Dress them up or dress them down—sandwiches, in their many forms, are a welcome breakfast or lunchtime staple, an indulgent late-night nosh and a takeout savior on a busy day.
Po-boys and muffulettas might top “favorite sammies” lists in south Louisiana, but we crave many others, too.
Here are a few of our go-tos.
The sandwich that launched the original Byronz, a modest Mid City sandwich and ice cream shop in the ’80s, is still a menu anchor. Slices of ham, salami and Canadian bacon are joined by black olives, lettuce and tomato, and melted cheddar, Swiss and mozzarella on a toasted seven-grain bun. The restaurant’s tangy combo sauce—mayo, mustard, lemon juice and paprika—adds big flavor. The bread is made by John Folse and Co. using Bistro Byronz’s recipe.
The LSU campus favorite is known for sandwiches with a decidedly trim architecture, welcome relief for those of us who believe a sandwich should actually fit in your mouth. Choose white or wheat bread, and order it pressed. It’ll be gone in no time.
Fans of Martin Wine & Spirits’ original locations in New Orleans were overjoyed when owners finally added a deli to Baton Rouge’s Moss Side Lane store in 2022, delivering a real McCoy experience with both trendy and throwback options. The tangy, tender Cuban features roast pork, sliced ham, Swiss cheese, dill pickles and yellow mustard on a pressed onion roll. Or go retro with that deli darling, the Reuben, a flavor-packed assembly of hot corned beef, melted Swiss, sauerkraut and Russian dressing on rye.
As the saying goes, sandwiches taste better when someone else makes them—and when the sandwich is rooted in childhood memory, it’s that much tastier. Order grown-up grilled cheeses in many flavors here, but The Original, with gooey cheddar and American between thick white bread, is hard to beat.
The restaurant that raised the bar on local ’cue still serves its calling card: a behemoth barbecue sandwich with house-smoked pulled pork piled high on a brioche bun. Housemade tangy barbecue sauce and curls of fresh coleslaw finish it off.
Dip, bite, dip. The French Dip’s timeless appeal is its interactive nature—the chance to gild already tasty morsels with warm jus. Jubans’ well-executed version deploys shaved tender ribeye and melted gruyere with a schmear of horseradish.
OK, they’re not between sandwich bread, but Chow Yum has made an art of these Vietnamese “sandwiches,” in which bold ingredients are folded into spongy bao buns. The hot honey chicken is especially popular, because, you know … deep-fried chicken with hot honey? Yum.
Modeling its cafe menu off an East Coast deli, the Village at Willow Grove shop attracts sandwich lovers jonesing for piled-high sammies like The Italian with fresh mozzarella, prosciutto, mortadella, soppressata and other ingredients. Fetch a tunacado, here, too, inspired by the viral sensation from Joe & the Juice.
Local figures’ go-to orders
—As told to Olivia Deffes
Quotes have been edited for clarity and brevity.
“Rocco’s Roast Beef Po-boy. And, I’m down with The Chimes’ Shrimp Po-boy.”
—Shane West | Baton Rouge native and A Walk to Remember actor
“My favorite in the 225 right now would have to be the Brisket Sandwich from Offset Smoker BBQ. Tender brisket piled a mile high bursting with that signature smoke flavor and oozing BBQ sauce. You’ll definitely need a few napkins tucked in your collar for this one!”
—Darrell Freeman, food influencer behind the Instagram account @thatguywiththefork
“Owr favorit sammich iz the Best Sandwich from Zeeland Street. Pro tip: Hit it with sum hot sawce n ALWAYZ get a syde of the krispy hash brownz.”
—Cullen Snow, Brooks Snow and Blake Snow, the young faces of the Instagram account @lilfoodiezla (whose parents let them reply in their own voices)
“The legendary Calvin’s Bocage Market’s Famous Chicken Salad. I love love love it on toasted wheat bread with lettuce, tomato and a dill pickle spear on the side.”
—Sylvia Weatherspoon | WBRZ anchor
“The Breakfast Club on French Toast at Lillie’s Kitchen, a family-owned staple in north Baton Rouge. It combines everything sweet and savory.”
—Myra Richardson | Founder of Red Torch Consulting
This article was originally published in the October 2024 issue of 225 Magazine.
