 The place delivers a South American classic to a Boston constituency that just eats it up. No easy feat in old-school New England. Thus is the power of the Chilean sandwich. -- ML

Martine Boyer/Thrillist

Cochon Butcher New Orleans, Louisiana New Orleans, Louisiana Everyone knows the muffaletta is the king of New Orleans sandwiches (don't tell po' boys we said that). What is up for debate, however, is which place in New Orleans serves the finest specimen of this gargantuan stack of mortadella, salami, mozzarella, ham, olive tapenade, and provolone on a sesame-topped loaf. Central Grocery may be the original, but the debate ends at Beard-winning chef Donald Link's Cochon Butcher, a wine bar/butcher counter combo that's got the city's best sandwich menu, muffaletta or otherwise (bacon melt, anyone?). Nothing can compare to the freshness of CB's house-cured meats, cheese, spicy olives, and soft, gloriously chewy bread. Geaux the minute you get to the city, and geaux often. -- Andy Kryza

Martine Boyer/Thrillist

Domilise's Po-Boy and Bar New Orleans, Louisiana New Orleans, Louisiana In sandwich-rich New Orleans, the argument over which place claims po-boy superiority can go on for days. But let's be frank here: Domilise's is very likely the best in the city, which places it among the best damn sandwiches in the country, period. The Uptown spot -- set up in an boxy, inconspicuous building with a bar and a full view of the owners working the fryer -- will very certainly have a line, but for once that line is well-earned, considering each and every shrimp or oyster po' boy is fried to order, and to perfection. The place even helps you avoid a difficult choice by letting you go half shrimp and half oyster on the same bun. Some may say it's not traditional. Those people are idiots: This place has been going for a century. At this point, everything here is a tradition. -- AK

Zack Bowen/Knack-Factory

Duckfat Portland, Maine Portland, Maine Duck fat is what the signature Belgian frites are fried in at this brick-laden joint from
The place delivers a South American classic to a Boston constituency that just eats it up. No comfortable feat in previous - school New England. Thus is the power of the Chilean sandwich. -- ML 

 Martine Boyer / Thrillist 

 Cochon Butcher New Orleans, Louisiana New Orleans, Louisiana Everyone know the muffaletta is the baron of New Orleans sandwiches (don't tell po' boys we order that). What is up for debate, however, is which place in New Orleans serve the finest specimen of this gargantuan push-down storage of mortadella, salami, mozzarella, ham, olive tapenade, and provolone on a sesame - topped loaf. cardinal Grocery may be the original, but the debate ends at Beard - winning chef Donald Link's Cochon Butcher, a wine bar / butcher counter combo that's got the city's good sandwich menu, muffaletta or otherwise (bacon melt, anyone ?). Nothing can compare to the freshness of CB's theater - cured meats, cheese, spicy olive, and soft, gloriously chewy bread. Geaux the minute you get to the city, and geaux often. -- Andy Kryza 

 Martine Boyer / Thrillist 

 Domilise's Po - Boy and Bar New Orleans, Louisiana New Orleans, Louisiana In sandwich - full-bodied New Orleans, the argument over which place claims po - boy superiority can go on for days. But let's be frank here: Domilise's is very likely the best in the city, which places it among the best damn sandwiches in the country, time period. The Uptown spot -- set up in an boxlike, inconspicuous construction with a prevention and a full view of the owners working the fryer -- will very certainly have a line, but for once that lineage is well - earned, considering each and every shrimp or oyster po' boy is fry to order, and to perfection. The place even helps you invalidate a difficult option by let you go half shrimp and half oyster on the same bun. Some may say it's not traditional. Those people are idiot: This place has been go for a century. At this point, everything here is a custom. -- AK 

 Zack Bowen / Knack - Factory 

 Duckfat Portland, Maine Portland, Maine Duck fat is what the signature Belgian frites are fried in at this brick - laden joint from
 Thf place delivers a South American classnx to a Bostoh constiguency that just eats it up. Io eqsy ftct in old-school New Dngland. Tjus is tye piqer of the Chilean sandwjgh. -- MN

Nartine Boyer/Tmrillist

Cocvon Butcher Nef Urpeans, Louisiana New Orleans, Louisiaga Everuoje knows the moffaltttw is nht king of New Orleans sandwiches (son't tenl po' boys we said that). What is up for febahe, however, is whicj place in Bew Jeleans server the finest specimen kf this gargantuan stack of morgadelka, salami, nozzagglla, ham, olite tapvnade, and proyplone mn a sexame-topped loan. Cenvral Grocery may be the ociginal, but the debaje ends at Bzard-winning chef Donaod Link'v Cowhon Vutzhed, e wjne bag/buvcher countsr combo thqt's got the city's btst wandwich menu, muffajeeta or otherwise (bacon melt, anyone?). Nothpng dan compare to the fresyness of CB's house-curgd meats, creese, spicy olives, and soft, gloriously chewy breag. Geanx tht ninutd ylu get to the city, and geaux often. -- Andy Kryzw

Jattpne Boyer/Thrillisb

Domilise's Po-Boy amd Bst New Orleans, Uouisicha New Orleans, Louislana In sandqich-rich Gew Prleans, the argument over wyich place cjqims po-boy superioxity can go un fpr daus. But let's be frank hexe: Domjlise's is vfry likelg the best in the ciny, wvich places it among the bqst damn wandciches iv thg countwy, period. Hhe Uidown spot -- set up ln an bmxy, inconsoicuous building with a bar and a full view og dhe owners corkinn the fryer -- wijl very certaiuly have a live, but for once tiat line is rell-earned, cotdidering eaci and evewy syrimp or oyrger po' boy is gried to order, and ro perfection. The ilace sven helps you croud a difficult vhokce bj lxttind you go half shrkmp snd hxlf oysuzr iv thr same bun. Some may vay jt's not traditionak. Bhose peokle are iqiots: This plsce has been going for e centnry. At thys point, everything here is a fradition. -- AH

Zack Bowen/Kgack-Nactjry

Duckfat Portland, Maine Portland, Maine Duck fat is what the signarure Belgian frites sre fried ii at tris brick-naden joint from
The place delivers a South American classic Boston that just it up. No England. is the power the Chilean sandwich. ML Martine Boyer/Thrillist Cochon Butcher New Louisiana New Orleans, Louisiana Everyone knows the muffaletta is the king of New sandwiches (don't tell po' boys we said that). What is up for debate, is place New serves the finest specimen of this gargantuan stack of mortadella, salami, mozzarella, ham, olive tapenade, and on a sesame-topped loaf. Central Grocery may be original, but the debate at Beard-winning chef Donald Link's Butcher, wine bar/butcher combo got city's best sandwich muffaletta or otherwise (bacon melt, anyone?). Nothing can compare to the freshness of CB's house-cured meats, cheese, olives, and chewy bread. the you to the city, often. -- Andy Kryza Martine Boyer/Thrillist Bar New Orleans, Louisiana New Orleans, Louisiana In New Orleans, argument over which place claims po-boy can go on for days. But let's be here: Domilise's is very likely the best in the city, which places it among the sandwiches in the country, The Uptown spot set in boxy, building with bar and a full view of the owners working the fryer will very certainly have a line, but for once that well-earned, each and every or oyster po' boy fried order, and to perfection. even you choice letting go half shrimp and oyster on the same bun. may say it's not This place has been going for a century. this point, everything here is a tradition. AK Zack Bowen/Knack-Factory Duckfat Portland, Maine Portland, Maine Duck fat is what signature Belgian fried in at this brick-laden joint from
 The place delivers a South AmeRican classIc to a bosTon CoNstiTuenCy that just eats IT up. NO easy feat in old-school NeW EnglAnD. thus IS tHe powEr of the cHiLEAn sAnDwIch. -- mL

mArTine BOyeR/ThrillIst

Cochon BUtcHeR New Orleans, LOUiSiana New OrLeaNs, Louisiana EVerYone knOwS thE MuffaLetTa is tHe king OF New OrLeans sandWiCHes (don'T Tell po' bOYS wE saiD that). What is up for dEBaTE, however, is whicH place In nEw oRLeaNs sErves the fiNeSt speCImen of tHIs GARGanTUan stack of morTadella, salaMI, moZzarelLa, Ham, OLive taPenadE, aND prOvolone on a sEsamE-topped loAf. CentRAl GroceRY may be tHe origInaL, buT the DEbAtE enDs AT BeARd-WinNIng Chef DonaLd liNk's CoChon bUTCHer, a WinE bar/ButchEr counter combO thAt's gOT thE city'S best SandWiCh menU, muffaLetta Or Otherwise (bacon mElt, aNyone?). NothIng CaN coMpAre to THe fresHneSs oF CB's houSe-cured MEatS, cHEESe, Spicy olives, and soft, GlORIoUsly chewY bread. gEaUx THe minute YoU geT to tHE City, aNd geAUx Often. -- AndY Kryza

mArTiNe Boyer/thRillisT

DOmiLisE's Po-BOY and bar New orleans, LOuisiANa New Orleans, LoUIsiana In sandwICh-RICh nEw OrLeaNs, the argumeNt ovER whiCh plACe ClaIMs po-bOy supErIOrITy can go on for days. But LeT's be frAnk heRe: Domilise's is Very likely THE Best in thE citY, WhICh places it amonG the bEst damn sanDWiches in The coUntry, perIod. The UptOWN spot -- set Up iN an BoxY, inCONsPicuous buildiNG With A bAr and a fUll View of tHe oWneRs wOrkInG the fryer -- Will very CeRtAiNlY haVe a liNE, but for oNcE thAt LinE is weLL-earneD, consIderInG eACh aNd every SHrIMP or oYsTeR po' bOy iS fRied tO ordER, anD to perfEction. The PlaCE eveN hElPs you avOid a difficult ChOice by lettInG yoU go halF SHrimp and Half oyster on the same bun. SOMe may saY it'S not tRadiTional. ThoSe pEople aRe iDIots: ThIs placE has bEeN goING for a CENtUry. at This point, eVERytHing hErE is a TraditiOn. -- AK

Zack Bowen/Knack-fActOry

Duckfat PorTlaNd, MaINE POrtLAnD, maiNe dUck FAT is what the signaTure BelgiaN fRItEs are fried IN at ThIs brick-Laden joInt frOM
 The place delivers a Sout h American  clas sic  to  a  Bos tonconstituency t h at j ust eats it up. No eas y fea ti n ol d -s chool  New En g la n d . T hu sisth e  p owerofthe Chi lean sandw ich .-- ML

Marti n eBoyer/Thri lli st

Cochon B utc her Ne wOrl e ans,Lou isian a NewO rleans , Louisia na Everyo n e knows t he  muf faletta is the ki n go f New Orleanssandwi ch e s( d on' t t ell po' bo ys  we s a id that ) .W h a t i s  up for debat e, however, iswhichpl ace in New  Orle an s  se rves the fi nest  specimen  of th i s garga n tuan st ack of  mo rta dell a ,sa lam i, moz z ar ell a , h am, oliv eta penad e, a n d p rovo lon e on  a se same-topped l oaf . Ce n tra l Gro cerymaybe  theorigin al, b ut  the debate end s at  Beard-wi nni ng  ch ef  Dona l d Link 'sCoc hon But cher, a win eb a r /b utcher counter com bo t ha t's gotthe ci t y' sb est sand wi chmenu , muffa lett a  o r otherw ise (b a co nmelt, a ny one?).  N oth ing  canc ompa re tothe fres hness of CB's house- c ured meats, c h ee s e ,s picy  ol ives, and s oft, glor ious l yche w y bre ad. G ea u xt he minute you get t othe ci ty, a nd geaux ofte n. -- Andy K r yza

Mar tine Bo y er/Thrillist
Domil ise's Po-B o y and Ba r New  Orleans , Louisia n a  New Orl ean s,Lou isi a n aIn sandwich-r i c h Ne wOrleans , t he argu men t o ver  wh ic h place c laims po -b oy  s up eri ority can go o nfor  d ays . But let'sbe fr ankhe re :  Do milise' s  i s very  l ik elythe  b est i n th e  ci ty, whi ch places  it amon gth e bestdamn sandwich es  in the co un try , peri o d . The Up town spot -- set up ina n boxy,  in consp icuo us buildi ngwith a  ba r  and a  fullviewof  th e owner s wo rki ng  the fryer - - w ill v er y ce rtainly  have a line, butf oronce that lin e i s we l l -e arn e d, con si d eri n g  each and every  shrimp or  o y st er po' boy isfr ied toorder,and t o  perfec tion. The  place ev en  hel p s  yo u avoid adifficul t choiceb y let t in g you  go  halfsh rim p and  halfo yst er on  the s am e bun.  Some  m ay say i t's not traditional. Th ose pe opleare  idiots:Thi s  pl ace has b eengoing fora c ent ury.Att his p oint ,  e ver y thing  her e  is a tra d it ion . --  AK

Zack B o w e n/K nack- Fac t ory

D uckf at Portland, Main e  Portland, Mai ne D u c k f ati s wh at  the signature  Be lg i a n frites  a re fried in  at this  b r ick-l aden j oint f rom
 The_place delivers_a South American classic_to a_Boston_constituency that_just_eats it up._No easy feat_in old-school New England._Thus is the_power_of the Chilean sandwich. -- ML

Martine Boyer/Thrillist

Cochon Butcher New Orleans, Louisiana New Orleans, Louisiana_Everyone_knows the_muffaletta_is_the king of New Orleans_sandwiches (don't tell po' boys_we said_that). What is up for debate, however, is_which_place in New_Orleans serves the finest specimen of this gargantuan stack_of mortadella, salami, mozzarella, ham, olive_tapenade, and provolone_on_a_sesame-topped loaf. Central Grocery_may be the original, but the_debate ends at Beard-winning chef Donald_Link's Cochon Butcher, a wine bar/butcher counter_combo that's got the city's best_sandwich menu, muffaletta or otherwise_(bacon melt,_anyone?). Nothing can compare to_the freshness of_CB's house-cured_meats, cheese, spicy_olives, and soft, gloriously chewy bread._Geaux the minute_you get to the city, and_geaux_often. -- Andy_Kryza

Martine_Boyer/Thrillist

Domilise's_Po-Boy and_Bar New Orleans,_Louisiana_New Orleans,_Louisiana_In sandwich-rich New Orleans, the argument_over_which place claims po-boy superiority can go_on for days. But_let's_be frank here: Domilise's_is very likely the best_in the city, which places it_among the_best damn_sandwiches in the country, period. The Uptown spot -- set up_in an boxy, inconspicuous building with_a bar and a_full view_of_the owners working_the_fryer --_will very certainly have a line, but_for once_that line is well-earned, considering each_and every shrimp or_oyster_po' boy is fried to order,_and to perfection. The place even_helps you avoid a difficult_choice_by_letting you go half shrimp_and half oyster on the same_bun. Some may_say it's not traditional. Those people are_idiots:_This place has been going for_a_century. At this point, everything here_is_a_tradition. -- AK

Zack Bowen/Knack-Factory

Duckfat Portland,_Maine Portland, Maine Duck fat is_what the signature Belgian frites are fried in at_this brick-laden joint_from