This Salt Lake City market is acclaimed for its wide-ranging selection of cheeses, so the slices stuffed into their deli sandwiches are far from the standard. Opt for The Soprano and you’ll get Cacio De Roma cheese imported from Southern Italy, along with capocollo and roasted red pepper spread. The shop even boasts its own cheese-aging program, with two cheese caves on the premises. Cheese isn’t the only indulgence that draws the crowds to this shop. Caputo’s also has chocolate on lock, with more than 300 bars available. Among the options are many varieties made right in the state. And devotees who are hungry for details about their favorite treats can get their learn on with classes like Craft Chocolate 101.

New Yorkers like to think of their city as the center of the universe. It’s not always. But it arguably is when it comes to deli specialties, especially pastrami. This salt-and-spice-cured beef was first introduced to the Big Apple by Romanian Jewish immigrants who opened hundreds of delis here in the late 1880s. A throwback to that era, Katz’s has been serving its hot pastrami since 1888. These days, tourists line up for a taste of those hand-cut deli sandwiches and that brusque New York attitude.

With its carefully curated selection of locally sourced meats, boutique wines, craft beers and restaurant-quality prepared foods, Pearl Street Market caters to Jackson Hole denizens with discerning tastes. The deli sandwiches served on artisan bread are a crowd favorite — and they don’t put a major ding in the wallet with pricing at around $10 apiece. There’s a banh mi stuffed with housemade jalapeno-chicken sausage festooned with pickled veggies, fresh cilantro and a squirt of the sweet-spicy sauce that typifies this sandwich. The French dip is kicked up with Boursin cheese and French onion au jus. And the schnitzel sandwich with fried pork, fennel slaw and lemon-herb aioli on a brioche bun could beat out many a gastropub contender.

Immigrants have created many great inventions upon arriving in America: Levi’s, American cheese...and the muffuletta! When Italian immigrant Salvatore Lupe noticed Sicilian farmers struggling to eat platters of Italian salami, olive salad, cheese, Italian ham and bread on their laps outside his Central Grocery, he decided to combine the separate ingredients into a hand-held sandwich. Lupe stuffed the fillings, along with freshly minced garlic, into a round loaf of sesame-studded bread, thus creating the now-iconic sandwich. These days, tourists and locals alike crowd into Central Grocery to score this NOLA staple. In addition to the massive sandwiches, this spot also offers specialty items like Italian pasta, Mediterranean vegetable seeds and the housemade olive salad that’s achieved cult status in its own right.