Best sandwiches in the U.S.
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.
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Here, the most exciting sandwich upgrades in the country.
Arlington, Va.: Bayou Bakery
(Photo: Scott Suchman)
Chef-partner and New Orleans native David Guas’ 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.
Portland, Ore.: Bunk Sandwiches
(Photo: David Reamer)
Sandwich: 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.