimp dressed with lettuce, tomato, pickles and mayo in this New Orleans classic.
The contrast between crunchy seafood and soft bread creates textural heaven in every bite. Originally called a “poor boy” sandwich, it fed striking streetcar workers in 1929.
The best versions use Gulf shrimp, breaded in cornmeal and fried until golden. Ask for it “dressed” to get the full treatment of toppings that make this sandwich legendary.
4. Bánh Mì Thịt: Vietnamese-French Fusion Brilliance
Crispy-crusted French baguette meets Vietnamese flavors in this colonial crossover sensation.
Stuffed with savory pork, pâté, fresh cilantro, cucumber, pickled daikon and carrots, it’s finished with jalapeños and a swipe of mayo.
The bread makes or breaks a bánh mì – it must be airy inside with a shattering crust.
Family-run shops often make their own pickled vegetables, balancing sweet, sour, and spicy notes. The sandwich represents Vietnam’s history while delivering perfect flavor harmony.
5. Philly Roast Pork with Broccoli Rabe: The Cheesesteak’s Sophisticated Cousin
Juicy slow-roasted pork shoulder, sharp provolone, and garlicky sautéed broccoli rabe create a sandwich that locals know outshines the famous cheesesteak. The bitter greens cut through rich meat and cheese perfectly.
Found at spots like John’s Roast Pork and DiNic’s in Reading Terminal Market, this sandwich represents authentic Philadelphia flavor.
The jus from the pork should soak slightly into the Italian roll, creating a messy but magnificent experience that requires multiple napkins.
6. Pastrami on Rye: New York’s Deli Counter Legend
Hand-carved pastrami piled impossibly high between slices of seeded rye defines this New York institution.
The meat spends days being cured, smoked, and steamed until meltingly tender, with a peppery crust that provides textural contrast. A schmear of spicy brown mustard is the only acceptable condiment here.
Katz’s Delicatessen serves the archetype, sliced to order by countermen who give you a taste while you wait. True aficionados know to ask for it juicy (fatty) rather than lean.
7. Nashville Hot Chicken Sandwich: Fiery Southern Comfort
Legend has it this spicy sensation began as revenge against a cheating boyfriend, but now it’s Nashville’s claim to culinary fame.
Crispy fried chicken gets dunked in cayenne-laden oil before landing on white bread with pickle chips.
The heat level ranges from mild to tear-inducing. Prince’s Hot Chicken pioneered this style, but Hattie B’s brought it mainstream fame.
The bread underneath serves a crucial purpose – soaking up spicy oils and providing cooling relief between bites of fiery chicken.
8. Italian Beef: Chicago’s Messy Masterpiece
Thinly shaved roast beef soaked in its own herb-infused jus gets piled into Italian bread in this Windy City classic. Order it “wet” to have the entire sandwich dunked in beef juices, or “dipped” for just a quick bath.
Sweet or hot peppers are traditional toppings. Chicagoans debate whether Al’s, Johnnie’s, or Portillo’s makes the definitive version.
The sandwich requires a forward-leaning “Italian stance” while eating to avoid dripping all over yourself – it’s gloriously messy by design.
9. Fried Green Tomato BLT: Southern Twist on a Classic
Cornmeal-crusted unripe tomatoes add tangy crunch to the traditional BLT formula in this Southern reinvention. The slightly sour tomatoes stand up beautifully to smoky bacon and creamy mayo.
Invented to use up garden tomatoes before they ripened, this variation has become a staple at upscale Southern restaurants.
The bread should be toasted just enough to hold up to the juicy components. Some chefs add pimento cheese or remoulade for extra regional flair.
10. Turkey Rachel: The Reuben’s Underappreciated Cousin
Swap corned beef for turkey and sauerkraut for coleslaw, and you’ve transformed a Reuben into its lighter, brighter sister sandwich.
Swiss cheese and Russian dressing remain, all grilled between slices of rye bread. Many delis claim to have invented this variation, but its origins remain murky.
The sweetness of the slaw balances perfectly with the tangy dressing and nutty cheese. Grilling it properly requires patience – low and slow ensures everything melts while the bread gets golden.
11. Choripán: Argentina’s Sizzling Street Food
Grilled chorizo sausage split down the middle and tucked into crusty bread creates this South American favorite.
The name itself combines the words for chorizo and bread (pan), perfectly describing this straightforward delight.
Chimichurri sauce – a vibrant mix of parsley, garlic, vinegar, and oil – provides essential herbal brightness.
Found at football matches and street corners throughout Argentina, it’s typically eaten standing up. The bread soaks up the spicy sausage oils, creating a perfect portable meal.
12. Hot Brown: Kentucky’s Decadent Open-Face Indulgence
Created at Louisville’s Brown Hotel in 1926, this knife-and-fork affair layers roast turkey over toast, smothers it in Mornay sauce, and broils until bubbling.
Topped with bacon and tomato slices, it’s pure comfort food extravagance.
Originally invented to feed late-night dancers needing substantial sustenance, the Hot Brown remains Kentucky’s contribution to sandwich greatness.
While technically open-faced, no list would be complete without it. The sauce should contain both Parmesan and sharp cheddar for proper Kentucky authenticity.