10 Sandwiches to Eat in Dallas-Fort Worth on National Sandwich Day

National Sandwich Day falls on Tuesday, Nov. 3, which is as good an excuse as any to skip the salad. Dallas-Fort Worth doesn’t get enough credit as a sandwich town. We have a Fort Worth deli that’s been slicing corned beef since 1928, an East Dallas Italian market that’s been stacking cold cuts since the 1960s, and a new generation of cooks baking their own bread and smoking their own pastrami.

Here are 10 places to celebrate, from old guard to new, and the sandwich to order at each.

Jimmy’s Food Store, East Dallas

Jimmy’s has been a family-run Italian market on Bryan Street since 1966, and the deli counter in the back is where the sandwiches get made. The order is the Italian Stallion, a hoagie stacked with Italian cold cuts and provolone that’s big enough for two meals, or the Muffuletta, a round loaf packed with mortadella, ham, Genoa salami, provolone and olive salad. Take a number, grab a cannoli on the way out and browse the wine aisle while you wait.

4901 Bryan St., Dallas. Open 9 a.m. to 7 p.m. Monday through Saturday, closed Sunday. 214-823-6180.

Carshon’s Delicatessen, Fort Worth

David Carshon, a Jewish immigrant, opened this deli downtown in 1928, and it has been family-owned ever since. It moved to Berry Street near TCU and landed on Cleburne Road in the early ’70s, where it still serves Fort Worth’s best-known argument. Ask a regular whether the Rachel or the Rebecca is better and settle in. The Rachel layers corned beef and turkey with Swiss, coleslaw and Russian dressing on rye. The Rebecca goes pastrami, cream cheese and smoked turkey with Russian dressing on egg bread. Save room for a slice of pie. CraveDFW wrote about Carshon’s last year.

3133 Cleburne Road, Fort Worth. Open 9 a.m. to 3 p.m. Monday through Saturday, closed Sunday. 817-923-1907.

Trades Delicatessen, Bishop Arts

Jason Roberts and Amy Cowan, the pair behind Oddfellows and Revelers Hall, built Trades as a from-scratch deli where they smoke their own meats and bake their own bread and bagels. The NYC Pastrami is the one to start with, thick-cut and piled high. The Italian Beef, braised beef with giardiniera and provolone, comes soaked in its own broth, and the Jack of All Trades is a hoagie loaded with roast beef, ham, smoked turkey, mortadella and bacon that’s meant for sharing. The deli connects to Jaquval Brewing next door, so a pint is never far away. It was part of our perfect Sunday in Bishop Arts, too.

312 W. Seventh St., Dallas. Open daily 7 a.m. to 7 p.m.

Deli News, North Dallas

Deli News opened in North Dallas in 1987 and moved to Preston and Campbell in 2004. It is about as close as Dallas gets to a New York deli counter. They make everything in house, down to the pickles, and bake the breads and bagels every morning. Go for the Pastrami Reuben or the Corned Beef Reuben, both served with homemade potato salad, or the triple-decker if you skipped breakfast. Leave with a bag of bagels and an onion loaf.

17062 Preston Road, Suite 100, Dallas. Open 7 a.m. to 7 p.m. Tuesday through Friday, and 7 a.m. to 3 p.m. Saturday through Monday. 972-733-3354.

Fond, Downtown Dallas

Chefs Jennie Kelley and Brandon Moore run Fond on the ground floor of the Santander Tower, and lunch there has become a weekday habit downtown. The sandwiches rotate. When it’s on, get the Wagyu Pastrami Reuben, layered with Swiss, sauerkraut and Thousand Island on marbled rye. Every sandwich comes with one of their house pickles, and you can buy a quart to take home. Finish with the soft serve.

1601 Elm St., Suite 110, Dallas. Lunch 11 a.m. to 2 p.m. Monday through Friday, dinner Tuesday through Friday. 972-803-6045.

Chimlanh, The Cedars

Reyna Duong put the Cedars on the national sandwich map with Sandwich Hag, then closed it in 2024 to give herself and her team a break. She reopened the space as Chimlanh, a Vietnamese coffee shop she runs with partner Lesley Guevara, and bánh mì found its way back onto the menu. The one to order is the Trứng Chiên Fried Egg Bánh Mì, the sandwich Duong ate herself through years of long days at Sandwich Hag. Order at the walk-up window and pair it with a Vietnamese iced coffee.

1902 Botham Jean Blvd., Dallas. Open 9 a.m. to 3 p.m. Tuesday through Saturday and 10 a.m. to 3 p.m. Sunday, closed Monday. 214-885-2975.

Jonathon’s Diner, Oak Cliff

Jonathon Erdeljac, the Gravy King, and his wife, Christine, run two of the most reliable comfort-food kitchens in Oak Cliff. His Patty Melt is the sandwich order here, and it has the awards to prove it. Breakfast people should know the biscuits are on our new list of the best biscuits and gravy in Dallas and Fort Worth, so maybe make it a two-visit week.

1619 N. Beckley Ave., Dallas. Open daily 8 a.m. to 2:30 p.m. 214-782-9273.

Sammy’s Bar-B-Q, Uptown

Lunch-only and family-run since the early 1990s, Sammy’s sits on Leonard Street among the glass towers and doesn’t apologize for being a barbecue joint. Get the Chopped Beef Sandwich, then add a side of fried okra and the potato casserole.

2126 Leonard St., Dallas. Open 11 a.m. to 3 p.m. Monday through Saturday, closed Sunday. 214-880-9064.

Weinberger’s Deli, Grapevine

Weinberger’s is worth the drive to Grapevine on its own. Owner Dan Weinberger built the menu around his Chicago roots, and the counter on Main Street is the closest thing to a Windy City sandwich shop in North Texas. The classic order is the Italian Beef, made from a family recipe and served wet or dry on Italian bread with homemade pepper relish.

We’d be remiss not to mention one more. Weinberger’s named a sandwich for us, The Doyle’s CraveDFW, and it’s a beauty. It starts with a garlic-grilled muffuletta roll and piles on mortadella, Genoa salami, prosciutto, buffalo mozzarella, arugula, sliced tomato, cherry peppers, olive mix, Italian seasoning and a drizzle of balsamic. With more than 120 sandwiches on the board, know your order before you hit the front of the line. CraveDFW stopped in this spring when Weinberger’s expanded its dining room.

601 S. Main St., Grapevine. Open 10 a.m. to 7:30 p.m. Monday through Thursday, 10 a.m. to 8:30 p.m. Friday and Saturday, and 11 a.m. to 5:30 p.m. Sunday. 817-670-5729.

Sugar & Sage Bakery, Lovers Lane

Executive pastry chef Jill Bates spent years at Fearing’s and The Mansion on Turtle Creek before building the pastry program at Sugar & Sage, and her sandwiches start with her own bread. The Cristo Amann is the one people talk about. It’s a riff on the Monte Cristo built on a kouign-amann, with ham, Gruyère and fig chili jam. For something simpler, the baguette sandwiches are made with the bakery’s own loaves.

4314 Lovers Lane, Dallas. Open daily 7 a.m. to 4 p.m. 469-759-6697.

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