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Best Sandwiches

SikBeatz Mar 31, 2012 06:42 PM

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?

  1. b
    Bob Loblaw Apr 28, 2012 04:03 PM

    One of the new Temple food trucks has been serving "koagies" - korean hoagies. they're not that hoagie-like, other than the long seeded roll. they're quite good, though. especially the chicken bulgogi one. (i liked the beef bulgogi far less).

    1. c
      Cheesesteak Apr 27, 2012 11:08 AM

      Just had the bbq pulled pork sandwich from Percy St. BBQ at the Comcast Center. Really solid sandwich. Tender, juicy and a little bit spicy. It deserves a mention.

      1 Reply
      1. re: Cheesesteak
        chefjonpierre Apr 27, 2012 12:00 PM

        Was reading this link and thought I would suggest my fav. Uncle Gregs's Smokin BBQ in the suburbs has a great Brisket sandwich one of the best I've ever had.

      2. l
        Liltonysdad Apr 25, 2012 05:08 AM

        Oh yeah Chickies Deli for any hoagie... Awesome

        1. l
          Liltonysdad Apr 25, 2012 05:07 AM

          Johns roast pork ... Ippolito's for the ahi
          Cheesesteak mind=blown

          1. s
            SikBeatz Apr 2, 2012 03:35 PM

            I know that I probably sound like a noob, but what the hell is broccoli rabe? I see that everywhere I go in Philly.


            1 Reply
            1. re: SikBeatz
              Kshell Apr 2, 2012 04:43 PM

              Broccoli rabe or rapini is not related to broccoli. It is more akin to turnip or mustard greens or kale. It has a somewhat bitter taste and a kind of spicy, veggie bite to it. I really like it sauteed with garlic as a side. For my kids, I tend to blanch it first to take the edge off the bitterness. In my opinion, it pairs perfectly with a roast pork sandwich and provolone. Others may disagree. If you're really interested, broccoli rabe videos are all over the net and on popular cooking shows. Whole Foods almost always has them and most other supermarkets carry this veg from time to time. Hope this helps.

            2. s
              SikBeatz Apr 2, 2012 03:21 PM

              Thanks for all of the suggestions guys and gals. So many choices, and they all sound good.

              1. s
                samichluvr Apr 2, 2012 12:45 PM

                Try the "soprano" at Lenny's Hoagies in Roxborough. Best hoagie around.

                1 Reply
                1. re: samichluvr
                  lunc Apr 2, 2012 01:18 PM

                  Try the vegetarian hoagie at Chickies, 10th and Federal, truly delicious!

                2. t
                  tzanghi Apr 2, 2012 09:34 AM


                  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
                    bluehensfan Apr 2, 2012 09:40 AM

                    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
                      DougRisk Apr 2, 2012 11:57 AM

                      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
                        bluehensfan Apr 2, 2012 04:19 PM

                        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
                          tzanghi Apr 2, 2012 05:50 PM

                          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
                            urbanfabric Apr 25, 2012 12:57 PM

                            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
                              Foodandwine Apr 27, 2012 01:03 PM

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

                              1. re: Foodandwine
                                tzanghi Apr 27, 2012 02:44 PM

                                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
                            Delucacheesemonger Apr 2, 2012 06:11 PM

                            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.

                            1. re: bluehensfan
                              DougRisk Apr 3, 2012 06:19 AM

                              Thanks, I will give that a try.

                        2. re: tzanghi
                          melpy Apr 2, 2012 10:06 AM

                          Now I want to take a sandwich tour of Philly.

                          1. re: melpy
                            tzanghi Apr 2, 2012 11:07 AM

                            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
                              SikBeatz Apr 2, 2012 03:46 PM

                              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
                                uhockey Apr 25, 2012 07:09 PM

                                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
                                SikBeatz Apr 2, 2012 03:37 PM

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

                                1. re: SikBeatz
                                  tzanghi Apr 2, 2012 05:53 PM

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

                              3. e
                                EESphillygal Apr 2, 2012 07:35 AM

                                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.

                                1. b
                                  brightman Apr 1, 2012 07:09 PM

                                  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
                                    cwdonald Apr 1, 2012 07:24 PM

                                    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
                                      Delucacheesemonger Apr 2, 2012 11:08 AM

                                      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
                                        tzanghi Apr 2, 2012 11:22 AM

                                        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
                                          bluehensfan Apr 2, 2012 11:26 AM

                                          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
                                            barryg Apr 2, 2012 11:53 AM

                                            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
                                              Hungryin theBurbs Apr 2, 2012 12:19 PM

                                              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
                                                barryg Apr 2, 2012 02:27 PM

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

                                                1. re: barryg
                                                  Hungryin theBurbs Apr 2, 2012 03:00 PM

                                                  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. t
                                    tzanghi Apr 1, 2012 06:18 PM

                                    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. c
                                      cwdonald Mar 31, 2012 08:55 PM

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

                                      2 Replies
                                      1. re: cwdonald
                                        Delucacheesemonger Apr 1, 2012 06:50 AM

                                        My pick as well for best sandwich in the city.

                                        1. re: Delucacheesemonger
                                          lost squirrel Apr 3, 2012 04:36 AM

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

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