THERE ARE FEW joys as simple as a really good sandwich. But that doesn’t mean a really good sandwich is simple. The sandwiches we featured in our June cover story are as complex and refined as a gourmet meal. They are well constructed. Their flavors are perfectly balanced. Many of them would pair nicely with a glass of wine. So pull up a chair, tuck in your napkin, and enjoy our top picks for the finest meals between bread.
Hot Pastrami & Corned Beef
Fat Dan’s Deli
The contrast of thin shavings of peppery pastrami and thick cuts of tender, juicy house corned beef elevates a classic to a go-to favorite at this idolized local deli. And plenty of gooey melted Swiss cheese and yellow mustard on grilled rye turn this seemingly humble lunch choice into a sophisticated cousin of the Reuben for those who want the meat to shine without the sauerkraut.
Multiple locations, fatdansdeli.com
Clobster Grilled Cheese
Slapfish
Of all the grown-up grilled cheese variations around the city, this sophisticated take adds rich, sweet lobster and crab without going over the top. Perfectly golden, buttery, and crunchy griddled sourdough, as well as a side of sriracha-spiked Jersey sauce, make this a decadent treat.
Multiple locations, slapfish.net
Hanna’s Special Banh Mi
Hanna’s Banh Mi Bakery & Cafe
When the sandwich is in the name of the restaurant, you know it gets special treatment. And the namesake “Special” banh mi at this recent addition to the strip by Saraga in Castleton is everything this French-influenced Vietnamese stuffed baguette should be. Light, crisp-crusted bread contains a neat pile of barbecued roast pork, crispy pork belly, two styles of ham, rich and funky pâté, and a gardenful of gently pickled, crispy veggies.
8510 Center Run Dr., 317-685-9999, hannasbanhmi.com
Peppered Beef
Shapiro’s Delicatessen
In the pantheon of Jewish deli meats, pastrami and corned beef reign supreme. Which is why locals in the know understand that when you can find lesser-known peppered beef, you’ve got something special on your hands. At this legendary deli dating to 1905, cuts of beef round are rubbed with sugar, paprika, and plenty of cracked peppercorns before being smoked. The result is deeply savory meat with a peppery punch that’s served cold to let the flavor shine.
808 S. Meridian St., 317-631-4041, shapiros.com
Lechon
Don Juan V’s Sandwiches
Choosing from the roster of meaty sandwiches at this cheery, weekends-only Peruvian spot can be tough. But there’s nothing tough about the juicy roast pork with a distinct hit of cumin and oregano on this popular lunchtime favorite. Adorned simply with the restaurant’s bright and citrusy onion salsa criolla and a generous smear of yellow mustard, it’s a straightforward taste of a South American sandwich tradition that doesn’t obscure its fillings with gobs of condiments.
3720 E. Raymond St., 317-377-4677, donjuanvssandwiches.com
Muffaletta
Bazbeaux Pizza
If you can stop yourself from ordering a Quattro Formaggio or a Tchoupitoulas pie at this local standard bearer for funky pizza creations, a quick scan of the sandwich list will reveal a somewhat unorthodox but delectable take on the muffuletta with a modest swath of cured meats, bracing brown mustard, and a tangy olive relish on an airy baguette with the perfect chew. Just don’t tell someone from New Orleans it’s better served hot.
Multiple locations, bazbeaux.com
Birria Torta
Birrieria Iturbidense
Purists may scoff at the egg rolls, ramen, and empanadas this mid-2025 food truck conversion dresses with its ultra-savory take on slow-braised beef birria. But straying from the traditional quesabirria tacos toasted on the griddle and instead opting for a mammoth, napkin-drenching torta with a side of consommé will get you one of the heftiest, most satisfying sandwich experiences in Broad Ripple or anywhere else in town.
825 Broad Ripple Ave.
317-444-1831
IPA Braised Beef
Joe’s Butcher Shop
A spate of social media posts in the last couple of years has crowned this elegantly dressed sandwich from the deli at Carmel’s Main Street butcher shop “the best sandwich in Indiana.” And while the debate simmers, not unlike the braised beef on this utterly satisfying lunch favorite does for 12 hours, it’s hard to deny that the caramelized onions, Havarti fondue, mellow red wine gastrique, and arugula do indeed lend regal treatment to one of the area’s best.
111 W. Main St., Carmel, 317-846-8877, joesbutchershop.com
Florence
Amore Mio Cafe
Blink and you’ll miss this tiny roadside restaurant off U.S. 136 in Clermont, but the selection of Italian ciabatta sandwiches—meaty and compact with just enough drippy add-ons to require a couple napkins—are worth hunting down. Each one takes its name from an Italian city, and the Florence is our favorite destination. Delicate pistachio mortadella—porky, silky, and slightly sweet—is the star of the sandwich. The often overlooked but deeply Italian cold cut is slivered thin and layered with luscious burrata, peppery arugula, and a swipe of fig spread. The ingredients seem to melt into the crusty bread,
creating a sandwich that feels both rustic and luxurious.
9060 Crawfordsville Rd., 317-331-0891
Basil Turkey
Northside Kitchenette
The daytime neighbor to the popular Northside Social on College Avenue may have a rep as a place for “ladies who lunch,” but there’s nothing dainty about the toasted whole grain bread and slow-roasted turkey that anchor this satisfying standout on a solid menu of soups, wraps, and sandwiches. Melted Swiss and plenty of herbaceous basil mayo, as well as a generous pile of field greens, complete the package.
6515 N. College Ave., 317-253-1022, northsidekitchenette.com
Skeep
Ripple Bagel & Deli
Staff members are a little fuzzy about the story behind the name and creation of this house bestseller, which, like many menu items at this bagel shop opened in Broad Ripple in 2003, was suggested by a customer. Regardless, it’s no wonder the combo of turkey, crisp bacon, gooey provolone, and chipotle cream cheese with a subtle kick has such staying power, especially when balanced with avocado and the sweet bite of honey mustard.
850 Broad Ripple Ave., 317-257-8326, ripplebageldeli.com
Peterdick
Turf Catering + Kitchen
If you need evidence of the sophisticated cheffing going on in the kitchen at this tiny catering outfit in a muffler shop parking lot in Castleton, just order the Peterdick, one of three lunchtime sandwiches that stars house-smoked butter turkey in thick slabs. But here it’s paired with ham and some of the crispiest bacon you’ll find and dolled up with an earthy miso mayo, pickles, a subtly picante jalapeno hot sauce, and cheddar, all on a delectable ciabatta roll.
8155 Castleway Ct., 317-288-0173, turfcateringkitchen.com
Poeta
Subito
Guy Fieri’s visit to Chuck Brezina’s popular downtown soup-and-sandwich spot may have been inspired by the flashier mojo pork Revelo or perhaps the 72-hour beef brisket dip sandwich. But there’s a poetry to the turkey, aged cheddar, and aromaticbasil aioli that sit neatly on a pressed ciabatta roll made from Brezina’s biga yeast starter, which makes just about any of his sandwich creations at this Delaware Street lunchtime draw
a work of art.
34 N. Delaware St., 317-220-8211, subitosoups.com
Brazilian Steak Sandwich
Gaucho’s Fire Express
This modest sub from the onetime food truck that became an opening day tenant at The Garage food hall in 2021 may look like any other mall steak sandwich. But one bite of the juicy, well-seasoned picanha cut from the center of a top sirloin, and you’ll be transported to a Brazilian churrascaria—albeit at a much lower price point. Melted provolone, sweet grilled onions, mayo, and a house vinaigrette finish make this a sandwich you’ll fight the line for every time.
906 Carrollton Ave., 317-319-8625, express.gauchosfire.com
Egg Salad
Fire and Ice Cafe
With online influencers swooning over Japanese egg salad “sandos,” this quaint, retro sandwich filler is definitely having a day. The straightforward version at Lara Cooney’s charming German-inspired cafe on Allisonville Road is worthy of just as much real-life fawning. We love the surprisingly sturdy gluten-free bread it’s served on as much as the simple additions of mustard and chives that make this childhood lunchbox favorite something you’ll savor at any age.
6211 Allisonville Rd., 317-997-5774, fireandicecafe.com
Wasabi Toasted Cheese
GoldLeaf Savory & Sweet
On paper, it doesn’t seem like provolone and cheddar should play with wasabi aioli and cherry preserves as successfully as they do. IRL, customers can’t get enough of this all-grown-up grilled cheese. “The sandwich was inspired by a late friend from Chez Gaudy in Seattle when I lived there,” says owner Kristine Bockman. “He did an open-faced
version I was obsessed with.”
1901 E. 46th St., 317-600-3542, goldleafindy.com
ECDC Torta
Tlaolli
Customers park their cars in the library lot next door to pick up one of owner Carlos Hutchinson’s to-go creations that put a health-conscious twist on traditional Mexican food. Plant-based dishes are always a hit here, and the vibrant, flavor-packed ECDC Torta is no exception. Black bean puree, avocado, pickled onions, shredded red cabbage, smoky poblano mayo (with a vegan mayo option), and a sprinkle of cotija cheese are artfully arranged inside a toasted baguette. Upgrade with a layer of barbecued jackfruit or tofu mole to make the combination of flavors and textures sing.
2830 E. Washington St., tlaolli.org
Stromboli
Keystone Sports Review
If you can tear yourself away from the signature wings, this hearty pizza-sandwich is a satisfying alternative option. KSR layers sausage, cheese, tomato sauce, onions, and pepperoncini onto your choice of bread, then toasts it up to achieve melty, gooey deliciousness. It’s available in a half-size if you’re feeling a little intimidated about trying to tackle a full order.
2131 E. 71st St., 317-251-9902, keystonesportsreview.com
Lobster Roll
Caplinger’s Fresh Catch
Full of claw and knuckle meat with a sprinkle of Old Bay and just enough mayonnaise to bind it all together, Caplinger’s classic New England–style lobster roll lets the seafood speak for itself. Fresh pretzel/brioche hybrid buns from Cornerstone Bakery prove the perfect vessel to hold the delicate filling; chipotle slaw or buffalo fries offer a nice flavor contrast on the side.
Multiple locations, caplingersfreshcatch.com
TBA
Leviathan
The letters stand for turkey, bacon, and aioli. But its makers could have just as easily added an “O” to the acronym in recognition of the onion marmalade, cooked down with balsamic vinegar for a sweet and tangy complexity, that adds a distinctive top note to the layers of meat and garlicky mayo. Leviathan’s marble rye bread provides pillow-soft bookends and a good, squishy counterbalance to shards of pork belly rendered so perfectly that they nearly melt in your mouth.
1101 N. College Ave., 317-493-1879, leviathanbakehouse.com
Spinach Melt
Broad Ripple Brewpub
A menu mainstay since the pub opened back in 1991, this vegetarian selection stirs sour cream and mayo into a flavorful base of spinach, jicama, and scallions, spreading a thick layer onto sourdough bread to grill up with Monterey Jack and sliced tomato.
842 E. 65th St., 317-253-2739
Cuban
Big Lug Canteen
Is this the hottest sandwich north of Havana? Big Lug stacks braised pork belly, ham, Swiss cheese, and dill pickles onto a hoagie bun with a swish of mayo and Dijon, then presses it flat to create the hallmark thin, crispy crust. All in all, it’s a very respectable interpretation of the Florida classic. You can order it by the half, but we’re rooting for you to finish the whole thing.
1435 E. 86th St., 317-672-3503, biglugcanteen.com
Collard Greens Grilled Cheese
His Place Eatery
Tucked into a menu of soul food stars like fried chicken pot pie and Memphis pulled pork, this sleeper hit at His Place Eatery was born from a quick meatless kitchen experiment by owner James Jones. He found himself hungry for breakfast one morning at the restaurant and started playing around with the ingredients immediately on hand, toasting thick slices of brioche bread in a pan of sizzling butter. He added slices of provolone and a generous heap of his famous tender, smoky, tangy collard greens, already a nonnegotiable side dish among regulars. A toss of diced tomato added color and acid.
6916 E. 30th St., 317-545-4890
1411 W. 86th St., 317-790-3406; hisplaceeatery.com
Hot Toddy
Greiner’s SubShop
You can’t say this tiny sandwich shop just south of Fountain Square didn’t give you fair warning. Greiner’s Hot Toddy lives up to its name—a meat lover’s dream, it’s stacked to near-collapsing with turkey, ham, capicola, pepperoni, and both cheddar and jalapeño cheese. A layer of chipotle mayo and a final pile-on of bright banana peppers renders it massive and messy—but wildly satisfying.
2126 Shelby St., 317-783-4136
Choripan
Che Chori
The empanadas may be Che Chori’s headliners—crimped, stamped, and served hot from the fryer—but owner Marcos Perera seems equally proud of this hulking sandwich that hearkens to his upbringing in Argentina. A massive link of Argentine chorizo is the central ingredient. It’s butterflied to allow both the inside and outside to get nice and crispy on the flattop, then tucked into a crusty split loaf with lettuce, tomato, and a bright herby chimichurri sauce.
3124 W. 16th St., chechori.com
St. Elmo Prime Rib Sandwich
Harry & Izzy’s
The prime rib sandwich at Harry & Izzy’s is a decadent nod to the restaurant’s legendary parent, downtown’s St. Elmo Steak House. It stuffs slow roasted and thinly sliced prime rib inside a ciabatta-like onion bun with a slip of white cheddar—just enough to hold the sandwich’s shape during dunking. And there will be plenty of dunking. The sandwich comes with both a beefy au jus that perfectly wets the already impossibly tender meat and a little sidecar of creamy horseradish that provides a zip of heat. The experience is more like a steak dinner—but don’t you dare eat it with a knife and fork.
153 S. Illinois St., 317-635-9594
4050 E. 82nd St., 317-915-8045; harryandizzys.com
Mile High Club
Rock-Cola 50s Cafe
The collection of vintage tchotchkes and rock ’n’ roll memorabilia attached to every surface of this throwback restaurant serves as a visual amuse-bouche. The main course is Rock-Cola’s massive, triple-decker version of a club sandwich. It stands nearly a foot tall and arrives at your table with not a toothpick, but a steak knife securing the tiers of hickory smoked bacon, ham, turkey, and American cheese inside two slabs of Texas toast.
5730 S. Brookville Rd., 317-357-2233
Pastrami Kimchi Melt
Half Liter BBQ
Pastrami is more likely to appear on a deli menu than at a barbecue joint, but when customers find out that Half Liter cures and smokes its own in house (or more accurately, on the back patio), it all makes sense. Especially when piled onto white bread with Swiss and mayo for toasting. The addition of tangy kimchi cuts the richness with a welcome punch of fermented funk.
5301 Winthrop Ave., 463-212-8180, halfliterbbq.com
Strip Cheese
Rush on Main, Rush off Main
The Strip Cheese delivers exactly what its name winks at—crispy chicken strips tossed in barbecue and Buffalo sauces, tucked into a soft bun, and blanketed in melted mozzarella and American cheeses. Order yours with a side of ranch for dipping, of course.
112 S. Main St., Zionsville, 317-344-2416
5767 N. Green St., Brownsburg, 317-286-7002; rushonmain.com
Broken Yolk
Cafe Patachou
This assemblage of two over-easy eggs with white cheddar and a choice of meat or avocado is less messy than it sounds. Sure, the yolk will drip onto your plate. But the structure stays surprisingly intact, and the toast acts as a savory sponge to collect every last dribble of liquid gold.
Multiple locations, cafepatachou.com
The Philly Special
Hoagies & Hops
Cheesesteak purists, steer clear of this beautiful mess of a sandwich that gilds the City of Brotherly Love’s signature sandwich—shaved beef gooey with aged provolone nestled inside a soft Liscio’s hoagie roll shipped in from South Jersey—with the cutting-sharp flavors of banana peppers, fried onions, tomatoes, spicy tomato sauce, and a dusting of parmesan. The result is spicy, sweet, and somewhere in the chicken parm family—proof that sandwiches are a constantly evolving food group.
4155 Boulevard Pl., 317-426-5731, hoagiesandhops.com
