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Mar 31, 2012 06:42 PM

Best Sandwiches

I love corned beef/reuben, hot roast beef, etc. A friend recommended Hershel's East Side Deli, Sarcone's Deli, and Campo's. Anyone have any other suggestions?

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  1. Nick's old original roast beef for their roast beef is a must.

    2 Replies
    1. re: cwdonald

      My pick as well for best sandwich in the city.

      1. re: Delucacheesemonger

        I'm a huge fan, and now my sister and 2yr old niece are as well (all thanks to the cheesemonger)

    2. I would suggest another deli instead of Sarcone's if I had to choose. Maybe Cosmi's if you're looking for a hoagie. Sarcone's has great bread, but not the best hoagie IMO.

      Also, Paesano's is very good. I particularly enjoy the Paesano and the Arista.

      1. Nick's roast beef at 20th and Jackson. Accept no substitute. Tony Luke's roast pork with sharp provolone and fried long hots is worth the trip.

        8 Replies
        1. re: brightman

          Or if you can swing the hours, John's Roast Pork for their roast pork sandwich. The Porchetta sandwich at Paesano's is pretty amazing as well.

          With regard to deli for corned beer or pastrami, I have always preferred Famous 4th over Hershels. Koch's in University City is a U Penn tradition, and does good deli as well. They do a corned beef hoagie that is pretty good.

          1. re: cwdonald

            Ah to disagree, machine cut and dry, no Famous pastrami for me anymore, just the fish platters
            Hershel's steams it right and handcuts, but their spice mixture is way too gentle.

            1. re: Delucacheesemonger

              How do they compare to Katz's? I had my first taste of their pastrami this weekend and it was delectable, though not worth $17. I'd love to find a good counterpart in the area.

              1. re: tzanghi

                I like Hershels. It's good but not as good as Katz's in NYC but a close second. That being said, it's much better than the stuff they serve at Famous.

                1. re: bluehensfan

                  Agree about the pastrami but I think the corned beef at Famous is better than Katz's. Haven't tried Herschel's. Other opinions?

                  Agree about Koch's, it's just cold wrapped deli corned beef, ok on a hoagie but not the same as a place that makes and steams their own.

                  1. re: barryg

                    I'm usually a fan of Herschel's but last time I was there, it was dry, and I agree the spicing is too mild. Was just at Katz's and really, nothing compares. The thickness and moistness of the slices just can't be found anywhere else.

                    Recently had a bit of my son's pastrami at Ben & Irv's. It was good...thinly sliced more like corned beef. Nice flavor and moistness, though.

                    1. re: Hungryin theBurbs

                      Hungry, is your first paragraph about corned beef or pastrami?

                      1. re: barryg

                        Sorry I wasn't clear. I was talking about pastrami. I've never had the corned beef from Katz's or Herschel's. In general, I don't find corned beef quality to vary as much as pastrami from deli to deli.

        2. New to the boards, but been in Philly for years. Personally I love Sarcone's. The first time I ate there I actually had a dream about the ultimate veggie... delish. I also second or third John's Roast Pork and Nick's roast beef.


            This is a slideshow of some sandwiches to be found in Philly in case you're looking for more ideas.

            15 Replies
            1. re: tzanghi

              Just don't try the one from Argan (as good as it was). They are out of business. My vote is for the roast pork at DiNic's.

              1. re: bluehensfan

                Blue Hens,
                Can you tell me exactly how you order your Roast Pork? People absolutely rave about that place and I went once and was really disappointed in the Class Roast Pork I got. Then, I heard a bunch of people say things like, "Well, it has to have the Broccoli Rabe", or"No, you must get cheese", or whatever.

                How do you get yours?

                1. re: DougRisk

                  I always order the roast (not the pulled) pork with provolone and either broccoli rabe or (spinach) greens. You must do one of the greens (and the cheese) to get the full effect but ordering both green toppings is too much and kills the ratio of things. The problem with rabe is that it can be variable in bitterness, so I often default to the greens. Or I will sometimes order it half greens and half rabe. Also, I always order it wet to get it extra juicy. Now the secret is out...

                  1. re: bluehensfan

                    I agree with bluehensfan. I never get spinach if given the choice between spinach and broccoli rabe, but that's just me. I think the sharp provolone really makes it, though. I think I prefer Tony Luke's and John's roast pork over DiNic's, but I'm probably in the minority on that one.

                    1. re: tzanghi

                      I finally had a roast pork from John's (thanks to the Saturday hours!) this past weekend. I think I prefer DiNic's in the RTM. Someone on this board described John's being more herbal/floral and that's exactly what I found. I will be back to try a cheesesteak, though.

                      Another sandwich note, when eating by yourself at a sandwich place, be sure to notice if there is a difference in bread between a "small" and a "large." That is something I've noticed at several of my favorites. A "small" gets you an amoroso roll (or equivalent) and a "large" gets you a seeded sarcone's roll. That makes a difference to me with hoagies and roast porks. Ordering a small because you think you can't eat a large, and then getting a softer roll as a result may greatly impact your impression and enjoyment of the sandwich.

                      1. re: urbanfabric

                        Very well noted. I am a fan of the seeded Sarcone's bread..

                        1. re: Foodandwine

                          The bread is good, don't get me wrong, but I prefer something slightly less substantial than Sarcone's for a hoagie. Sarcone's would be perfect for a roast pork or roast beef because it can sop up all the wet juices, but I like my hoagie kind of dry(minus the oil). I find that the Sarcone's roll completely overshadows all other ingredients in the hoagie so much that I end up feeling like I just ate a loaf of bread rather than a real sandwich. I think Liscio's fits the bill a bit better for a hoagie.

                    2. re: bluehensfan

                      That's what makes it a ballgame, l get pulled pork, spinach, sharp prov, wet, wet ,wet. Gravy on pulled is closer to Nick's style gravy than the roast pork, which is far waterier.

                  2. re: tzanghi

                    Now I want to take a sandwich tour of Philly.

                    1. re: melpy

                      It's not a bad idea! Every time my brother visits from the west coast we do some sort of sandwich tour. We did cheesesteaks last time he was in, and this time we're doing hoagies(Sarcone's, Primo's, and potentially Salumeria). I want to venture out and try some of the more obscure ones personally(Shank's for Chicken Cutlet, Nick's for Roast Beef), but my family always wants to do the traditional things.

                      1. re: melpy

                        I'm trying to take the tour guys. I just need some time. I'm almost 1.5 hours away, and my kid has practice or games/fights 6 days a week. Usually, I just rest Sunday.

                        1. re: melpy

                          We're currently attempting to arrange one for 5/22, if interested feel free to contact me. Contact info is in my profile here on CH.


                        2. re: tzanghi

                          Hey tzanghi, the slideshow was fantastic. Damn those sandwiches look delicious.

                          1. re: SikBeatz

                            Tell me about it! When I first watched it, I didn't know where to start, but this thread has all the best.