I was sixteen when I landed my first summer job at Ice Cream Castle. My arms were too scrawny to scoop ice cream, so they stuck me on sandwich duty. It turned out to be a more pivotal role. During the lunch rush, no one was there for ice cream. Mailmen, office workers, even classmates came for sandwiches – and I was the guy.
By summer’s end, I mastered the art of sandwich assembly. Though the owners never told me the secret to their tuna salad recipe, I learned what makes a great sandwich. Here is a roundup of seven favorites that still make me wonder: Could I have put this together better myself? When it comes to the sandwiches on this list, the answer is “no.”
THE WICKED
Sure, Which Wich Superior Sandwiches is a national chain, but it is not to be confused with your gas station sub shop. It starts with the bread. They use a baguette similar to a Vietnamese banh mi. But then, in “The Wicked” sandwich, you get almost every type of deli meat on the menu – turkey, ham, roast beef, pepperoni, and bacon – plus your choice of cheese.
As I fill in their efficient bag-as-ordering-ticket system, I always think, “Am I crazy? I’m already getting five kinds of meat. Must I also get three kinds of cheese?”
Absolutely.
What’s built per my scribbled instructions is nothing short of glorious. The cross section cut shows it all: veggies centered in the middle so as not to dampen the bread. Then, the main attraction: rings of layered meat and cheese constructed by Which Wich’s “sandwich artists.”
CHICKEN DöNER PITA SANDWICH
I’ve never seen a spinning cone of meat that didn’t make my mouth water. The Greek version is called “gyro,” the Armenians serve “tarna,” and then there’s the Turkish-inspired dӧner kebab, which is part of DönerG Turkish & Mediterranean Grill’s name.
At DönerG, they stack their marinated meat on a rotating spit where it slowly roasts until an order comes in. Then servers carve off the outer layers with an electric-powered blade. Strips of meat fall like wood shavings.
For the Chicken Döner Pita Sandwich, a griddled crispy pita envelops at least three fistfuls of chicken bathed in a Thousand Island-like sauce. The best parts are where the meat is charred. It concentrates the flavor and makes the sandwich so satisfying that any initial doubts that I have about finishing it on my own disappear after the first bite.
DönerG Turkish & Mediterranean Grill
The Market Place
13256 Jamboree Rd, Irvine, CA 92602
Crossroads
3800 Barranca Pkwy, Irvine, CA 92606
THE REGGIO
What is a piadina? I’d define it as a sandwich because there is something resembling bread that hugs meat, cheese, and greens. But there’s also more to it than that. A piadina combines the characteristics of a pizza, a calzone, a burrito, and a quesadilla.
When I order one at Piadina Italian Market Sandwich, a ball of dough is compressed into a thin disc. The disc then goes onto a griddle where it cooks until both sides are mottled brown like a handmade tortilla. Finally, it’s stuffed with fillings.
My favorite is The Reggio. It’s a balanced dance between the savory and spicy, with prosciutto, Parmigiano-Reggiano, mozzarella, mushrooms, arugula, tomato, tartar sauce, and Tabasco.
But ultimately, it’s that crispy flatbread texture that I relish. It reminds me of the best Chinese onion pancakes sans all the grease but with all of the flavor.
CROQUE MADAME
As one of the best French bakeries in Orange County, Pandor Artisan Bakery & Café serves tartines. These French open-faced sandwiches start with a base of sturdy bread. The king of Pandor’s tartines is the Croque Monsieur.
But as in chess, the king is much less impressive than the queen. This holds true at Pandor where the Croque Madame rules the breakfast menu. And what a queen she is: an enormous diva sitting on a throne of boule du chef bread so thick and wide, it’s enough to make four separate sandwiches.
The serving is apparently for one person, but it could easily feed a hungry family of three. It consists of two sunny side up eggs, multiple layers of jambon ham, gobs of gruyère cheese, and béchamel sauce. An accompanying side salad makes me feel like I’m eating healthy!
PANDOR ARTISAN BAKERY & CAFE
Westcliff Plaza
1126 Irvine Ave #A, Newport Beach, CA 92660
The Market Place
13124 Jamboree Rd, Irvine, CA 92602
MEDIA NOCHE
Habana’s decor transports diners to Cuba with its restored Predicta tube TV that plays old documentaries on a loop, its 1950s diner-style Formica tables, and Baroque chandeliers. Habana is Orange County’s most beloved Cuban restaurant. The menu is vast, but I always zero in on the Media Noche.
It is the quintessential Cuban sandwich, layered with slow-roasted pork shoulder, ham, Swiss cheese, pickles, mayo, and mustard. It’s all compacted under a hot sandwich press until each strata fuse together to form a single unified mass. Toasted bread, rich mouthfuls of tender pork, and cheese that quickly gets undercut by the acidity and punch of the pickles and mustard. This is the formula that has always distinguished the Media Noche as one of the world’s greatest sandwiches – and Habana mastered it.
VEGAN BANH MI
Mendocino Farms makes a banh mi that isn’t exactly a traditional Vietnamese banh mi. Start with the bread. It’s ciabatta not baguette. But since this banh mi is crisped up on a panini press, the bread crackles when I bite into it like the crust of a proper baguette. Soon, I realize how very banh mi-like this sandwich actually is. All the flavors I would expect are present and accounted for: pickled daikon and carrots, plenty of sliced jalapenos, cilantro, cucumbers, and a good spackling of mayo (albeit vegan).
No, there’s no pâté or the umami of Maggi seasoning. There’s actually no meat at all because this is a Vegan Banh Mi. Instead, chunks of baked salt and pepper tofu stand-in. I don’t even blink that there’s not even a molecule of pork to be found. A good sandwich is a good sandwich.
MENDOCINO FARMS
Fashion Island
849 Newport Center Dr, Newport Beach, CA, 92660
The Market Place
13790 Jamboree Rd, Irvine, CA 92602
University Center
4175 Campus Dr #M176, Irvine, CA 92612
THE SINGLE SLIDER
Dave’s Hot Chicken at Culver Plaza is known for its deliciously flavorful spicy chicken tenders, with heat levels ranging from Not Hot to the notoriously fiery Reaper. The restaurant is my personal go-to for high-quality, 100% halal hot chicken, and the Single Slider is a classic. It offers a balanced mix of spice and subtle sweetness. Served on a soft potato bun, the mini chicken sandwich features a crispy hand-breaded tender topped with fresh coleslaw, pickles, Dave’s signature sauce, and American cheese melted to perfection.
The chain started as a late-night food stand launched by three childhood friends with a dream. In 2017, Arman Oganesyan, Tommy Rubenyan, and chef Dave Kopushyan, who trained at the French Laundry, set up a pop-up featuring Dave’s flavorful hot chicken. The fast casual concept expanded thanks to its loyal following, and in 2025, they sold the business for $1 billion. The sliders will always echo back to Dave’s humble beginnings.
– Sarah Murdaah
