Brent’s black forest pastrami Reuben is stacked high and loaded with sauerkraut and cheese before getting the full-griddle treatment on the flattop. This one is worth a drive out to the Valley for deli fiends.

Renowned in Pasadena for its simple and satisfying prowess, the sandwich is the creation of Roma Market’s owner Rosario Mazzeo. Its foundation, a sturdy Italian roll drizzled with olive oil and sprinkled with salt, is layered with provolone, mortadella, spiced coppa, and salami.

Jeff’s Table serves up sandwiches, salads, and soups inside Flask liquor store in Highland Park, and the one to get is arguably the “kold kim cheezy.” Thin slices of smoked pork-shoulder ham accompany house-made kimchi, melted cheese, salted plum mustard, aioli, and chili oil on butter-griddled roll.

Nashville hot spices have captured the imagination of LA’s chefs and diners in recent years, and the latest and greatest in this white-hot genre is the hot catfish sandwich served at All Day Baby. Layered between the plushest of potato buns are thinly sliced white onions, bread and butter pickles, a swipe of mustard aioli, and a magnificently battered and seasoned filet of catfish. The crisp cayenne coating clings to the fish, bringing crunch and spice in equal parts to each bite.

Vietnamese sandwiches make an ideal lunch for busy folks working from home. Order a couple banh mi to-go and ask for the fillings to be packed separately. Reheat in the oven for crisp bread and warmed-through insides. The dac biet with pate, ham, and head cheese is particularly good.

Katsu Sando opened in Chinatown this summer with long lines and a rabid fanbase who learned to love these Japanese convenience store sandwiches from Daniel Son at Smorgasburg. But since opening a permanent location, Son has unleashed his most creative sandwich, a honey walnut shrimp sando held in with housemade milk bread with just the right balance of plump, crisp shrimp built into a makeshift patty, then topped with crunchy honey-glazed walnuts.

The purported inventor of the French dip over a century ago, Philippe the Original makes everything feel like time hasn’t passed, with sawdust floors, old-timer servers who prepare sandwiches to order, and coffee that’s payable in pennies. The beef double-dip is what aficionados get, with a heavy dose of salty jus and tender slices of roast beef with a few dabs of the famous spicy mustard to round it out. Others opt for a similar version with sliced lamb.

An easy choice for the most popular pastrami sandwich at this historic deli in Westlake, just west of Downtown. This near-perfect Jewish deli sandwich features house-baked rye bread, Russian dressing, cheese, coleslaw, and freshly sliced slivers of the most achingly perfect smoked pastrami on earth.

Arguably the most iconic sandwich in Los Angeles, the Godmother is a classic Italian deli sandwich filled with Boar’s Head deli meats, cheese, mustard, and veggies, all contained in a house-baked bread roll. There are probably better sandwiches at Bay Cities, especially the hot sandwiches, but the Godmother is what everyone talks about, and a must-try at some point in every Angeleno’s life.

Santa Monica’s sunny landscape already has one iconic Italian sandwich spot: Can it handle another? In the case of Heroic Deli and Italian restaurant, the answer so far has been a resounding success. There are lots of sandwiches to try on the menu, but the most eye-catching of all is the OMG, a stacked cold cut sub on crusty bread served with smoked mozzarella and just a touch of truffle.

Head to Inglewood for a taste of the Big Easy here in the City of Angels. Order any of the po’ boys at Sami Othman’s neighborhood spot, including ones stuffed to maximum capacity with shrimp, oysters, and catfish, and whisk taste buds away to Bourbon Street.

Well before the current times, San Pedro’s Busy Bee had lines out the door. Many LA locals grew up on this food, especially the messy and incredible meatball sandwich. If indecisive, order a half-and-half option.

Open since 1959 years in Canoga Park, Cavaretta’s is old-school, delicious, and reliable. Go for the Italian combo with mortadella, cotto salami, cappicola, provalone, pepperoncini, and a bit of hard salami to take things up to 11. The cannoli cannot be missed.

Never Caged sports a bold option that’s completely plant-based, the mac and chick sandwich. A pile of mac and cheese is placed over a hot “chicken” patty. It packs heat, and is filling.