Mama Ling Ling’s Thanksgiving —PomPom’s, Orlando

TheDailyMeal.com: America's Top 20 New Sandwiches

All of Thanksgiving (and then some) between two slices of bread.PomPom's ultimate sandwich contains turkey, stuffing, cranberry-ginger chutney, mashed potatoes, Gouda, and the kicker: a slather of cream cheese. Plus, there’s a side of gravy for dipping au jus style.

(Text: Brendan Spiegel/ Photo Credit: Chris Regan)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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The Spuckie — Cu...

Spuckie is a term used by old-school Bostonians to identify a sub sandwich, but it’s increasingly associated with this year-old Brookline shop. It’s also probably the sandwich here that most successfully merges the old-school method of overdoing it on Italian meats with the new world of artisan, veggie-centric goodness. Super-thin slices of fennel salami, hot

capicola, and mortadella are layered on oversized ciabatta, then topped with gooey, hand-pulled mozzarella, and a fresh olive-carrot salad. For even less traditional sandwich-lovers there’s an eggplant spuckie.

(Text: Brendan Spiegel/ Photo Credit: Anthony Treuili)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

Bulgogi Steak Sa...

At the risk of outraging an entire city, we’re going to say it: the Philly cheesesteak is boring. No disrespect to the age-old art of slathering fake cheese on top of a mound of meat, that's just one classic sandwich ready for a creative update. Enter University City sandwich truck Koja, where chewy cheesesteak meat is replaced with bulgogi, Korea’s signature thinly-sliced,

spicy BBQ beef. It’s served on a hoagie roll coated in sweet chili oil and accented by sautéed peppers and onions. Koja also offers bulgogi pork and bulgogi chicken, but the best part is the unbelievable price — $3.

(Text: Brendan Spiegel/ Photo Credit: My Inner Fatty)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

Crispy Drunken S...

Have you ever dug into a steamy Styrofoam container of General Tso’s chicken and thought, “This is delicious, but it would be tastier on a bun?” Of course you haven’t, that’s insane. But crazy is sometimes genius as proven at this tiny Seattle sandwich shop, where hunks of tender chicken are deep-fried and glazed in a tangy brown sauce, then served on a

crispy baguette with caramelized onions and cilantro. The result is a supremely sticky, but utterly satisfying sandwich.

(Text: Brendan Spiegel/ Photo Credit: Sevius)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

Cheesy Mac and R...

Another new West Coast outpost that achieves genius results by thinking outside the bun, L.A.’s great cheese-on-wheels purveyor offers several list-worthy grilled sandwiches. But none is more awe-inspiring than this one. Sharp Cheddar mac-and-cheese, strands of sweet BBQ pork, and caramelized onions are stuffed into two perfectly buttered-and-fried slices

of white bread. Yes, it sounds like the horrifying 3 a.m. creation of a stoned college student. Yes, it actually works.

(Text: Brendan Spiegel/ Photo Credit: Grilled Cheese Truck)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

PibilTorta — Xoc...

Upgrading Mexican street food has become a hot task of haute chefs around the nation. The results often have us pining for the real thing. Not so at Rick Bayless’ Chicago sandwich shop, where tortas baked in the wood-burning oven take Mexican to levels we didn’t know existed. In this sandwich, silky strands of roasted suckling pig are served on crusty

bread spread with black beans and achiote paste, then finished with pickled onions and habanero salsa. The pibil may be one extra ingredient away from being a Top Chef disaster story, but as is its perfection on bread.

(Text: Brendan Spiegel/ Photo Credit: Xoco)

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Fried Chicken Sa...

Perpetually purple-wigged owner Alison Barakat started as a pastry chef at the ultimate farm-to-table temple: Alice Waters’ Chez Panisse in neighboring Berkeley. Fooling around on lunch breaks, she whipped up these extra-crispy buttermilk fried chicken patties for co-workers, topping sandwiches with a savory slaw of sliced jalapeños, pickled red

onions, and high-quality olive oil. There was so much demand for her upscale McChicken that she soon opened her own lunch counter spot, which runs through 1,000 chicken sandwiches daily. Arrive early — they sell out.

(Text: Brendan Spiegel/ Photo Credit: Endless Simmer)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

The Maple – Meat...

Put down that Egg McGriddle and behold a breakfast sandwich that does right by the maple tree. Three-year-old Meat Cheese Bread may be simply named, but Portlanders known their creations are anything but. It’s breakfast time that draws the most loyal following for this outrageous creation — two hot-from-the-oven slices of maple-currant bread pudding loaded with

savory sausage, chipotle Cheddar, and tangy shavings of fresh fennel.

(Text: Brendan Spiegel/ Photo Credit: Meat Cheese Bread)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

Lasagna Bolognes...

If the thought of a Philly-style lasagna sandwich has you expecting an overstuffed, over-cheesed hot mess, think again. Chef Peter McAndrews’ Italian-inspired lasagna sandwich is surprisingly refined. Thin layers of pasta are delicately brushed with a bacony Bolognese, lightly breaded and fried, then slipped between a doughy roll, and joined by sweet peppers,

smoked mozzarella, and sharp provolone. The optional runny fried egg is an obvious yes.

(Text: Brendan Spiegel/ Photo Credit: unbreaded)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

Brussels Sprouts...

We know “vegetables so good, you don’t even need the meat” is a cliché, but it’s pretty notable when one of our very favorite new sandwiches has not a drop of flesh on it. At this midtown Manhattan shop, mad scientist chef Tyler Kord dreams up sandwiches with inventive ingredients like fried broccoli, pine nuts, pickled blueberries, and potato chips. His menu

changes often, but this is the best thing we’ve tasted so far is. How he thought to bring together Brussels sprouts, granny smith apples, and crushed peanuts on a sandwich we’ll never know, but we’re sure glad he did.

(Text: Brendan Spiegel/ Photo Credit: No. 7 Sub/Katherine Pangaro)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

The New Luther —...

It takes chutzpa to reinvent what Endless Simmer has already called the best drunk food in America, but Chef Kyle Bailey is not afraid. Named for its alleged creator, Luther Vandross, the original Luther sandwich consists of a bacon cheeseburger wedged between two halves of Krispy Kreme donut. But that now seems simple in comparison. At

ChurchKey, a housemade brioche donut is glazed in savory maple-chicken jus and topped with warm pieces of oven-baked pecans. While that sounds like a meal already, the brioche is cut in half and stuffed with a hunk of buttermilk fried chicken, and wedges of applewood smoked bacon. Perhaps realizing that serving these daily would be a public health hazard, ChurchKey’s Luther is somewhat of a speakeasy sandwich. Unlisted, it’s available only by request on Sundays, from noon to 8 p.m.

(Text: Brendan Spiegel/ Photo Credit: Churchkey)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

Westside Monte C...

We’ve said it once and we’ll say it again: there’s no food so good that it can’t be made better by a trip to the deep-fryer. Kudos to Melt for being brave enough to test this theory out on the Monte Cristo breakfast sandwich — honey ham, smoked turkey, Swiss and American cheese — all battered in beer and deep-fried.

(Text: Brendan Spiegel/ Photo Credit: Melt)

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Chacarero — La S...

We’re officially placing money on Chile’s signature sandwich — the chacarero — to become the next bahn mi, and La Sombra‘s version is the most sumptuous we’ve seen yet. Shiner Bock marinated sliced hangar steak topped with green beans, avocado, tomatoes, pickled cucumbers, and spicy mayo, all on a thin, toasty bolillo.

(Text: Brendan Spiegel/ Photo Credit: La Sombra)

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Artisan Foie Gra...

Tomato, butter lettuce, black truffle salt, and, um, what it says above. With this alongside other seasonal sandwich options like “pig and peach” and fried soft shell crabs with avocado and daikon, Naked Lunch could fill a top ten list of great new sandwiches all by itself.

(Text: Brendan Spiegel/ Photo Credit: Cinnachick)

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The Stinger — Ji...

Call this the anti-foiegras and duck prosciutto. Jim’s Stinger is just a basic steak sandwich with cheese, lettuce, tomato, onion… oh, yeah, and some chicken fingers on top for good measure.

(Text: Brendan Spiegel/ Photo Credit: Jim's)

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Big-Ass Roast Be...

A ciabatta roll is stuffed with slow-cooked roast beef (or turkey or ham, if you’re not Big-Ass enough), plus hand-cut French fries, covered in gooey béchamel. We can hear the detractors screaming “heart attack” already. For the record, we recommend every person find time in their lives to eat one and only one of these.

(Text: Brendan Spiegel/ Photo Credit: Big-Ass Sandwiches)

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Mama Ling Ling’s...

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

The Paul Reubens...

Something about this sandwich makes you as happy as Pee Wee’s Playhouse and as dirty as Paul Reuben’s playhouse at the same time. Ike’s sandwich has sliced corned beef, homemade poppy seed coleslaw, French dressing, and Swiss piled on crispy Dutch crunch bread.

(Text: Brendan Spiegel/ Photo Credit: Kanuck)

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The Reggie — Pin...

Almost like a version of the New Luther for breakfast, Pine State‘s fluffy biscuit is stuffed with buttermilk fried chicken, bacon, Cheddar, and (if you order a deluxe, which you obviously will) a runny egg — the whole thing slathered in hearty gravy.

(Text: Brendan Spiegel/ Photo Credit: Pine State Biscuits)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

America’s Best D... An open love letter to the tried and true dive bar, with The Daily Meal's picks of country's best and truest examples.

(Credit: Flickr/Zaskoda)