In April we gave folks
, some of the best the area has to offer. But Chicago is a big place and we could do 365 days of sandwiches if we wanted to.
So here's a few more of personal favorites that didn't make the original list or just good suggestions on how to build your own:
-- The only thing better than the free mini-cup of soup that awaits you as you enter Capt’n Nemo’s (with locations in Lakeview, Rogers Park and Winnetka) is the heaping sandwich that soon arrives. They’re all good, but I’m partial to the beef & cheese – with thinly sliced roast beef falling out the sides. I prefer mine toasted, but hold the Captain’s Secret Sauce (basically vinegar and oil with a touch of sweet). It’s a bit of an overkill. Get a half and you’ll be filled up all day, or make it a whole and you’ve got dinner too. –
-- The roasted vegetable (verduri arostite) sandwich from L’Appetito with arugula, roasted red pepper, eggplant and garlicky herbed oil and goat cheese on a fresh chewy ciabatta is, hands down, the most delightful vegetarian sandwich in Chicago. And it’s so huge, it can easily feed two people for lunch. If you don’t like the fluffiness of a ciabatta you can get it on a regular Italian bread. (30 East Huron St. and 875 N Michigan Ave.)
– Monica Eng
-- Two of the best meals I have are when I order the steak sandwich from Chicago Burgerwurks in Brookfield. They start with a medium to medium rare piece of flank steak and cut off slices and then throw those back on the grill for a char before piling on top of a sub bun and provolone cheese. Sooooooooooo delicious. And I've got enough left over to build another one. Score!
– Steve Cavendish
-- The veggie/eggplant sub at Bari. The meat-loaded Italian is most people’s go-to and for good reason, but this is Bari’s secret weapon. It’s simple but perfect: fresh, crusty bread, tangy marinated eggplant that’s not too soft and not too chewy and smooth and delicious provolone (though I end up peeling one layer of the provolone off because too much overwhelms the eggplant). (1120 W Grand Ave.) –
-- I love Chicago food, but the best sandwich I’ve eaten in the tri-state area was served in Michigan City, Ind. It came from a little restaurant called Panini Panini, where they layer plump grilled scallops, prosciutto, goat cheese and sliced plums on Italian bread to make a sandwich totally worth crossing state lines for. (1720 Franklin St., Michigan City, Ind.) –
-- To echo that, the only sandwich I might think about driving an hour and a half for would be The Bobby, an ode to Thanksgiving from the folks at Capriotti's. Roasted turkey is piled onto a sub bun and topped with cranberry sauce, stuffing and mayo. I got hooked on this monster in Las Vegas a few years ago and was stunned to find that a franchise had been opened in Milwaukee. Why can't we get one of these in Chicago? Anybody? (Chase Tower, 111 East Wisconsin Ave., Milwaukee).
– Steve Cavendish
-- Any homemade sandwich — whether made with store-bought deli meat, Easter ham or mom's leftover Thanksgiving turkey — can be improved upon with the addition of a single condiment: Wickles (subtitle: "wickedly delicious"), which layer a decidedly spicy heat on what seems to be a typical bread-and-butter pickle. I've seen them for sale in World Imports and Cracker Barrel gift shops as well as online. Pick up a jar, then slide some extra flavor into your next sandwich creation, even if it's just fried bologna. –
-- The Old Man and the Sea sandwich from The Bourgeois Pig. Pretty much a standard tuna salad, but what a great name, right? Plus you can order a half-sandwich on GrubHub. Bonus! (738 West Fullerton Ave.) –
–- I’m all about singing Subway's "$5 foot long" song, but Jimmy John's vegetarian sub sandwich is the best I've ever tasted. Provolone cheese, avocado spread, alfalfa sprouts, cucumbers, lettuce, tomatoes and mayonnaise — it makes my mouth water thinking about it. Throw in a bag of those salt and vinegar chips, and I'll do the Fred Flintstone clap-your-feet dance. –
-- The chipotle chicken torta is the best reason I know to get delayed at O'Hare. Rick Bayless has deftly taken some of the Xoco menu and put it in Terminal B at Tortas Frontera. Crispy bread, chicken with a bit of smoky spice, big chunks of avocado and cilantro – it's all there. (O'Hare International Airport, Terminal B).