You can learn a lot about a sandwich shop by asking one question: mayo or mustard. Some places draw the line like a rivalry game, while others blend both into a signature balance you will crave for weeks. This coast to coast list visits counters where the spread is a serious stance, sometimes printed on the wall and always debated at the register. Grab a napkin and pick a side, because every stop has a house opinion waiting to challenge yours.
Katz’s Delicatessen – New York, New York
At Katz’s, the mustard is not optional, it is doctrine. The carvers stack pastrami so thick the rye groans, and a swipe of bright, nose tingling deli mustard cuts through the marbled richness perfectly. Ask for mayo and you will get a polite shrug, maybe a side eye, and the quiet suggestion to trust tradition.
You taste history in every peppery bite, the steam, the bark, the snap of a half sour pickle. The line moves with New York rhythm, all elbows and anticipation. When the ticket hits the counter, you join the mustard faithful, and suddenly the argument feels settled by pure delicious logic.
Primanti Bros. Restaurant and Bar – Pittsburgh, Pennsylvania
Primanti Bros. loads fries and slaw right into the sandwich, so sauces play a supporting role. Still, the house mustard carries a tang that wakes the fries and brightens the slaw’s sweetness. Mayo fans sneak it in for creamy cohesion, but locals swear mustard keeps the iconic stack lively from first bite to wrapper.
The bread is sturdy, the vibe blue collar proud, and the portion is a construction project you tackle with two hands. Every table debates the spread like a Steelers call. By the last bite, you realize the slaw, potatoes, and mustard were designed to harmonize, and mayo is welcome only if it knows its lane.
Jersey Mike’s Subs – Point Pleasant Beach, New Jersey
At Jersey Mike’s, the code is Mike’s Way, a cascade of onions, lettuce, tomatoes, sprinkled oregano, and a big splash of red wine vinegar and oil. Mustard appears for heat and zip, while mayo adds the creamy base that catches the juice. The shore born flavor sings when both play together, not as rivals.
Ask the slicer for extra vinegar and a light stripe of yellow mustard for an electric finish. Or go mayo forward for that classic boardwalk hoagie comfort. Either way, the bread’s chew and the thin sliced meats create a balanced stage where no single spread steals the show, just a perfect coastal chorus.
Jimmy John’s – Champaign, Illinois
Jimmy John’s moves freaky fast, and the sauces follow suit. Mayo is the default here, smoothing out the crunchy lettuce and bright tomato while hugging the meat snugly. Add yellow or Dijon mustard for a twang that keeps the speed from tasting rushed, a spark that turns simplicity into something memorable.
The bread has that signature crackle, the veggies are reliably crisp, and the spread decision defines the vibe. Mayo leans classic Midwestern comfort, mustard pushes toward sandwich zing. You can ride the line with both, keeping pace with the wrap, the label, and the handoff that happens before you even find your seat.
Potbelly – Chicago, Illinois
Potbelly brings warmth through a toasted roll and a mellow, creamy mayo foundation. The house mustard adds sharper edges, a Chicago wink that says wake up those roasted flavors. Toasting blends everything, melting cheese into the spreads so every bite finishes with balanced comfort and a flash of tang.
Ask for hot peppers for a sweet heat that plays nice with mustard’s brightness. Or lean mayo heavy for that nostalgic, diner like smoothness on a Wreck. Either way, the music, the stove, and the quick toasting turn a simple lunch into a little ritual where spreads are the conductor’s baton, not just condiments.
Ike’s Love & Sandwiches – San Francisco, California
Ike’s rides on Dutch Crunch and a secret dirty sauce that leans creamy, tangy, and a little garlicky. Mayo is baked into the concept, a silky carrier for bold fillings and unconventional combos. Mustard steps in when you want extra pop, adding that California contrast that keeps heavy builds feeling light.
Choose a wild name, add jalapenos, and trust the spread to tie it all together. The bread’s crackle meets saucy swagger, and suddenly you are team sauce more than team one condiment. The playful menu invites customization, but the house perspective is clear: creamy first, then zip, so every bite feels engineered for delight.
Capriotti’s Sandwich Shop – Wilmington, Delaware
Capriotti’s fame rests on the Bobbie, where mayo cushions roasted turkey, stuffing, and cranberry into holiday harmony. Mustard rarely crashes that party, since the tart berries already deliver brightness. On Italian subs, though, sharp mustard can spark the cured meats while mayo softens the edges into a smooth ride.
Wilmington pride runs deep here, and every sandwich feels engineered for balance you can taste. Ask for light mayo and a touch of mustard on a Capastrami to chase richness with zip. The counter crew knows the playbook, guiding you to the spread combo that turns a good sub into a hometown memory.
Firehouse Subs University – Jacksonville, Florida
Firehouse steams meats and cheese, then stacks them on a soft roll, which begs for a creamy base. Mayo usually lays the foundation, catching juices and smoke. A stripe of deli mustard brings essential heat, cutting through the steam and salt so the last bite stays as lively as the first.
With the firefighter theme humming, you get a sandwich that feels sturdy and heroic. Load up the pickles, say yes to the mustard, and keep mayo as the glue. The house philosophy is balance under pressure, flavors staying crisp even as the cheese melts and the roll surrenders in the best possible way.
Mendocino Farms – Pasadena, California
Mendocino Farms thinks beyond basic mayo, leaning into aiolis that deliver herb, citrus, or chile energy. Mustard appears as a nuanced accent, often grainy and aromatic, not just sharp. The result is California balance, where spreads feel chef driven and every texture serves a sunny, produce friendly bite.
Order a not so basic turkey club and taste how lemony aioli lifts greens while mustard pricks the palate. The breads are sturdy, the vibes fresh, and you walk away feeling fed, not weighed down. Mayo in upgraded form becomes the star, with mustard as a carefully placed exclamation that respects the seasonal rhythm.
Jason’s Deli – Beaumont, Texas
Jason’s Deli leans generously creamy, with mayo anchoring classics and setting the tone for a comfort forward lineup. Mustard joins to sharpen turkey or corned beef, and the deli lineup lets you calibrate by the pump. In Texas tradition, big flavors need harmony, and both spreads work like bandmates rather than rivals.
Grab a Reuben variant and see how mustard slices neatly through melted richness, then swipe a little mayo for cohesion. The salad bar and warm bread add supporting textures. By the time you unwrap that second half, you have tuned the spread to your taste, house style encouraging customization without losing its friendly soul.
Langer’s Delicatessen-Restaurant – Los Angeles, California
Langer’s is rye royalty, and their pastrami commands mustard like a director calling action. The double baked bread cracks, the meat shimmers, and a specific stripe of deli mustard delivers perfect balance. Mayo would dull the scene, and the house vibe makes that clear without saying a word.
Order the legendary #19 with coleslaw and Russian dressing, and you will still taste how mustard remains the essential counterpoint. The flavors build like a Hollywood score, rising, then resolving. You leave with your palate ringing, understanding why mustard loyalists claim victory here and why mayo never really had a chance on stage.
Zingerman’s Delicatessen – Ann Arbor, Michigan
Zingerman’s treats spreads like a library, with mustards from sharp to honeyed and mayos from classic to olive oil luxe. Staff guide you like curators, pairing a peppery mustard with pastrami or a lemon kissed mayo with chicken salad. The result is choice that feels empowering, not confusing.
Order a Reuben and taste the assertive balance, then grab a sample of another mustard just for fun. Every bite is a lesson in why little tweaks matter. The house opinion is not dogma, it is education, and by the time you leave, you have a favorite spread and a story to tell about it.
Which Wich – Dallas, Texas
Which Wich hands you the decisions on a paper bag, and spreads become checkbox power. Mayo offers cohesion across wild builds, while mustard brings the sparkle when fillings get heavy. With so many choices, the house opinion is yours, but staff will nudge mustard for salami and mayo for chicken comfort.
The toasted roll amplifies aromas, and the bag ritual makes you feel like the chef. Add a zigzag of both to keep balance in every layer. By the end, your sandwich reads like a blueprint of your taste, proof that sometimes the only house stance is giving you the tools and trust.
Cheba Hut “Toasted” Subs – Tempe, Arizona
Cheba Hut bakes the vibe right into the bread, and the spreads ride the wave. Mayo cools the hot sauces and jalapenos, while mustard flips the switch for tangy brightness. The menu is irreverent, but the balance is serious, especially on turkey or spicy Italian builds that crave both smooth and sharp.
Order toasted, add pickles, and play with ratios until the crunch meets the chill. It is a laid back lab for sauce experimentation. The house attitude says do what tastes good, yet locals swear by a light mayo base and a mustard finish to keep the munchies satisfied without losing edge.
St. Louis Bread Co. – St. Louis, Missouri
St. Louis Bread Co. keeps things bakery fresh, so spreads serve the bread first. Mayo offers gentle richness for soft crumb sandwiches, while mustard brings classic deli zip on the smoky ham or turkey. The house tilt is balanced subtlety, letting crust and crumb carry the flavor without heavy sauce.
Pair a baguette sandwich with a cup of soup and a stripe of Dijon for elegance. Or lean mayo on a chicken salad croissant to emphasize buttery layers. Either way, you taste the bakery roots in every bite, a reminder that great bread turns the mayo vs mustard debate into a friendly conversation.
McAlister’s Deli – Oxford, Mississippi
McAlister’s serves Southern hospitality between two slices, and mayo is its smooth ambassador. Mustard steps in with a polite but pointed drawl, especially on ham and roast beef. The tea is sweet, the portions generous, and the spread debate feels like porch talk that ends with grateful nods and full plates.
Try a club with light mayo and a touch of spicy mustard for balance. The bread is sturdy enough to handle extras, and the pickles add necessary snap. By the last sip of tea, you understand why the house leans creamy comfort, with mustard invited to keep things lively without ruffling feathers.
Schlotzskys and Cinnabon – Austin, Texas
Schlotzskys rides on that round, toasty sourdough and a signature tangy dressing that bridges mayo and mustard worlds. The sauce clings to the crumb, soaking into warm layers without making a mess. Add pickles and you get a bright snap that plays beautifully with the bread’s gentle sour.
In Austin spirit, the shop blends influences skillfully. Mayo alone would feel flat, mustard alone too sharp, but together they sing. Order The Original and taste how balance becomes identity, a house opinion baked into each bun so clearly you will find yourself preaching the blend after the second bite.
Submarine House – Dayton, Ohio
Submarine House builds subs with working class heart, especially cheesesteaks that drip in the best way. Mayo cools the sizzle, giving peppers and onions a creamy landing pad. Mustard, often spicy brown, slices through cheese and steak to keep flavors defined, a Midwest practicality that doubles as house wisdom.
Order extra grilled onions and watch how a light mustard finish brightens the whole roll. The bread is robust, the griddle seasoned with history, and the spreads feel essential, not optional. By the end, the combo becomes obvious: let mayo handle the heat and mustard handle the clarity, so every bite stays balanced.
Erbert and Gerberts – Eau Claire, Wisconsin
Erbert and Gerberts pulls bread guts, creating a pocket that holds sauces tightly. Mayo offers the cushion, keeping fillings snug, while mustard delivers zing in controlled lines. The quirky names hide a methodical approach, where structure and spread work together so every bite is consistent from end to end.
Go heavy veggies with a peppery mustard pop, or choose a turkey classic with calming mayo. The hollowed loaf ensures minimal spill and maximum flavor. In true Wisconsin style, the balance feels practical and friendly, a reliable lunch playbook where you never lose the crunch or the contrast halfway through.
Pickle Barrel – Deerfield Beach, Florida
Pickle Barrel lives up to its name, and mustard naturally partners with briny crunch. On corned beef or turkey, a sharp smear wakes the palate like ocean breeze. Mayo appears on the side for creamy loyalists, but the house current pulls toward tang, salt, and sun lit freshness.
Order extra pickles and feel the sandwich snap back like a well tuned string. The rye is sturdy, the counter friendly, and the flavors bright enough to match the beach air. By the last bite, mustard feels inevitable, with mayo a gentle optional wave you can ride if you want softer seas.
TooJay’s Deli • Bakery • Restaurant – Boca Raton, Florida
TooJay’s brings New York deli traditions to Boca, and that means mustard for piled high pastrami and corned beef. Mayo finds a home on tuna or chicken salads, but the hot meat classics demand sharpness. Staff will gently steer you, suggesting the right spread for the right build like seasoned pros.
The bakery case tempts, the pickles crunch, and the sandwiches carry that city swagger with coastal ease. Ask for Russian dressing when appropriate, but keep mustard close for balance. By the end, the house opinion reads as respectful tradition, letting mayo flourish where creamy textures belong and mustard rule where spice and snap matter.
DiBella’s Subs – Rochester, New York
DiBella’s bakes rolls with serious chew and crust, setting the stage for decisive spreads. Mayo smooths the interior, catching shreds of lettuce and tomato juice. Mustard brings that upstate bite, especially on Italian cold cuts, where sharpness keeps the meats singing rather than muddled.
Ask for extra crisp lettuce and a careful drizzle of both spreads for balance that travels well. The subs feel crafted, not rushed, with each layer placed like a longtime habit. By the last inch of bread, the house opinion is clear: great structure needs contrast, and mayo plus mustard, thoughtfully applied, deliver exactly that.