The best delis & sandwiches in Chicago: Local Favorites.

Panes Bread Cafe on North Sheffield Avenue is a bakery first, and the sandwiches prove it. The room is small, warm and colorful, smelling of baked bread and frying bacon, with indoor tables and a few outside. Diners say everything is made to order and made from scratch.

The Oaxacan pork sandwich is the most-named order, with pork and caramelized onions and a sweet and spicy bite. The Turkey Turkey comes on pizza bread or focaccia and earns repeat visits, and the Pollo Diablo brings just the right heat. Cream of tomato soup, tortilla soup, daily pasta and monster cookies show up in diner orders. Breakfast and brunch are served as well.

Practical notes: the shop takes cash or check only, and an ATM sits nearby. Lines form at lunch and move steadily, and a call ahead helps with daily specials. A few diners reported slow or curt service at busy moments, and one found the Philly sandwich bland, so the house sandwiches are the safer choice.

Johnnie's Beef sits on West North Avenue in Elmwood Park, a western suburb with its own village, and it runs like a stand. The menu is short: Italian beef, sausage, fries, shakes, lemonade and Italian ice. Counter service is quick, a few tables sit outside, and the shop takes cash only.

The beef is tender and dipped, topped with sweet peppers, hot peppers or giardiniera, and diners call the flavor fantastic. The beef and sausage combo is a common order, though a few found the sausage overpowering. Fries are crisp, and the lemon Italian ice is the closer on a hot day. A dipped sandwich should be eaten fresh, since the bread softens fast.

Practical notes: a line out the door is normal, and it moves quickly. Parking is tight on both sides of the building, and the street can be congested. There is no restroom and seating is limited. Diners with gluten needs reported order mix-ups, and a few found the beef sparse on a bad night.

Tony's Italian Deli & Subs on North Northwest Highway is an Italian grocery with a deli counter in the rear. Diners compare it to the big names of the city and put its Italian sub in that company. The front of the store sells baked goods, imported canned goods and Italian pantry items.

The Italian sub comes on crunchy bread with fresh, tasty meats, and a smaller size keeps the price low. Meatball subs have regulars, with provolone under the sauce and mozzarella on top. Caprese, ham and cheese, and hot sandwiches with peppers also earn praise. Fresh lasagna, ravioli, macaroni salad, cannoli and tiramisu fill the cases, and frozen dinners are sold for later.

Practical notes: online ordering is not offered, so calling ahead is the usual route for pickup. The deli is busy at lunch. Some diners had a bland turkey sub or an unexpected cheese, so it pays to confirm the order. A frozen meat lasagna drew a complaint for light meat, and the fresh dishes seem the safer buy.

Vinnie's Sub Shop on West Grand Avenue is a small shop with a warm welcome. Diners mention the woman behind the counter by name and say she explains the menu and recommends the special. A hardware store sits next door.

The turkey with pesto and mozzarella is the most-praised sandwich, with fresh oven-roasted turkey and crisp bread. The Italian, the smoked turkey, and the prosciutto and mozzarella are other picks, and the homemade tuna salad sub is made fresh and can sell out by lunch. Peach tea lemonade and chips round out the meal. Online ordering works well.

Practical notes: the shop is tiny, and midday brings catering orders and delivery drivers, so waits can stretch, with one diner waiting a long while for several subs. A few diners reported curt service or light meat on a sandwich. Ordering ahead online and picking up outside peak hours is the best plan.

Conte Di Savoia on West Taylor Street in Little Italy is a deli and market with a sandwich counter that diners rank at the top of the neighborhood. The bread is firm without being hard, holds together, and tastes good, and the meats and cheeses are top quality. Prices are called low for the size.

The Contessa, with fresh mozzarella and prosciutto di Parma, is a favorite, and diners add roasted red peppers. The meatball sub with cheese and giardiniera gets praise for its proportions. The cold Italian sandwich, with oil and vinegar and pickled peppers, wins fans, and fresh and frozen pasta, sausage, ravioli and gnocchi are sold to take home.

Practical notes: the lunch counter crowds, though most diners get a sandwich in about a quarter hour. Online ordering through ChowNow works well for large groups. A few diners found the bread hard on a bad day or reported a missed online order near closing, so ordering earlier in the day is safer.

Onion Roll on North Avenue in Oak Park, a western suburb, is a no-frills deli and bakery. The smell of fresh baked goods greets diners, and the room reminds them of the old Jewish delis. Guests can sit in a cafe dining room or order from the deli counter to go.

The corned beef is lean, sliced thin and piled high, and it comes on the onion roll that gives the shop its name, a soft roll with onion baked in. Pastrami, matzo ball soup, hash browns and pancakes also come up. Bagels are a big draw, including the lox bagel with cream cheese, capers, tomato and sweet onion. Breakfast is a large part of the menu.

Practical notes: takeout regulars say the bagels hold up well. Service gets mixed marks, with warm greetings from some staff and a few diners who felt ignored at the counter. Prices run a bit higher than at chain bagel shops. Vegan options are limited, so those diners should ask about bagels and spreads.

Frankie's Deli on Butterfield Road in Oakbrook Terrace, a western suburb, looks modern, close to a big box store, but diners say the sandwiches carry the old Italian deli spirit. It is a deli, a market and a caterer, with imported goods, wine, beer and prepared foods.

The meatball sandwich is the signature: soft, well-spiced meatballs with marinara and cheese in a hearty French roll that holds up. The Italian sub and the roast pork sandwich have fans, and a Tuesday corned beef special appears on the menu. Pasta, ravioli, gnocchi and lasagna are sold fresh and frozen, and the catering is praised for parties.

Practical notes: lunch draws a line, and knowing the order before reaching the counter helps. Staff answer questions patiently. Some diners found a sandwich heavy on oil or the mortadella dull, and a few reported curt service, so asking for adjustments is sensible. Holiday catering orders must be placed early.

Corned Beef Factory on Roosevelt Road in Maywood, a western suburb, is a counter shop built around corned beef and pastrami. Diners who followed it from its West Loop location say the quality and the generous portions came with it. The room is clean and the staff are quick and friendly.

The signature corned beef sandwich is tender, juicy and piled high. The Reuben is toasted, the combo of corned beef and pastrami comes on soft rye, and the Tom and Jerry and turkey sandwiches also sell. Hot dogs, salads and soups round out the menu, and prices are described as reasonable for the amount of meat.

Practical notes: a few diners wanted more sauerkraut or sauce on the Reuben, and one found the bread soggy when eating in, so asking for extra toast helps. Service can run slow at times. Fewer diners have written about this shop than about the older delis, so a visit is the best test.

Manny's Cafeteria & Delicatessen on South Jefferson Street in the South Loop works cafeteria style. Diners grab a tray, slide down the line and point at what looks good behind the glass, a setup that feels chaotic and fun. The dining room is bigger than first-timers expect.

Corned beef and pastrami are hand carved and stacked on rye, and the Reuben is ranked among the top in the city. The matzo ball soup is hearty, the potato pancake is giant, and the half sandwich and soup combination is a popular way to eat. Breakfast items such as corned beef hash and challah French toast are served, along with a bakery counter.

Practical notes: portions are huge, prices run high, and the line moves quickly, with staff pushing diners along. Some diners found the corned beef dry or the soup bland on a bad visit. Parking is available but fills at lunch. Deciding the order while waiting makes the line easier.

The Original Nottoli & Son on West Belmont Avenue is a small Italian deli and market, with seasonings, sauces, frozen pizza and imported goods on the shelves. Diners say the shop feels like home and beats any chain sandwich shop. Homemade pickles are a surprise favorite.

The pot roast sandwich is the dish named most, tender and juicy. The Italian sub, meatball sandwich, chicken cutlet, chicken parm and Italian beef also earn praise, and macaroni salad, tiramisu and cannoli sit at the counter. Sausages and hot dishes complete the menu, and catering is offered for parties.

Practical notes: the shop gets busy fast, with lines about ten customers deep. The staff work quickly, and calling the order in avoids the wait. Signs mention short staffing at times. A few diners reported a bitter onion, a salty pot roast, or an upset stomach after a sub, so freshness is worth asking about.