In this great country of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.
For over a century, people of Indianapolis have never (and I suspect I will never) set foot in Indianapolis without going to Shapiro's for a corned beef sandwich. The giant deli is over a century old and deserves a mention in any discussion debating the nation's best. The menu is not foolproof (the deviled egg has so much mayonnaise, it's practically inedible) but, frankly, most of the menu is just white noise since your focus should always be on the sandwich section.
The moderately thick slices of corned beef are classic old-school deli quality; the kind that make you wonder why more of these places aren't still around. But what catapults Shapiro's into the elite stratosphere of sandwiches is the housemade rye bread. Its tender interior is packed with a sourdough punch and caraway seeds, all of which is surrounded by tough and chewy crust that forces you to savor every bite.