Tofu and corn fritter roll at Spring Street Grocer: We love the cheese toastie on light rye with sharp tomato relish and a spring onion-flecked cheddar-y, foot-ripe cheese mix. If you're completely vegan, they do a ciabatta with a tofu and corn fritter, zinged and crunched up with curried cashews, cucumber and coriander. Melbourne.
Wide Open Road Fish finger sandwich: You're looking at crumbed house-made whiting fish fingers, sweet mushy peas and rocket twixt the chewy halves of a white roll schmeared with tartare mayo. Good morning. Brunswick.
Philly cheesesteak at Sparrow's: Out the back of Catfish bar, they do a great ode to Philadelphia's most raved about sandwich: minute steak and chunky onions are tossed and grill and slung into a soft roll (made in Chinatown based on a prototype smuggled in from Philly) with sticky American cheese or Provolone. Fitzroy.
Crisp Korean chicken sub at Barrys: It's a gigantic thing of beauty. You get fat fillets of crisp fried chicken, and nori mayo stacked on a chewy sub with a fresh kick of kim chi and coriander to keep it honest. Northcote.
Oyster Po' Boy at Po' Boy Quarter: Here you'll get half a dozen perfectly crisp, creamy, salty oysters which haven been flour-dredged, deep fried and thrown into a chewy roll with plenty of hot sauce, crisp shredded iceberg, tomato and a pickle spear. Fitzroy.
Cray day sandwich at Little Big Sugar Salt: Sundays are cray days at this Richmond café. That means your brioche will be packing juicy chilled hunks of crayfish cooked with a garlic-and-chilli butter, tarted up with dill crème fraîche and mustard greens. Abbotsford.
Bowery to Williamsburg Rueben: It’s the sandwich joint bringing some New York deli flare to the city one bagel at a time. The Rueben is a salty, cheesy, pickly picture of excellence – sharp cabbage, Swiss cheese, and a thick pack of corned brisket on caraway-forward rye. Melbourne.
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