There's something about fall that makes us crave a sandwich.
Is it back-to-school vibes? Football tailgates? Picnics pit stops on fall leaf-peeping hikes?
Our food writers love spotlighting the country’s top restaurants, but there's something to be said for celebrating the simple sandwich. Or sometimes — not so simple.
From the perfect porchetta at Phoenix's famous Pane Bianco, to the mouthwatering mortadella at Boston's Bricco Salumeria, we've scoured the country for the best thing since — er, between — sliced bread.
You’ll find everything from chicken salad with a hint of sweet jam to a spice bomb crunchy with chips (yes, inside the bread), plus sandwiches that are regional signatures — known and loved by the locals who live there.
Here are standout
sandwiches worth the detour — or the pilgrimage.
Porchetta Sandwich at Pane Bianco | Phoenix, Arizona
Details: 4404 N. Central Ave., Phoenix; 602-234-2100; pizzeriabianco.com/pane-bianco
When you enter Pane Bianco, take in the wooden communal tables. Then you'll notice the kitchen and market to the right. Lean in a little and you'll be hit with a tantalizing smell of fresh pizza and can steal a peek inside the wood-fired oven. James Beard Award-winning restaurateur and chef Chris Bianco, who also owns Pizzeria Bianco and Tratto, opened Pane Bianco in central Phoenix in 2003. The star here are the sandwiches, served mostly on house-made breads like focaccia and country loaf. They're all good, but if you're only going to order one, don't skip the porchetta ($16). Focaccia is packed with crispy-skinned, buttery-tender pork, slathered with a bright Italian salsa verde and lemon mayo that cut through the fat and balance the bite beautifully. Peppery arugula adds just the right freshness. The bread's blistered crust and craggy crumb adds another fantastic dimension. It’s a well thought out flavor composition that's as memorable as it is delicious. — Bahar Anooshahr/Arizona Republic
The Leclair at Pan | Fayetteville, Arkansas
Details: 105 Hay St., Fayetteville; 910-491-3105; facebook.com/panfaync
At Pan, the menu is built around house-made vinaigrettes, tapenades, relishes and pestos paired with locally sourced ingredients. Bread comes from two local bakeries, Bread & Sugar by Dali and Superior Bakery. The Leclair, featuring chicken, fresh mozzarella, two kinds of pesto, mixed greens and a balsamic vinaigrette, all made to order on ciabatta, is the first sandwich listed on the panini menu. It’s also the first thing that employees at this award-winning shop will recommend to new customers. — Alex Goldstein/The Fayetteville Observer
The CEO at The Lunch Spot | Palm Desert, California
Details: 74-868 Joni Drive, Suite 1-A, Palm Desert; 442-334-7171; thelunchspotpd.com
I'm on a slow mission to eventually try each of the 19 sandwiches at The Lunch Spot, which made Yelp's top 100 sandwich shops in America list in 2025, and the CEO (No. 19 on the menu) is one that I have to fight myself not to order every time I visit. With oven roasted turkey, bacon, red onion, sprouts, pepperoncini, pepper jack cheese and spicy aioli on grilled rosemary bread, it has the perfect combo of a little bit of spice and herby fresh sprouts and it comes with a side of ranch to satisfy my lingering Midwestern tendencies. Served hot, it's the perfect sandwich I wish I had the ambition to make myself at home. — Andy Abeyta/The Desert Sun
French Dip at La Boutique | Fort Collins, Colorado
Details: 216 Pine St., Fort Collins; 970-694-2836; la.boutique
Lunch feels like a quick escape to a small European café at La Boutique. It pairs specialty meats and cheeses with fresh baguettes and pretzel buns, creating a menu that's both elevated and approachable. A standout is the French Dip. Packed with roast beef and melted Swiss cheese and served with a side of French onion soup for dipping, it's a classic done right. The combination is rich, savory and deeply comforting, especially after a dunk in the warm broth. — Abigail Flores-Johnson, Fort Collins Coloradoan
The Bobbie at Capriotti's | Multiple locations in Delaware
Details: capriottis.com
They start making The Bobbie the night before — when 25-pound frozen Butterball turkeys are hoisted into large pans and slid into pizza ovens in each Capriotti's shop across the country. The Wilmington, Delaware-born chain still does it the way it always has: slow-cooking the turkeys overnight before being handpicked early the next morning. A hoagie roll stuffed with the fresh-roasted turkey, homemade stuffing, cranberry sauce, and mayonnaise is the original "Thanksgiving on a roll" sandwich and has been copied by competitors for years. Sure, some old-school customers complain the sandwich isn't as hefty since the chain was sold and went national. That's why we order ours with extra turkey. —Ryan Cormier/Delaware News Journal
Beef Carpaccio Sandwich at Buccan Sandwich Shop | Coral Gables, Palm Beach, and West Palm Beach, Florida
Details: 100 Miracle Mile, Coral Gables, 305-701-9914; 350 South County Road, Palm Beach, 561-833-6295; 1901 South Dixie Highway, West Palm Beach, 561-469-1917; buccansandwichshop.com
Buccan Sandwich Shop's beef carpaccio sandwich is the reason many first-timers become regulars. Built with the same attention to detail that made chef Clay Conley's restaurants local favorites, it layers thinly sliced raw beef with arugula, parmesan, crispy and balsamic onions, mayo and lemon vinaigrette on a crusty baguette. The combination delivers crunch, richness and brightness in nearly every bite. What started as a Palm Beach sandwich shop has expanded to West Palm Beach and Coral Gables. Florida Gov. Ron DeSantis proclaimed it the state's best sub during his 2026 visit. Political opinions may vary, but on this point, plenty of sandwich lovers agree. — Diana Biederman/The Palm Beach Post
Camel Rider at The Sheik Sandwiches and Subs | Jacksonville, Florida
Details: 2708 N. Main St., 9720 Atlantic Blvd., 1103 Dunn Ave., 2953 Philips Highway, 5172 Normandy Blvd., 7361 103rd St., all in Jacksonville; sheiksandwiches.com
If Jacksonville has a "signature" sandwich, surely it must be the humble camel rider. (Just ask Mick Jagger, who gave the sandwich a shout-out at a 2019 concert in Jacksonville.) A pita stuffed with sliced deli meat (usually ham, salami and bologna) with a touch of lettuce, tomato and cheese and a bit of dressing, it is a great one-handed sandwich, at least at the start. You can find riders on the menu at dozens of lunch places around town, but the sandwich probably got its name from The Sheik, which opened north of downtown in 1972 and now has franchiese all over town. —Tom Szaroleta/The Florida Times-Union
Chicken Al Pastor at Terra Craft Sandwiches | Melbourne, Florida
Details: 231 W. Hibiscus Blvd., Melbourne; 321-237-2311; terracraftsandwiches.com
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Tucked into a small Melbourne storefront, Terra Craft Sandwiches has earned a loyal following for its made-from-scratch approach. One standout is the Chicken Al Pastor, a flavorful creation that combines seared chicken, grilled pineapple, cilantro aioli and chili sambal slaw. The ingredients are layered between two flaky parathas, creating a balance of savory, sweet and spicy flavors with plenty of texture in every bite. The sandwich showcases the kitchen's knack for blending familiar ingredients with unexpected twists. ― Amber Olesen, Florida Today
Godsmac at Slicers Hoagies | Naples, Florida
Details: 13040 Livingston Road, Naples; 239-280-0703; slicershoagies.com
Tucked into a strip mall in Naples, Slicers Hoagies serves delicious sandwiches — classic favorites to oddball new creations. Every sandwich is worth tasting, but a standout is the Godsmac, which is packed with Buffalo chicken, white American cheese, onions, jalapeños, crushed nacho cheese Doritos, mac and cheese, sriracha mayo and Frank's RedHot sauce. With every bite you get crunch, an unexpected twist and just the right amount of spice. ―Kendall Little, Naples Daily News
Il Maestoso at A Mano Panino | Pensacola, Florida
Details: 1010 N. 12 Ave. Suite 128, Pensacola; 850-400-3657; amanopanino.com
A cute, casual Tuscan-inspired sandwich shop, A Mano Panino — a mano means "by hand" — has a Michelin bib gourmand and has become a foodie destination. Il Maestoso is a must-try thanks to owners Alex and Ashley Lamonte's skillfully slow-roasted porchetta, which features Duroc pork belly rolled with roasted garlic and house seasoning and cooked over charcoal and applewood. The meat is then paired with a zesty giardiniera relish, creamy garlic artichoke spread and fresh zucchini. As you might expect from the shop’s name, the bread — the trendy schiacciata — is made from scratch daily and forms the foundation of all the shop's famous street sandwiches that resemble just the kind you find (and later crave) traveling through Italy. — Brittany Misencik, Pensacola News Journal
The Revelo at Subito | Indianapolis, Indiana
Details: 34 N. Delaware St., Indianapolis; 317-220-8211; subitosoups.com
The Revelo serves thick scraps of mojo pork, pickled jalapeños and cilantro cloaked in Swiss cheese and aioli on truly excellent panini-pressed sourdough, whose ever-fermenting starter predates many of the businesses neighboring this downtown shop. This is just an incredibly well-constructed sandwich, a little hot and a little sour and an ever-present threat to my financial wellbeing as a downtown office worker. — Bradley Hohulin/IndyStar
Breaded Pork Tenderloin at Smitty's Tenderloin Shop | Des Moines, Iowa
Details: 1401 Army Post Road, Des Moines; 515-287‑4742; smittystenderloinshop.com
The vibe at Smitty’s Tenderloin Shop is pure Iowa, from the no-frills dining room to the hand-breaded pork tenderloins that have made it a local institution since 1952. The sandwich arrives in classic Hawkeye State fashion, with a crispy, golden-fried cutlet spilling well beyond the bun. Its status as the “Godfather” of Des Moines tenderloins and a longtime favorite of locals and visitors alike makes it an essential stop for anyone exploring versions of Iowa’s signature sandwich. — Susan Stapleton/Des Moines Register
Queen Anne Benedictine Sandwich at The Cafe | Louisville, Kentucky
Details: 731 Brent St., Louisville; 502-589-9191; thecafetogo.com
Louisville is credited with inventing a bright green spread that's a go-to for Kentucky Derby parties. Jennie C. Benedict, a famous Louisville caterer and a former editor for The Courier Journal's "Household" section, created the popular recipe for Benedectine spread, made of cucumber and cream cheese, that is usually spread thick between thin slices of bread, near the beginning of the 20th century. The Café, a popular restaurant in Louisville's Paristown neighborhood that opened in 1996, elevates the traditional finger sandwich with homemade Benedictine spread served on artisan walnut wheat bread. It's garnished with sliced cucumbers, bacon and lettuce. — Amanda Hancock/Louisville Courier Journal
Chicken Tip Sub at Anthony’s Food Shop | York, Maine
Details: 679 Route 1, York; 207-363-2322; anthonysfoodshop.com
Fishermen and construction workers stop by first thing in the morning to get lunch. Families on the way to the beach stop here, too. Local workers go regularly. And not-so-local folks make the trip. So should you. Anthony’s offers all the classics, from a BLT to pastrami, and makes meatballs and marinara made in-house. Try the House Italian, the deli’s all-time favorite blend of Italian-style cold cuts — Genoa salami, mortadella, ham and provolone. And don't be afraid to brave the lines. Anthony's has been making sandwiches since 1990, and they know how to move fast. —Jane Murphy/Seacoastonline
Mortadella Sandwich at Bricco Salumeria & Pasta Shop | Boston, Massachusetts
Details: 11 Board Alley, Boston; 617-248-9629; briccosalumeria.com
Head to the North End, the historic Italian section of the city, to find this hidden gem, tucked down a long, narrow alleyway. The shop is small and take-out only with limited outdoor seating — and draws customers near and far, including regulars and tourists. Our favorite order is the Mortadella sandwich, featuring 10 thin slices of imported mortadella, topped with creamy stracciatella, Italian pear jam and crushed pistachios on thick, fluffy focaccia bread. — Joanna Tzouvelis/Wicked Local
Sweet Sandwich at Bees and Thank You | Worcester, Massachusetts
Details: 160 Green St., Worcester; 508-556-4598; beesandthankyou.org
Basic grilled cheese is everywhere, but Bees and Thank You at the Worcester Public Market makes something special using pure, hive-to-table raw honey harvested from their own hives. Nick Laorenza and Ryan Margulis recently launched the spot, debuting a diverse grilled cheese menu served on bread from Fantini Bakery, a family-run business. Drizzling honey inside a warm grilled cheese creates an extra, gooey, decadent layer. — Barbara M. Houle/Telegram & Gazette
Cranberry Cove at Lighthouse Keeper’s Pantry | Yarmouth Port, Massachusetts
Details: 173 Main St., Yarmouth Port; 774-994-8295; lighthousekeeperspantry.com
Get a sandwich with Cape Cod character at Lighthouse Keeper’s Pantry, where most of the offerings are named after local lighthouses. The most popular sandwich, the Cranberry Cove, has chicken salad with cranberries and walnuts, with a bit of cranberry apple jam mixed in “to add some nice sweetness to it," says co-owner Kelly O’Connell. This is also the spot that went viral on TikTok in 2024 and had hundreds of people flocking to it for the Fluffy Seagull Latte made with Marshmallow Fluff. — Jason Savio/Cape Cod Times
The Flatbush Avenue at Radin's Delicatessen | Cherry Hill, New Jersey
Details: 486 Evesham Road, Cherry Hill; 856-509-5492; radinsdelicatessen.com
The Flatbush Avenue sandwich is a monster with turkey, corned beef, pastrami, coleslaw and Russian dressing piled high and served on your choice of bread, including rye, seeded rye, wheat, marble, white, pumpernickel or Challah. And no wonder. Radin's Deli —which serves traditional Jewish cuisine and breakfast anytime — is basically go big or go home. Owner Russ Cowan, who previously owned Philadelphia’s Famous 4th Street Deli, smokes its own pastrami, pickles its own corned beef and does its own baking. — Celeste E. Whittaker/Cherry Hill Courier-Post
Barbecue Brisket Cheesesteak at Smokin' Mo's Southern BBQ | Sandyston, New Jersey
Details: 15 Route 206, Sandyston; 862-303-2001; smokinmosnj.com
The foot-long masterpiece Barbecue Brisket Cheesesteak from Smokin’ Mo’s Southern BBQ is a glorious hoagie mess featuring a pound of smoked-on-site brisket, rich white queso, American cheese, peppers, onions and two sauces (house BBQ and "secret Mo’s”), the sweet-and-salty pitmaster’s special is just as good (if not better) than anything you’d find below Virginia.—Kara VanDooijeweert/The Record/northjersey.com
Pastrami Sandwich at Fare Game Food Co. | Rochester, New York
Details: In the Rochester Public Market, 80 N. Union St., Rochester; 585-752-2309
Owner Barry Kucker has been selling meats at the Rochester Public Market for almost 25 years. For the past decade or so, he's been serving hot pastrami sandwiches only on Saturdays. They are perfection in their simplicity: uber tender pastrami piled on soft rye bread, accented with just a smear of Golden's deli mustard, served alongside a couple of dill pickle chips. — Tracy Schuhmacher, Rochester Democrat and Chronicle
OG Breakfast Sammie at ButterPunk | Asheville, North Carolina
Details: 372 Depot St., River Arts District, Asheville; butterpunkavl.com
ButterPunk's bestseller is the OG Breakfast Sammie, made with a soufflé egg, Tillamook cheddar, and charred scallion mayo. A homemade sausage, veggie patty or candied bacon may be added. (The sausage is prepared with a signature Asian-inspired spice blend instead of a traditional sage-based breakfast sausage.) The in-house jam flavors have included blueberry lavender, strawberry and tomato. "It's an American Southern classic," said chef and co-owner Beth Kellerhals. "Who doesn't like a biscuit sandwich? It's our universal love language here in the South." — Tiana Kennell/Asheville Citizen Times
The Rachel at Mibby's Deli | Wilmington, North Carolina
Details: 1815-A Castle St., Wilmington; 910-726-2397; mibbysdeli.com
Owner Matthew Byrne cures and smokes the meats for his sandwiches — and creates the signature sauces. An early favorite at the business, run out of a the cargo container at End of Days Distillery, is the Rachel, with house-brined and smoked peppered turkey, Swiss cheese, coleslaw, and "rushback" sauce on grilled sourdough. — Allison Ballard/Wilmington StarNews
Veggie Panino at Speck Italian Eatery | Columbus, Ohio
Details: 89 N. High St., Columbus; 614-754-8544; speckrestaurant.com
The house-made pasta is always tempting, of course, but the panini on the lunch menu at Speck Italian Eatery in downtown Columbus deserve top billing. They're all prepared with a generous square — as in, eat half now, take half home — of the restaurant's own focaccia. Filling options include mortadella with stracciatella cheese, prosciutto with truffle cream, or a selection of Italian meats with pecorino cream and giardiniera, but our favorite is the veggie-only panino with eggplant, zucchini, sun-dried tomato, arugula and artichoke cream. — Bob Vitale, The Columbus Dispatch
Anything on schiacciata bread at Alveo | Mariemont, Ohio
Details: 6816 Wooster Pike; 513-508-7729, eatalveo.com.
When Andy Tanner opened Alveo in the Cincinnati suburb of Mariemont, he introduced local sandwich lovers to schiacciata (pronounced “ski-ya-CHA-ta"), a focaccia-adjacent Tuscan flatbread that's thinner, crispier and less bready. The bread, it seems, has taken America by storm in recent years, with sandwich shops specializing in it opening from New York to Los Angeles. Now it's Cincinnati's turn. Tanner uses his homemade bread to make perfectly proportioned sandwiches such as the tacchina (Italian for turkey), a mouthwatering combination of smoked turkey, creamy stracciatella, saba (a tangy vinegar-like condiment), tomato conserva (a deeply concentrated tomato sauce), avocado crema and fresh spinach. That's a lot of ingredients, but the flavors come together brilliantly in the same way a chef-prepared entree might at your favorite restaurant. Tanner also sources hard-to-find meats, including bresaola, an Italian air-dried beef with notes of cinnamon and clove. - Keith Pandolfi, The Cincinnati Enquirer
Suppi Grinder at Westerly Packing | Westerly, Rhode Island
Details: 15 Springbrook Road, Westerly; 401-596-3404; westerlypacking.com
The Suppi Grinder at Westerly Packing is legend, packed with mild soppressata, a dry-cured, spicy Italian sausage also called soupy. They make theirs from old family recipes that came here from Italy. For the grinder, they add pickled red onions, extra virgin olive oil, baby arugula and provolone cheese and pack it on a baguette. Beyond Soupy, you can also try their Eggplant Parmigiano, Italian Sausage or Meatball grinders. – Gail Ciampa, The Providence Journal
Human Torch at Glorioso’s Italian Market | Milwaukee, Wisconsin
Details: 1011 E. Brady St., Milwaukee; 414-272-0540; www.gloriosos.com
Ask anyone their favorite sandwich at this 80-year-old Italian deli and you'll get 20 different answers. The vibes are pure old-school deli, with sausages hanging above the counter and vats of hot peppers and garlic waiting to be scooped. Meats and cheeses are all hand-sliced to order, the bread is baked fresh from a neighboring baking institution just down the street. But Glorioso's Human Torch ($11.99) certainly makes a case for a spot in the deli's hall of fame. It gets its name from the hot pepper spread slathered on the seeded Italian roll, plus the muffalatta mix spooned down the middle, a deliciously briny, garlicky combo. The massive sandwich is also layered with sliced Provolone, Calabrese and capocollo. It's meaty, salty and just fiery enough to put a little kick in your step. A tip: Ask for it "scooped," where the inner bread portion is removed to let more of the meat, cheese and muffalatta shine. — Rachel Bernhard/Milwaukee Journal Sentinel
This article originally appeared on USA TODAY: These best sandwiches in America are worth a road trip (or a detour)
