12 Underrated Pennsylvania Sandwiches Locals Will Defend Until The End
Pennsylvania’s sandwich scene stretches far beyond the famous cheesesteak, hiding regional treasures that locals guard fiercely.
From smoky Lebanon bologna tucked between white bread slices to towering creations stuffed with french fries, these handheld meals tell stories of immigrant communities, factory workers, and neighborhood pride.
Each bite connects eaters to Pennsylvania’s diverse culinary heritage, proving that the state’s sandwich culture deserves just as much attention as its more celebrated cousins.
1. Turkey Devonshire
Golden cheese sauce bubbles over tender turkey and crispy bacon in this Pittsburgh classic that turns a simple open-faced sandwich into comfort food royalty.
Most restaurants broil the assembled sandwich until the cheese sauce develops a caramelized top layer that adds textural contrast to the soft turkey beneath.
The bacon contributes a salty crunch that balances the rich, creamy sauce perfectly.
Originally served at upscale hotel restaurants, this sandwich has become a beloved lunch staple across western Pennsylvania.
Many diners serve it with a side of fries or a simple salad to round out the meal.
The cheese sauce recipe varies by restaurant, with some adding a touch of sherry or mustard for complexity.
Locals debate which establishment makes the best version, though most agree the sauce-to-turkey ratio matters most for achieving the ideal bite.
2. The Schmitter
Thin-sliced beef meets crispy salami in this towering creation that McNally’s Tavern introduced to Philadelphia’s Chestnut Hill neighborhood decades ago.
The tavern sits at 8634 Germantown Ave, Philadelphia, PA 19118, where hungry patrons still line up for this signature sandwich.
Grilled onions add sweetness while fresh tomatoes provide acidity that cuts through the richness of melted cheese and tangy special sauce.
The kaiser roll holds everything together remarkably well despite the generous filling, maintaining its structure through the last bite.
Some regulars insist on ordering it with extra sauce, while purists prefer the standard preparation.
The combination of two different meats creates an interesting flavor profile that sets this sandwich apart from typical beef or deli offerings.
Weekend crowds tend to peak during lunch hours, so weekday visits often mean shorter waits.
3. Lebanon Bologna Sandwich
Smoky-sweet Lebanon bologna carries a distinctive dark outer ring that Pennsylvania Dutch communities have perfected over generations.
The meat’s unique flavor comes from a smoking process that gives it an almost tangy quality, quite different from standard bologna found elsewhere.
Sharp cheddar cheese and yellow mustard complement the meat without overpowering its characteristic taste.
Soft white bread serves as the traditional base, though some modern interpretations use rye or pretzel rolls for added flavor.
The simplicity of this sandwich lets the quality of the Lebanon bologna shine through clearly.
Many delis throughout central Pennsylvania slice the bologna fresh to order, with thickness preferences varying from paper-thin to quarter-inch cuts.
Locals often pack these sandwiches for road trips or picnics, as they travel well and taste just as good at room temperature.
4. Primanti Bros. Signature Sandwich
Crispy french fries stuffed directly into the sandwich might sound unusual, but this Pittsburgh icon has converted skeptics since the 1930s.
Primanti Bros. Restaurant and Bar operates multiple locations, with the original shop at 46 18th St, Pittsburgh, PA 15222, still drawing devoted fans.
Vinegary coleslaw adds tang while tomato slices provide freshness that balances the hearty grilled meat and melted cheese.
Two thick slices of Italian bread somehow contain this massive pile of ingredients without falling apart, a feat of sandwich engineering that impresses first-timers.
The combination was originally designed for truck drivers who needed a complete meal they could eat with one hand.
Different meat options include pastrami, capicola, or kielbasa, though the construction method remains consistent across all variations.
Late-night crowds pack the downtown location after concerts and sporting events, creating an energetic atmosphere.
5. DiNic’s Roast Pork Sandwich
Slow-roasted pork falls apart at the touch of a fork, creating the perfect tender filling for what many consider Philadelphia’s best sandwich.
DiNic’s operates inside Reading Terminal Market at 51 N 12th St, Philadelphia, PA 19107, where the aroma of roasting pork draws crowds throughout the day.
Sharp provolone melts slightly from the heat of the meat, while garlicky broccoli rabe adds a pleasantly bitter contrast.
The crusty Italian roll soaks up flavorful juices without becoming soggy, maintaining just enough structure to hold the generous portion of meat.
Some customers order it with both sharp provolone and aged provolone for an extra layer of flavor.
Lines can stretch long during peak lunch hours, but the queue moves steadily as the efficient staff assembles sandwiches with practiced speed.
The sandwich has won numerous awards and national recognition, though locals knew about it long before food critics caught on.
6. Pepper And Egg Sandwich
Scrambled eggs mingle with sautéed bell peppers in this South Philadelphia breakfast tradition that fuels construction workers and early risers across the city.
The simple combination delivers surprising satisfaction, with the sweet peppers complementing the creamy eggs perfectly.
Green bell peppers appear most commonly, though some shops offer red or mixed varieties for customers who prefer sweeter notes.
Served on a long Italian roll, this sandwich stays warm longer than breakfast sandwiches on smaller bread, making it ideal for eating on the go.
Many corner delis and sandwich shops prepare these fresh throughout the morning hours.
Some versions include cheese or hot peppers for those who want extra richness or heat, though purists insist the original two-ingredient filling needs no embellishment.
The sandwich reflects the Italian-American influence that shaped South Philadelphia’s food culture, offering a meatless option that still feels substantial and satisfying.
7. Breaded Pork Tenderloin Sandwich
A pounded-thin pork cutlet gets breaded and fried until golden, creating a crispy disk that extends well beyond the boundaries of its bun.
The dramatic size difference between meat and bread creates an almost comical appearance that first-timers photograph before diving in.
Each bite delivers satisfying crunch from the seasoned breading while the pork inside stays juicy and tender.
Common toppings include pickles, onions, lettuce, and tomato, though some diners prefer theirs plain with just mustard.
The sandwich appears on menus throughout Pennsylvania, particularly in diners and family restaurants that specialize in hearty, affordable meals.
The preparation technique requires skill to pound the meat thin without tearing it, then bread and fry it evenly for consistent results.
Locals appreciate this sandwich for its generous portion size and honest, straightforward flavors that never try to be fancy or complicated.
8. Chipped Ham BBQ
Paper-thin sliced ham gets chopped and simmered in sweet barbecue sauce, creating a uniquely Pittsburgh sandwich that confuses outsiders and comforts locals.
The ham’s texture becomes almost shredded during cooking, allowing it to absorb the sauce completely and creating a cohesive filling that stays on the bun.
Sweet sauce varieties work best, as they complement the salty ham without overwhelming its flavor.
Served on soft hamburger buns, these sandwiches often appear at family gatherings, fundraisers, and casual restaurants throughout western Pennsylvania.
The preparation method makes it easy to feed large groups, as the ham mixture can be kept warm in a slow cooker.
Some versions add a slice of cheese or coleslaw for extra richness or crunch, though the basic ham-and-sauce combination remains most traditional.
Children who grow up eating these sandwiches often crave them as adults, finding comfort in the familiar sweet-and-salty flavor profile.
9. Roast Beef Sandwich With Horseradish
Rare roast beef sliced thin at the deli counter gets piled high on a fresh kaiser roll, then finished with a generous smear of sharp horseradish sauce.
The horseradish provides a nasal-clearing kick that cuts through the richness of the beef, creating a balance that keeps each bite interesting.
Many Pennsylvania delis take pride in their house-made horseradish sauce, adjusting the heat level to customer preferences.
The kaiser roll’s slightly crusty exterior and soft interior make it an ideal vehicle for the juicy meat, catching drips without becoming mushy.
Some establishments serve it cold, while others offer a hot version with melted cheese and au jus for dipping.
The sandwich represents the Pennsylvania Dutch and German influences that shaped the state’s deli culture, emphasizing quality meat and bold flavors.
Lunchtime crowds at established delis often include multiple generations of families who have been ordering the same sandwich for decades.
10. Italian Hoagie
Layers of Italian cold cuts stack neatly with sharp provolone, creating the foundation for Pennsylvania’s definitive hoagie that inspired countless regional variations.
The proper oil and vinegar ratio matters enormously, as too much makes the sandwich soggy while too little leaves it dry and difficult to swallow.
Shredded lettuce, sliced tomatoes, and thin-cut onions add freshness and crunch that contrast beautifully with the rich meats and cheese.
A long Italian roll with a slightly chewy texture holds everything together, with the bread quality often determining whether the hoagie succeeds or fails.
Different regions of Pennsylvania argue about the proper meat selection, though most agree that capicola and Genoa salami should make an appearance.
Some shops add hot peppers or oregano for customers who want extra flavor, while others insist the classic preparation needs no embellishment.
The sandwich travels well and tastes great at room temperature, making it perfect for packed lunches or picnics.
11. Kielbasa Sandwich
Grilled kielbasa develops a crispy exterior while staying juicy inside, creating a satisfying snap with each bite that Polish communities throughout Pennsylvania have perfected.
Sautéed peppers and onions add sweetness and color, though some purists prefer their kielbasa sandwich with just mustard and raw onions.
The sausage’s smoky, garlicky flavor needs little enhancement, making this one of the more straightforward sandwiches on Pennsylvania menus.
Long rolls contain the substantial sausage link comfortably, with the bread serving as a vehicle rather than a competing flavor.
Many butcher shops and Polish delis make their own kielbasa using family recipes passed down through generations.
The sandwich appears frequently at church festivals, neighborhood celebrations, and street fairs throughout areas with strong Polish heritage.
Grilling the kielbasa properly requires attention to heat management, as too much char can overpower the meat’s natural flavors while too little leaves it rubbery and unappetizing.
12. Fish Sandwich
Friday fish fries at fire halls and churches across Pennsylvania produce crispy, beer-battered fish sandwiches that draw crowds regardless of religious affiliation.
The light, crunchy coating shatters pleasantly when bitten, revealing flaky white fish that stays moist despite the frying process.
Tartar sauce and a leaf of lettuce provide classic accompaniments, though some prefer hot sauce or coleslaw instead.
Soft hamburger buns work better than crusty rolls for this sandwich, as they compress slightly to hold the irregular fish shape securely.
The tradition connects to Catholic meatless Fridays but has expanded beyond religious observance to become a beloved weekly ritual.
Different establishments use cod, haddock, or pollock depending on availability and regional preference, with each fish variety offering subtle flavor differences.
The communal atmosphere at fish fries often matters as much as the food itself, creating social gatherings that strengthen neighborhood bonds throughout Pennsylvania’s small towns and urban neighborhoods alike.
