Whether it’s a panini, a hoagie, a po’ boy, or a fried chicken sando – everyone has a favorite, go-to. Here’s the Portland Old Port guide to a few of Portland, Maine’s best sandwiches to help you get (b)ready to celebrate National Sandwich Day. See what we did there?
Duckfat was born out of the desire to bring hand cut Belgian frites to Portland. It only then seemed natural to pair their frites with hot, delicious pressed sandwiches. A long-standing fan favorite is the B.G.T., a riff on a BLT, with sun dried tomato spread, fresh local tomatoes, crispy bacon, Fern Hill Farm goat cheese, atop freshly baked bread from Botto’s Bakery on Washington Ave.
Duckfat’s owners Rob Evans and Nancy Pugh believe you should know where your food comes from and work daily to source their ingredients from New England. Here in Portland, we love to see local supporting local.
If a classic Philly-style hoagie does it for you, Ramona’s, where Philly native Josh Sobel is co-owner and chef, then this is the place for you. You can trust us when we say Philadelphians know a thing or two about hoagies.
The Turkey Caesar Hoagie is a play on a Chicken Caesar, with a heaping portion of roasted turkey topped with pickled red onions, lettuce, parmesan, and Caesar mayo, slapped onto a fresh roll. Just don’t call it a sub, it’s a hoagie
A quaint West End neighborhood cafe, Ohno serves sandwiches for breakfast, lunch and dinner, but the important take away here is: breakfast sandwiches served all day!
You’re going to want the #1: maple glazed prosciutto, a fried egg, Vermont cheddar and Tobasco sauce on a plain bagel. The #1 is perfectly balanced with the proscuitto’s saltiness cut by the sweetness of the syrup, and the sweetness is offset by the spicy kick the Tabasco sauce gives. Why chose between sweet and savory breakfast when you can have both?
The Jabberwocky, an utter nonsensical beast of a sandwich, is for the meat lovers. House roast beef, house pastrami, North Country uncured bacon, local swiss cheese, BBQ sauce, red onion, tomato on sourdough or multi-grain.
Owner of Cera, Steven Lacount, has had a lifelong obsession with sandwiches and a lifetime frustration trying to find unique sandwiches with high quality ingredients. So, he set out to create Cera, which serves high quality food that is “good for you, good for the planet”. Cera also offers a full range of vegetarian and vegan options in salads, sandwiches, wraps and paninis.
At The Cheese Shop they say, “great food is as profound as it is simple”, and their sandwiches are just that – profoundly delicious, yet simple. Take, for instance, The Parisian: Jambon de Paris, Comte, local greens, and housemade dijonnaise on a Standard Baking Co. Baguette. The simplicity of their creations help your taste buds focus on and appreciate each carefully selected sandwich component. Bon appétit!
If a heartier sandwich is more your thing, you’ll want to check out Po’ Boys and Pickles.
The original “poor boy” sandwich came from down south in New Orleans during the Great Depression era, made up of fried potatoes, gravy, and bits of roast beef on French bread. The aim was a hearty, stick to your bones meal of a sandwich, not unlike the hearty, oversized sandwiches Po’ Boys and Pickles is serving up today. Let us suggest the Cheeseburger Po’Boy with American cheese, lettuce, tomato, ketchup, mustard, mayo and onions. Yum!
The Chicken and Waffle sandwich from Butcher Burger- not quite breakfast and not quite lunch. This sando is a rule breaker and that’s just what we are looking for. What’s not to love about crispy fried chicken and a fried egg squished between two Belgian waggles, covered in real Maine maple syrup? Indulge yourself.
“Peace, Love and Sandwiches” is Sisters logo which is quite fitting as they inclusively cater to vegans, vegetarians, and omnivores alike. Meat can be subbed out for tempeh in any sandwich. You can choose from fresh focaccia bread, a spinach wrap, soft gluten-free bread, or fresh chopped greens as the base of your sandwich. A fan favorite is the Ambrosia, consisting of chicken, cucumber, roasted red pepper, feta, sun-dried tomato, hummus, and spinach. It’s ambrosia for sure!