This San Mateo eatery offers breakfast and brunch with donuts, burgers, sandwiches and more. On the menu is a “brekky sandwich” spread that includes the Yoga Mom Brekky (grilled spinach, mushroom, egg, cheddar cheese, pesto) and the Pigs Gone Wild Brekky (grilled mushrooms, bacon, cheddar cheese, scrambled eggs, arugula, chipotle mayo).

This South San Francisco cafe offers baguettes served with crisp pickled carrots, onions and daikon, and your choice of combination pork, five-spice chicken, grilled pork, lemongrass steak, crispy duck, vegetables, tofu and more. Also very satisfying to go with that crispy duck sandwich? A side of garlic fries.

La Casita Chilanga has been in the community for more than 20 years. You’ll find tortas with fresh-baked talera, housemade aioli, xipoctli salsa, avocado, cheese and caramelized onion along with your choice of other toppings. Some tortas are inspired by football clubs, like La Super Aguila (breaded chicken breast, smoked turkey leg sausage, chorizo, ham, yellow and Monterey cheese) and La Mega Chiva (pastor, caramelized pineapple, chorizo, turkey sausage, Monterey cheese).

The Harbali family has a decadeslong history of building food businesses with prized beef, sheep, poultry, and lamb. Their most recent addition to their restaurant repertoire is Jood in San Carlos, showcasing barbecue. Try a sandwich made with slaw and pickles on lavash, with fries on the side. The Minced and Kneaded Sandweesh is made with meat or vegan kafta, hummus and tahini, and the bestselling Taook Sandweesh is made with marinated grilled chicken breast, creamy garlic sauce and ketchup.

Served out of a bright red caboose off Highway 1 in Half Moon Bay, the hamburger sandwich previously made the Peninsula Foodist’s chef’s bucket list. Served on grilled bread from Rosalind Bakery, the sandwich is made with beef, soft egg, cheese, red onion pickles, “Dad’s Sauce” and red oak lettuce. Also not to be missed is the mushroom sandwich, made with the same ingredients as the burger except for the beef. In place of the patty are maitake mushrooms.

Little Lucca has been on the Peninsula since 1980, expanding from South San Francisco to Burlingame. You choose — there are crab and shrimp sandwiches, meatballs, liverwurst, cured meats (including salami, soppressata, coppa and prosciutto), combos like the Chicken Cordon Bleu (breaded chicken, ham, Swiss cheese) and Veggie Delight (cream cheese, tomato, cucumber, avocado and creamy Caesar dressing), and more.

Order ahead so your favorite doesn’t sell out, then pick up street toast at this newly opened eatery in San Bruno. Choose from Pimi & Cheese (roasted red bell pepper, cream cheese, cabbage slaw), the J.M.T. Signature (prosciutto cotto, egg, cheese, cabbage slaw), Char Siu Toast (char siu, egg, cabbage slaw) and the Chicken Melt (diced chicken, celery, mayo, onion, cheese, cabbage slaw). As a side, get crispy mini smashed potatoes with onions and garlic.

On the menu at Coastside destination Breakwater Barbecue is the Gold Rush Pulled Pork Sandwich (topped with apple cilantro slaw and Gold Rush sauce), a Reuben (house-smoked pastrami, Swiss cheese, sauerkraut, pickles) and a banh mi that features a daily smoked meat selection.Founder Wyatt Fields has a particular passion for brisket. The brisket sandwich features slices of smoked and seared Black Angus brisket, caramelized onions, pickles, ancho coffee barbecue sauce and mayo.

Founded in Los Angeles, Mendocino Farms has locations in Palo Alto, San Mateo and Mountain View. For those who crave a meaty sandwich without the actual meat, try a Reuben on rye made with plant-based corn beef, apple and celery root slaw, bread and butter pickles and Thousand Island dressing. Get it with havarti cheese for a vegetarian option, or plant-based smoked provolone cheese for a vegan option.

Head to Burlingame for a luscious lobster roll with a side of crunchy chips and coleslaw. If you want pure meat, order the Naked option, served with a side of butter, or get mayo, salt and pepper with the Dressed option. The menu also offers a seasonal choice. The company started out as a wholesale distributor in Maine in 1987 before opening up a market for the public in South San Francisco in 2002. Its brick and mortar eatery has been in Burlingame for about a decade.

At a South San Francisco ghost kitchen or food truck, the Respectable Bird team makes their regular or spicy fried chicken sandwiches available via pickup or delivery. Each is served on a Martin’s potato roll. The bread holds up to a hefty half-pound of thigh meat, as well as sauce and juicy pickles. If you’re feeling especially bold when it comes to spice, try a level 4 hot chicken sandwich from the group’s Love Burn brand. If you do, you’ll be required to sign a waiver!

The Peninsula has no shortage of excellent cheesesteak establishments. At Plaza Gourmet in Foster City, you’ll find an assortment, including the Famous Philly, the Slim Philly and the Pizza Philly. If you're not feeling Philly, we love the Godfather (prosciutto, salami, mortadella, coppa, provolone, olive oil, vinegar, artichoke hearts, pepperoncinis, lettuce, onions, oregano) and Shrimp Supreme (shrimp salad, avocado, mayonnaise, mustard, lettuce, tomato pickles, onion).

The San Benito House Garden Deli’s homemade breads are velvety smooth, complimenting hearty slices of turkey, ham, hot pastrami, cheese or avocado. Try cheese and avocado on olive-walnut bread, also especially tasty with a scoop of egg salad. If it’s really bread you crave and not all the sandwich fixings, take home French bread or a Portuguese loaf.