America’s Best Sandwiches

America's Best Sandwiches

James Camp Photography

At its essence, a sandwich is two pieces of bread with something in the middle. It’s a convenient, made-to-carry meal—and can also inspire cultlike devotion.

Consider the Big Nasty, a breakfast of champions that lures diners into Atlanta’s Rosebud for fried chicken, scrambled eggs, bacon, and Tillamook cheddar barely contained within a buttery hamburger bun.

Some memorable sandwiches win us over by breaking the rules. The lobster roll at L.A.’s Hinoki and the Bird arrives in a jet-black bun made from charcoal-enriched flour and flavored with Vietnamese green curry and garlic aioli to punch up the mayonnaise dressing. Others take a reverential approach. At Brooklyn’s Mile End, the Ruth Wilensky (salami and brown mustard on a pressed onion roll) pays tribute to the matriarch of a Montreal sandwich institution.

You can opt for good-for-you ingredients like marinated kohlrabi and butternut squash or indulge in a gut-busting cholesterol bomb. The latter? Well, then let us point you to the off-the-menu Luther sandwich at D.C.’s Churchkey: a chicken jus–glazed brioche donut piled with buttermilk fried chicken and applewood-smoked bacon.

We won’t judge; our favorite sandwiches come from all walks of life. They defy cultural boundaries, blur ethnic lines, and run the gamut from traditional to molecular. But they all leave customers satisfied.

Articles for T+L Magazine