MomSkoop
North Carolina’s food scene hides some amazing sandwich shops that blow chain restaurants out of the water. While tourists might settle for Subway, locals know where to find the real deal – family-owned spots with homemade bread, locally-sourced ingredients, and recipes passed down through generations. These eight sandwich havens across the Tar Heel State offer flavors you simply can’t find at any franchise.
1. Merritt’s Grill – The BLT Sanctuary
Lines form early at this Chapel Hill institution where the humble BLT gets royal treatment. What started as a gas station in 1929 now serves legendary sandwiches that have earned national acclaim.
Their secret? Thick-cut, perfectly crispy bacon – and lots of it – layered between garden-fresh tomatoes and crisp lettuce. Choose from single, double, or triple-decker versions depending on your appetite.
Local college students swear it cures hangovers, while professors claim it fuels breakthrough research. Cash-only and worth every penny, Merritt’s proves simple ingredients become extraordinary in the right hands.
2. The Yellow Deli – Woodland Sandwich Retreat
Tucked away in tiny Hiddenite, this whimsical wooden hideaway feels plucked from a storybook. Hand-carved furniture and stained glass windows create an atmosphere as memorable as the food.
Their signature Deli Rose sandwich pairs rare roast beef with melted provolone and a mysterious house sauce that locals have tried unsuccessfully to replicate for years. Everything comes on bread baked daily in their stone ovens.
The Yellow Deli operates on unusual hours, closing Friday afternoons and reopening Sunday. This quirky schedule hasn’t stopped devoted fans from driving hours across the state for their sandwich fix.
3. First Carolina Delicatessen – Reuben Royalty
From the outside, this Greensboro deli appears unremarkable – exactly how regulars prefer it. For over 30 years, they’ve kept their Reuben sandwich recipe unchanged, creating a cult following among locals.
Corned beef is brined in-house for days before being slow-cooked to tender perfection. The sauerkraut gets a special rinse and seasoning treatment that removes excessive sourness while maintaining its distinctive tang.
Owner Mike Stevenson knows most customers by name and often remembers their orders before they reach the counter. His motto: “If it ain’t broke, don’t fix it” – words that explain why their menu has barely changed since 1988.
4. Eastcut Sandwich Bar – Craft Sandwich Laboratory
Former fine dining chefs rebelled against fancy food to create this Durham hotspot where culinary techniques elevate everyday sandwiches. Their Nashville Hot Chicken sandwich brings tears – both from joy and heat – with three spice levels that challenge even seasoned spice enthusiasts.
The Philly cheesesteak breaks tradition by using prime ribeye instead of typical thin-sliced beef. Each sandwich comes with a tiny flag marking your order number – a photogenic touch that’s made Eastcut Instagram famous.
Don’t skip their house-made chips dusted with dehydrated vinegar powder, a science-meets-snack innovation that perfectly complements their sandwich lineup.
5. Ideal’s Sandwich and Grocery – Italian Sub Heaven
Don’t let the unassuming grocery storefront fool you – behind those doors lies Italian sub perfection that’s remained unchanged since 1973. Three generations of the Martuscelli family have maintained the exact same recipes, ingredients, and even the same meat slicer.
Their Italian Combo features paper-thin slices of capicola, salami, and prosciutto topped with provolone and a vinegar-oil dressing that somehow transforms in flavor overnight. Regulars know to order tomorrow’s lunch today and let it marinate in the fridge.
The tiny shop seats only eight people, creating an unintentional community where strangers share tables and often become friends over shared sandwich appreciation.
6. Waveriders Coffee, Deli & Market – Coastal Sandwich Innovation
Surfers created this Outer Banks hangout where post-wave hunger meets culinary creativity. Their signature Eddie V sandwich reimagines breakfast by pressing a loaded everything bagel in a panini press – a technique that transforms ordinary ingredients into something extraordinary.
The ocean view from their patio adds unmeasurable flavor to every bite. Local fishermen often bring their morning catch directly to the kitchen door, creating daily specials you won’t find on the regular menu.
During hurricane evacuations, Waveriders stays open until the last possible moment, feeding emergency workers and stubborn locals. This dedication has earned them hero status among year-round residents who consider the shop an essential community resource.
7. Poor Piggy’s BBQ & Catering – Pork Sandwich Perfection
This Wilmington food truck parks in different locations daily, creating a sandwich treasure hunt that locals track with religious devotion. Their chopped pork sandwich represents Eastern Carolina BBQ in its purest form – whole hog cooking with a vinegar-pepper sauce that’s both fiery and tangy.
Owner Ray McDuffie smokes meat for 14 hours using a technique learned from his grandfather, who cooked for community gatherings in the 1940s. The slaw recipe remains a family secret, though many suspect the addition of apple provides its distinctive sweetness.
Look for the pink truck with the cartoon pig logo and the longest line in whatever parking lot it occupies that day.
8. Saxapahaw General Store – Farm-to-Sandwich Marvel
“Gas station gourmet” isn’t an oxymoron at this former textile mill town’s revitalized general store. Their Turkey & Apple sandwich pairs house-roasted birds with fruits from the orchard visible through the store’s back windows.
Chefs source ingredients almost exclusively from farms within a 20-mile radius, creating seasonal sandwiches that change based on what local farmers harvest that week. The bread comes from Chicken Bridge Bakery just down the road, often arriving still warm from the oven.
Weekend visitors from Chapel Hill and Durham create long lines, but locals know to come on Wednesdays when live bluegrass accompanies the sandwich-making and the crowd consists mostly of farmers delivering their goods.