With so many barbecue restaurants—and even more barbecue sandwiches—to choose from around Memphis, it’s tough to narrow down the Rolodex. There are plenty of good iterations of smoked meat between bread, but A&R has some of the best with something for everybody: fried catfish, brisket, fried bologna, even burgers and kielbasa (if you consider those sandwiches).

Buster’s sandwiches are made fresh daily and for ultimate convenience—they’re grab-and-go, but not to the detriment of their quality. Each of the three varieties—spicy Italian, jambon beurre, and roast beef—are built for on-the-move eating. The thick, crusty baguettes they’re built on are sturdy enough to not sog or fold from the ingredients that sit within them, so they hold up with time and can be eaten easily with one hand (anyone else snack and drive?).

Whatever square peg you want to try to fit in the round hole of Elwood’s, what’s certain is this joint’s ability to make a mean sandwich, and there’s damn sure an abundance of them. There are about 36 sandwiches on the menu at Elwood’s Shack’s two locations, and that’s not counting burgers, hot dogs, or tacos. There should be a stamp card or, like, a plaque-on-the-wall prize for trying them all, because it seems near impossible to do so.

Sandwiches at Fino’s come hot or cold, and there is a separate menu for each. Deli-counter-style cold cut subs, like the South Philly, are layered with thinly sliced cured meat and cheese, olive salad, or iceberg with vinegar and oil. Timeless and classic. Hot sandwiches are saucy and serious, with big proteins like meatballs or chicken cacciatore. Whichever prong of the fork you choose, you’re gonna leave happy and maybe even a little mobbed up.

Greys ain’t your run-of-the-mill deli. You ever had a kimchi reuben before? Smoked pastrami, kimchi, and gooey raclette meld together for an umami-packed stack on marbled rye. Greys also has a few aiolis (house-made with Duke’s Mayo, arguably the best store brand, bases)—buttermilk, Jimmy pepper, and poupon—each of which completes its respective sandwich and pairs seamlessly to complement the fancy cheese tucked in there.

The Chinese Sub Shop, “where a foot is a feast,” is a Memphis classic. There isn’t much more than subs and American Chinese food. The subs can be ordered 8-inch or 12-inch and come with all the dressings and a free bag of chips. It’s hard to beat a bona fide combo these days, and the Chinese Sub Shop provides.

Somewhere between a gas station convenience store and a deli counter (or both), Kwik Chek’s idiosyncrasies are numerous. The muffulettas at Kwik Chek set themselves apart from others around town with spicy garlic habanero sauce slathered between the sesame seed-studded, oversized bun. Other sandos include deli-style clubs and hoagies, Mediterranean-style pitas, and even an absolutely killer Bi Bim Bop Burger with a sunny-side up egg.

In Crosstown Concourse is a much-needed refreshing sandwich spot, The Mad Grocer. This deli is run by a husband-and-wife duo inspired by New Orleans cooking—visible in the unique menu of po’boys. These NOLA-style sammies come in half or whole sizes and are mostly meat forward.

This buzzy and quaint space is run by none other than The Sandwich Lady herself, Bonnie Harris, who got her chops and slices working at Super Submarine Sandwich Shop for over 30 years. Today, she and her daughter Stacy Bizzard pump out many dozens of sandwiches a day to regulars and newcomers alike.

The cold cut bánh mì at Pho 4ever is just about everything a bánh mì should be. It’s chock full of đồ chua (julienned and pickled daikon and carrots), thin jalapeños and cucumbers, and fragrant sprigs of cilantro to balance out the spongy slices of chả lụa (Vietnamese mortadella) and giò thủ (Vietnamese headcheese). A black-pepper-spiked liver pâté is spread across the crusty crumb of the thick French roll, tying a bow on a beautifully rich and refreshing sandwich.

While the pool of Mexican food in Memphis is ever-growing deep and vast, the king of tortas is Taqueria Garibaldi in Hickory Hill. On any given Sunday, look around the dining room and notice the groups of friends, families, and dates chatting the weekend away over pambazos: tortas filled with chorizo and fried potatoes, dipped in guajillo chili sauce, and griddled to a crispy-on-the-outside, soft-on-the-inside perfection.