An old-school shop in downtown Birmingham, Sol's Sandwich Shop has been doling out sandwiches since 1968, when it was opened by the late Palestinian immigrant Saleh "Sol" Bajalieh. Now run in a new location by his three sons, the menu has everything from hot hoagies to wraps on offer, but it's the Cuban that steals the limelight. A panini-style sandwich stuffed with roast pork, honey ham, Swiss cheese and zingy mustard, it's a true legend of Sol's.

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 paninis, speciality sandwiches and build-your-own options, it's the Harvest Veggie customers keep coming back for. A combination of provolone and Cheddar cheese and various veg, like red onions, tomatoes and lettuce, the filling is squeezed between two slices of bread of your choosing that's slathered with a homemade roasted red pepper spread.

Inspired by the sandwich-making technique of her grandmother, the 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 is surrounded by a wonderfully crispy edge. The No.33, as it's known on the menu, is a firm customer favourite. This breakfast sammie is filled with two poached eggs, feta cheese, Parmesan, fresh spinach, tomatoes and fresh basil.

Owner and chef Todd (TJ) has over 25 years of experience under his belt and he's put it to good use by making a whole host of incredible bites. From two slices stuffed to the brim with pastrami to incredibly meaty creations with slices of roast beef, there's something for everyone. Especially loved among the customers is the French dip, that's available exclusively on Fridays. 

The Sandwich Society's founder Mi Ho created the sandwich shop with only one motto in mind – life is too short to eat boring sandwiches. It's safe to say that Mi has achieved her goal as these sammies are anything but average. From classic grilled cheese to innovative Hawaiian with grilled pineapple, there's plenty to choose from, but 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 icing sugar.

Sometimes you just can't beat a classic and even though Vert's menu is filled with lots of delicious options, its classic BLT is simply unbeatable. Made with cast-iron cooked bacon, mozzarella, roasted tomatoes and aioli, there's also an option to make it into a club by adding ham, roast turkey and a fried egg.

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-school staples. God Forbid, a favourite among the customers, is a toasted sub that's filled with roast beef, liverwurst, balsamic red onion jam and Cheddar. 

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 the most famous sandwich in the state. Named after the founders' aunt, it's essentially Thanksgiving in a sandwich with a filling of turkey, cranberry sauce, stuffing and mayo. Best thing? The sandwich is available year-round. 

Famous in Miami, throughout the state and even the country, Enriqueta's Cubanos are the best in Miami and that means the world. 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 both visitors and locals love. 

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This Atlanta venue screams industrial chic, with its hanging lights, wooden booths and leather-stool-lined bar. But it's not a case of style over substance at Victory's as customers love its innovative sarnies. A particular favourite is the Hambo – a wonderful combination of prosciutto, mozzarella, rocket, apple and reduced balsamic all squished between two slices of toasted ciabatta bread. 

All about regional produce and wholesome ingredients, don't be put off by the healthy look of this 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 sweet Keiki with almond or peanut butter with banana and Hawaiian honey, however, the customer favourite is Fonz – a trio of prosciutto, pastrami and salami with olive tapenade, pickled red onions and butter lettuce with a mayo dressing.

With a rotating selection of totally bonkers creations, Meltz takes grilled cheese sandwiches to the next level and then some. Although the rotating menu often has insane creations you won't want to pass up on, the Burger Bomber is a classic that regulars keep coming back for. Bursting at 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. Who can resist?

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 some 80 years and there are now multiple locations across the state, though the original location on West Taylor Street is still the best spot for the state's most famous sandwich.

Bringing a taste of Philly to the Midwest, Hoagies and Hops is run by the husband-and-wife duo, who moved here from Pennsylvania in 2007 and are so dedicated to the authentic taste of the cheesesteak, they even ship meat and pickles from Philadelphia. Meat-packed hoagies are all great here, but the cheesesteaks and chicken cheesesteaks are the definite must-haves. Time your visit for 'Whiz Wednesday' when you'll get £1.54 ($2) off all cheesesteaks.

When in Iowa, you can't pass up on the opportunity to try the original Maid-Rite. Also known as the loose meat sandwich or tavern sandwich, it was invented right here in Muscatine in 1926. Now a well-established Mid-Western chain that offers everything from Iowa's staple pork tenderloin sandwiches to healthy wraps, it's the ground beef topped with onions and pickles in a steamed white bun that you have to try.

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 whole 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 the queue.

In the 1920s The Brown Hotel was a top destination for dinner dances and, as the guests grew more and more peckish after hours of dancing, the hotel's chef Fred Schmidt came up with a dish to satisfy the carb-craving guests in the wee hours. He whipped up an open-top turkey sandwich with bacon, covered in Mornay sauce (like a white sauce with cheese) and so the Hot Brown was born. It's simply 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. And while there's stiff competition as to which one is best, Central Grocery's sarnie is the one you'll want to queue for as it's said to have been invented here in 1906. 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 a bit surprising to find this casual Belgian-inspired restaurant that's been bagging awards since opening in 2005. Customers return here time and time again for the exceptional duck-fat-fried Belgian fries and the overnight duck confit panini. Generously filled with confit duck meat, it's complemented by grilled cabbage, pickled daikon and black garlic mayo in a perfectly toasted panini bread.

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 finish it with a sauce – options include gravy, ranch dressing and hot BBQ.

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What started as a humble pushcart by Chilean native Juan Hurtado, is now one of Boston's busiest sandwich spots, especially around lunch time, when customers are queueing 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 this Ann Arbor deli precedes it and the extensive menu with more than eight corned beef options alone is pretty impressive. 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, the Reuben has been the best-seller for decades. 

"Be greedy" is the motto of this Vietnamese sandwich shop, whose bánh mì packs a flavour punch and is a firm customer favourite. True to the traditional Vietnamese version, the baguette is filled with grilled pork that's topped with fresh coriander, cucumber, pickled carrots and green onions. If you're up for it, try the bánh mì challenge. The rules are simple – finish a 3.75lbs (1.7kg) sandwich in less than 30 minutes and have it free or eat it in less than 20 (the current winning time) and bag the jackpot of £169 ($220).

This casual diner in Jackson is known for one thing and one thing only – the pig ear sandwich. While there are other options on the menu, of course, the pig ear sandwich is almost legendary in these parts. You might need a little courage, but once you've tried the first bite of this exceptional creation, you won't look back. Served for four generations that have run the Big Apple Inn, the crispy bacon-like pig ears are paired with lasagne noodles and a generous drizzle of hot sauce. 

A St Louis speciality, 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 roast the ham extra juicy, the meat juices then drip into the bread as the sandwich is toasted. The demand for this sarnie is so great, Ruma's claims to go through 66lbs (29.9kg) of roast ham a day to meet orders.

Dishing out top-notch sandwiches for more than a decade, Tagliare Delicatessen keeps things simple with a relatively small menu but what a menu it is. Named after famous musicians or bands (think Zeppelin, Kiss and Cure), the sandwiches are all packed with quality ingredients while the bread is sourced from a local bakery. Customers can't stop singing praises to the Megadeath, that's filled with ham, sopressata, pepperoni, smoked mozzarella and a "feisty slaw".

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

It's hard to fight off the competition in Nevada as Las Vegas, Reno and others are trying to constantly outdo each other with the biggest, the baddest and the craziest foods. The one place consistently praised by both first-time visitors and regulars alike is Reno's Full Belly Deli and its Dirka Dirka sandwich. Toasted in a Cheddar jalapeño bread, it's a mix of corned beef, pastrami, pickles, yellow mustard, Swiss cheese and jalapeño coleslaw – you might be tempted by the specials board but for a first-time visit, definitely try the Dirka Dirka. 

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 appetising sandwiches you might think it's difficult to choose, yet the Esposito is a long-standing favourite. Combining towering hot capocollo, Genoa salami, mortadella and provolone, it's as good as a sandwich gets.

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This sandwich shop, open since 1946, is an Atlantic City favourite and customers couldn't be any fonder of the White House Special. The two-foot-long sub is stuffed with deli meats such as salami and capocollo with provolone cheese, tomatoes and onions and is finished with an oil and chopped pepper dressing. Who knows, you might even spot a celebrity or two – both Oprah Winfrey and The Beatles have been spotted getting their sandwich fix here.

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

Quite possibly the most famous sandwich on this list, Katz's pastrami on rye is as an ubiquitous New York experience as walking through Central Park. The two slices of traditional rye bread hug a mountain of pastrami that's smoked to juicy perfection and carved to your specifications. You can top it off with mayo, but nothing beats the rich pastrami flavour.

A favourite among the students of the nearby University of North Carolina, Merritt's Store & Grill specialises in BLTs and other classic sandwiches like chicken salad and club sandwich. However, it's the single BLT that gets the customers' votes. With quality ingredients and perfectly balanced flavours, customers praise the Merritt's perfect ratios of bacon, lettuce and tomato all hugged by toasted white bread.

Tucked away in an old antique shop in downtown Fargo, this Nordic Jewish deli serves everything from bagels and latkes to sandwiches and matzo ball soup. Whatever you pick from the menu here is going to be delicious, but it's the Nordic lamb sandwich that deserves special attention. Made in a focaccia bread, it combines lamb meatloaf with sweet yet tangy pickled onions and lingonberries.

This established spot in Cincinnati whips up all the classics in its pocket-sized shop. You can't go wrong with J & W Sandwich Shoppe's customer favourite – the club sandwich. Piled high, there's plenty of bacon and ham as well as a generous amount of tomato and lettuce held together by perfectly toasted slices of white bread.

This cool, retro sandwich bar is the vision of two Silicon Valley runaways, who dreamed of escaping the rat race to build their own business. Locals soon took to the pair of friends and their chilled-out Sandwich Club, and have been gobbling up their unpretentious (but delicious) offerings ever since. A firm customer favourite is the curiously named Sweep The Leg that combines chicken, bacon, pepper Jack cheese, cream cheese, sprouts, honey mustard dressing and crunchy jalapeño chips. 

Offering a range of smart twists on beloved classics, everything is made in-house at the Stacked Sandwich Shop in Portland, ensuring top-notch quality. The menu changes regularly with plenty of seasonal specials making an appearance too. It's one of the menu mainstays that's the best here though. The oxtail French dip is made with fatty braised oxtail meat that's then combined with charred onions, cremini mushrooms and is covered with a blanket of havarti cheese with a generous serving of rosemary au jus for dipping.

The undisputed home of cheesesteak, Philadelphia and its signature crusty roll filled with juicy beef steak slices, fried onions and green peppers and Cheez Whiz or melted provolone on top is one of the most famous sandwiches in the whole country. Said to have been invented by a Philly hot dog vendor, now called Pat's King of Steaks, in the 1930s, the cheesesteak is unbeatable. 

A monster combo of turkey, stuffing, bacon, cranberry sauce, sprouts, lettuce, tomatoes, onion, Tiger sauce and havarti cheese all comes together under one roll in Geoff's Superlative Sandwiches customer favourite – the Roger Williams. Owned by Portugal native Julio Fonseca, "love and care" is said to go into every sandwich that's made at Geoff's and it definitely shows in Roger Williams.

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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 chilli slaw, oven roasted tomatoes and spicy mayo in a grilled local honey hoagie. 

Opened by long-time friends Barry Putzke and Jordan Taylor, Bread & Circus Sandwich Kitchen focuses on local ingredients handcrafted into the most incredible sandwiches. Everyone's favourite is the Schnitzelwich, which is a tender-as-you-like breaded pork tenderloin schnitzel paired with horseradish and poppy seed slaw and Dijonaise all in a toasted Texas toast. 

Famous in Nashville for running out of food on the opening day back in 2008, chef David Mitchell's Mitchell Delicatessen has enjoyed continued success for more than a decade. Much of this success is thanks to the deli's most popular sandwich, the smoked BBQ beef brisket. Paired with Swiss cheese, house-made BBQ sauce, smoked onion jam and pickle and lime mayo, it's one of the best sandwiches around.

With a focus on comfort food classics with a twist, Holy Roller's sandwiches are in high regard in Austin. The unbeatable customer favourite, however, is the Grilled Cheesus. Two slices of buttered toast are stuffed full of American cheese, mozzarella and Cheddar, topped with some avocado and tomato jam and toasted to molten perfection. It's as good as it gets.

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

A casual sandwich in Vermont, Stowe Sandwich Company focuses on offering a selection of great hot and cold sandwiches. We (and a lot of its customers) would suggest getting the BLT. It might seem a boring choice with options like Italian Grinder and meatloaf sub on offer, yet nothing compares to the perfect symphony of bacon, lettuce and tomato flavours – sometimes simple and classic really is best.

You could argue that technically it's not really a sandwich, but we're willing to let it slide in this instance. Found in two locations in Norfolk, the Handsome Biscuit's Stevie is worth bending the rules for. The fried chicken is topped with pickles, whole grain mustard and honey but instead of a typical roll, it's served on house-made biscuits. You can opt for buns too, but why would you?

With two locations in Seattle serving up delicious Caribbean food, Un Bien was opened by Julian and Lucas Lorenzo – the two sons of the original Paseo (another legendary Seattle sandwich shop) owner Lorenzo Lorenzo. A firm favourite is the Caribbean roast – tender pork shoulder coated in a marinade and slow-roasted until it falls apart. It's then served with huge grilled onion slices and lettuce.

Doing everything "for the love of sandwiches", this modern spot (with a location in Virginia too) is not afraid to mix things up. Menu favourite is the Lafayette – fried chicken breast and ham with a blue-cheese spread and honey mustard on brioche – which gets as much praise as the excellent menu on super-friendly service.

Local favourite 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 honourable mention, it's the Reuben that wins customers' hearts every time. A simple yet effective combination, it's the classic of corned beef, Swiss cheese, sauerkraut and Russian dressing on rye.

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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 simply perfect. Made with fresh bread baked every morning, it's generously filled with a classic egg salad and it's also part of a daily lunch combo of soup or salad plus a cookie.