Cincinnati has been on a roll, so to speak, when it comes to sandwich shops during past three years. From Young Buck Deli, with its massive focaccia roast beef behemoths, to the meatball and rapini sandwich at Danny Boy, in Mariemont, these aren’t the kinds of places that serve your standard double-deckers or hoagies.
This new generation of sandwich makers are roasting their own meats, baking their own bread and offering sandwiches never seen in the Queen City before. Almost all of them are run by former chefs, many of whom have worked in top-tier restaurants in Cincinnati and beyond.
One thing they all have in common is they are passionate about what goes between two slices of bread and have raised sandwich making to a new level…