Los Angeles is a quilt of communities, each with its own culture. One patch is Mar Vista, a diverse neighborhood spanning less than three square miles on the west side of LA. Here you'll find Earl's Gourmet Grub, the brainchild of Yvonne McDonald and Dean Harada. Earl's began as a popular stall at the Mar Vista Farmers' Market and later evolved into a brick-and-mortar shop, mere steps from the market. More

Is it considered meta for a sandwich shop to have a kind of separate sandwich pop-up? Because that's just what Deli Board is doing with 1058 Hoagie, an all-hoagie pop-up available for pick-up and delivery (watch their Twitter or Facebook for dates). I'll say this—I stopped wondering as soon as I tried them, fittingly, at last week's Giants vs. Phillies game. More

The sandwich is served on a lightly fried, house-made brioche doughnut, glazed with a maple-chicken jus and topped with oven-baked pecans. Between the doughnut halves lies ChurchKey's twist: buttermilk fried chicken and strips of applewood smoked bacon. In the end, what you're really eating is a child's dream: three of the best "junk foods" in a single, glorious monument to gluttony. More

Ask Matt Lewis—owner, chef, and chief raconteur at Where Ya At Matt—where the inspiration for his peacemaker sandwich came from, and he gets a little glint in his eye. Streetcar Sandwiches, he says, and begins to wax nostalgic about the long-closed shop that had a spot on Carrollton in New Orleans until the late Nineties. In the future, Seattleites may carry that same glint in their eyes when talking about Matt's sandwiches, as he takes this New Orleans classic to the Seattle streets in his food truck. More

One of my favorite sandwiches in Cincinnati, and from one of the best-kept-secret bars in the city. This Cubano ($12) is a straightforward take on the traditional pressed sandwich from executive chef Jose Salazar, who spent four years working with Thomas Keller before this kitchen. More

I have something of a problem with the trout salad sandwich at The Sentinel—namely, that I can't seem to stop ordering it. This is a problem because every sandwich available at The Sentinel is, well, awesome. More

A little ways down Lee Highway, away from the more high-profile Arlington hot spots—like Michael Landrum's expanding stable of "Ray's" restaurants—is The Italian Store. It's a smallish Italian grocery and deli where, if you're willing to brave the often 30+ minute waits during peak hours and cadre of well-meaning but inattentive young men behind the sandwich counter, you'll be rewarded with one of the best Italian subs in the D.C. area. More

If you get off a plane at Seattle's Sea-Tac Airport and feel slightly peckish, Hey Paison! is the stop to make. Located ten minutes from the airport in Burien, they've got an Italian Hoagie that will make you think you've stepped off the plane on the wrong coast. In a town notorious lacking of East Coast classics, these guys do it right. More

Sandwiches are made to order behind the counter at About Cheese, a tiny slice of a cheese boutique in the Village, which also stocks an admirable spread of tempting preserves, honey, and croissants. Thin slices of bread are layered with two-year aged cheddar, muenster cheese, and paper-thin slices of La Quercia prosciutto, then toasted up in a panini press. More

The Tribune is garnished with a handful of salaminchini—pepperoncini stuffed with salami-wrapped provolone—halved and jammed into the sandwich along with dry cured capicola (the real stuff, similar to prosciutto) and regular capicola (the pink stuff that's more like deli ham). More