You might think that making a sandwich is as easy as slathering some butter on bread and adding a filling, but making a truly great sammie is no small feat. From classic Reubens and crowd-pleasing BLTs to local specialties and scrumptious subs, these are the best sandwiches in every state.

Our selections are based on genuine user reviews, awards and accolades, and the first-hand experience of our team. They're also regularly checked and updated.

For decades hungry travelers have made a detour off the highway to eat at this family-run restaurant. It serves up turkey any which way, but the sandwiches are legendary. The open-face turkey sandwich and the turkey club are both exceptional, while the customer favorite is the hickory-smoked turkey. Delicious wafer-thin smoked turkey is piled high on a sesame seed bun, paired with mayo and shredded lettuce. A second location recently opened in Montgomery. 

Run by the Jarrett family, Anchorage's Great Harvest Bread Co. is a one-stop shop for incredible bread, cookies, sweet pastries, and, of course, sandwiches. With a lengthy menu offering hot panini, specialty sandwiches, and build-your-own options, it's the Harvest Veggie customers keep coming back for. A combination of provolone and Cheddar cheeses and various veg, like red onions, tomatoes, and lettuce, the filling is squeezed between two slices of bread of your choosing, slathered with a homemade roasted red pepper spread.

Inspired by the sandwich-making techniques of her grandmother, Egyptian-born Carole Meyer and her toasted sandwiches at Zookz are among the most loved in all of Arizona. The round sandwiches are toasted, meaning the filling is sealed inside and surrounded by a wonderfully crispy edge. The No.33, as it's known on the menu, is a firm customer favorite. This breakfast sandwich is filled with two poached eggs, feta cheese, Parmesan, fresh spinach, tomatoes, and fresh basil.

Todd, the owner and chef of TJ's Sandwich Shop, has over 30 years of experience under his belt and he's put it to good use by making a whole host of incredible bites. Customers love creations such as the Caveman Club, stuffed with ham, turkey, cheese, bacon, and honey mustard, but the favorite has to be the French dip, available exclusively on Fridays. 

The Sandwich Society's founder Mi Ho created the sandwich shop with one motto in mind – life's too short to eat boring sandwiches. She's certainly achieved her goal, as these creations are anything but average. From classic grilled cheese to innovative Hawaiian with beef and grilled pineapple, there's plenty to choose from. The best time to stop by is before 11am so you can try the Bubble Breakfast – a Hong Kong egg waffle wrapped around bacon, sausage patty and egg, and finished with syrup and powdered sugar.

Located just next to the Denver Art Museum, the Leven Deli serves up sandwiches that look great, and taste even better. If you're a meat eater, then the Reubens are the way to go here, with The Rachel – also known as the Number Eighteen – especially popular. Swapping out pastrami for smoked turkey breast, fans say it's incredible.

Meat & Co. is not your average sandwich shop. The ever-changing menu is, according to the pair of local restaurateurs who dreamt it up, 'motivated by innovation and whimsy' – and that's evident from their imaginative takes on old-timey staples. The D. Wayne Johnson, a favorite among customers, sees house-smoked turkey paired with bacon, tomato, lettuce, and salad cream.

Founded in Wilmington's Little Italy back 1976, Capriotti's has been the go-to place for superb sandwiches for decades. Its signature, The Bobbie, is not only the best but also the most famous sandwich in the state. Named after the founder's aunt, it's essentially Thanksgiving in a sandwich, with a filling of turkey, cranberry sauce, stuffing, and mayo. The best thing? It's available year-round. 

Famous in Miami, throughout the state, and even the country, Enriqueta's Cubanos are the best in Florida. This veteran Miami shop offers the classic – and then some. Perfect proportions of thinly sliced ham, roast pork, cheese, pickles, mustard, and mayo are toasted between the two slices of panini-style bread. It's an unbeatable sandwich that visitors and locals love.

Hip Atlanta joint Victory Sandwich screams industrial chic, with its hanging lights, wooden booths, and leather stool–lined bar. But it's not a case of style over substance, as customers love its innovative sandwiches. A particular favorite is the Hambo – a delicious combination of prosciutto, mozzarella, arugula, apple, and reduced balsamic all squished between two slices of toasted ciabatta bread. 

All about regional produce and wholesome ingredients, Honolulu joint Sprout's sandwiches are piled high with leafy greens and Hawaiian veg, such as Waialua sprouts and juicy, locally grown tomatoes. Top choices include Duke (a take on a BLT with oven-roasted turkey) and the sweet Keiki, which combines almond or peanut butter with banana and Hawaiian honey. However, the customer favorite is the Fonz – a trio of prosciutto, pastrami, and salami with olive tapenade, pickled red onions, and butter lettuce, with a mayo dressing.

With a selection of brilliantly innovative creations, Meltz takes grilled cheese sandwiches to the next level and then some. Although the rotating menu often has mouth-watering specials you won't want to pass up, the Burger Bomber is a classic that regulars keep coming back for. Bursting at the seams with white and orange Cheddar, burger meat, bacon, tomatoes, pickled red onions, and shoestring fries, it's all finished off with a generous lashing of its secret Bomb sauce.

No trip to the Windy City is complete without a visit to Al's Italian Beef – the 'home of the great Chicago sandwich' since 1938. It's thought that Al Ferrari, his sister and brother-in-law came up with the recipe for the famous Italian beef sandwich during the Great Depression. Fast-forward to now and there are multiple locations in and around Chicago, though the original spot on West Taylor Street is still the best for the state's most famous sandwich.

Bringing a taste of Philly to the Midwest, Hoagies and Hops is run by a husband-and-wife duo who moved to Indianapolis from Pennsylvania in 2007, and are so dedicated to the authentic taste of the cheesesteak that they ship meat and pickles from Philadelphia. Meat-packed hoagies are all great here, but the cheesesteaks and chicken cheesesteaks are the definite must-haves.

When in Iowa, you can't pass up on the opportunity to visit the original Maid-Rite to try their famous sandwich of the same name. Also known as the loose meat sandwich or tavern sandwich, it was invented right here in Muscatine in 1926. Maid-Rite is now, of course, a well-established Mid-Western chain, though the ground beef topped with onions and pickles in a steamed white bun remains the must-order here. 

Famous for its pulled pork, beef brisket, burnt ends, and ribs, Joe's Kansas City Bar-B-Que is one of the best places in the country to enjoy truly incredible BBQ meat. However, the sandwiches, especially The Z-Man, are as loved as the meats. Slow-smoked beef brisket is piled high on a toasted kaiser roll, then topped with smoked provolone and two crispy onion rings – it's so good, you won't mind waiting in line.

In the 1920s The Brown Hotel was a top destination for dinner dances and, as the guests grew increasingly peckish after hours of dancing, the hotel's chef Fred Schmidt came up with a dish to satisfy the carb-craving revelers in the wee hours. He whipped up an open-top turkey sandwich with bacon and covered in Mornay sauce (like a white sauce with cheese), and so the Hot Brown was born. It's a dish you can't miss out on in Kentucky. 

Although po' boys are an unmistakable New Orleans staple, it's the muffaletta that those in the know chow down on. While there's stiff competition for the best in town, Central Grocery's sandwich is the one you'll want to line up for, as it's said to have been invented here. Served warm, the sesame-topped loaf is filled with a gargantuan stack of mortadella, salami, mozzarella, ham, provolone, and an olive salad. 

In a state dominated by lobster rolls (technically not a sandwich), it's casual Belgian-inspired restaurant Duckfat that's been bagging awards since opening in 2005. Customers return here time and again for the exceptional duck-fat-fried Belgian fries and delicious panini, including veggie favorite the broccolini, which oozes with Jasper Hill raclette, locally made goats' cheese, and romesco. It's far more indulgent than its name suggests.

A pit beef sandwich is a Baltimore must-eat and Chaps is the best place to feast on one. Gloriously messy, the round roll is crammed with tender beef slices that are cooked to order. You can then finish your beef sandwich with a selection of toppings, like lettuce and tomato or sauerkraut, and add a sauce – options include gravy, ranch dressing, and hot BBQ.

What started as a humble pushcart, owned by Chilean native Juan Hurtado, is now one of Boston's busiest sandwich spots. It's especially bustling around lunchtime, when customers line up for just one thing – the chacarero. A traditional Chilean sandwich, it's filled with tender grilled steak or chicken (or a mix of both) in a soft round bread roll before tomatoes, steamed green beans, and muenster cheese are added. Then it's all topped off with mashed avocado and a spicy, peppery secret sauce. 

The reputation of Ann Arbor deli Zingerman's precedes it, and its extensive sandwich menu features eight corned beef options alone. However, since it opened in 1982, it's been known for its classic Reuben – it's said that Zingerman's dishes out around 50,000 Reubens every year. Made on award-winning Jewish rye with Zingerman's corned beef, Emmental cheese, sauerkraut, and Russian dressing, it's been a bestseller for decades.

The bánh mì at Vietnamese joint Lu's Sandwiches packs a flavor punch and is a firm favorite with customers, who especially love the soft yet crispy bread. The baguette is filled with your choice of meat, then topped with fresh cilantro, cucumber, pickled carrots, green onions, and a house-made butter and pork pâté. If you're up for it, try the bánh mì challenge: finish a two-foot long, 3.75lb sandwich in less than 30 minutes and get it free.

This historic diner in Jackson has been around since 1939, and in its current spot since 1952. It serves up tamales, burgers and hotdogs – but is best known for its legendary pig ear sandwich. You might need a little courage, but once you've tried the first bite of this exceptional creation, you won't look back. The crispy, bacon-like pig ears are paired with lasagna noodles and a generous drizzle of hot sauce. 

A St Louis specialty, the Gerber (pictured bottom left) is an open-faced sandwich made with Italian or French bread, topped with garlic butter, ham, and cheese, and then toasted until the cheese is molten. Using a special braising technique to make the ham extra juicy, the juices then drip into the bread as the sandwich is toasted. The demand for this sammie is so great, Ruma's claims to go through 66lb of roast ham a day to meet orders.

Tagliare Delicatessen offers made to order creations named after famous musicians or bands (think Zeppelin, Kiss, and Cure). The sandwiches are packed with fresh, quality ingredients, while the bread is sourced from a local bakery. Customers especially love the Megadeath, filled with ham, sopressata, pepperoni, smoked mozzarella, and a 'feisty slaw'.

Meat-filled bread pockets known as runzas are beloved in Nebraska. Brought to the region in the 1800s by Volga German immigrants, the most common filling is ground beef with onions and cabbage, but you might also find versions with sauerkraut and shredded cheese. You'll find the best runza at Runza Restaurants, a fast food chain named after the dish.

Las Vegas might be teeming with fancy restuarants, but it's Reno's Full Belly Deli that serves up the best, and quite possibly the biggest, sandwiches in the state. Praised by first-time visitors and regulars alike, its Dirka Dirka sandwich is a favorite. Toasted in a Cheddar jalapeño bread, it's a mix of corned beef, pastrami, pickles, yellow mustard, Swiss cheese, and jalapeño coleslaw. Customers say it always hits the spot.

A veteran on Nashua's Main Street, the Nashua Garden is a sandwich shop and a bar rolled into one. With a sprawling menu of appetizing sandwiches, it's difficult to choose just one, but the Esposito is a long-standing favorite. Combining towering hot capocollo, Genoa salami, mortadella, and provolone, it's about as good as a sandwich gets.

Open since 1946, Atlantic City's White House Sub Shop has seen the likes of Frank Sinatra, Oprah Winfrey, and The Beatles enjoy its sandwiches. It's famous for the signature White House Special, an epic two-foot long sub stuffed with deli meats such as salami and capocollo, with provolone cheese, tomatoes, and onions, and finished with an oil and chopped pepper dressing. If you're daunted by the size, don't worry – it's available in a half, too.

It's not unusual to see a long line at this Albuquerque joint, focused on gourmet sandwiches freshly made with organic produce every day. Relish's menu makes good use of hatch chiles (the green chile that New Mexico is famed for), with crowds snapping up the Albuquerque Turkey. Combining toasted sourdough with roasted turkey, havarti cheese, chipotle mayo, and the kicking green chile, it's consistently good.

Quite possibly the most legendary sandwich on this list, Katz's pastrami on rye is an essential New York experience, made famous by the film When Harry Met Sally. Two slices of traditional rye bread hug a mountain of pastrami that's smoked to juicy perfection and carved to your liking. You can top it off with mayo, but nothing beats the rich pastrami flavor. It's worth waiting in line for. 

A favorite with students of the nearby University of North Carolina, Merritt's Store & Grill specializes in classic sandwiches like chicken salad and club, but it's their signature BLT that keeps customers coming back for more. Made with the bread of your choice, it's packed with a generous amount of bacon, fresh crispy lettuce, and vine tomatoes. Available as a single, double or – for the very hungry – triple size, customers frequently say its the best BLT they've ever had. 

Tucked away in an old antique shop in downtown Fargo, Nordic Jewish deli BernBaums serves an enticing range of lunch and brunch options, including bagels, latkes, matzo ball soup, and a selection of hot and cold sandwiches. Everything is delicious, but the Nordic lamb sandwich deserves special attention. Served on focaccia bread, it combines lamb meatloaf with a sweet yet tangy combo of pickled onions and lingonberries.

Cincinnati's J & W Sandwich Shoppe whips up all the classics in its pocket-sized shop. You can't go wrong with customer favorite, the club sandwich. Piled high, there's plenty of bacon and ham as well as a generous amount of tomato and lettuce. People say the meat is incredibly flavorful, the bread is perfectly toasted, and it's just a great value sandwich.

The menu at Oklahoma City's hip spot The Mule is packed with tempting sandwich options, with some great vegetarian options, but the Macaroni Pony is the definite star of the show. Made on jalapeño cornbread, it features American cheese, pulled pork, pickles, and a hefty helping of three cheese mac 'n' cheese. Virtuous? No. Delicious? Definitely.

Offering a range of smart twists on beloved classics, everything is made in-house at the Stacked Sandwich Shop in Portland. The menu changes regularly with plenty of seasonal specials, but the oxtail French Dip is a mainstay – and with good reason. Fatty braised oxtail meat is combined with charred onions, garlic and horseradish toum (a Lebanese-style sauce), and cremini mushrooms, covered with a blanket of havarti cheese and served in a hoagie from local bakery Grand Central. It comes with a generous serving of rosemary au jus for dipping.

Philadelphia's signature crusty roll filled with juicy beef steak slices, fried onions, green peppers, and provolone or Cheez Whiz is one of the most famous sandwiches in the whole country. It's said to have originated at Pat's King of Steaks – then a humble hotdog stand – in the 1930s, and the cheesesteaks at Pat's remain unbeatable, making it the perfect spot to sample this legendary sandwich.

At Providence's Ocean State Sandwich Company you can go as healthy or as indulgent as you like, choosing from a menu using fresh, local ingredients. Their signature sandwich is the Apple Valley Turkey, featuring house roasted turkey, bacon, sliced apple, red onion, Cheddar, and sun-dried tomatoes on toasted whole wheat. Customers love the generous filling and perfectly balanced flavors. 

Celebrating the best traditions of Southern comfort food, Southern General's sandwiches are second-to-none. With a menu full of classics updated with creative twists, it's the sesame shrimp sandwich that regulars come back for. The shrimp is fried to crispy perfection in a panko coating and laid on top of sweet chili slaw, oven roasted tomatoes, and spicy mayo, all in a grilled local honey hoagie. 

Opened by long-time friends Barry Putzke and Jordan Taylor, Bread & Circus Sandwich Kitchen focuses on local ingredients crafted into the most incredible sandwiches. A consistent favorite is the vegan–friendly curried caulifower, which is paired with red lentil hummus, arugula, and cilantro, on a locally baked pitta bread. Customers say it's really flavorful, with a slight kick.

A Nashville staple since 2008, chef David Mitchell's Mitchell Delicatessen had people queuing out the door for its sandwiches from day one, with the smoked BBQ beef brisket a huge favorite. House brisket is paired with Swiss cheese, house-made BBQ sauce, smoked onion jam, cilantro, and pickle and lime mayo, and served on a delicious hoagie. Customers say they're still thinking about it for days afterwards.

Cool Austin spot Otherside Deli serves up a wide selection of hot and cold subs, plus classic deli sandwiches, including a superb take on the Reuben. It features a classic combo of pastrami, Swiss cheese, sauerkraut, and Russian dressing, but customers say the meat is especially juicy and many say it's the best Reuben they've ever had. 

Bringing a taste of Nashville-style hot chicken to Utah, Salt Lake City's Pretty Bird Chicken and its fried chicken sandwich is something of a local celebrity around here. Customers praise the juicy and flavorsome fried chicken thighs that are paired with slaw and pickles and topped with a creamy buttermilk-based sauce in a buttered bun.

A cute, casual joint in Vermont, Stowe Sandwich Company offers a selection of great hot and cold sandwiches. We (and a lot of its loyal customers) would suggest getting the BLT. With daily specials on offer, it might seem a boring choice, but those in the know say it's to die for, with a perfect symphony of bacon, crisp lettuce, and tomato – and there's a vegan version, too. Some things are classic for a reason. 

You could argue that this is not technically a sandwich, but the Handsome Biscuit's Stevie is so good, it's worth bending the rules for. Fried chicken is topped with pickles, whole grain mustard, and honey, then served on house-made sweet potato biscuits instead of a typical roll. You can opt for buns instead, but why would you?

With two locations in Seattle serving up delicious Caribbean food, Un Bien was opened by Julian and Lucas Lorenzo, whose father owned the original Paseo, another legendary Seattle sandwich shop. A firm favorite is the Caribbean Roast – tender pork shoulder coated in a marinade and slow-roasted until it falls apart, served on a toasted baguette with aioli, cilantro, pickled jalapeños, lettuce, and caramelized onions.

Opened in 1914 and still operated by the same family today, Wheeling institution Coleman's Fish Market has been dishing out fish sandwiches for over a century. You won't get any fancy creations here  just two freshly fried filets of fish served between sliced white bread (upgrade to a wheat bun if you prefer), with or without tartar sauce – but there's a reason they sell hundreds of these every day. 

Local favorite Stalzy's Deli is one for home comforts, with an emphasis on Wisconsin produce in generous proportions. Although Stalzy's roast beef sandwich in a salty pretzel bun deserves an honorable mention, it's the Reuben that consistently wins customers' hearts. It's a simple yet oh-so effective combination of corned beef, Swiss cheese, house-made sauerkraut, and Russian dressing, served on freshly baked rye.

A simple yet incredibly delicious sandwich is Wyoming's best. Found in the state's most popular bakery, The Bread Basket in Cheyenne, the egg salad sandwich is a classic that's perfectly executed. Made with freshly bread baked every morning and generously filled, it's also part of a daily lunch combo with soup or salad, plus a cookie.

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