15 Sandwiches Worth Waiting In The Longest Line For
We’ve all been there – stomach growling, feet aching, yet somehow we’re still standing in that never-ending line for a sandwich.
What is it about these moments of hunger and frustration that keep us in line? The answer is simple: some sandwiches are just that magical. Whether it’s the perfect combination of flavors, the ideal crunch, or a one-of-a-kind filling, certain sandwiches have the power to make the wait feel worth it.
I’ve traveled far and wide, joining countless queues at eateries big and small, all in pursuit of that bread-wrapped perfection that turns hunger into pure satisfaction.
1. Katz’s Pastrami on Rye
Hand-sliced perfection awaits at this New York institution where I once spent 45 minutes in line on a Tuesday afternoon! The pastrami is steamed until it practically dissolves on your tongue, with just enough fat to carry the peppery spice rub.
Each sandwich weighs nearly a pound, stacked between slices of soft rye bread with a smear of mustard. No fancy additions needed.
The meat-cutting ceremony alone is worth watching – skilled carvers offering samples while you wait. Bring a friend because finishing one solo might be the greatest challenge of your day.
2. Primanti Bros’ Cap & Egg
Pittsburgh’s pride comes with a twist – fries INSIDE the sandwich! My first bite sent coleslaw down my shirt, but I couldn’t have cared less. The combination of capicola, fried egg, tomatoes, and provolone creates a flavor explosion that defies logic.
The soft Italian bread somehow contains this beautiful mess, soaking up just enough egg yolk without falling apart. Steel city workers originally enjoyed these hearty creations as a complete meal in one hand.
The sandwich arrives wrapped in paper, which serves as both plate and napkin – you’ll need it for the delicious aftermath.
3. Bahn Mi from Saigon Sandwich
Tucked away in San Francisco’s Tenderloin neighborhood sits a tiny shop where magic happens between bread. The crispy-yet-soft French baguette crackles with each bite, revealing a world of flavors that dance together in perfect harmony.
Marinated pork, homemade pâté, crunchy pickled vegetables, fresh cilantro, and jalapeños create a symphony of textures. I still dream about the sandwich I devoured while sitting on a nearby curb because there wasn’t room inside the packed shop.
At under $5, it remains the best value in the Bay Area. The ladies behind the counter move with lightning speed, yet each sandwich receives careful attention.
4. The Godmother at Bay Cities Italian Deli
Celebrities and locals alike brave the infamous line at this Santa Monica institution, and my two-hour wait nearly broke me until that first heavenly bite. The house-baked bread has a crackling crust that gives way to a pillowy interior – the perfect vessel for layers of Italian goodness.
Genoa salami, prosciutto, mortadella, capicola, ham, and provolone get elevated with the “works” – a masterful blend of peppers, onions, lettuce, tomato, and Italian dressing. Each ingredient plays its part without overwhelming the others.
Pro tip: Order online, but still expect to wait. Some sandwiches are worth planning your entire day around.
5. Lobster Roll at Red’s Eats
Summer in Maine means one thing to sandwich enthusiasts – joining the legendary line at this unassuming roadside shack in Wiscasset. My sunburned shoulders were a small price to pay for what followed.
Overflowing with chunks of fresh lobster meat (an entire lobster’s worth!), lightly dressed with mayo or warm butter depending on your preference. The split-top bun is perfectly toasted, offering just enough structure without stealing the spotlight from the star ingredient.
Watching boats on the water while savoring each sweet, tender morsel creates a quintessential New England moment. The simplicity is what makes it extraordinary – no fillers, just pure lobster bliss.
6. Beef on Weck at Schwabl’s
Buffalo’s unsung hero sandwich had me questioning why I’d spent so many years chasing chicken wings instead! The magic begins with rare roast beef, sliced paper-thin and piled generously onto a kummelweck roll – a Kaiser roll topped with coarse salt and caraway seeds that will forever ruin ordinary bread for you.
Dipped briefly in natural jus, the meat remains tender while the roll maintains its integrity. A dab of spicy horseradish provides the perfect counterpoint to the richness.
Family-owned since 1837, Schwabl’s carving station sits front and center, where skilled hands transform simple ingredients into something transcendent. This regional specialty deserves national recognition.
7. Pulled Pork at Lexington Barbecue
Smoke signals rise from this North Carolina landmark, guiding hungry pilgrims toward sandwich nirvana. My shirt still carries the heavenly aroma from my visit last summer, and I wear it as a badge of honor.
Chopped pork shoulder, slow-smoked over hickory for hours until meltingly tender, gets a splash of vinegar-based sauce that cuts through the richness with tangy precision. The simple white bun doesn’t try to be fancy – it knows its role as a humble delivery system.
Topped with their signature red slaw (cabbage dressed with the same vinegar sauce), each bite delivers the perfect balance of smoke, tang, and subtle sweetness. BBQ purists consider this the holy grail.
8. The Reuben at Zingerman’s Deli
College students and food pilgrims form a constant line outside this Ann Arbor institution, where I once waited through a snowstorm for sandwich salvation. Their Reuben stands as a masterclass in construction – house-made corned beef stacked high between slices of grilled Jewish rye bread that maintains perfect structural integrity.
Swiss cheese melts into every crevice while sauerkraut provides bright acidity to balance the richness. Their Russian dressing adds creamy tang that binds everything together in harmony.
Zingerman’s sources ingredients with fanatical attention to detail, and it shows in every bite. The sandwich arrives wrapped in paper with a pickle spear that provides the perfect palate cleanser between bites.
9. Cheesesteak at John’s Roast Pork
Forget the tourist traps! Philadelphia locals pointed me toward this unassuming spot where I discovered cheesesteak perfection. The seeded roll from Carangi Bakery offers the ideal combination of crisp exterior and soft interior that soaks up meat juices without disintegrating.
Ribeye steak is sliced paper-thin, then chopped and griddled to caramelized perfection with just the right amount of seasoning. Sharp provolone melts into the meat rather than sitting on top, creating pockets of cheesy goodness throughout.
Sautéed onions add sweetness while hot cherry peppers provide optional heat. Despite its name, John’s cheesesteak outshines their also-excellent roast pork sandwich, though true fans order both and regret nothing.
10. Italian Beef at Al’s #1 Italian Beef
Chicago’s signature sandwich had me dripping au jus down to my elbows, and I couldn’t have been happier about it! The genius lies in the beef – slow-roasted with garlic and herbs, then sliced impossibly thin and soaked in its own savory juices.
Stuffed into a sturdy Italian roll that somehow maintains integrity despite being dipped (or “baptized” as locals say) in that same gravy. Sweet bell peppers or spicy giardiniera provide contrasting flavors and textures.
The proper eating stance – known as the “Italian stance” – requires leaning forward at a 45-degree angle to avoid wearing the delicious mess. Al’s has been perfecting this sandwich since 1938, and one bite explains their longevity.
11. Torta Ahogada at Tortas Ahogadas El Güero
Guadalajara’s famous “drowned sandwich” left me speechless – partly from its spicy chile de árbol sauce and partly from pure joy. The birote salado (crusty sourdough roll) maintains miraculous structural integrity despite being completely submerged in sauce.
Stuffed with tender carnitas (slow-cooked pork), the sandwich receives its signature drowning in a thin tomato sauce before being doused with the fiery chile sauce according to your courage level. Sliced onions and a squeeze of lime cut through the richness.
Legend claims this sandwich was created accidentally when a street vendor dropped a pork sandwich into sauce. What a beautiful accident! I coolly pretended the tears streaming down my face were from happiness, not chile heat.
12. The Muffuletta at Central Grocery
New Orleans’ iconic creation stopped me in my tracks – this sandwich is serious business! Created by Sicilian immigrants over a century ago, the muffuletta starts with a round loaf of sesame-studded bread the size of a dinner plate.
Layers of mortadella, salami, ham, provolone and Swiss create the foundation, but the olive salad is what elevates it to legendary status. This mixture of chopped olives, pickled vegetables, capers, and herbs marinated in olive oil infuses every bite with briny perfection.
Sold by the quarter, half, or whole (only attempt a whole if you’ve brought friends or have superhuman appetite), this sandwich actually improves with time as flavors meld. Central Grocery hasn’t changed their recipe since 1906 – and shouldn’t ever.
13. Cemita at Cemitas Puebla
Mexico City’s answer to the perfect sandwich had me questioning all other bread choices! The sesame-crusted, brioche-like roll provides the foundation for a masterpiece of textures and flavors that dance across your palate.
Milanesa (breaded, fried cutlet) creates a crispy foundation, topped with creamy avocado, shredded quesillo cheese that stretches with each bite, and papalo – an herb with flavors reminiscent of cilantro but completely unique. Chipotle adds smoky heat that ties everything together.
The sandwich originated in Puebla but has found devoted fans worldwide. One bite explains why people make pilgrimages for this perfect harmony of ingredients. I still dream about the way the cheese pulled into silky strands with each bite.
14. Hot Chicken Sandwich at Hattie B’s
Nashville’s fiery contribution to sandwich history left me simultaneously in pain and ecstasy! The chicken breast, brined for juiciness and fried to golden perfection, gets dipped in a cayenne-laden oil mixture that ranges from mild to “Shut the Cluck Up” hot.
Served on soft white bread with pickle chips that provide crucial acid to cut through the heat and richness. Cole slaw adds cooling crunch if you’re wise enough to add it.
My first experience with “hot” level had me sweating through my shirt while insisting I was fine. The endorphin rush that follows the initial heat shock creates a peculiar addiction that explains the perpetual lines. Worth every minute of the wait and every bead of sweat!
15. The Montreal Smoked Meat at Schwartz’s Deli
Canada’s answer to pastrami had me questioning my sandwich loyalties after one transcendent bite! Brisket cured with secret spices, smoked to perfection, and steamed until it practically melts creates the foundation for this masterpiece of simplicity.
Served on light rye bread with a schmear of yellow mustard – nothing else. The meat speaks for itself with a perfect balance of smoke, spice, and beefiness that doesn’t need embellishment.
Founded in 1928, Schwartz’s still uses the original recipe and smoking methods. The line stretches down Boulevard Saint-Laurent regardless of weather, filled with tourists and locals alike who understand that some culinary pilgrimages are non-negotiable. Order it “medium-fat” for the perfect meat-to-moisture ratio.