Atlanta’s Best Sandwiches

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We Suki Suki
Photograph by Caroline C. Kilgore

Grilled Barbecue Pork Banh Mi
We Suki Suki, $5
You don’t have to trek down Buford Highway for Atlanta’s best banh mi; it’s right in East Atlanta Village. Think distinct layers of cucumber slices, pickled carrots and daikon, buttery aioli, and Chinese-style marinated barbecue pork, all tucked inside a Vietnamese French baguette for a satisfying crunch.
479 Flat Shoals Avenue, 404-430-7613

Chicken Salad
Community Q BBQ, $7
A chicken salad sandwich is often just a tablespoon away from becoming a chunky jar of mayo. Not at Community Q, where the focus is on the meat. Tender, sweet cubes of chicken come out of the same smoker used on the brisket and ribs. Halved grapes, pecans, and diced celery lend crunch and sweetness, and just a bit of mayonnaise binds it together. The final touch: two slices of buttery Texas toast. 1361 Clairmont Road, Decatur, communityqbbq.com

Beeter
Victory Sandwich Bar, $4
The high-energy hangout may be best known for its Jack-and-Coke slushies, but the menu’s real star is this meatless riff on a Reuben, featuring smoked pastrami-spiced beets, white kimchi, and Thai pepper mayo on rye. Multiple locations, vicsandwich.com

Pastrami Reuben
Star Provisions, $11
You’re going to need both hands for this thick, drippy star at Anne Quatrano’s signature deli. Smoked and cured in-house, the pastrami is sliced, doused in a creamy Russian-style dressing, and covered in Swiss cheese and sauerkraut. The bread practically buckles under the weight—or maybe it’s all that butter coating each slice. Plan on a nap afterward. 1198 Howell Mill Road, starprovisions.com

Gordita
La Duranguense Taqueria, $3.50
The tacos—on thick, handmade corn tortillas—are already pretty spectacular, but the real magic is in the gorditas. We’re talking crispy masa dough cakes stuffed with Mexican cheese, salsa, and an unconscionable amount of pork that’s been slowly stewed with chile peppers. 365 Pat Mell Road, Marietta, 404-966-9480

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This article originally appeared in our November 2015 issue.

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