List of 10 Best Sandwiches
Panini: Antico Noe (New York City)
Panini is the Italian term for “sandwich,” and like most Italian cuisine, it is incredibly simple and delicious. When prepared properly (i.e., the Italian method), each sandwich contains a specific ratio of components atop incredibly fresh bread. This is what you will find at Antico Noe in New York City, a Florentine import. The second location of a 70-year-old Florence panini business with a devoted cult following, it delivers paninis that are as close to the motherland as one could get without taking a transatlantic voyage. Around ninety per cent of the components are imported from Italy, and the owners spent much effort recreating the bread recipe to verify that it is identical. Due to a salt tax in Florence hundreds of years ago, this recipe does not contain salt; nonetheless, the absence of salt is what makes the bread’s flawlessly crunchy crust the perfect complement to all of the deliciously salty meats.
Tuna Salad: BKLYN Larder (Brooklyn)
Since the 1960s, canned tuna has been a staple in practically every American kitchen. Due of this, a large number of Americans turn to tuna salad sandwiches when their refrigerators are bare. But, at BKLYN Larder, the tuna, egg, and anchovy sandwich is a noteworthy dish. It begins with a Grandaisy Bakery flauta baguette that is slathered on one side with mayonnaise and drizzled on the other with olive oil. The greatest tuna salad in Brooklyn is then topped with saline bursts of capers, a sliced hard-boiled egg, and two entire Agostino Recca anchovies, with a fast squeeze of lemon, for a carb-loaded variation on a Nicoise salad.
Chopped Liver: Kenny & Zuke’s (Portland, Oregon)
Having to question, “What am I, chopped liver?” is not generally regarded as a positive circumstance. Historically, chopped liver was served as a side dish, not as the main meal; therefore, the expression is related to feeling neglected. But this tasty Jewish-style pate is a favourite among many sandwich enthusiasts. The filling, a combination of the cooked, trimmed liver that has been hand-chopped with onions to create a sort of coarse pate, is very tasty and considered by many to be a delicacy. At Kenny & Zuke’s, it tastes even better piled with house-smoked pastrami, coleslaw, and Russian dressing. This chopped liver sandwich, known as Ken’s Special, is served on fresh rye bread cooked from scratch every day at the trendy Portland deli.
Roast Pork: Paesano’s (Philadelphia)
Although Philadelphia is best known for its cheesesteak, many locals favour the city’s other meaty iconic sandwich: roast pork. This local dish, stuffed to the brim with roast pork, broccoli rabe, sharp provolone, and long hots, may be even tastier than the steak-and-Whiz combination. The Arista at Paesano’s is a greasy, delicious jumble of slow-roasted pulled pork on seeded bread with cheese and garlicky greens enhanced with fiery peppers. Prepare to wash your hands or use several napkins after eating this luscious beast of a dinner; it will leave a lasting impression on those who consume it.
Cevapi: Balkan Treat Box (St. Louis)
In the Balkans, chefs and home cooks form thin, finger-shaped kebabs from ground beef and garlic and grill them over an open flame. This sausage-like delicacy is sometimes served without condiments, although it is typically accompanied by a pillowy flatbread and savoury condiments. This is what you will find at the Bosnian food speciality Balkan Delight Box in St. Louis. Once a food truck, the now-restaurant serves longer, denser Sarajevo-style cevapi in handcrafted wood-fired pita (called common) with raw onion and kajmak, a creamy white sauce that resembles clotted cream.
Peanut Butter and Jelly: PBJ LA (Los Angeles)
Ah, the PB&J sandwich: It is a staple of American childhood lunches. Who would have believed that a simple all-American snack could (or even should) expand beyond its fundamentals? PBJ LA’s menu of plant-based, organic, made-from-scratch nut butter-and-jelly sandwiches has taken the traditional to new heights. The Red Eye, one of the most popular options, is a buzzworthy take on the classic, with espresso peanut butter-infused Jaguar Forest Organic Coffee smeared on bread with dark chocolate raspberry jam. There are also peanut-free options, such as the Old Fashioned with salted pecan butter, apple jam, Angostura Bitters, and orange zest, which is inspired by a cocktail.
Club Sandwich: Gadwall’s Grill (North Little Rock, Arkansas)
In the late 1800s, the club sandwich was originally served in gentlemen’s clubs. Some members of the private club set regard the two-layer sandwich with chicken or turkey, bacon, lettuce, and tomato sandwiched between three slices of mayonnaise-coated toast and held together with a toothpick to be a knife-and-fork dish. Gadwall’s Grill’s rendition is totally gratifying and in no way stuffy. Three pieces of bread are buttered and put on a flattop. Likewise, a slice of deli turkey broiled with Swiss cheese is delicious. The same goes for deli ham and American cheese. As both pieces of cheese begin to melt and the bread is beautifully toasted, lettuce, pickle, and mayonnaise are layered on top and held together with frilly toothpicks.
Grilled Chicken: JJ’s Deli (Scottsdale, Arizona)
This pleasant neighbourhood deli in Scottsdale is the place to go for breakfast and lunch classics. Locals eat omelettes, hot dogs, cold sandwiches, and traditional Jewish fares such as knishes and pastrami sandwiches while conversing. Arizonans are chilli-obsessed, so JJ’s Deli’s menu caters to their tastes. Its Santa Fe Grilled Chicken Sandwich is worthy of your attention. This sandwich combines succulent grilled chicken, Swiss cheese, avocado, and a spicy chunk of green chilli between two slices of grilled sourdough bread topped with a touch extra heat in the form of homemade chipotle mayonnaise. Locals crave it, and not just because it’s low in calories.
Pulled Chicken With White Sauce: Big Bob Gibson (Decatur, Alabama)
Most barbecue enthusiasts associate Alabama with grilled chicken with white sauce. Created by Big Bob Gibson in 1925, this North Alabama delicacy contains locally sourced birds, slow-cooked in a hickory-fired brick pit until tender and juicy, and drizzled with the signature blend of mayonnaise, vinegar, and spices. This combo is so delicious that it has since spread to adjacent restaurants and evolved into a sandwich. Get the pulled chicken with white sauce here at its birthplace if you want some bread to soak up the tasty sauce and don’t want to deal with bones. One bite will reveal why it has been replicated so frequently.
Liverwurst: Werner’s Fine Sausages (Mission, Kansas)
As Germans immigrated to the United States, they brought with them their favourite dishes, many of which have since become part of the canon of American cuisine. The liverwurst sandwich is a prime example. The liver is ground in a meat grinder until it resembles peanut butter, then packed into a casing, fried, and served between two slices of bread. Werner’s Fine Sausages in Mission, Kansas, handcrafts small batches of liverwurst in the Old World style. They boil pork and onions, add liver and seasonings, pack the mixture into casings, then sous vide it. It is between two slices of seedless rye bread with mayonnaise, onions, and lettuce.
Polish Boy: Banter Cleveland (Cleveland)
In the 1940s, when smoky Polish-style sausages were referred to as “Polish boys,” barbecue enthusiast Virgil Whitmore decided to build a sandwich with components he already possessed. Virgil layered crisp fries, creamy coleslaw, and tangy barbecue sauce on top of one of these “Polish boys” and then sandwiched his concoction between two solid hot dog buns. The rather fortunate accident took off and has been a part of the Cleveland BBQ canon for well over half a century. Enjoy one of the latest upscale offerings at the sausage and poutine restaurant Banter, where butcher-made kielbasa and perfect fries make for a scrumptious portable meal.
Porchetta: Porchetta Republic (Los Angeles)
Porchetta is one of Italy’s most popular street snacks. It is not difficult to find a restaurant in Rome that serves deboned, roasted, and breaded entire pigs that have been deboned and packed with wonderful bread. The dish was once uncommon in the United States, but it is now available in the majority of major cities. Los Angeles-based specialists such as Porchetta Republic offer samples. On piadina, a traditional Italian flatbread, the shop’s porchetta piadina boasts crispy skin and plenty of juice complemented with fresh baby arugula, shaved Parmesan, and a hint of extra-virgin olive oil. The proprietors employ their grandmother’s bread recipe, which consists of only flour, water, salt, and fat.
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