Best Sandwiches in Indianapolis
Goose the Market
With a motto of “nice to meat you,” this old-school, full-service butcher shop doubles as a specialty food and wine market and also builds a mean sandwich. Behind the counter, blackboards displaying the daily offerings include standouts like the “Batali” with soppressata, coppa, capocollo, provolone cheese and tomato preserves while the namesake “Goose” packs on La Quercia prosciutto rossa and fresh mozzarella.
This sunny, charming market in an old service station stocks a bevy fresh market produce, lovely floral bouquets, soups from neighboring Circle City Soups, cheese plates and goods from Amelia’s Bakery. But most flock in for the daily market craft sandwich, announced on social media and in limited quantity. Past offerings have included smoked ham, Edam cheese, kale, apple, bacon and ginger avocado dressing on marble rye using local everything.
At this small corner shop, good ol’fashioned heavy-on-the-meat home cooking rules the roost. Typically, the menu has a rotating list of breakfast and lunch sandwiches. The neatly-plated smoked pork belly and blueberry jam is packed inside a biscuit and the the grilled pork tongue sandwich uses beer purée, Coffee Chèvre and pickled beans.
In Fletcher Place, contemporary Saigon-style street food is all the rage at the hip, open kitchen called Rook. Chef Carlos Salazar’s menu highlights such tasty bites as its dumpling-like grilled avocado steamed bun made with pickled cucumber, scallion and kimchi yogurt. A Vietnamese crepe lovingly cradles rabbit, a cured guanciale, hard boiled egg, bean sprouts, fermented chili mayo and Nuoc Cham (aka dipping sauce).
For over a century, the no-frills Shapiro’s has been serving their famed, piled-high Reuben on their own hand-cut rye alongside typically hearty cuts of corned beef, pastrami and meatloaf and topped with some melted cheese. In case you miss it, the city’s highly-touted, tech savvy airport also has an outlet, perfect for a grab-and-go plane meal.
Inside the airy, bustling City Market, grilled cheeses in all sorts of stuffed fillings come with such ingredients like applewood smoked bacon, roast beef and herbed cream cheese. Of course, no sandwich should go without the tomato basil dipper for, what else, dipping. The apple pie sandwich features red delicious apples sautéed with cranberries, sugar, spices and apple butter brie on sugar and cinnamon ciabatta bread. Say cheese!
Locally Grown Gardens
Among the farm fresh produce and chic dishware, the rotating menu at this rustic chef-owned and operated old service station feature sandwiches like an open face “hog roast” with homemade barbeque sauce. Sides like ginger cole slaw with rosemary mustard vinaigrette are lovely additions along with a cool peach lemon “shakeup” to sip. For dessert, the baked sugar cream pie is where it should end.