The pastrami at DGS Delicatessen is "far and away" the best-selling sandwich on the menu, according to partner Nick Wiseman. They sell about 100 a day.

The Pepe Food Truck by Jose Andres recently added a number of new sandwiches to the menu, like fried shrimp and ropa vieja. Of those, the pulled pork bocata is by far the best seller, accounting for about a third of the truck's total sales each day.

The St. Regis Washington D.C. just redid its bar menu to coincide with its newly renovated digs. On that menu, a top choice is the croque monsieur sandwich. Two slices of toasted white bread are spread with Mornay sauce and topped with sliced Emmental cheese, Black Forest ham and grated white cheddar, then broiled. On a recent Friday, 36 sandwiches were sold at the bar.

The Cemita de Pollo Con Mole at El Chucho, with chicken, black beans, oaxacan cheese, and sour cream, used to be an off-menu item. Once the restaurant put it on the menu, according to owner Jackie Greenbaum, it started selling like crazy, and got accolades from such publications as Bon Appetit. The restaurant might sell 50 in one night which "for a place with only 36 seats inside and lots of other stuff on the menu is completely insane," said Greenbaum. The drunken pork Ahogado sandwich is also a big seller.

Bub and Pop's has only been open for a couple weeks, but a spokesman says the restaurant's Italian hoagie, with Genoa salami, prosciutto, capicola, pepperoni, aged provolone, arugula, roma tomatoes, hoagie relish, mayonnaise, Bubs vinaigrette, and pecorino romano, is already a clear favorite. The restaurant sells at least 50 a day, with the Beef Brisket sandwich being another popular choice.

About 40-50 zucchini sandwiches at Ambar, made up of a gouda & zucchini patty, red pepper spread and toasted sun flower seeds, sell each day; the burger is equally popular.

The latest downtown location of Jetties is introducing a new crowd to the restaurant's popular sandwiches. The Surfside, with hot turkey, havarti cheese, avocado, bacon, and ground mustard on sourdough, accounts for 25 percent of sandwich sales at that location, which adds up to anywhere between 110-180 per day, according to owner Bo Blair.

The Pinoy Boy Filipino adobo sandwiches, with chicken, smoked pork, cucumber, sriracha puffed rice and herb salad, are currently the most popular menu item at Room 11. It's on the late night and dinner menu, and after about 20 sell per night, they're sold out. The sandwich will soon be added to the lunch menu as well.

In Taylor's first week of business at Mosaic District, a whopping 4,498 hoagies were sold. The most popular there is the 9th Street Italian, with prosciutto, capicola, salami and provolone, with more than 80 sold on an average day.

At Steak & Ice, about 3,327 cheesesteaks are sold per week on average. The most popular order is "Ribeye, whiz, wit," accounting for more than 25 percent of sales.

TakEatEasy didn't respond to a request for info on their top selling sandwich, but the restaurant's new spin on the chivito, a cult favorite from Fast Gourmet, where the owners used to work, is already drawing early buzz. This version of the multi-meat sandwich features pancetta and garlic mayo confit.