Delis & Sandwiches in New Orleans: 10 Local Favorites (2026)

Cochon Butcher works from a counter on Tchoupitoulas Street, in a room diners describe as part butcher shop and part modern restaurant. Boudin is on the menu, but the kitchen's attention goes to pork and sandwiches. The honest advice is to treat the boudin as a side to a larger lunch. Diners who ordered it call it good, though two wanted a better casing than the one they got.

The sandwich list carries the visit. The Cochon Muffuletta, the porchetta sandwich and the pork belly sandwich come up often, along with Le Pig Mac, mac and cheese, marinated brussels sprouts and house made chips. The duck pastrami sliders drew mixed reactions, and one diner found them small.

Practical notes: orders go in at the counter, where the lunch line stretches far but moves quickly. Bar seating brings full table service, and outdoor tables are available. Pair a boudin order with a sandwich and the table is well fed.

Parkway Bakery & Tavern sits on Hagan Avenue in Mid-City, and diners who ride the streetcar out from the French Quarter report that the trip is part of the fun. The room has real character, and the line outside is the proof that people want what comes across the counter.

Fried Gulf shrimp on fresh, soft bread is the order diners praise most. The shrimp are crisp and juicy and stacked high. The roast beef with gravy is the house specialty and arrives messy in the right way, with the traditional fixings. Some tables order the roast beef and shrimp together. Creole barbecue shrimp is the buttery option, and bread pudding finishes the meal. Potato salad, coleslaw and a bag of Zapp's chips round out the table.

The practical advice is to avoid the long line. Diners say calling in or ordering online for pickup saves time, and a drive-thru window helps when the lot is packed. The shrimp cost a little more than elsewhere, which regulars connect to the Gulf shrimp.

Turkey and the Wolf is a counter-service sandwich shop on Jackson Avenue, a few blocks off Magazine Street, and diners often arrive having read about it in national press. The room is quirky and vintage, the staff is friendly, and there is merchandise to browse on the way to the counter.

The fried bologna sandwich is the headline order and the one diners name more than any other. The collard green melt is a close second and is a favorite with vegetarians. The ham sandwich ranks high among tables that share several plates, and the cabbage salad and wedge salad are good sides. Hog head cheese tacos and a fried chicken pot pie appear on a few tables.

Plan on a line. Diners who arrive a few minutes before opening still find a crowd by the time the door unlocks. Street parking takes some looking, so factor in a few extra minutes. Vegan options are on the menu, which makes this a good choice for mixed groups.

Majoria's Commerce Restaurant on Camp Street looks like an old-school diner and has been refreshed in retro style, with warm touches that diners notice. It reads as a place where locals stop before work, and visitors staying nearby say it makes an easy first morning.

Breakfast leads, and the biscuit leads breakfast. The spicy honey chicken biscuit is the most praised order: fried chicken that is perfectly cooked and flavorful, on a biscuit that stays flaky and fluffy. The Commerce Breakfast Biscuit is another house standard, and the Parish Benedict gives the menu a Louisiana turn. Some diners come back several days in a row. Lunch plates, burgers and club sandwiches round out the menu for later visits.

Coffee gets praise for being strong and aromatic, prices are friendly, and service is attentive. Lines can form at peak hours, but diners say tables turn over and seating comes quickly. Breakfast runs well into the late morning.

Milk Bar sits on South Carrollton Avenue and keeps its menu short, quirky and inventive. Sandwich names such as Speared Pig and the Blue Healer hint at the style. Diners call it a local favorite, and the staff greets first-timers with real enthusiasm.

The yam sandwich is the one diners praise for balance, and the bread is a step up from the usual French loaf. The Speared Pig stacks smoked ham, asparagus, hollandaise and mozzarella, which is an odd list that works. Chicken parm and a peanut chicken sandwich get mixed reactions, so first-timers do well to ask which sandwich is the day's strength. Salads are a surprise, especially the Mediterranean lamb salad with roasted eggplant. Handmade milkshakes, including Go Banana, round out the menu.

The room is small, and some diners find the sandwiches a bit pricey. Portions are generous enough that a single sandwich can cover two meals, and food rarely takes long to arrive.

Domilise's Po-Boy & Bar on Annunciation Street is a neighborhood po-boy shop, small and busy, and worth the ride from the French Quarter. Diners say the streetcar makes the trip easy, and the staff gets warm marks for making every order feel welcome.

The fried shrimp po-boy, dressed, is the one most diners order. The bread is Leidenheimer, and the shrimp arrive hot and crisp. Roast beef with shrimp is the choice for a bigger appetite, and fried oysters make a good alternative. The fries stand out for their ridged shape, which holds salt well. A few diners note the shrimp can run small, so the roast beef pairing helps.

The room is cramped and crowded at peak times, and the line can wrap around the bar. Diners say that is part of the experience. A beer or a whiskey at the bar passes the wait, and the people there keep the mood easy. Arrive earlier than the lunch rush if time is tight.

Verti Marte on Royal Street looks like a plain corner market from the outside. Inside, a deli counter in back turns out oversized sandwiches, and diners treat it as a French Quarter stand-by for the hours when most kitchens have closed.

The All That Jazz sandwich is the order diners name most, built on grilled ham, turkey and shrimp with Swiss and American cheeses and grilled mushrooms. It is messy, enormous and filling. Garlic potatoes are the side to add. Fried shrimp, soft shell crab and a Philly cheesesteak all have their own fans, and a breakfast sandwich covers the early hours.

The menu can feel overwhelming, so diners suggest asking the counter for a favorite. Lines can form late at night, and the staff moves fast. Market shelves hold drinks and snacks, which is handy after a long evening. Prices are friendly for the portion size, and the shop is a short walk from most Quarter hotels.

Welty's Deli and Catering is on the second floor of Place St. Charles. The entrance is easy to miss, so visitors enter at street level and ride the escalator up. Diners who make the trip describe a fast, friendly counter and portions big enough that some split an entree.

The muffaletta is the sandwich most often praised, and one visitor called it the best they had tried after a disappointing stop at another deli. The turkey sandwich and the French dip also earn orders, and salads and soups, including tortilla soup, are strong. Daily specials such as roasted pork loin with garlic mashed potatoes and shepherd's pie draw regulars back.

The line moves quickly even at lunch, when the counter is busiest. Staff members get steady praise for being funny and kind, and some diners say a quick bite turned into a highlight of the trip. Catering is part of the business, so large orders for offices are routine.

Killer Poboys operates out of the back room of the Erin Rose bar on Conti Street. The setup confuses first-timers, since the walk to the counter goes straight through a French Quarter dive bar. Diners who follow the directions find a small, funky room with quick service.

The menu is short and the focus is clear. The seared shrimp po-boy is the order diners name most, built with Gulf shrimp and a slaw that cuts through the richness. The pork belly po-boy has a rum ginger glaze that comes through from the first bite. The bread from Dong Phuong is flaky outside and soft inside, and it holds together as takeout. A Vietnamese-style sandwich and a brisket option round out the board.

Seating is tight, with one table, a bar counter and a few other spots. Diners often take the sandwiches elsewhere. Late at night the back room is lively, and vegan and vegetarian choices are available for mixed groups.

Stein's Market and Deli sits on Magazine Street in the Irish Channel and brings New York deli habits to the city. Phones ring constantly, the line forms at lunch, and diners say to order quickly and directly. A Philadelphia visitor praised the efficient service, and a Houston visitor said the Italian hit the spot after a long night.

Sandwiches carry the menu. The Reuben comes on toasted rye with corned beef and sauerkraut, the pastrami sandwich is a favorite, and the Italian arrives with hot pepper relish. Bagels with cream cheese, smoked salmon, matzo ball soup, tomato soup and black and white cookies fill out the case, and breakfast is popular alongside lunch.

Practical notes: the bagels run denser than a New York version, and the cream cheese flavors can be unusual, so try the plain schmear. Picking up to go is common.