10 Underrated Sandwich Chains That Are Secretly Better Than Subway
Sandwiches are part of everyday American life, but too often the spotlight falls on giant chains like Subway. The truth is, plenty of smaller, regional brands are serving up sandwiches with more flavor and history. They trace their roots to humble delis or inventive twists, and each has carved out a loyal following. Here are some of the standouts that deserve a closer look.
Capriotti’s
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In Wilmington, Delaware, Capriotti’s built its reputation on one sandwich: the Bobbie. The recipe is simple but memorable: roasted turkey, stuffing, cranberry sauce, and mayo on a roll, a Thanksgiving dinner you can hold in your hands. Lois and Alan Margolet opened the first shop in 1976, and from that single counter, the chain has grown to more than 175 stores nationwide. The Bobbie even won a 2009 AOL.com poll naming it “The Greatest Sandwich in America.
Primanti Bros.
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In Pittsburgh, a sandwich often means fries and coleslaw stacked right on the bread with the meat and cheese. That style began at Primanti Bros. in the 1930s, when a small shop fed truck drivers and late-night workers who wanted a whole meal in one hand. The idea stuck, and today the chain has spread through Pennsylvania, Ohio, West Virginia, and Maryland, though Pittsburgh still claims it as its own.
Erbert & Gerbert’s
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The chain started in Eau Claire, Wisconsin, when Kevin Schippers borrowed names from the bedtime stories his dad used to tell. Sandwiches still carry those oddball titles: Narmer, Boney Billy, and plenty more. One quirk sets the place apart: the bread is hollowed out so the fillings sit better, and the “guts” are handed over in a little bundle on the side.
Togo’s
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What began as a small sandwich counter in Marquette, Michigan, eventually found its home out West. The shop built a following with oversized subs—hot pastrami, roast beef, and other piled-high classics—and by the 1970s, California was dotted with Togo’s locations. The Marquette original still operates on its own, but the name today is tied more closely to the West Coast franchise that grew out of those early years.
D’Angelo Grilled Sandwiches
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The chain started in Dedham, Massachusetts, in 1967 and spread across New England on the strength of its subs. A lobster roll might be the draw in summer, while steak and cheese stays a year-round favorite. At some shops, the menu still features the Great Divide, a sub stretched to nearly 30 inches. More than 80 locations remain open, most of them clustered in five northeastern states.
Port of Subs
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What began as the Sub Shop in Reno in 1972 picked up its current name after a local contest a few years later. The chain built its following on one simple habit: slicing meat and cheese right in front of you. That small touch gives it the feel of a corner deli, even though it now runs more than 130 stores across the West. Nevada, California, and Arizona remain its strongest markets.
DiBella’s
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Fresh loaves define DiBella’s more than anything else. The chain’s bread, aged and baked throughout the day, gives every sandwich its signature taste. Out of nearly two dozen options, the Godfather Italian sub continues to lead the pack. What started as a family deli in Rochester has since grown to 44 locations. Even so, the brand’s deli spirit remains, anchoring its identity across five different states.
Cousins Subs
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Two cousins from New Jersey opened their first shop in Milwaukee in 1972, bringing the kind of Italian subs they grew up with. Daily-baked bread and Wisconsin meats and cheeses became the backbone of the menu, with cheese curds showing up as a local touch. Most locations are still in Wisconsin, though a handful in Illinois carry the brand across the state line.
East Hampton Sandwich Co.
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This Texas-based chain built its name on sandwiches that feel a step up from the usual. Cubanos, lobster rolls, hot chicken, and hoagies anchor the menu, with seasonal specials and creations like a truffle BLT rotating in. The shops haven’t spread beyond the state, but the following they’ve built shows there’s a market for sandwiches that balance comfort with polish.
Lee’s Sandwiches
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The menu is built around banh mi, with crisp baguettes, pickled vegetables, and seasoned meats served at prices that made the style accessible to a wide audience. The chain now stretches across seven states and is often the first place many Americans try a Vietnamese sandwich. Its growth turned a community staple into a cultural bridge.