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Taylor Gourmet Mosaic
Taylor Gourmet Mosaic
Photo: Missy Frederick/Eater.com

15 New D.C. Sandwiches That Are Selling Like Crazy

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Taylor Gourmet Mosaic
| Photo: Missy Frederick/Eater.com

It's been a busy month for the area's sandwich obsessed. DC has seen the opening of many new options, such as Bub and Pop's, TakEatEasy, Taylor Gourmet Mosaic, Red Apron Butchery and more. And with new choices like Which Wich and Broodjies & Beer on the horizon, the sandwich craze isn't letting up anytime soon. But what are the most beloved offerings on these new menus? Eater asked owners and managers to share their customers' favorite orders; each of the sandwiches listed are either new to the menu, or from new (and new-ish) restaurants; all should be worth a try.

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DGS Delicatessen

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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.

Pepe Food Truck [José Andrés]

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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.

St. Regis Washington D.C.

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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.

Protein Bar

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At the new Protein Bar in Ballston, the top selling bar-rito is the Ivy, with chicken or tofu, organic quinoa, basil pesto, spinach and parmesan. About 200 sell at the location per day. That differs from the Penn Quarter Protein Bar, where the Buffalo Bar-rito reigns supreme.

El Chucho Cocina Superior

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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

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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.

Smoke BBQ

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Bethesda's new Smoke BBQ is still in the soft opening phase, but even now, about 30 pulled pork sandwiches with a choice of dressings and lime cilantro slaw, are selling each day.

Ambar Balkan Cuisine

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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.

Jetties

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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.

Room 11

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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.

Red Apron Butchery

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Each weekend Red Apron is open at Union Market, sandwich sales increase, according to a spokeswoman — a recent Saturday saw 375 total sandwiches sold. The most popular offerings at Red Apron are the meatball and the porkstrami.

Taylor Gourmet

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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.

Taylor Charles Steak & Ice

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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

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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.

The Brixton

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The Brixton's house-made chorizo burger with plantain isn't the top seller at the bar (that's the regular Brixton Burger), but a manager says it has a devoted cult following.

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DGS Delicatessen

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.

Pepe Food Truck [José Andrés]

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.

St. Regis Washington D.C.

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.

Protein Bar

At the new Protein Bar in Ballston, the top selling bar-rito is the Ivy, with chicken or tofu, organic quinoa, basil pesto, spinach and parmesan. About 200 sell at the location per day. That differs from the Penn Quarter Protein Bar, where the Buffalo Bar-rito reigns supreme.

El Chucho Cocina Superior

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

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.

Smoke BBQ

Bethesda's new Smoke BBQ is still in the soft opening phase, but even now, about 30 pulled pork sandwiches with a choice of dressings and lime cilantro slaw, are selling each day.

Ambar Balkan Cuisine

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.

Jetties

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.

Room 11

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.

Red Apron Butchery

Each weekend Red Apron is open at Union Market, sandwich sales increase, according to a spokeswoman — a recent Saturday saw 375 total sandwiches sold. The most popular offerings at Red Apron are the meatball and the porkstrami.

Taylor Gourmet

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.

Taylor Charles Steak & Ice

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

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.

The Brixton

The Brixton's house-made chorizo burger with plantain isn't the top seller at the bar (that's the regular Brixton Burger), but a manager says it has a devoted cult following.

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