The best soups and sandwiches in St. Louis

St. Louis is steeped in sandwich lore. 

We’re the birthplace of the Gerber, the St. Paul, the fried brain sandwich. We’re where Bizarre Foods host Andrew Zimmern marveled at the wonders of pig heart pastrami (on a sandwich at Farmhaus) and Man v. Food’s Adam Richman touted a BLT “bigger and better than just about anybody else’s” (at Crown Candy Kitchen). We’re home to a James Beard Award–winning deli that still makes hot salami sandwiches in the same way—and in the same room—that it has for 100 years (Gioia’s).

That’s to say nothing of a certain St. Louis–based chain (Panera) that pioneered the concept of fast-casual dining.

See our dining team's top soup and sandwich picks from around town below or check out the other stories included in the December 2018 issue's Soups and Sandwiches feature. Then, let us know your favorites around town by participating in the 2018 Best St. Louis Soups & Sandwiches Readers' Choice Contest.

• 5 St. Louis delis that serve up more than cold cuts
• 3 St. Louis bakeries with noteworthy soups and sandwiches
• The sandwiches at these St. Louis chains are anything but ordinary
• The 5 best grilled cheese sandwiches in St. Louis
• The 5 best po' boys in St. Louis
• These are the best sandwiches on The Hill
• The 5 best BLT sandwiches in St. Louis

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Veal Deal

The Terry at Grassi’s Ristorante & Deli

Veal Parmigiana as a sandwich? Brilliant. Serving that sauce and mozzarella slice of heaven on garlic cheese bread? Inspired. Order a slice of Fazio’s cheesecake for a taste of The Hill in Frontenac. 10450 German.

Legendary Sandwich in a Legendary Spot

The Legend Club at LeGrand’s Market & Catering

With an overwhelming array of meats (Salsalito turkey, pastrami, pepperoni, bacon), cheeses (hot pepper cheese, Havarti, garlic cream cheese),and roasted red pepper sauce, the bestselling sandwich lives up to its name. For an after-meal treat, Ted Drewes is just a five-minute walk. (Hey, that short jaunt helps offset the calories, right?) 4414 Donovan.

Where Cuba and Missouri Collide

The Cuba, Missouri, at Bridge Tap House and Wine Bar

The roasted pork is marinated in a mojo sauce, and a savory Emmentaler cheese takes the sandwich to new heights. Order a side of Gjetost mac and cheese and a pint of Perennial Artisan Ales’ Baileys’ IPA, brewed specifically for Dave Bailey’s restaurants. 1004 Locust.

On Sundays through April, the menu at Civil Life consists of three soups (one vegetarian), each served with a side of bread, for $8. Beer is optional—but highly recommended. 3714 Holt.

Daily Specials at Dressel’s Public House

What’s in the stockpot changes daily, with such unusual favorites as Alsatian sausage soup and standards like chili. This winter, look for beans in a rich pork broth. 419 N. Euclid.

Avgolemono at The Greek Kitchen

A soup you don’t have to be able to pronounce to appreciate, the Greek classic avgolemono is made with chicken stock, egg yolks, and lemon. In February, it won the judge’s Gold Ladle award at Soup’s On, besting two dozen other selections. 343 S. Kirkwood.

Beyond the Ramen

Nudo Banh Mi at Nudo House

With a texture like toasted seafoam, the tissue-light baguette makes this sandwich, stuffed with pork and pickled vegetables. (Or consider the Banh Mi Pho Dip, with shredded beef and a French dip.) Top off your meal with the ever-changing flavors, like mango and coconut, of homemade soft-serve ice cream. 11423 Olive.

Cioppino at Cafe Napoli

The thick cioppino has graduated from Friday special to the permanent menu. Even in San Francisco, where the dish originated, this version would be a star. 7754 Forsyth.

Roll Tide

Alabama White Chicken Sandwich at Southtown Pub

Co-owner Sam Perrigue adds apple juice and vinegar with a gentle cayenne kick to the tangy Alabama white sauce gracing this smoky pulled chicken, served on a pretzel bun and topped with bacon for added bite. Pair it with Jamie’s Famous Mac-n-Cheese. 3707 S. Kingshighway.

Ruling the Roost

The Fried Chicken Sandwich at Frankly on Cherokee

Chef Bill Cawthon stacks classic fried chicken on toasted sourdough with thinly sliced cucumbers, Granny Smith apples, Havarti cheese, and chopped romaine tossed with house-made buttermilk. Order the creamy, crispy fries, and sit at the communal table, where you can meet interesting folks. 2744 Cherokee.

The Intersection of Maineand Missouri

The Lobster Roll at The Peacemaker Lobster & Crab Co.

A perfect buttery toasted bun serves as the foundation for the fresh-chunked lobster. Sit at the bar, where you can indulge in fresh-shucked oysters plucked from a 130-year-old stone trough. 1831 Sidney.

Steaking Its Claim

The Smoked Tri-Tip Sandwich at The Shaved Duck

Slicing the tri-tip leaf-thin and across the grain renders the smoked sirloin exquisitely tender, bringing out the marinated flavor. (Looking to up the ante? Try The B.O.S.S., with bacon-Swiss sauce.) Pair it with Bubbly Cornerstone Cider is a felicitous partner. 2900 Virginia.

Balkan Treat Box’s Loryn Feliciano-Nalic

Feliciano-Nalic started cooking Balkan cuisine to help Edo Nalic, her Bosnian-born husband, feel at home. As her passion for the cuisine grew, the couple launched the Balkan Treat Box food truck. This fall, they added a brick-and-mortar location in Webster’s Old Orchard neighborhood. The key to their sandwiches? Balance. “We want each bite to be the best bite,” she says, “not just the middle.

No Need For the Blues

The Muffuletta at Blues City Deli

A hearty slab of Italian cold cuts and Grande provolone are served on fluffy fresh muffuletta from Vitale’s Bakery, but what takes this classic to the next level is the olive salad garnish, combining Kalamata and Sicilian green olives with giardiniera and freshly roasted red peppers. Enjoy live music, red beans and rice with andouille, and a craft beer while you eat. 2438 McNair.

Lucky Ducky

The DLT at The Blue Duck

This playful take on the original BLT combines house-cured smoked duck breast with the house honey-chipotle mayo and a sunny-side-up egg. Pair it with a side of Bacon Fat Fries comes with Parmesan, garlic, and Dijon aioli, as well as house ketchup for dipping. 2661 Sutton.

The BAO’s RJ Xu

"When Xu was growing up, his mother prepared bao (steamed buns) every day, filling them with char siu pork. Today he adds an American spin, stuffing the buns with such fillings as lobster and Missouri-raised Kobe beef. A great bao is the sum of myriad variables: “The color, the size, the texture, the taste,” he says. “Everything is important, from the ingredients and timing to the temperature.” 14 N. Central.

Crawfish-Corn Bisque at J. Fires’ Market Bistro

Heavy with cream, heady with Cajun spices, this bisque, with its combination of sweet crawfish tails and fresh corn, is unique. The accompanying fried bread is delicious. 725 N. Market, Waterloo, Illinois.

Beer-Cheese Soup at Cugino’s Italian Bar & Grill

Having Narrow Gauge Brewing—arguably the best IPA brewery in town—in the basement means that the food had better keep up, and the beer-cheese soup is a standout, thanks to the spicy Italian sausage. 1595 N. Highway 67.

Poblano Chicken Chowder at Canyon Café

This year, the creamy, kicky chowder earned yet another Gold Ladle at the 11th annual Soup’s On competition, the only soup that’s won every time it’s been entered. 1707 S. Lindbergh.

Windy City Wonder

Italian Beef at Vinnie’s 

The beef is thin, the bread is crusty, and the giardiniera has bite. Order it regular, dry, or wet—just like in Chicago. Tossed with Parmesan, the baked-and-fried potatoes are a must to top off your meal. 3208 Ivanhoe.

A Curve for Carnivores

Smoked Portobello at Sugarfire Smoke House 

Surprise! The barbecue hot spot turns out a vegetarian-friendly sandwich: a messy smoked-portobello take on the classic Big Mac. And for a new take on pie à la mode, choose your favorite pie flavor—blended into a shake.

Slammin’ Salmon

Salmon BLT at Three Kings Public House

The humble BLT’s elevated with pan-seared salmon and a creamy lemon-caper aioli that adds zing. To wet your whistle, scan that ever-changing electronic beer list for a pilsner (the Firestone Walker Pivo Hoppy Pils, for instance) or brown ale (perhaps 4 Hands’ Cast Iron Oatmeal Brown).

New Take on a Classic

Egg Foo Young Sandwich at Louie’s Wine Dive

This ain’t your typical St. Paul: Duck, sriracha aioli, and fresh tomato take the local favorite to new heights. And no trip to Louie’s is complete without a proper drink. Consider a glass of sparkling Szigeti Brut from Austria. 16 S. Bemiston.

Inside the Fortune Teller Bar on Cherokee, The Cut’s Ari Jo Ellis creates unusual scratch brats and sausages. Iterations are likely at Morning Glory, her new diner just up the street. 2635 Cherokee.

Crab and Lobster Bisque at Cooper’s Hawk

Made with a proper ration of cream and salt (a rarity), the makers of the signature seafood bisque have doubled down on flavor and popularity by using two kinds of shellfish. 1146 Town and Country Crossing.

Wild Mushroom Soup at Peel Wood Fired Pizza

Devotees come to Peel for the Neapolitan-esque pizza, but insiders will wax poetic about the soup offerings, especially the truffle oil–scented wild mushroom soup that arrives in a cauldron of a bowl.

French Onion Soup at Brasserie

Here, as in Bordeaux, it’s appropriate to pour a little red wine into the last bit of broth and crusty cheese (a custom known as faire chabrot)—then shamelessly gulp the bits that most people leave behind. 4580 Laclede.

Brunch on a Biscuit

The Maple at Red Oak Biscuits

Sausage, pecans, and maple syrup are served on flaky biscuits whose recipe was tweaked to perfection by owner Derek Schulze. It’s well worth the mess. Top with the loaded country potatoes as you desire and share with the rest of the table. 2926 Cherokee.

Cat’s Meow

Spiced Catfish Po’ Boy at Kounter Kulture

Chris Meyer and chef Mike Miller twist and turn everything they touch, from the name of the teeny-tiny take-out eatery to its steamed bun with togarashi-spiced catfish, shishito peppers, and cherry tomato remoulade. Pair with the egg drop soup or any rotating side from the grab-and-go case. 3825 Watson.

When You Get the Urge

Mississippi Nights Club at The Gramophone 

Having made a name on late-night-craving sandwiches you’ll want to eat around the clock, The Grove hangout elevates the regular club with pepper mayo and smashed Billy Goat Kicker Chips. Pair with the jalapeño popper soup keeps the heat coming. 4243 Manchester.

Seafood Gumbo at Cork & Barrel

The correct proportion of Carolina Gold rice adds much to the roux-rich dark broth studded with shrimp, crawfish, and scallops. 7337 Mexico.

Parker’s Table’s Jay Stringer

After stints at Elaia and Chicago’s acclaimed Spiaggia, Stringer joined Parker’s Table around the time that Salume Beddu moved its retail operations there. Today Stringer makes lunchtime sandwiches to order, using the premium meats and charcuterie. A crowd favorite: the speck sandwich with Gruyère and preserved lemon, which Food Network Magazine proclaimed one of the top 10 sandwiches in America. 7118 Oakland.

Osh at Cafe Natasha’s

More stew than soup, the osh is hearty and thick with lentils, heavy with herbs, and swirled with a spiral of house-made yogurt. The Persian classic is lovely for a St. Louis winter. 3200 S. Grand.

Tomato Soup at Five Star Burgers

Debate what’s better in the roasted-tomato soup with crispy cheese curds: owner/chef Steve Gontram’s ruddy broth or the chunky garnish. Complicate the discussion by pairing it with a grilled cheese sandwich made with caramelized onions and apples.

Ban the (Mayo) Bomb

Chicken Salad at Good Buddy’s

This new downtown spot boasts a chicken salad sandwich with smoked and roasted shredded meat and a kitchen sink’s worth of veggies on grilled toast with just a touch of avocado mayo. For a lip-smacking side, opt for either cold green beans with a chili-garlic-soy marinade or house-made salt and vinegar chips. 1115 Pine.

You’re Getting Shawarma

Beef Shawarma Sandwich at Majeed Mediterranean Restaurant

Brothers Abdulhak and Ibrahim Majeed layer tender beef slices from house-made cones on Cham flatbread over a schmear of house-made hummus and tart pickles, then top it with tahini sauce and flatten it lightly in a panino press. To start, share the fatoush with friends. 4658 Gravois.

Chef Brandon Benack’s gumbo of the day is reason enough to visit Truffles Butchery in Ladue. You’ll likely leave with the bestselling turkey, Brie, and bacon sandwich. 9202 Clayton.

Mo’ Town Meats

Smokey Reubenson at The Stellar Hog

The corned beef is corned for 10 days, smoked for 14 hours—and disappears in an instant. It’s served griddled with sauerkraut and Thousand Island on marbled rye. Polish it off with s’mores bread pudding. 5623 Leona.

Superb Sub

The Ćevapi Sub at Yapi Mediterranean Subs and Sandwiches

In a genius move, chef Armin Grozdanic captures his house-made ćevapi sausages in a soft hoagie bun and serves them with sour cream spread and sliced onions. Pick something sweet and creamy from the Bosnian pastry case to pair with your sandwich. Selections vary from day to day. 6413 Hampton.

Braising the Bar

Braised Beef Sandwich at Winslow’s Home

Melted Brie, creamy horseradish aioli, and pickled onions make this maple-braised brisket truly legendary. Leave room for baked goods, especially cookies. 7213 Delmar.

Mammoth Meatballs

The Gracie Meat Ballat at Vitale’s Deli

After learning the fine art of baking bread at Vitale’s Bakery, owner Mike Vitale serves house-made meatballs topped with mozzarella on 5-inch–diameter white or wheat sandwich rolls. It might not be The Hill, but the Glendale sandwich shop still offers a friendly neighborhood vibe, with firefighters and police officers often stopping in. (Don’t forget the sandwich counter at Hanneke’s Westwood Grocery, just down Sappington.) 425 Sappington.

Swimming in Sauce

Torta Ahogada at Taqueria Durango

Doused in red chili sauce, the spicy torta is served on a delightfully chewy bread filled with tender shredded pork. While you eat, enjoy the addictively unfathomable Mexican soap operas shown on the taqueria’s TV. 10238 Page.

Coffee & Confit

Pork Confit at The Mud House

Served on a brioche bun, the crispy pork confit is topped with sweet, tangy cucumber-apple relish and mayo. Pair with a cup of joe, which is nearly mandatory here. Try the Dank + Stormy: Kyoto-style cold brew, ginger beer, and lime. 2101 Cherokee.

The Wood Shack’s Chris Delgado

"Growing up in Arizona, Delgado and his family often enjoyed pit-cooking and barbacoa, traditions he wanted to share with St. Louis. Last year, the former One 19 North chef and Patrick McGinnis opened their Soulard sandwich shop, cooking meats over different types of wood. The most popular sandwich: the Ragin’ Cajun, with maple-pecan turkey breast, bourbon-bacon jam, Havarti cheese, and pink peppercorn dressing. 1862 S. 10th."

Apple of Our Eye

For Pete’s Sake at Nora’s

Last year, Thrillist gave a nod to the popular sandwich, which combines the expected (applewood-smoked pork loin, caramelized onions, bacon) with the unexpected (melted Brie, apple sauce). Sandwiches come with a side (chips, potato salad, or coleslaw), but consider a cup of soup as well. Flavors are rotated daily; favorites include chicken and dumplings and beer-cheese. 1136 Tamm.

Veggie Tales

Grilled Vegetable Sandwich at River’s Edge Social

Combining the best of two cultures, the Mediterranean restaurant serves eggplant, zucchini, squash, and roasted peppers on a hoagie roll. We’re not saying it’s healthy, but consider layering the sandwich with the house-made fries. 6997 Chippewa.

Shapiro’s Market

Tucked around the corner from the Cathedral Basilica, this quaint CWE market serves up daily specials and Boar’s Head meats at its sandwich counter in back. Out front, check out what’s on the barbecue grill. 111 N. Newstead.

Vegan Delight

Tempeh LTA at Seedz Cafe

It’s one thing to forgo the bacon in a BLT. But skipping the meat altogether? Somehow Seedz pulls it off with crispy marinated tempeh, lettuce, tomato, and avocado on sprouted sourdough toast. Pair with a salad topped with maple-toasted pumpkin seeds. 6344 S. Rosebury.

Pig-Meets-Produce Combo

Pork Store Sandwich at Elaine’s

Hatch pepper–flecked cheddar’s the smoky-hot ingredient in this pork-tacular specialty, loaded with artichoke and roasted pig. And since it's located a short walk from Foam and The Fortune Teller Bar, the Cherokee sandwich shop’s ideal for late-night cravings, staying open until 11 p.m. on weekends. 2311 Cherokee.