The very "best" sandwich is probably one of these, or the one that you're eating right now, so obviously picking the top five in a given city is all but impossible... but we totally did it anyway! Sure, it was tough eating our way through the greater MSP sammich schema to find the five most gloriously greasy, underrated, or just plain awesome fist-meals around, but we think you'll agree it was worth it...
Acquired Taste: Blood Rice Cakes With Timothy DeLaGhetto and Justina Valentine
Connecticut-Style Lobster Roll, Smack Shack North Loop The Smack Shack lobster roll's the sandwich that launched a food truck that launched one of 2012's raddest brick-and-mortars. This decadent Connecticut-style version sees heaps of buttery lobster piled on fat slices of milk-soaked and griddled Texas toast, and is a must-munch.
Crab BLT, Spill The Wine Uptown This newish-to-Uptown spot is about vino first and foremost, and seems like an unlikely spot to find one of the top sammies in town, until you realize they dish some killer eats too, including a super-succulent Crab BLT on bacon bread (seriously!).
Ragtop Chicken, Town Hall Lanes Nokomis Sure, Town Hall Lanes has bowling and beer licked, but once you see their list of creative burgers/sandwiches -- including a Minnesota Walleye Po' Boy, and this fried chicken number w/ chipotle, Buffalo and bleu cheese crumbles, and bleu cheese dressing -- you'll realize they've got the grub thing down too.
Philly Cheesesteak, Devil's Advocate Downtown Stop us if you've heard this one before, but the Devil's Advocate just dropped an entirely re-concepted menu built around what is, hands-down, the best Philly in the Twin Cities. No peppers, no frills, just lightly salted Wagyu sirloin, caramelized onions, and Cheez Whiz on a straight-outta-Philly Amoroso roll that adds up to melt-in-your-mouth perfection.
Philly French Dip, French Hen Cafe Cathedral Hill St. Paul neuvo Cajun/ French cafe French Hen's contribution to this list might be MSP's second best Philly, or its best French dip. Either way, it's a pile of perfectly cooked tenderloin topped w/ diced peppers, onions, 'shrooms & Swiss that's served on Ciabatta w/ a side of au jus.