Cafeteria Marcela in Logan Square is putting out great sandwiches in a friendly, no-frills environment, and the sandwich de bistec is an example of a relatively simple sandwich done extremely well, without pretension, and with plenty of soul.
I was super psyched to try the Grown Up Grilled Cheese sandwich at the Blue Door Farm Stand, despite not knowing whether the Grown Up descriptor referred to me, the eater (wait, am I really an adult?) or to the sandwich itself (does this grilled cheese think it's better than others?).
The pork is falling-apart tender, with just the right amount of fatty bits and burnt edges to give it textural appeal.
The open-faced pork belly grinder at Aberdeen Tap in West Town is a two-handed, I-wish-I-had-a-dinosaur-jaw sandwich, that is unapologetically tasty and daringly large.
Tuna melts are my kryptonite, which explains that whenever I'm at a diner I have to order one. The tuna melt at Palace Grill certainly looks like an impressive, golden, mountain mass of sandwich that you can't wait to get your grubby hands on.
Humbly tucked between a Subway and a Mobil gas station, Just Turkey fulfills every turkey's ambition to be front and center (on days other than Thanksgiving).
Not all good sandwiches need to use inventive combinations and complicated ingredients. All a good sandwich needs is excellent ingredients that meld together well, and sometimes simplicity is the best way to show that.
Located across from the California Clipper, KnockBox Café welcomes the lingering mid-day sojourner with comfortable sofas, funky burlap bag cushions, and a fake fireplace (which gives off little to no heat).
Sometimes the simplest deli sandwiches are the best. The trick? Stick to what that deli does best. At Leo's Latticini in Corona, one of the neighborhood's last bastions of Italian American food culture, that means great fresh mozzarella.
This is not a regular sandwich. It obviously doesn't look like one from the photo, but this is Meli Cafe's version of a breakfast sandwich.
Pisillo Italian Panini is a Financial District deli we already know do huge, tasty sandwiches. The Roma, with porchetta, mozzeralla, and show-stealing pickled peppers, keeps the deli's winning streak going.
Who doesn't love a BLT? Let's be real: you get to eat bacon and mayonnaise on toast, and the vegetable are co-stars, not after-thoughts. But what about a "gourmet" BLT with egg and gruyère?
A sandwich might be a sandwich, but a Dudewich is more than the sum of its part. Here's what makes this sloppy joe so special.
A really good po' boy can be tough to find in Chicago, but I found a great Shrimp Po'Boy ($9.50) at DeLux Bar & Grill recently.
The Blue Ribbon from Blue Ribbon Fried Chicken is the restaurant's first foray into the world of fried chicken sandwiches. With a good crust and spicy peppers, it certainly has something to offer.
Sure, a sandwich made from a cinnamon roll with bacon, ham, cheddar cheese, fried egg, and maple syrup sounds a bit nuts, but what's so crazy about Sea & Smoke's Cinnamon Roll Sammie is how well it all works together.
Papa John's Deli on City Island may not serve up the seafood shack fare the maritime community is known for, but its sandwiches are way better.
It's a very simple sandwich, but that's always been Big Star's strength—nothing too complicated. Just good ingredients and dynamic flavors.
You'd be forgiven if you expected gimmicks from NOLA's District Donuts Sliders Brew, whose menu consists almost exclusively of those three things. But then you'd eat your words.
Pop's is probably not worth making a trek for, but it's a dependable and solid local stand, and I'd be lucky to have one nearby.