12 Sandwiches You Have To Order At Restaurants

Craving a bite that’s bigger than the sum of its parts? These restaurant sandwiches aren’t just meals—they’re the unforgettable orders that define cities, spark cravings, and inspire pilgrimages. From smoky, slow-cooked classics to global icons layered with history, each one tells a delicious story between two slices. Read on to discover the 12 sandwiches worth ordering every single time you spot them on the menu.

1. Cuban (Cubano)

The Cubano is a masterclass in balance and texture, a hot-pressed revelation of savory, tangy, and melty perfection. Roasted pork and sliced ham bring layered depth, while Swiss cheese turns molten under the press. Briny pickles and mustard cut through richness with lively snap. Cuban bread crisps to a shattering crust, yet stays tender inside. Order it where the press hisses and the pork is slow-roasted. You want sharp mustard, not timid. The best versions flaunt bold pickle bite and audible crunch. Pair with plantain chips and a limey soda for full-on Miami magic. Simple, exact, unforgettable.

2. Philly Cheesesteak

Order a Philly cheesesteak where the griddle sings and razor-thin ribeye hits sizzling steel. The meat should be juicy, with just enough charred edges to deepen flavor. Provolone or American melts silkily into the folds, binding every bite. Sautéed onions bring sweetness; peppers are optional, not mandatory. The roll matters—soft yet sturdy, able to cradle drips without disintegrating. Ask for it “wit” onions if you’re in Philly, and choose cheese wisely. Good shops season simply and keep the pace brisk. Expect a messy, glorious situation. It’s the city’s edible handshake—honest, hearty, and irresistibly hot.

3. Reuben

A great Reuben leans into contrasts: salty, tangy, creamy, and toasty. Choose a deli that steams corned beef—or pastrami—until tender, then stacks it unapologetically thick. Melted Swiss stretches between layers, while sauerkraut injects sour brightness. Russian dressing ties it together, sweet-savory and just a touch peppery. Rye must be well-buttered and griddled crisp, caraway whispering through each bite. Balance is crucial: not too wet, never meager on meat. Ask for extra napkins and a crunchy pickle alongside. When done right, it’s comforting yet commanding—an old-school classic that still feels thrillingly modern.

4. Club Sandwich

The club sandwich is the reliable hero of diner menus, a triple-decker built on crisp toast and clean flavors. You want carved turkey—not watery slices—teamed with crackly bacon for smoky crunch. Lettuce and tomato add freshness, while mayo provides silky cohesion. The three-layer build creates structure and bite variety. Ask for a light toast for texture without dryness. Quality fries or chips on the side are nonnegotiable. It’s a perfect order when you crave balance: savory, fresh, crunchy, and satisfying. A squeeze of lemon on the lettuce brightens everything. Simple changes, enormous payoff.

5. Banh Mi

Seek out a banh mi where the baguette shatters delicately, revealing a soft interior. Rich pâté and savory marinated pork lead the charge, balanced by pickled daikon and carrot for zing. Cool cucumber, fragrant cilantro, and fresh chili add crunch and heat. A slick of mayo or Maggi enhances umami. The best shops calibrate sweet, sour, salty, and spicy with precision. Ask for extra pickles if you love brightness. Each bite is orchestral—light yet deeply satisfying. Pair with iced coffee for a bold, punchy lunch. It’s a globe-trotting flavor rocket in hand-held form.

6. Monte Cristo

The Monte Cristo is indulgence done right: sweet meets savory with a carnival flourish. Ham and cheese get cloaked in custardy batter, then fried or grilled to golden crispness. A dusting of powdered sugar and a side of berry jam add playful contrast. Inside, cheese should stretch luxuriously; outside, the crust should crackle. Ask for a light fry to avoid greasiness. This sandwich thrives on balance—salty ham, mellow cheese, and bright, tart jam. It’s brunch energy in a handheld package. Order when you’re ready to treat yourself, and share—if you must.

7. BLT with a Twist

A BLT with a twist proves small upgrades make a big difference. Thick-cut bacon brings smoky heft; heirloom tomatoes add juicy acidity. Crisp lettuce should snap, not wilt. Avocado adds creamy richness, and a garlicky or herbed mayo ties the flavors together. Choose sturdy artisan bread, lightly toasted for crunch without splinters. A sprinkle of flaky salt on the tomato amplifies everything. Ask for warm bacon to melt slightly into the bread. It’s a simple sandwich elevated into a craveable ritual—fresh, textural, and deeply satisfying in every salty, tangy, creamy bite.

8. Italian Cold Cut (Hoagie/Sub)

An Italian cold cut sub demands balance and bravado. Look for a sesame-studded roll with just the right chew. Layered salami, ham, and capicola provide spice, fat, and savor, anchored by sharp provolone. Shredded lettuce, tomato, and onion bring freshness and snap. The clincher is a bold drizzle of oil, vinegar, and oregano—no soggy avalanche, just shine. Ask for a tight wrap to marry flavors. Pepperoncini or long hots add heat that sings. It’s portable joy, a deli anthem with attitude and crunch, perfect for road trips, park benches, and loud appetites.

9. Chicken Parm Sandwich

The chicken parm sandwich is comfort food with swagger. A crisp, breaded cutlet goes into a toasted roll, then gets smothered with bright marinara and molten mozzarella. Parmesan and fresh basil add salinity and perfume. The magic lies in timing: hot cutlet, hot sauce, immediate assembly. The bread should be sturdy enough to handle saucy heft without collapsing. Ask for extra sauce on the side to keep the interior lively. When everything clicks—crunch, melt, tang, and chew—you get a handheld masterpiece that feels like Sunday dinner, no fork required.

10. Pulled Pork Sandwich

A standout pulled pork sandwich starts with patience—low and slow until the shoulder yields in tender strands. You want balanced smoke, not ashtray intensity, and a sauce that complements, not drowns. A soft, sturdy bun—brioche or potato—hugs the meat without disintegrating. Coleslaw on top adds cooling crunch; pickles bring tang. Ask for some bark mixed in for texture. The best pitmasters season decisively and pull to order. It should be juicy, slightly sticky, and gloriously messy. Napkins required, regrets not included. Pair with sweet tea for a Southern symphony in one glorious bite.

11. Veggie Deluxe (Grilled Veggie)

The Veggie Deluxe proves vegetables can headline with swagger. Grilled zucchini, peppers, and mushrooms supply smoke, sweetness, and umami. Peppery arugula adds bite, while goat cheese or hummus lends creamy richness. Ciabatta or focaccia provides airy chew and absorbs flavorful juices. Seek a drizzle of good olive oil and maybe a splash of balsamic. Ask for hot-off-the-grill veg for maximum aroma. Texture matters: tender, not soggy; vibrant, not limp. This sandwich satisfies without feeling heavy, delivering color, crunch, and character in equal measure. Carnivores won’t miss the meat—promise.

12. Fish Sandwich (Premium)

A premium fish sandwich values freshness above all. Look for flaky, moist fillets—grilled or lightly beer-battered—on a toasted, gently buttered bun. Crisp lettuce and ripe tomato add brightness, while house tartar delivers tang and herbaceous lift. The fish must shine, not hide behind condiments. Ask about the catch and batter lightness. A squeeze of lemon wakes everything up. The ideal bite is clean, ocean-sweet, and texturally crisp-tender. It’s not fast food; it’s coastal comfort done with care, perfect with a lager and a view.