8 Spots In Indiana Where Sandwiches Might Be Packed Beyond The Bun

Indiana might not be the first state that comes to mind when thinking about epic sandwiches, but the Hoosier State is hiding some serious sandwich treasures.

From towering deli creations to barbecue masterpieces that barely fit between bread, these spots take sandwich-making to new heights.

I’ve tracked down eight Indiana eateries where you’ll need both hands (and maybe a fork) to tackle their overstuffed creations.

1. Shapiro’s Delicatessen – Indianapolis, Indiana

Walking into Shapiro’s feels like stepping into an authentic New York deli right in the heart of Indianapolis. Since 1905, this family-owned institution has been stacking their sandwiches sky-high with premium meats that would make any deli enthusiast swoon.

Their corned beef and pastrami sandwiches are legendary with thick, hand-sliced portions that practically spill over the edges of fresh rye bread. Did you know they slice over 1,000 pounds of corned beef weekly?

What makes these sandwiches special isn’t just quantity but quality. The meats are prepared using traditional methods handed down through four generations, creating flavors you simply can’t find elsewhere in Indiana.

2. Bub’s Burgers & Ice Cream – Indianapolis, Indiana

Famous for their “Big Ugly” burger challenge, Bub’s transforms the humble burger into a sandwich monument that towers over the plate. This family-friendly spot in Carmel (with locations in Indianapolis) has been featured on “Man v. Food” for good reason.

The standard Big Ugly features a full pound of beef after cooking that’s around 22 ounces pre-cooked! Add cheese, lettuce, tomato, and their special sauce, and you’ve got a sandwich that requires strategic planning just to take the first bite.

Finish the entire thing and you’ll get your picture on their wall of fame. Even better, they serve hand-dipped milkshakes that make the perfect accompaniment to these monster burger-sandwiches.

3. The Eagle – Indianapolis, Indiana

If fried chicken sandwiches are your weakness, The Eagle’s version will have you questioning the laws of sandwich physics. Their Mass Ave location serves a fried chicken sandwich that barely qualifies as handheld food.

The star is their free-range, Amish-raised chicken that’s brined for 24 hours before frying to golden perfection. They pile this enormous chicken breast on a challah bun with spicy mayo, slaw, and house pickles creating a towering masterpiece that requires serious jaw flexibility.

Many customers end up deconstructing it with a knife and fork before attempting to eat it sandwich-style. Pair it with their brown sugar bacon and you’ll understand why this spot always has a wait during peak hours.

4. Smokin’ J’s BBQ – Indianapolis, Indiana

Hidden in Indianapolis’s Fountain Square neighborhood, Smokin’ J’s creates barbecue sandwiches that make napkins tremble in fear. Their pulled pork sandwich isn’t just generously portioned it’s a mountain of slow-smoked meat that threatens to avalanche off your plate.

What separates them from ordinary BBQ joints is their 14-hour smoking process using local hickory wood. The resulting sandwich features tender, smoky pork piled impossibly high on a brioche bun, then topped with their signature sauce and homemade coleslaw.

Most folks can only finish half in one sitting. The family-run operation started as a food truck before local demand forced them to open a permanent location proof that Hoosiers know good barbecue when they taste it.

5. City Barbeque – Carmel, Indiana

Though part of a small regional chain, City Barbeque’s Carmel location has developed a reputation for sandwiches that defy conventional bread-to-meat ratios. Their signature More Cowbell sandwich is particularly notorious for its excessive generosity.

This behemoth features beef brisket, pulled pork, and sausage yes, three different meats stacked together on a single bun with their house sauce. The sandwich comes served with a fork stuck through it, which isn’t just for show you’ll absolutely need it.

I love how they smoke their meats over local cherry and hickory wood, giving everything a distinctive Midwestern flavor profile. Their outdoor seating area becomes packed during summer months with brave souls attempting to conquer these magnificent sandwich mountains.

6. Mick’s Kitchen – Fort Wayne, Indiana

Fort Wayne’s hidden gem, Mick’s Kitchen, creates Italian beef sandwiches that would make Chicago natives weep with joy. The unassuming storefront hides a sandwich operation that takes ‘generous’ to new heights.

Their Italian beef is slow-roasted for 12 hours before being sliced paper-thin and piled on fresh Italian bread. Then comes the magic they dip the entire creation in savory au jus before adding giardiniera or sweet peppers. The result is a gloriously messy sandwich that weighs nearly twice what you’d expect.

A local secret: ask for it ‘wet’ to get extra au jus poured over the top. You’ll need at least five napkins, but the flavor explosion is worth every drip. The tiny kitchen serves around 200 of these magnificent beasts daily.

7. Smokehouse Bar-B-Que – Evansville, Indiana

Southern Indiana’s barbecue gem, Smokehouse Bar-B-Que, serves sandwiches that make you wonder if they misunderstood the concept of portion control. Their brisket sandwich has achieved local legend status for good reason.

The meat undergoes a 16-hour smoking process before being hand-sliced and piled so high you’ll wonder if gravity applies inside their restaurant. Unlike many BBQ spots, they don’t rely heavily on sauce instead letting the perfectly smoked meat speak for itself.

A fun fact: they go through over 500 pounds of brisket on busy weekends! The family recipes date back three generations, and their commitment to traditional smoking methods has earned them a dedicated following throughout the Evansville region.

8. Yats – Multiple Locations, Indiana

Though technically serving Cajun and Creole cuisine, Yats earns its sandwich credentials with their incredible po’ boys that redefine what belongs between bread. The casual, colorful atmosphere matches perfectly with their bold, spice-forward approach to food.

Their shrimp po’ boy deserves special attention packed with plump shrimp and dressed with so many toppings that eating it becomes a delightful challenge. The sandwich comes served on crusty French bread that somehow manages to contain the explosion of flavors.

If you’re feeling adventurous, try their chili cheese étouffée served po’ boy style. It’s a messy, wonderful fusion that demonstrates why Yats has expanded to multiple locations across the state.