Submariners and Sandwich shops

The Elmwood Park beef stand many Chicagoans call the best Italian beef anywhere. No-frills, usually a line, and famous lemon ice for after.

Calls itself the Home of the Jibarito: the North Center spot tied to the sandwich's invention. Also makes a sweet-plantain version, the jibarita.

The Bridgeport-area home of the breaded steak: a huge fried cutlet in red gravy on Turano French bread, in regular or king size. Open late.

The original Little Italy stand of the family that claims to have invented the Italian beef. Order it dipped, with hot giardiniera.

West Town deli and market from the family behind Nduja Artisans, stacking inventive, heavily-built Italian sandwiches.

Old-school German-style butcher that cures its own cold cuts, and the sub counter turns them into an Italian critics rank among the city's best. Order ahead; there's usually a line.

Take-a-number Italian deli in the southwest suburbs. Beef sliced to order and piled on D'Amato's bread, plus one of the area's most-praised breaded steaks.

Daytime Bridgeport deli on a residential block near the Sox ballpark. Its tight, well-built breaded steak with properly melted cheese has been rated above Ricobene's by sandwich critics.

Tiny Greater Grand Crossing takeout counter famous for its Gym Shoe. No seating, so eat it in the parking lot like everyone else; fries and a soda come with every order.

The stand that has served the Maxwell Street Polish since 1939: grilled Polish, sweet grilled onions and mustard, with fries included. This is its North Side stand; the historic flagship on Union Ave has been told to relocate to Pilsen, so check before heading there.

No-frills River North beef stand and the real-life inspiration for the restaurant in The Bear.

Generations-old Italian grocery on Randolph turning out some of downtown's best Italian subs on crusty bread.