By Jasmin Sun, Food & Wine
Americans may never get over their obsession with amazing hamburgers, but they've certainly
made room for an equally delicious meal between bread: the artisanal sandwich. Here, Food & Wine names the best sandwiches in the U.S.
More from Food & Wine:
America's Best Bars
Best Burgers in the U.S.
Best Pizza Places in the U.S.
Best Fried Chicken in the U.S.
Best Bacon Burgers in the U.S.
Best Breakfast Sandwiches in the U.S.
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Arlington, VA: Bayou Bakery
<strong>Sandwich</strong>: Muff-a-Lotta
Chef-partner and New Orleans native David Guas's menu spells muffaletta phonetically according to the Yat pronunciation (an English dialect unique to NOLA). His recipe also stays true to his roots with a briny garlic-and-oregano-laced olive salad, salami, mortadella, smoked ham and aged provolone in a sesame-seed-studded toasted Italian roll.
<strong>Plus: <a href="http://www.foodandwine.com/slideshows/best-burgers-in-the-us" target="_hplink">Best Burgers in the U.S.</a></strong>
<em>Photo © Scott Suchman.</em>
Portland, OR: Bunk Sandwiches
<strong>Sandwich</strong>: Oregon Albacore Tuna Melt
At Bunk, co-chefs Tommy Habetz and Nick Wood reinvent iconic American foods. That means transforming biscuits and gravy into a sandwich filled with braised rabbit leg, or preparing luscious melts, like this version packed with locally canned albacore and finished with olive oil, balsamic vinegar and Tillamook cheddar.
<strong>Plus: <a href="http://www.foodandwine.com/slideshows/americas-best-bars/" target="_hplink">America's Best Bars</a></strong>
<em>Photo © David Reamer.</em>
Dallas: Smoke
<strong>Sandwich</strong>: Chopped Coffee-Cured Beef Brisket
Chef-owner and F&W People's Best New Chef 2012 Tim Byres slow-cooks the meat for this
coffee-inflected brisket sandwich in the restaurant's backyard wood-burning smokehouse.
<strong>Plus: <a href="http://www.foodandwine.com/slideshows/best-pizza-places-in-the-us" target="_hplink">Best Pizza Places in the U.S.</a></strong>
<em>Photo © Jody Horton.</em>
Miami: Bin No. 18
<strong>Sandwich</strong>: De-Constructed Cuban
Shredded pork and gooey triple-cream cheese fill a tomato-garlic-and-olive-oil-rubbed ciabatta roll in Bin No. 18's loose interpretation of the traditional Cuban sandwich. Although it's served with a fig-and-port-wine reduction, customers usually skip the accompaniment and reach for the hot sauce Sriracha.
<strong>Plus: <a href="http://www.foodandwine.com/slideshows/best-steak-in-the-us" target="_hplink">Best Steak in the U.S.</a></strong>
<em>Photo © Alfredo Patiño.</em>
Oakland, CA: Bakesale Betty
<strong>Sandwich</strong>: Fried Chicken Sandwich
These delicious sandwiches, filled with crispy buttermilk-soaked, cayenne pepper-spiced fried chicken, sell out fast. Each of Bakesale Betty's two Bay Area locations is only open for three hours a day--even less if there aren't enough sweet torpedo rolls to keep making sandwiches.
<strong>Plus: <a href="http://www.foodandwine.com/slideshows/best-grilled-cheese-in-the-us" target="_hplink">Best Grilled Cheese in the U.S.</a></strong>
<em>Photo © John Joh.</em>
Brooklyn, NY: Mile End
<strong>Sandwich</strong>: Smoked Meat
To create smoked meat--NYC pastrami's fattier, spicier Canadian cousin--for the sandwiches at his Montreal-style Jewish deli in Boerum Hill, chef-owner Noah Bernamoff cures Pat LaFrieda-
sourced, prime-Angus-certified beef brisket in a dry rub of salt, black pepper, spices and garlic before oak-smoking and steaming the meat for several hours.
<strong>Plus: <a href="http://www.foodandwine.com/slideshows/best-bacon-burgers-in-the-us" target="_hplink">America's Best Bacon Burgers</a></strong>
<em>Photo © Taylor Wallick.</em>
Ann Arbor, MI: Zingerman's
<strong>Sandwich</strong>: Reuben
Oprah Winfrey is a noted fan of this grocery-store-turned-Jewish-deli's famed Reuben--and with good reason. The sandwiches are made with locally sourced corned beef, Emmentaler Swiss cheese, house-made Russian dressing and house-made rye bread. Zingerman's shop also offers mail-order sandwich kits for out-of-state Reuben cravings.
<strong><a href="http://www.foodandwine.com/slideshows/best-sandwiches-in-the-us/10" target="_hplink">Click Here for More of the Best Sandwiches in the U.S.</a></strong>
<em>Photo © Ryan Stiner.</em>
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1) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
2) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
3) Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
4) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
5) Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
NOT GOOD!!
Great stuff.
Whole wheat sub roll
Maple glazed honey coated Boar's head turkey
Pastrami seasoned Boar's head turkey
Cracked pepper seasoned Boar's head turkey
lettuce, tomatoes, pickles
light mayo and mustard
YUMMY!!!
(and well worth the price...Boar's head meats start at about $8.50-$9.99 per pound)