2 Eastern PA Sandwich Shops Among Best In America, Food & Wine Says

PHILADELPHIA — When people think of the words "Philadelphia" and "sandwich," they likely think of a cheesesteak. Maybe the image of a roast pork sandwich is conjured up, or even an Italian hoagie, both beloved in Philadelphia.

But a new list of "must-visit" sandwich shops from Food & Wine features two Philadelphia sandwich shops that specialize in the non-classic Philly staples.

The publication Wednesday released its list of "America's Best Sandwich Shops From Chicago to Seattle."

Thirteen sandwich slinging locations are on the list, but we're here to focus on Philly's two spots.

First up is Paesano's.

The Italian market joint was No. 4 on the list.

Here's what Food & Wine said about it:

Tucked into the historic Italian Market on 9th street is an Anthony Bourdain favorite: Paesano's. The sandwiches here are not for the faint of heart; they’re big and bold and packed with flavors that actually come at you from all angles. Take the crispy fried chicken liver sandwich – the Liveracce – for example. In one jaw-stretching bite, the balanced bitterness of arugula melds with the saucy roasted tomatoes. The zing of sweet orange marmalade cools with a creamy gorgonzola. Don’t miss the classic Philly cheesesteak; doing so would be local sacrilege.

Paesano's is located at 943 S. South St.

And at No. 7 on the list is Middle Child. Not to be confused with Middle Child Clubhouse on Front Street, Food & Wine tapped the original location at 248 S 11th St. for its list.

Check out what they said about the Washington Square West shop:

Raunchy, saucy, and irreverent is the unpredictable Middle Child, of course. At this Philly sandwich counter – equal parts diner and deli aesthetic – visitors get full and have fun. The sandwiches are classics with a little middle child flair: the swiss and turkey ciabatta sandwich gets a blueberry chutney, a classic Italian gets artichoke relish, the fluffy egg and cheese gets corned beef. Also, the burrata BLT is so big, it’s called a BBLT, with tomato jam.

See the full list from Food & Wine online here.