Customers line up out the door for this namesake hero with fried eggplant, salami, ham, capicola, provolone, marinated mushrooms, and "hot salad" (hot cherry peppers and pickled veggies) with it. Mitchell Delicatessen, Nashville, Tennessee Granted, the showstopper on this menu is a club sandwich on sourdough, but that completely discounts what this place can do with a hoagie roll when motivated. But one of the best sandwiches at this chain is The General: a pastrami sandwich with Swiss cheese, Russian dressing, and coleslaw that forsakes rye bread for the sturdy roll built to contain juices and not oversaturate. Riccotti not only makes a fine meatball and marinara, but maintains the New England tradition of making spicy Italian sausage one of the best hot sandwich meats available. The Southern General, Johns Island, South Carolina This General, a "craft sandwich" shop with an extensive menu, will conquer any appetite. RU Hungry, New Brunswick, New Jersey Open until 4 a.m. and in the immediate vicinity of Rutgers University's campus, "fat" sandwiches began served from a truck in the 1970s, rising in popularity after moving to a school-owned lot in the '90s and getting later hours. Do your utmost to find really good bread, with a crackling crust and soft interior. Named after the owner's father, it's the daddy of all Chicagoland Italian subs. This combination of pulled squash, smoked cabbage, cilantro vinaigrette, barbecue sauce, and B&B pickles not only gives that idea a vegetarian boost but also challenges the notion of what a sub could and should be. The imported sharp provolone, hot sopressata, prosciutto di Parma, and volpi Genoa salami is topped with house-sold truffle mustard, balsamic vinaigrette, hot oil, Roman-style artichokes, fresh basil, lettuce, and a mix of red wine vinegar and oregano. The Pickle Barrel, MontanaThis shop has been in Bozeman for more than 30 years, but spread around the state after feeding huge hot and cold subs to Montana State University students. DiPasquale's, BaltimoreDiPasquale's expanded throughout Baltimore behind the strength of sandwiches such as this. But the bread is the real star in a po boy. This is a monster Italian sub, and it's developed a following. That the ingredients are local, the cocktails are plentiful, and the beer and wine is made to travel makes Mudgie's an even more vital stop in bar-saturated Corktown. Find the best Poboys near you on Yelp - see all Poboys open now and reserve an open table. If you cant get peanut oil, use any other vegetable oil or lard. Combine them on a baguette, add mozzarella, and you have one of the top sandwiches in the region, never mind the state. A word on the peanut oil: It is a very common cooking oil in Louisiana, and adds a flavor that will make your shrimp taste more of the Bayou. But it has a sandwich that became legend thanks largely to the ConEd workers who eat it. Tell someone you want a sub sandwich, and it's generally accepted that you want a sandwich served on a long roll or baguette. Not included. Banhwich Cafe, Lincoln, NebraskaFor around $5 apiece, you get ribeye, chicken, grilled pork, ham, pork ear, bulgogi, pork meatball, sardine, fried egg, or just vegetables served with pickled vegetables and aioli or soy vinaigrette. The pork will melt the cheese, but not soak the semolina roll, while the bitterness and garlic coating of the broccoli rabe will combine with the sharpness of the provolone in a lovely combination. Just some of its ingredients: ham, turkey, salami, pepperoni, mortadella, American, Swiss, provolone, lettuce, tomato, onion, roasted peppers, dressing (oil and vinegar), mustard, and mayo. Ruma's Deli, St. LouisFor more than 40 years, Ruma's has been dishing out big, filling sandwiches on French bread and making itself a St. Louis area staple. You Have to Try These Famous Sandwiches in Every State, How to Make 16 Mardi Gras Treats and Drinks, 19 Best Fried Chicken Sandwiches in America, 40 Unexpected Finds Hidden in Convenience Stores, Best Hole-in-the-Wall Burger Joint in Every State, 40 Mouthwatering Roast Beef Sandwiches Across America. Sure, it'll occasionally use cream cheese on a sandwich in a way that would disgust most people, but this sandwich's use of roast beef, turkey, or ham with avocado, provolone cheese, cheddar cheese, tomato, green pepper, onion, lettuce, mayo, and spices shows what an Oregon sub shop is capable of when it applies itself. Not some store-bought mozzarella: The house-made mutz that turns sandwiches into stuff of legend. Rondo's Sub Shop, Boston From outside its West Broadway location near the Broadway T stop, it looks like a bunker. If you taste salami, it means you're in Tampa and should get over to the coast and down the interstate ASAP. Related: You Have to Try These Famous Sandwiches in Every State. Hank has authored five cookbooks, the latest in 2021. ----- PREFACE. The Genoa salami, capicola, mortadella, ham, and prosciutto are piled high. It's hard to call an open-face sandwich a "sub" in the true sense, but this sandwich's use of a sub roll and Provel — a processed blend of mozzarella, provolone, and Swiss cheeses native to St. Louis — over grilled ham and garlic butter is a strong argument for giving it a pass. If that trio of sauces grosses you out a bit, swap them out for balsamic vinegar and change the cheese to provolone and you'll be ready to go. Building all its dishes off of slow-roasted meats, Slow Roasted Bocadillos fills its area-code masterpiece with chicken breast, bacon, green chile, house-made chipotle mayo, lettuce, and tomato. If you used a sweet, eggier bread, you just made a medianoche, which really is the Cubano in its peak form. This pile of turkey, roast beef, Swiss, and Monterey jack cheese is a tribute to the original MSU faithful, but also a reminder of just how far hungry college students can take any business willing to feed them. Browse staff picks, author features, and more. Shrimp po boys are served everywhere in Louisiana, but you can also do the same things with crawfish tails, catfish fillets or oysters—all are common in the Sportsman's Paradise. But this fried chicken cutlet with grilled onions, melted American cheese bacon, romaine lettuce, barbecue sauce, cajun mayo, and ranch is exceptional. You can get one up to 18 inches, but a 9-inch version will do just fine. This would seem like a lot of effort to sell beer and liquor. This sandwich is loaded with grilled pork and crunchy pickled veggies and herbs. But that's just me. This little corner store in the French Quarter, however, has an expansive menu of po' boys and other sandwiches and is open 24 hours. Probably not, but it's one of the best sandwiches on a sub roll Philly has. Featuring turkey, avocado, cucumbers, tomatoes, onions, mushrooms, sprouts, olives, and hummus (or cream cheese), the Turkish Delite can be a lighter, refreshing change from a pile of cheeses and cured meats. Ideally you would use a French sandwich loaf, like a baguette, but wider and about a foot long. The steak combo comes with cheese, peppers, onions and mushrooms — make it a New England-style "bomb" and Genoa salami comes either as topping or lining for the roll. Tub's Gourmet Subs, Seattle In a sub wasteland, Tub's does enough heavy lifting to carry a state. Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in. Mudgie's Deli & Wine Shop, Detroit This is a fussy artisanal sandwich shop that roasts its own corned beef and tinkers with nontraditional ingredients in traditional sandwiches. While this is just ham, turkey, and salami, adding some horseradish cheese, sprouts, veggies, and papaya seed dressing gives it local flavor. There are other subs on Big John's list, but why mess with success. The Bellybuster — ham, prosciuttini, cappicola, salami, and provolone cheese, all preferably topped with oil, vinegar, and oregano — is a showcase of what this shop does best. Mike's Deli, Los AngelesMike's has made its name on high-stacked, overstuffed sandwiches with Boar's Head meats and cheeses, fresh veggies, and bread since 1996. The menu is extensive without being expensive, which makes this cafe indispensable in a town filled with hungry, cash-strapped students. It's nearly 2 feet long and as thick as a utility pole. Personally, if I could not get peanut oil, I'd use lard. Please give me a nick name. El Palacio de Los Jugos, MiamiWhat do you get when you put roast pork, ham, mustard, Swiss cheese, and sweet pickles on a sandwich and grill it on a plancha? Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture. But when you don't go frilling up the joint, you can keep a sandwich price under $10 and still give folks a lot for their money. While there are chicken, pork, and even Buffalo-spiced spiedies, order the traditional lamb spiedie at Lupo's — it's been serving them since 1951. Fiore's House of Quality, Hoboken, New Jersey Hoboken prides itself on its "mutz." Finally, something besides pizza and wings in Milton. Cochon Butcher, New OrleansChef Donald Link's Cochon restaurant expanded into this butcher shop/wine bar/tap room space in 2009, and its combination of house-cured Buckboard bacon and cheese is an absolute revelation. Tony’s even bakes its own bread for banh mi. Zunzi's Takeout & Catering, Atlanta and Savannah, Georgia Expect a wait for these giant sandwiches. Most are fried, but I've seen grilled seafood occasionally. Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. The rolls are from nearby Italian bakeries, the meats and cheeses come through local distributors, and the lettuce, tomato, onion, and other veggies are all run though the slicer .. not chopped, as if by some murderer. CORNELIUS NEPOS. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top. The stuff that would make you crave such a thing? Gaglione Bros Famous Steaks & Subs, San Diego These siblings really wanted to start a Philly cheesesteak shop in San Diego, and even imported Amoroso's rolls from Philly to help out. Whatever you call them, find out where to get the tastiest across America. Lardo, Portland, Oregon Chef Rick Gencarelli bounced between restaurants on the East and West Soasts before opening his food cart in 2010, but this sandwich has been with him the whole ride. Most are dead simple, and rely heavily on high-quality ingredients: Super-fresh, local seafood, Creole tomatoes, homemade remoulade sauce, and surpassing bread. It marinates Berkshire pork shoulder and pork belly in lemongrass and slow-roasts it, putting it on a baguette with cucumbers, cilantro, craft pickles, and mayonnaise. Any vegetable oil will work just fine. Priding itself on fresh bread, ingredients, and "ThunderSauce," Thundercloud built itself on sandwiches such as this one. Without good bread, a po boy is pretty po'. Thundercloud Subs, Austin, TexasFounded in 1975, Thundercloud has grown to locations in a dozen cities in Central Texas. Cheapism may earn a commission if you buy through a link on our site. With more than 105 years of tradition behind it, Fiore's has been serving Hoboken's born-and-raised and politically connected for longer than most of you have been alive. J.P. Graziano Grocery Co., ChicagoWant to taste what this grocery store has been all about since 1937? COVID update: Po' Boys Creole Restaurant has updated their hours, takeout & delivery options. MVP Sports Deli & Eatery, Anchorage, Alaska This isn't some token entry for Alaska: This place makes a 1-pound sub that rivals or outright defeats anything in the Lower 48. Philip's Steaks, Philadelphia To avoid the nonsense and just get a decent steak on your way home from Shop-Rite, Philip's in South Philly gets it done. Verti Marte, New Orleans There are a lot of places vying for the po' boy crown in New Orleans, and we aren't going to insert ourselves into that mess. Butcher and Bee, Charleston, South Carolina Opened in Nashville in 2011, Butcher and Bee focused on local, sustainable ingredients, but also on the idea a sandwich could be a full dinner. Defonte's, New York City Defonte's was founded in Brooklyn in 1922 by an Italian immigrant named Nicky Defonte, but these days it calls Staten Island home. Grilled Shrimp Po Boy - from Ezra Pound Cake, Oyster Po Boy Sandwich - from Seduction Meals. To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom. Related: 40 Mouthwatering Roast Beef Sandwiches Across America. There isn't any seafood in this, but as Ranelli's can attest, the name "po' boy" is whatever you need it to be. Don't be pedantic about Cutty's using a ciabatta roll instead of a baguette. afran on September 18, 2018: Appu. Related: Best Hole-in-the-Wall Burger Joint in Every State. It's street food without cutting corners, and it's brilliant. Morris' Deli, Liquor, and Catering, Louisville, Kentucky It's easy to get lost in the bitterly cold beer cooler here and think of this place primarily as a booze stop. Do your utmost to find really good bread, with a crackling crust and soft interior. More than 30 years into the shop's existence, however, it gets lunchtime lines for its sandwich menu, which includes this mix of prosciutto, capicola, salami, and provolone on an Italian roll. Phorage, Los AngelesPriding itself on fresh ingredients and sustainable meats, Phorage set out to make the banh mi all others should emulate. Riccotti Sandwich Shops, Bristol, Rhode IslandThe meatball sandwich has been done dirty by chains making it a flavorless economy sub at the bottom of their list. Nadeau's, New Hampshire You'll find this marinated flap meat all over New England, for reasons still unknown, but seldom on a sandwich and rarely under cheese. What's not to love about the classic Louisiana po boy sandwich? Lentils add plenty of plant-based protein and fiber (20 g fiber + 23 g protein per serving).For the quintessential curry flavor, I relied on my DIY curry powder that I’ve been putting in everything lately (i.e. Using a corned, dried beef cooked into a homemade pastrami with a secret-recipe dry rub, this place makes a cured cheesesteak by dousing it in white cheddar cheese sauce and and homemade Italian relish. Everyone has their favorite spot — the best is always where the tourists aren't looking — but Versailles bakes its own bread, coats its own ham with a brown sugar/pineapple juice/clove before baking, and slow-roasts its own marinated pork legs. The porchetta is stuffed fennel seed, carrot, and celery-seasoned slow-roasted pork, and we'd advise it on a baguette with sautéed onions and green bell peppers — and with one of Leonetta's meatballs picked up a la carte for about $3. Note: Cheapism does not accept or publish guest blog posts. Best Dining in Los Angeles, California: See 230,586 Tripadvisor traveler reviews of 11,814 Los Angeles restaurants and search by cuisine, price, location, and more. Now expanded to two Portland restaurants and a location in Las Vegas, Lardo is still slinging this take on the classic Vietnamese sandwich, complete with pickled vegetables, sriracha mayo, cilantro, and cucumber. Alpha Delta Pizza, New Haven, Connecticut The Northeast, and especially a Northeast college town, is littered with pizza places better known for sandwiches. Using a crustier white roll, you made a Cubano. Just a little red-and-white stand on Passyunk in South Philly, Phillip's serves perhaps the greatest cheesesteak combination this town has devised: sliced-steak sandwich, provolone, grilled tomatoes, peppers, and just a little oregano. But the bread is the real star in a po boy. Shop new, used, rare, and out-of-print books. Is it a hoagie? The line stretches around the block, so you'll have plenty of appetite for the full-length, foot-and-a-half sandwich, or the Special with double fillings. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little. Salumi, SeattleFounded in 1999 by Armandino Batali (Mario's dad), Salumi is a cured-meat haven where the sandwiches serve only to showcase the wares. It doesn't have a website, and it isn't as famous as its Manhattan and Brooklyn counterparts. Explore other popular cuisines and restaurants near you from over 7 million businesses with over 142 million reviews and opinions from Yelpers. There's ham, corned beef, peppered beef, Genoa salami, pastrami, Swiss cheese, provolone, mustard, and the signature house olive salad (tapenade, if you will) on an 11- or 16-inch Italian roll. Related: 19 Best Fried Chicken Sandwiches in America. Balakrishna on August 19, 2018: i need hindu girl nick name starting with p. Gloria on August 19, 2018: I need a lovely nick name. Ideally you would use a French sandwich loaf, like a baguette, but wider and about a foot long. Its centerpiece sandwich is served on a chewy Italian loaf, packed with Genoa salami, provolone, ham, and capicola and topped with lettuce, tomato, sliced onion, chopped roasted peppers, Italian seasonings, oil, and vinegar. ----- LIVES OF EMINENT COMMANDERS. This classic concoction of chicken fingers, mozzarella sticks, french fries, and marinara sauce on a roll tells you all you need to know. Get it with "everything" means also olive oil and vinegar, a special blend of grated cheeses and spices, lettuce, tomato, onions, and hot peppers. Alabama. Its Southern Pot Roast is a whole mess of slow-cooked sirloin, gravy, pan-roasted vegetables, and Bourbon-infused mushrooms on local-honey-tinged hoagie roll. Slow Roasted Bocadillos, Albuquerque, New Mexico We aren't big fans of the school of thought that says "Guy Fieri ate here on 'Diners, Drive-Ins, and Dives,' so it's great," but Guy got this one right. White House Subs, Atlantic City, New JerseyThough it now has two locations, the original's been going since 1946 and is worth the trip. Zeta Covey on September 02, 2018: They were good choices. Cheapism’s independent editorial team finds the best for less. Lee's Sandwiches, San Jose, CaliforniaLee's has locations through the Bay Area selling various types of subs and sandwiches, including some on croissants, but the ones skewing closer to Vietnamese banh mi are still the strongest. The base for this simple curry soup is onion, garlic, ginger, carrots, and potatoes. Without good bread, a po boy is pretty po'. Nadeau's rightly found this ridiculous and has been serving them in sandwich form since 1969. 304 reviews of Po' Boys Creole Restaurant "What a great new place! Related: 25 Finger-Licking Barbecue Sauce Recipes. The Richman's Po' Boy Ranelli's Deli & Cafe , Birmingham, Alabama This Italian-flagged shop has been doling out sandwiches since since 1971, but none match this one. Say you want a po' boy, hoagie, banh mi, grinder, hero, spuckie, cubano, spiedie, or wedge, and you're getting into specific geographical, cultural, and stylistic differences between those sandwiches — which doesn't make them any less filling or delicious. Mr. P’s Deli, Birmingham. This shop, which made a fine name for itself cranking out faithful renditions of Philly's roast pork and broccoli rabe as well as other regional sandwiches, gets to the core of the spuckie by filling it with fennel salami, hot capicola, mortadella, fresh mozzarella, and an olive-carrot salad. But its Saliba — top-sirloin meatloaf with roasted peppers, provolone cheese, and house-made marinara on an 8-inch Italian roll — is delightful in its simplicity. While the classic move is to just get a sub roll full of mutz and roasted peppers, wait until Monday and add some Virginia ham to that mix. While the dac biet banh mi is popular, insiders order banh mi ca xa ot, with battered and fried catfish and a smear of garlic-chive aioli. Po boy sandwiches are typically either seafood or roast beef (although I had a roast duck po boy near Grand Isle, Louisiana recently), and the best ones use remoulade, a Cajun version of the classic French mayo-mustard sauce. Sal, Kris & Charlie's Deli, New York City You could walk by this corner store in Astoria, Queens, without blinking. And if you don't feel like making remoulade, smear the top of the bread with mayo and the bottom with mustard. Related: 40 Unexpected Finds Hidden in Convenience Stores. The provolone, mayonnaise, mustard, lettuce, tomato, pickles, onions, dressing, and your choice of mild or hot peppers are all traditional and plentiful. Publican Quality Meats, Chicago Publican, chef Paul Kahan's carnivore temple in the West Loop, is a fine stop in its own right, but this butcher-shop offshoot is a work of genius.