There’s real magic in a well-made sandwich, you know. It becomes much more than just food sometimes. Like a handheld hug, it offers tasty layers and textures you can feel. The pleasing crunch of fresh bread starts the delight. Hearty amounts of meat and cheese make it special. A great sandwich satisfies you during lunch or late at night. Yes, it just hits differently, always.
America truly has many diverse sandwiches. Opinions now clash about who makes the best one. Finding the most iconic becomes a real quest. Lists from food experts guide us here. Publications like Chowhound point us toward culinary treasures. USA Today also helps highlight celebrated spots. And the Love Food publication shows some great places. We hear that New York State rules this sandwich world. People say it hosts many of the most iconic creations.
Now the sandwich world seems big and wonderful. We will take a closer look at some legendary places. Especially those famous for their beef sandwiches. Or those with classic deli origins as well. Prepare for amazing bites across the coasts. Experts have picked these places for you. Enthusiasts truly love them.
1. **Katz’s Delicatessen, New York**: Talking about iconic American sandwiches definitely means mentioning Katz’s Deli. This New York spot is truly legendary. Pastrami experts know that the cuts here are of elite quality somehow. Many call it unbeatable within the state. They say it is a cornerstone of New York’s sandwich scene.
Some might think it’s an overpriced tourist trap. But folks who appreciate deli art disagree totally. What makes it legendary is Anthony Bourdain’s nod. People described this as a major endorsement. The experience there is so well-known. Even long lines are seen as positive. Chowhound thinks lines even make you hungrier. It says that will “maximize” your whole experience.
Their pastrami on rye holds special fame. It uses beef navel, a fattier, older cut. A secret spice mix covers this beef. It cures for up to thirty days. Then it is smoked for maybe three days. They slice it right when you order. Rye bread holds it with deli mustard added. This sandwich defines its entire category. It has earned its spot among America’s best for sure.
Read more about: Is the Iconic $30 Katz’s Sandwich Worth the Price Tag? A Deep Dive into NYC’s Dining Debates
2. **Bogie’s Hoagies, New Jersey**: New Jersey has an entirely passionate sandwich vibe. Bogie’s Hoagies is another standout place. It really serves packed subs in Hawthorne. Their name fits what they do best. Classic subs on hoagie rolls await you. The Love Food website found the top subs across the U.S. It praised this Jersey spot with excitement. Its slogan mentions that size actually matters there. Yes, size is obviously important there.
This eatery showcases the New Jersey sub mindset. You pick it up and it feels heavy. It weighs almost like a brick. That’s how you know it will be good. Classic hoagie style is their main focus. Great bread helps make them delicious always. The bread comes from a bakery right nearby. It feels wonderfully fresh somehow. Attention to ingredients is clear on their menu.
Making their fillings in-house is a big draw. This includes their roast beef as well. And their pulled pork is also made there. This gives freshness and quality that set them apart. They offer different dressings that people can pick. Customers can easily customize their ideal sub creation. Bogie’s stands as a real institution there.
Potato Salad "New Jersey" Style
Equipment
- 1 Large Pot For boiling potatoes
- 1 Colander For draining potatoes
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Mixing Bowl
Ingredients
Main
- 2 pounds Yukon gold potatoes
- 3 hard boiled eggs finely chopped
- 1/2 cup mayonnaise
- 1/2 medium yellow onion finely diced
- 2 stalks celery finely diced
- Kosher salt
- Freshly ground black pepper
- Sugar to taste
Instructions
- Boil potatoes in skin and let cool. Slice into quarters. Add eggs, mayonnaise, onion, and celery and fold together. Season to taste with salt, pepper and sugar.
Notes
3. **Philippe The Original, California**: Across the country in downtown Los Angeles stands Philippe’s. This historic place is famous for a beef sandwich. The French Dip is often made with roast beef here. Philippe’s says they invented it long ago. They claim the idea around 100 years back. Nearby Cole’s also claims this invention. Perhaps a taste test can easily solve that delicious puzzle. A French Dip usually means a big, hot sandwich. A crunchy French roll always serves as its base.
It can sometimes use ham or turkey. Pastrami or lamb can also be options. But classic versions mostly use roast beef. A key feature is the side of jus. This is beef broth from cooking the meat. It’s perfect for dipping your sandwich in. It adds a rich, savory layer every time. This simple yet brilliant idea became a lasting classic.
Philippe’s indeed holds special fame for its hot mustard. They even suggest not trying mayonnaise. Hot mustard really remains the only way to go. Beyond the famous French Dip, they also serve breakfast. They cater to early folks there. Or those wanting an old-fashioned deli morning. Can’t visit L.A.? You can have Philippe’s shipped. Goldbelly sends this piece of history right to you.
The Original Caesar
Equipment
- 1 Small Saucepan For cooking eggs
- 1 Blender For emulsifying the dressing
- 1 Large salad bowl For tossing and serving
Ingredients
Main
- 2 eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon steak sauce recommended: A1 Sauce
- 1 teaspoon hot sauce recommended: Tabasco
- 1 teaspoon red wine vinegar
- 1/2 cup corn oil
- Salt and freshly ground black pepper
- 1 1-pound head romaine lettuce, leaves separated and left whole
- 1/4 cup grated Cotija or Parmesan
Instructions
- Dressing: Bring a small saucepan of water to a boil over medium-high heat.
- Add the eggs and cook for 5 minutes. Remove the eggs from the water and set aside until cool enough to handle. Remove the shells and cut each egg in half. Put the yolks into a blender (yolks will still be slightly soft). Add the mayonnaise, Worcestershire sauce, steak sauce, hot sauce and vinegar. Pulse until blended. With the machine running, drizzle in the oil and blend until smooth. Season with salt and pepper, to taste.
- Put the lettuce and cheese in a wooden salad bowl. Add the dressing and gently toss to coat. Serve immediately.
- Cook's Note: Save the boiled egg whites to make egg salad, if desired.
Notes
4. **Al’s Italian Beef, Illinois**: Chicago sandwiches quickly make you think of Italian Beef. Al’s Italian Beef is the place for this signature item. They claim to have created the recipe during the Depression. Meat was hard to find back then. Classic Italian Beef always uses thinly sliced beef. It’s first dry-roasted and spice-rubbed. Then the beef gets soaked in “gravy” or au jus. This liquid is vital for flavor and texture. Juicy beef sits on an Italian roll for serving. It’s normally topped with giardiniera and sweet peppers. These add a spicy, tangy contrast to the rich meat. For the best experience, get the whole thing dipped. Dipping it in the gravy makes it wonderfully messy. And everyone agrees it’s intensely flavorful.
The menu at Al’s focuses on this main item. You usually won’t see club sandwiches. Mayonnaise sides are not common options here. Instead, Italian-inspired items take the spotlight. Wraps or party potatoes are also options. Tamales sometimes show up on their menu. But the Italian Beef always stands as the star. It’s a real taste of Chicago history there. Their expertise is making something amazing from humble beginnings.
Italian Wedding Soup
Equipment
- 1 Food Processor For finely grinding meatball base ingredients.
- 1 Dutch Oven or Large Pot For cooking the soup and browning meatballs.
- 1 Rimmed Baking Sheet Lined with parchment or foil for holding meatballs.
- 1 Large Spoon or Ladle For stirring and serving.
Ingredients
Main
- 1 slice white bread torn into pieces
- 1 clove garlic
- 1/4 medium onion
- Kosher salt and freshly ground black pepper
- 1/4 cup fresh flat-leaf parsley leaves
- 1 large egg
- 8 ounces ground beef 80 percent lean
- 8 ounces ground pork
- 3 tablespoons grated Parmesan
- 3 tablespoons olive oil
- 1 medium carrot chopped
- 1 celery rib chopped
- 3/4 medium onion chopped
- 6 cups chicken broth
- 1 Parmesan rind optional
- Kosher salt and freshly ground black pepper
- 1/2 cup acini pepe pasta or Israeli couscous
- 4 cups chopped escarole about 1 head
- 2 tablespoons chopped fresh parsley
- Extra-virgin olive oil for serving
- Grated Parmesan for serving
Instructions
- For the meatballs: Put the bread, garlic, onion, 1/2 teaspoon salt and a few grinds of black pepper in a food processor and pulse until very finely ground. Add the parsley and pulse until finely chopped. Add the egg and pulse until combined. Add the beef, pork and Parmesan and pulse until very well mixed. Transfer the mixture to a bowl. Line a rimmed baking sheet with parchment or foil. Roll the mixture into 1-inch meatballs, transferring them to the prepared baking sheet.
- For the soup: Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add half of the meatballs and cook, stirring gently occasionally, until browned on most sides and just cooked through, 3 to 4 minutes. Remove the meatballs to the baking sheet (they will cook again so don't worry about contamination). Repeat with the remaining meatballs.
- Add the carrot, celery and onion to the pot and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the chicken broth, Parmesan rind if using, 1/2 teaspoon salt and a few grinds of black pepper and bring to a brisk simmer. Add the pasta or couscous and cook according to the package instructions for al dente.
- Add the escarole and meatballs to the soup and return to a simmer. Simmer until the escarole is slightly wilted, about 2 minutes. Remove the Parmesan rind and discard. Sprinkle with the parsley and top with a drizzle of extra-virgin olive oil. Serve with more Parmesan on the side.
Notes
5. **Shapiro’s Delicatessen, Indiana**: Indianapolis has had Shapiro’s Delicatessen since 1905. This legendary spot keeps the tradition alive very well. Serving amazing Jewish deli favorites is what they do. Classics include hot pastrami, for instance. Chicken salad and corned beef also appear. Smoked tongue is another option, you know. But a local special makes Shapiro’s unique. The peppered beef sandwich indeed sets it apart.
Lean beef round is used to make this different sandwich. The meat is first salted and cured. Then it is peppered before being smoked. Paprika and sugar season it last. This gives it a flavor different from other deli meats. Carefully prepared beef is piled high on rye bread. This bread choice is classic for Jewish delis.
Serving it with mustard completes this meal nicely. Mustard adds a sharp taste to the savory-sweet beef. A pickle always comes on the side. It’s also a must-have with any great deli sandwich. Shapiro’s long history and local focus matter. It’s a must-visit for finding top deli shops.
6. **B & B Grocery, Meat & Deli, Iowa**: Iowa is largely known for loose-meat sandwiches. But B & B Grocery offers a deluxe deli option. This spot in Des Moines offers something special. It’s really just a plain neighborhood grocer. But it makes “Killer” sandwiches using the owner’s recipe. The name suggests that size and flavor matter here. One sandwich stands out especially to folks. The legendary Dad’s Killer Sandwich is the one.
They call Dad’s Killer Sandwich a “beast”. It packs an amazing number of ingredients. It starts with a layer of roast beef. Turkey breast and smoked ham join in next. Corned beef adds to the multi-meat base. Then many kinds of cheese come aboard too. Pepper cheese and Swiss cheese appear. American cheese adds more creaminess. These cheese layers bring extra flavor.
But the ingredients keep coming. Fresh lettuce and tomatoes are included. Kosher pickles give a briny snap. Mustard goes on there too. Miracle Whip, yes, not mayonnaise, is used. Tuscan Italian dressing finishes the mix. All this is piled high on an Italian hoagie roll. You need to be hungry for this large sandwich. They sell “killer sides” to go with your meal. This place is truly a memorable stop.
Zarda Bar-B-Q Creeper Sauce
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Mixing Bowl Medium size
- 1 Whisk or Spoon For mixing
Ingredients
Main
- 18 1/2 ounces spicy barbeque sauce such as Zarda Bold and Spicy Bar-B-Q Sauce
- 2 tablespoons cayenne pepper
- 1 habanero pepper diced
- 1 jalapeno pepper diced
Instructions
- Prepare the habanero pepper, dicing it finely.
- Prepare the jalapeno pepper, dicing it finely.
- Combine the spicy barbeque sauce, cayenne pepper, diced habanero pepper, and diced jalapeno pepper in a medium mixing bowl.
- Stir or whisk the mixture thoroughly until all ingredients are well combined.
- For best flavor, cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
7. **Kelly’s Roast Beef, Massachusetts**: The Boston area feels the presence of roast beef sandwiches intensely. Maybe they call it a way of life there. Kelly’s Roast Beef was an originator. It’s one of the places that started the tradition. It opened in 1951 and has kept its location. The same walk-up window on Revere Beach still stands. It feels classic, evoking old times. And it has consistently delivered quality all these years.
Other locations now exist around the area. But the original beach place remains iconic to many. Kelly’s is famous for two main items. Their roast beef sandwiches are one. Their lobster rolls are the other big item. Can’t decide between the two options? Order the Surf and Turf wisely. This combines both items you love. You get the best of both worlds in one plate.
Thinly sliced beef piles up high. A seeded roll holds it all together. The roll gets grilled, giving it a crust. This texture soaks up condiments well later. Focusing on the bread and simple, good parts makes Kelly’s a favorite spot for ages. It is an essential stop for the region’s beef culture.
Perfect Pot Roast
Equipment
- 1 Large Pot or Dutch Oven Essential for searing and slow roasting
- 1 Cutting Board
- 1 Knife
- 1 Whisk For deglazing
- 1 Measuring Cup For liquid
Ingredients
Main
- Salt and freshly ground black pepper
- One 3- to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions peeled and halved
- 6 to 8 whole carrots unpeeled, cut into 2-inch pieces
- 1 cup red wine optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Instructions
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
Notes
8. **Bump’s Family Restaurant, Minnesota**: Have you heard of a “beef commercial” sandwich? If not, you are not alone here. This term is used only in parts of two states. Minnesota and the Dakotas use this phrase. Glencoe, Minnesota, has Bump’s Family Restaurant. It’s the place for a great version of this food. This regional classic always feels like comfort food. It is designed to be eaten with a fork only. Its large size makes that clear.
The structure of a beef commercial seems simple. Roasted beef sits between two slices of bread. This base is then elevated much more. Mashed potatoes are added right there. They go alongside or maybe on top. This creates a hearty plate. Finally, gravy covers the whole dish deeply.
Bump’s takes pride in making their commercial. They use pot-roast style beef for it. Homemade mashed potatoes are essential. And homemade gravy flows generously. The sheer amount of gravy is indeed notable. Each plate gets a full twelve ounces of gravy. You won’t ever complain about it being dry. It’s the ultimate comfort food served uniquely.
Restaurant-Style Salsa
Equipment
- 1 Blender or Food Processor Necessary for achieving desired consistency.
- 1 Large Mixing Bowl Needed if processing in batches.
- 1 Can Opener For opening canned tomatoes.
- 1 Measuring Spoons For spices, salt, sugar.
Ingredients
Main
- Two 10-ounce cans diced tomatoes and green chiles such as Rotel
- One 28-ounce can whole tomatoes with juice
- 1/2 cup fresh cilantro leaves or more to taste!
- 1/4 cup chopped onion
- 1 clove garlic minced
- 1 whole jalapeno quartered and sliced thin, with seeds and membrane
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 whole lime juiced
Instructions
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
Notes
9. **United Deli and Grocery, Mississippi**: Sometimes, surprising food finds appear unexpectedly somewhere, like finding gems inside a gas station building. United Deli and Grocery is in Columbus, Mississippi. It sits right inside a gas station, you see. But according to the text, it changes perceptions. What a gas station deli can offer can amaze you. They offer various solid Southern specialties. Muffuletta and po’boys appear on the menu. Even a gyro is listed surprisingly. Their menu shows a diverse range of items.
However, one stands out, called the “big winner”. Mike’s Deluxe is this winning sandwich. It is a creation of substantial size. Ham, turkey, and roast beef pile on generously. This gives a robust, meaty foundation for sure. Avocado adds richness and creaminess. Cheese and bacon make it even better. These additions make it quite rich indeed.
Mike’s Deluxe is served high on a roll, you see. You can always finish it with your choice of condiments. This allows for personal touches and taste preferences. This surprising place shows that dedication helps. Quality ingredients and large servings matter. Great sandwiches can happen no matter the place. It’s a notable stop on a tour across the country.
10. **Ruma’s Deli, Missouri**: St. Louis, Missouri, has Ruma’s Deli. It holds a special spot locally, people say. Many think it’s the place where the Gerber was born. The Gerber is considered an official state sandwich by some. It’s a hot, open-faced kind of sandwich. An Italian or French loaf forms its base. Garlic butter covers the loaf first, carefully. Then lots and lots of ham are packed on it. Melted provelone cheese tops the ham later. Provelone is a local cheese blend from the state. Swiss, provolone, and cheddar mix to make it.
While the Gerber is famous, Ruma’s has another key item. The Prosperity sandwich fits our beef theme well. This one swaps ham out for roast beef now. And gravy is added to it instead. It offers a completely different flavor profile. But it’s really just as appealing as the Gerber. The focus on good ingredients and local cheese is clear. Both sandwiches strongly show this quality.
Ruma’s sells other things besides these two main ones. Club sandwiches are available, for instance. Salads, soup, and pasta also appear on the menu. Lunch specials give plenty of choices too. Claiming the Gerber’s origin story matters to them. Their popular Prosperity sandwich always features roast beef. This secures their place as a big American deli.
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