If it's your first time at Protzel's, you have to order the corned beef, made in-house and piled high on rye bread and covered with mustard -- served, of course, with a pickle.http://bit.ly/1a46fqM
Gioia's is now famous for its hot salami, or salam de testa: a thick, soft salami made from beef and -- yes -- pork snouts! http://bit.ly/1a46fqM
This place is serious about sandwiches: they're towering stacks of meats and cheeses, including one of the city's standout roast beef sandwiches ("Love at First Bite") http://bit.ly/1a46fqM
The muffuletta, Italian beef dipped in jus and salsiccia, is the reason the phrase "mouth-watering" exists. http://bit.ly/1a46fqM
A must try: The baked mortadella sandwich, an ingenious concoction of mortadella, capocolla, Provel and a relish of artichoke, black olive and tomato. http://bit.ly/1a46fqM
Giant, meaty, overstuffed sandwiches (the pastrami!) are the foundation of any deli worth its salt, and Carl's does not disappoint.http://bit.ly/1a46fqM
The menu lists the Reuben as the "Absolute best in St. Louis," and is true to its word. http://bit.ly/1a46fqM
