Oyster Po' Boy from Domilise's, New Orleans
I can't explain my fondness for this sandwich; I couldn't have more affection for a sandwich if my grandmother made it. Maybe it's the funky rec-room feel of Domilise's, the cheery yellow building with a sign propped outside, or the honest, careful attention paid to every sandwich—but eating here simply felt right.
'The Arista' at Paesano's in Philadelphia
Cuban Roast Pork at Paseo in Seattle
Corned Beef Sandwich from Jake's, Milwaukee
"Fire Roasted" Sirloin Sandwich on Dutch Crunch from Little Lucca, South San Francisco
Tortas from Xoco in Chicago
Roast Beef Sandwich from Cutty's, Boston
"Kelsey starts the process by giving a whole beef chuck roll an overnight dry cure with salt and pepper. He then slow-roasts it in a low oven until it reaches a perfect rosy hue from edge to center. The ultra-thin sliced beef is piled high on a black pepper bun from Iggy's and topped with cheddar cheese and horseradish-spiked Thousand Island. The kicker is a handful of sweet, oniony, crispy-fried shallots, which elevate the sandwich to modern-classic status."