[Hai Lights] A Foodie’s Guide to Shanghai’s 10 Best Sandwiches

[海之光] 美食家的上海十大最佳三明治指南

by Sophie Steiner 作者：索菲·施泰納

[Chic & Savory] [時尚與美味]

Sinan Mansions 思南公館

Xujiahui 徐家匯

Maoming Road 茂名路

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Credit: Oleg Danisin圖片來源：奧列格·達尼辛

The humble sandwich is a global phenomenon. Nearly every culture has its own version: Mexico has the torta ahogada, Vietnam has the banh mi, Denmark has the smørrebrød, and New Orleans has the po’ boy. Slap almost anything between some form of bread, and it instantly satisfies a craving.不起眼的三明治已然成爲一種全球現象。幾乎每種文化都有屬於自己的三明治版本：墨西哥有淹漬三明治，越南有法棍三明治，丹麥有開放式三明治，新奧爾良則有窮小子三明治。幾乎把任何東西夾在某種麪包之間，都能立刻滿足人們的口腹之慾。

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Saigon Mama’s Banh Mi (58 yuan)描述：西貢媽媽的Banh Mi（58元）

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Hot Pastrami on Rye from Second Avenue Deli in NYC, a gold standard of sandwiches around the world說明文字：紐約第二大道熟食店的黑麥黑椒燻牛肉三明治，是全球三明治界的黃金標準

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Moofin’s Egg & Sausage (35 yuan) – a standout breakfast sando that is unfortunately eliminated from the list because of its English muffin bun (see rule #4 below)說明：穆芬雞蛋香腸三明治（35元）——一款出色的早餐三明治，可惜因採用英式鬆餅麪包而被從名單中剔除（見下文第4條規則）

But defining a sandwich is a slippery slope. Google claims it’s simply fillings between two slices of bread, but that explanation clearly doesn’t account for Shanghai’s massive food scene. With over 100,000 restaurants in the city – about 12,000 of which serve foreign cuisine – we estimate that at least half of those menus serve some variation of a sandwich. Conquering them all would take a lifetime (and a miracle metabolism).但給三明治下定義是個棘手的難題。谷歌稱三明治就是兩片面包夾餡料，但這一解釋顯然無法涵蓋上海龐大的美食版圖。上海擁有超過10萬家餐廳，其中約1.2萬家供應異國料理，我們估算這些菜單中至少有一半提供各類變體的三明治。要把它們都嚐遍，得花上一輩子（還得有驚人的新陳代謝能力）。

After some hasty back-of-the-napkin math and some totally biased boundaries to save our sanity (and our waistlines), we’ve created a few completely arbitrary ground rules for narrowing down this list. Blindly trust at will.經過一番倉促的粗略計算，再加上一些爲了讓我們省心（也爲了保住腰圍）而設定的完全主觀的篩選範圍，我們制定了幾條完全隨意的基本規則來縮小這份清單的範圍。你可以放心地盲目相信這些規則。

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Bizy Boy’s Housemade Mortadella Avocado & Egg Salad Sandwich說明：Bizy Boy 自制摩泰臺拉香腸牛油果雞蛋沙拉三明治

The Sandwich Rules: 三明治規則：

• First, no open-face options. 首先，不選開放式三明治。
• Second, only real bread – no croissants, bagels, scones, or bing (apologies to the roujiamo).第二，僅限真正的麪包——不接受可頌、百吉餅、司康餅或餅（向肉夾饃致歉）。
• Third, no wraps, pitas, or tortillas.第三，不接受捲餅、皮塔餅或玉米餅類。
• Finally, no buns, because we are firmly staying out of the “is a burger a sandwich?” debate.最後，不包含麪包，因爲我們堅決不參與“漢堡算不算三明治”的爭論。

These rules might upset some purists. We get it, it’s fully subjective. But hey, it’s our list. Now… on to the list. In no particular order:這些規則可能會讓一些純粹主義者不滿。我們明白，這完全是主觀的。但嘿，這是我們的榜單。現在……進入正題。以下排名不分先後：

1) Alma Luna – Thicc Cubano Sandwich (88 yuan)1) 阿爾瑪盧納餐廳——超厚古巴三明治（88元）

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Thicc Cubano Sandwich (88 yuan)說明文字：厚古巴三明治（88元）

Helmed by celebrated mixologist and owner of Union Trading Company, Yao Lu, the city’s new rum-focused dram den, Alma Luna promises to bring the romance and rhythm of steamy Havana nights to the bustling streets of Shanghai. Step through the bar’s Xiangyang Road doors, down a plant-lined hallway and into the glamorous, high-rolling, cha-cha-cha rhythm of Hotel Nacional de Cuba in 1950s Havana.由知名調酒師、Union Trading Company 主理人姚璐掌舵，這座城市全新的朗姆酒主題雞尾酒館Alma Luna，立志將哈瓦那溼熱夜晚的浪漫與律動帶到上海的繁華街頭。推開酒館襄陽路的大門，沿着綠植環繞的走廊前行，便會步入充滿魅力、盡顯奢華的空間，彷彿置身於20世紀50年代哈瓦那古巴國家酒店裏，伴着恰恰舞的節奏起舞。

Aside from the laundry list of rum-laden drams and tiki-inspired sippers, if there’s only one plate that you order, it must be the self-proclaimed Thicc Cubano Sandwich (88 yuan) – one that delivers on its hefty promise. Slow-roasted pork is layered with sliced ham, pickles, a lavish smear of mustard, and enough ooey-gooey Swiss cheese to sink a ship, all nestled inside a pressed and toasted Cuban bread bun. ¡Buen provecho!除了一長串滿是朗姆酒的烈酒和提基風格的特調飲品之外，如果你只點一道菜，那非這款自稱“超厚古巴三明治”（88元）莫屬——它完全兌現了分量十足的承諾。慢烤豬肉中夾入火腿片、醃菜，厚厚一層芥末醬，還有多到能讓人撐到不行的融化瑞士奶酪，所有食材都裹在烤得酥脆的古巴麪包胚裏。祝你用餐愉快！

Alma Luna, 17-2 Xiangyang Road N., 襄陽北路17-2號

2) Bar Leone – Mortadella Focaccia (138 yuan)2）酒吧獅子-Mortadella Focacia（138元）

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Mortadella Focaccia (138 yuan)描述：莫塔德拉·福卡西亞（138元）

The No. 1 Bar in the World according to the 2025 World’s 50 Best List, Bar Leone opened its second outpost in our own backyard at the end of that same year. The award-winning formula orbits the concept of ‘cocktail popolari’ – or ‘cocktails for the people,’ resulting in unpretentious, approachable drinks, vibes, and food, all inspired by the bars of the trendy Rome backstreets where founder Lorenzo Antinori spent his formative years.2025年全球50最佳酒吧榜單排名第一的酒吧萊昂內酒吧於同年年底在我們的家門口開設了第二家分店。這家屢獲殊榮的酒吧秉持“大衆雞尾酒”的理念，打造出低調親民、易於親近的飲品、氛圍與餐食，所有靈感均源自創始人洛倫佐·安蒂諾里成長時期常去的羅馬時尚後街酒吧。

Despite being a cocktail bar, the number one ordered menu is actually the internet-famous Mortadella Focaccia (138 yuan) – a sandwich piled high with 150 grams of paper-thin sliced mortadella, pickled Spanish chilis, olives, and a generous shmear of whipped mascarpone – a bite that requires you to unhinge your jaw just to take it all in.雖是一家雞尾酒吧，但菜單上點單量第一的其實是網紅款莫塔德拉佛卡夏三明治（138元）——這份三明治堆得滿滿當當，夾着150剋薄如紙片的莫塔德拉火腿、西班牙醃辣椒、橄欖，還有一大勺攪打馬斯卡彭奶酪——咬上一口，你得張大下巴才能把這份美味全部嚐遍。

“The Italian-imported mortadella we use in Hong Kong would clock in at 10 times the price to ship into Shanghai,” mentions co-founder Justin Shun Wah. Since Bar Leone goes through 300 kilos of mortadella in a month in Hong Kong alone, some quick math reveals the need for an alternate solution. Said solution involves using a local supplier (Alimentari) as well as a Shanghai bakery for the schiacciata-esque bread, a six-month process in the making to emulate the specs of Hong Kong’s carby crags and crannies.聯合創始人岑華（Justin Shun Wah）表示：“我們在香港使用的意大利進口摩泰臺拉香腸，運到上海的成本要高出10倍。”由於巴萊奧內（Bar Leone）僅在香港一個月就要消耗300公斤摩泰臺拉香腸，簡單算一筆賬就能發現，必須尋找替代方案。爲此，團隊採用了本地供應商阿爾門塔裏（Alimentari），並找上海一家麪包坊製作類似斯恰恰塔麪包的胚體；爲復刻出香港版那種佈滿孔洞、口感紮實的口感，整個研發過程耗時長達六個月。

From a kuai-to-calorie conversion rate standpoint, you’re definitely paying a premium for the name above the door, but one that is still worth the extra maos for this meaty morsel.從一塊錢對應熱量的換算比例來看，你無疑是爲店招上的品牌名支付了一筆溢價，但對於這份肉香十足的美味小點，多花的幾毛錢依然物有所值。

Bar Leone, Sinan Mansions, 525-527 Fuxing Road M., by Ruijin No. 2 Road 復興中路525-527號, 近瑞金二路

3) Bizy Boy – Pastrami Sandwich (158 yuan)3) Bizy Boy——五香薰牛肉三明治（158元）

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Pastrami Sandwich (158 yuan)描述：燻牛肉三明治（158元）

Sandwich shop by day and pasta bistro by night, Bizy Boy, backed by chef-owner Jeremy Liu is showing Shanghai just how far the unassuming sandwich can go. After working in upscale dining at restaurants like Mavis and Netta, Liu spent a year and a half traveling and gaining inspiration from food cultures around the globe before opening Bizy Boy in spring of 2025 with the goal of showing that sandwiches can be more than just fast food.白天是三明治店，夜晚化身意麪小酒館，由主廚兼老闆劉傑瑞坐鎮的 Bizy Boy 正向上海展示，這款不起眼的三明治能有多驚豔。劉傑瑞曾在 Mavis、Netta 等高端餐廳掌勺，之後花了一年半時間遊歷各地，從全球美食文化中汲取靈感，最終於 2025 年春天開出 Bizy Boy，他的初衷是向世人證明，三明治絕不止是快餐那麼簡單。

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Bizy Boy’s Black Truffle Roasted Chicken Melt Sandwich圖注：Bizy Boy 黑松露烤雞肉融化三明治

With every component made in house – from a unique style of bread for each of the six sammies on offer to the house-cured meats to even the scratch-made condiments and pickles – it’s highly likely that a sandwich that takes ten minutes to gobble down took the Bizy Boy team 15 days to prepare, warranting the above average price tag.從所有食材自制——從供應的六款三明治各自獨有的麪包，到店內醃製的肉類，甚至是手工製作的醬料和醃菜——一個只需十分鐘喫完的三明治，很可能是 Bizy Boy 團隊耗時15天製作而成的，這也支撐了其高於平均水平的定價。

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Pastrami Sandwich (158 yuan)描述：燻牛肉三明治（158元）

The Pastrami Sandwich (158 yuan) is what brings all the boys to the yard, sporting a whopping 180 grams of homemade pastrami, inspired by Liu’s time spent working in London and the city’s deep-rooted love (read: obsession) for corned and salt beef. But Liu put his own spin on the spice rub, adding Chinese five spice and other local aromatics to the Australian-imported brisket’s 12-15 day brine. The meat is amped by fermented cabbage and a quartet of queso: Comte, Emmental, mild yellow cheddar, and mozz, finished with a plentiful dollop of aioli and homemade pickles. Oh, and the bread, it’s a one-of-a-kind sourdough-countryside loaf hybrid boasting a higher moisture content and softer crust to perfectly protect that melt-in-your-mouth meat down to the last crumb.燻牛肉三明治（158元）是讓所有食客都慕名而來的招牌款，足足包含180克自制燻牛肉。這款三明治的靈感源於劉曾在倫敦的工作經歷，以及倫敦人對醃鹹牛肉近乎癡迷的深厚喜愛。不過劉對香料粉進行了本土化改良，在澳大利亞進口的牛胸肉經過12至15天醃製後，加入了五香粉等中式香料與本地芳香食材。三明治還搭配了發酵捲心菜和四種奶酪：孔泰奶酪、埃曼塔奶酪、淡味黃切達奶酪以及馬蘇里拉奶酪，最後淋上足量的蒜泥蛋黃醬與自制醃菜。對了，還有面包——這是一款獨一無二的酸種鄉村麪包混合款，含水量更高、外皮更鬆軟，能將入口即化的牛肉完美包裹，直到最後一口碎屑都風味十足。

Bizy Boy, Room 10-102, 546 Yuyuan Road 愚園路546號10幢102室

4) Madre: Focaccia Primavera (98 yuan)4）母親：春印（98元）

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Focaccia Primavera (98 yuan)描述：福卡西亞·普里馬維拉（98元）

A true taste of Italy, Madre is an Italian neighborhood bakery and café operated by the team behind Scilla. This is the place to go for all things traditional Italian pastries – both sweet and savory – alongside specialty coffee.地道的意大利風味，Madre 是一家意大利社區麪包店兼咖啡館，由 Scilla 幕後團隊運營。這裏是品嚐各類傳統意大利甜點的好去處——無論是甜口還是鹹口，再配上特色咖啡，一應俱全。

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Focaccia Golosa (52 yuan) – truffle ham, provolone菜品名：美味佛卡夏（52元）——松露火腿、普羅沃洛奶酪

Aside from the signatures, like oversized cornetti, pillowy maritozzo cream buns, and textbook cannoli, don’t sleep on the sandwiches. Made with the same high-hydration focaccia recipe, but proofed for just six hours, the resulting bread is flatter with a crispier crust, yet still airy and light.除了那些招牌美食——比如超大號的科內蒂奶油卷、鬆軟的馬裏托佐奶油麪包和堪稱教科書級別的卡諾里甜卷之外，可別錯過這裏的三明治。這些三明治採用的佛卡夏麪糰含水量同樣很高，但醒發時間僅爲六小時，做出來的麪包更扁薄，外皮也更酥脆，不過依舊鬆軟輕盈。

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Focaccia Primavera (98 yuan)描述：福卡西亞·普里馬維拉（98元）

The Focaccia Primavera (98 yuan) sandwich is then layered with fresh, never frozen, Apulian burrata, farm-grown tomatoes, Serrano ham, arugula, and a drizzle of olive oil for a sandwich that resembles the Italian flag as much as it tastes like pure Italy incarnate. While this may be the kind of sandwich you stumble upon easily in a mom-and-pop sandwichery in small town Puglia, this is pure bliss and a sought-after treat in Shanghai.春意佛卡夏三明治（98元）層層鋪疊着新鮮從未冷凍的普利亞布拉塔奶酪、農場直供的番茄、塞拉諾火腿、芝麻菜，再淋上少許橄欖油。這款三明治的配色酷似意大利國旗，口感更是將純正的意大利風味展現得淋漓盡致。這樣的三明治，在普利亞小鎮的夫妻老婆三明治店裏或許隨處可見，但在上海，它卻是難得的美味，備受食客追捧。

Do note that the current fillings may differ as the focaccia recipe stays but the contents rotate seasonally.請注意，目前的餡料可能會有所不同，因爲佛卡夏的配方保持不變，但餡料會隨季節輪換。

Madre, 504 Panyu Road 番禺路504號

5) Nerds: Italian Classic Beef (68 yuan)5) 喫貨專屬：意式經典牛肉（68元）

Credit: Sophie Steiner圖片來源：索菲·施泰納

From the Shanghai Oude team comes Nerds, a concept leaning fully into Shanghai’s sandwich obsession, via a focaccia-focused sandwich shop along Xikang Road just north of the Shanghai Centre and Portman Ritz-Carleton Shanghai. The shop is serving crushable, pocket-friendly Italian-style focaccia sandos with diners’ choice of meats, from mortadella and pistachio to spicy salami, from classic Italian beef to porchetta with sauerkraut. There is also a vegetarian and vegan sandwich option available, making it an easy crowd pleaser with all sandwiches falling between 48-78 yuan.上海歐德團隊推出了名爲“Nerds”的品牌，這一概念完全契合上海人對三明治的狂熱喜愛。該店位於上海中心北側的西康路，是一家主打佛卡夏麪包的三明治專門店。店裏供應口感鬆軟、便於手持的意式佛卡夏三明治，食客可自選肉類配料，從摩泰臺拉香腸配開心果、辣味薩拉米香腸，到經典意式牛肉、酸菜風味烤豬肉卷，種類豐富。此外還提供素食和純素三明治選擇，所有三明治售價均在48至78元之間，輕鬆俘獲各類食客。

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Italian Prosciutto (68 yuan)配圖說明：意大利火腿（68元）

Of the signatures, our go-to is the Italian Classic Beef (68 yuan), a loaded sarnie of burrata, beef, arugula, chopped peppers, pine nuts, a liberal slather of pesto, and a dribble of balsamic. But the star is, of course, the homemade high-hydration, long fermentation focaccia, baked daily for the ultimate freshness. The resulting cloud-like bread is spongy and open-crumbed, featuring large, irregular holes owed to proper fermentation.在這些招牌菜品中，我們首推經典意大利牛肉三明治（68元），這款料超足的三明治裏夾有布拉塔奶酪、牛肉、芝麻菜、彩椒碎、松子仁，還厚厚抹了一層青醬，再淋上少許香醋。而核心亮點自然是手工製作的高含水量、長時間發酵的佛卡夏麪包，每日現烤以保證極致新鮮。這款雲朵般鬆軟的麪包質地蓬鬆、氣孔豐富，因發酵充分而形成了大小不一的不規則孔洞。

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Pistachio Paste Breadsticks (6 yuan)標題：開心果醬麪包條（6元）

Pro tip: Don’t miss the Pistachio Paste Breadsticks (6 yuan), made from the irregularly sliced focaccia edges that come from the need to make square sandwiches. But, to not waste those corners, they are sliced into “fingers,” toasted, and smothered in pistachio cream, served up like a bouquet of carbs; the kind of “floral arrangement” we can really get behind.貼心小提示：別錯過開心果醬麪包棒（6元），它是製作方形三明治時切下來的不規則佛卡夏邊角料做成的。爲了不浪費這些邊角，人們將其切成“手指”狀，經烘烤後裹滿開心果奶油，端上來時就像一束碳水化合物組成的花束；這正是我們真正會喜歡的那種“花藝造型”。

Nerds, 111 Xikang Road 西康路111號

6) Our Bakery: Nonna (68 yuan) 6) 我們的烘焙店：諾娜（68元）

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Nonna (68 yuan)描述：諾娜（68元）

A viral sensation, Korean dessert brand Our Bakery landed in Shanghai’s Xujiahui in 2020 and has remained a mainstay ever since. In fact, this sleek, minimalist space has since expanded to include a sandwichery offshoot connected to the main bakery with schiacciata sandwiches teeming with all manner of cold cuts, cheese, veggies, and sauces. With eight options to choose amongst, you really can’t go wrong.這家韓國甜品品牌“我們麪包店”憑藉爆款產品迅速走紅，於2020年入駐上海徐家匯，此後一直是當地的熱門店鋪。如今，這家風格簡約、設計感十足的門店還新增了一家三明治分店，與主店相連。店內的夏恰塔三明治塞滿了各式冷切肉、奶酪、蔬菜和醬料，共有八種口味可選，怎麼選都不會出錯。

A classic Italian flavor combo, the Nonna (68 yuan) – meaning grandma in Italian, an apt name as we picture a little old Italian lady in the back packing these loaded lunches – is a comforting mix of mortadella, stracciatella cheese (the choicest part of a burrata ball’s center consisting of hand-pulled mozzarella shreds soaked in heavy cream), rich pistachio paste, and crumbled pistachios for added crunch. The bread itself is notably crispier than the more commonplace focaccia, with a delicate yet crackly crust and a feather-light interior – a rendition that would make any Florentine nonna proud. Portions are also quite substantial for the price.這是一款經典的意大利風味組合，名爲“奶奶”（68元）——在意大利語中“奶奶”的意思，這個名字十分貼切，彷彿能讓我們看到一位意大利老奶奶在後廚打包這些豐盛午餐的模樣。它由摩泰臺拉香腸、斯特拉恰特拉奶酪（布拉塔奶酪球中心最精華的部分，由手工拉制的馬蘇里拉奶酪絲浸泡在濃奶油中製成）、濃郁的開心果醬，還有爲增加酥脆口感而撒上的碎開心果組成。這款麪包比更常見的佛卡夏麪包明顯更酥脆，外皮薄脆卻精緻，內部則輕盈如羽毛——這樣的口感足以讓任何佛羅倫薩的老奶奶都爲之驕傲。就價格而言，分量也相當實在。

Our Bakery, Room L150 838 Huangpi Road S. 黃陂南路838弄L150室

7) Parlay: Pastrami Reuben (98 yuan)7) 經典組合：燻牛肉魯本三明治（98元）

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Pastrami Reuben (98 yuan)描述：魯本燻牛肉（98元）

Situated in the old Bubba’s haunt, Parlay has quickly established itself as the American BBQ joint of China under the auspices of Kansas City native, Matty Waters. With a menu chock-full of Kansas City-style BBQ – brisket, ribs, sausage, smoked chicken, and oh-so much more – it’s the ultimate elevated-pub-grub-meets-gluttonous-fare around.這家店坐落於布巴餐廳的舊址之上，在堪薩斯城本地人馬蒂·沃特斯的主理下，迅速成爲了中國美式燒烤界的標杆。菜單上擺滿了堪薩斯城風味的燒烤——牛胸肉、豬肋排、香腸、煙燻雞肉，還有數不勝數的美味佳餚，這裏堪稱是升級版酒吧簡餐與饕餮美食的完美融合之地。

No sports bar menu is complete without a Pastrami Reuben (98 yuan), and Parlay’s version is tops. A prime example of this American institution of a sammy showcases 150 grams of thinly sliced house-smoked pastrami, thick with creamy coleslaw, a lashing of Russian dressing, and a creamy Swiss beer cheese sauce in place of the conventional melted Swiss, nestled inside sourdough toast.任何一家體育酒吧的菜單都少不了五香薰牛肉魯本三明治（98元），而Parlay’s的這款堪稱一絕。這款美式經典三明治的絕佳典範包含150克店內現切的薄燻五香牛肉，搭配濃郁的奶油涼拌捲心菜、少許俄羅斯醬，以及用奶油瑞士啤酒奶酪醬替代傳統融化的瑞士奶酪，夾在酸種麪包吐司中。

And just like Katz’s Delicatessen in NYC, you can make it a fat stack of 300 grams of meat for an extra 58 yuan.而且就像紐約的卡茨熟食店一樣，你可以額外花58元，把它做成一份足足300克肉的厚切大份裝。

Yup, just a casual third of a kilo of beef to get your day going.沒錯，隨便來三分之一公斤的牛肉就能開啓你的一天。

Parlay, #103, Bld 18, Shankang Li, 808 Shaanxi Road N., 陝西北路808號陝康裏18幢103室

8) Sub Standard: Steak and Cheese (88 yuan)8) 經典牛排芝士三明治（88元）

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Steak and Cheese (88 yuan)標題：牛排芝士三明治（88元）

A humble sandwich and pizza shop, Sub Standard is reminiscent of the neighborhood sandwich storefronts that dot every corner of San Francisco – near where owner-chef Jason Oakley worked as chef de partie at three Michelin star French Laundry before hopping across the pond to Shanghai almost a lifetime ago. Since then, Oakley has traded in his chef’s coat for oven mitts, “so I can cook what I love and want to eat, when I want it.”一家不起眼的三明治和披薩店——Sub Standard，讓人想起遍佈舊金山各個角落的社區三明治小店——店主兼主廚傑森·奧克利曾在三星米其林餐廳法國洗衣房擔任主廚副手，近十年前他跨越重洋來到上海。從那以後，奧克利脫下廚師服換上烤箱手套，“這樣我就能按照自己的心意，做自己愛喫、想做的食物。”

Beginning with the venue’s namesake item, the subs are the “bread and butter” of the entire operation, with nearly a dozen hoagies on offer.從這家店的招牌菜品說起，潛艇三明治是整個經營的核心主打，店內供應近十二種霍吉三明治。

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Sub Standard’s bread baking setup說明：Sub Standard 麪包烘焙設備

The shop is first and foremost a bakery – as evidenced by the fermenting fridge, proofing fridge, and tiered oven that predominantly fill this 20-square-meter hole-in-the-wall – with every menu item passing through that process in some shape or form before being served.這家店首先是一家麪包店——發酵冰箱、醒發冰箱和分層烤箱幾乎擺滿了這個20平方米的小門面店，這便是最好的證明——每一道菜品在端上桌前，都會以這樣或那樣的方式經歷這一整套流程。

The bread, akin to a Subway footlong in appearance, lives up to the tagline “baked fresh” – in this case at least twice daily – in sesame seed, parmesan & herbs, and “naked” varieties, filling the shoebox storefront with a yeasty perfume at all hours of the day.這款麪包外觀類似賽百味的一英尺長三明治麪包，名副其實地踐行着“現烤出爐”的標語——實際上每天至少會現烤兩次。它有芝麻、帕瑪森芝士香草以及無餡原味等多種款式，讓這家鞋盒大小的門店整日都瀰漫着酵母的香氣。

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Searing meat and cheese at Sub Standard標題：Sub Standard 店內炙烤肉類與芝士

Medium rare roast beef is the heart of the Steak and Cheese (88 yuan), slow-cooked for 16 hours at 54 degrees before being combined with melted cheddar and slathered in a zippy, homemade horseradish sauce – concurrently tangy and nose-tinglingly spicy – and stuffed inside a par-sliced sub.三分熟的烤牛肉是芝士牛排（88元）的核心食材，先以54攝氏度慢燉16小時，再與融化的切達乾酪混合，淋上口感辛辣、自制的辣根醬——這種醬料既酸爽又辣得直衝鼻腔——最後夾入手工切片的潛艇三明治中。

Ideal on-the-go fodder. 理想的便攜美食。

“I like American pub grub and have always tried to make fun, unpretentious food in all the places I worked, so this is no different really.” The sandos, on the whole, embody the ethos of Sub Standard – unelaborate, stripped down, a shining example of minimalism.“我喜歡美式酒吧簡餐，而且在我工作過的所有地方，我一直都努力做有趣、樸實的食物，所以這次也沒什麼不同。”總體而言，這些三明治體現了 Sub Standard 的理念——簡約、質樸，是極簡主義的絕佳典範。

Sub Standard, 230 Wanhangdu Road, by Xinzha Road 萬航渡路230號, 近新閘路

9) Totino Panino: The Wolf 1 (110 yuan)9) 托蒂諾帕尼諾：狼之壹（110元）

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: The Wolf 1 (110 yuan)標題：狼1號（110元）

After opening in 2019 with an 18-panini deep menu of mostly traditional Italian sandwich combinations – think one meat, one cheese, one veg – the modest family-owned, 20-seater Totino Panino has now expanded to over 38 sandwich choices to meet the growing tastes of their equally expanding fan base.這家名爲托蒂諾帕尼諾的小店是一家小型家族經營的20個座位的餐廳，2019年開業時提供18種帕尼尼套餐，主打傳統意大利三明治組合——通常是一種肉類、一種奶酪搭配一種蔬菜。如今，爲了滿足不斷壯大的粉絲羣體日益多樣的口味需求，它的三明治選擇已擴充至38種以上。

As the brainchild of owner Toto Giammaria and consulting chef Lucky Lasagna, the majority of the paninis involve stereotypical Italian sandwich fixings – prosciutto, mortadella, salami, provolone, gorgonzola, artichoke, sundried tomatoes and the like – atop a slightly toasted (but not pressed, to maintain Italian tradition) 120-gram ciabatta bread made specifically for the restaurant with less cushion and more crunch.作爲店主托托·賈馬里亞和顧問廚師拉基·拉薩尼亞的創意之作，這家店的大部分帕尼尼都採用了典型的意大利三明治配料——意大利燻火腿、熟成豬裏脊香腸、意大利辣香腸、普羅沃洛內奶酪、戈爾貢佐拉奶酪、洋薊、曬乾的番茄等，夾在經過輕微烘烤（但不壓制，以保留意大利傳統）的120克夏巴塔麪包上。這種麪包是爲餐廳特製的，氣孔更少、口感更脆。

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: The Wolf 1 (110 yuan)標題：狼1號（110元）

“It’s really the bread that brings many of our customers back,” says Giammaria. “A reason we haven’t changed the recipe since opening.” That said, the exception comes with some of the more recent offerings, the “bastardized affairs,” like The Wolf 1 (110 yuan), named after a lunchtime regular.“真正是麪包讓我們的很多顧客回頭，”賈瑪麗亞說，“這也是我們開業以來沒改配方的原因。”不過，也有例外——一些較新推出的“改良款”，比如以一位常客午餐常客命名的“狼1號”（110元），就屬於這類“不正宗的作品”。

This monstrosity clocks in at a whopping 650 grams (whereas most other paninis are 300 grams) with three layers of pistachio-studded mortadella, three layers of provolone, and four layers of tomato, arugula, jalapeños and pickles.這款巨型帕尼尼重達驚人的650克（而大多數其他帕尼尼僅300克），內含三層點綴開心果的摩泰臺拉香腸、三層普羅沃洛奶酪，以及四層番茄、芝麻菜、墨西哥辣椒和醃黃瓜。

But that’s just the sandwich we chose on this particular visit. It’s really a “pick your poison” situation since you truly can’t go wrong here.但這只是我們這次來選的三明治而已。這真的是個“選哪個都一樣”的情況，因爲在這裏你怎麼選都不會出錯。

Totino Panino, Room 106, Shankang Li, 358 Kangding Road 康定路358弄越界陝康裏3號樓1層106號

10) Zup – Italian Cold Cut Sandwich (68 yuan)10）祖普——意大利冷切肉三明治（68元）

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Italian Cold Cut Sandwich (68 yuan)標題：意大利冷切三明治（68元）

Founded by Chicago native Wayne Hou and Lee Tseng is Shanghai’s favorite tavern-style pizza joint, Zup Pizza Bar. While the pizza takes center stage, the rest of the menu – spanning burgers, pasta, sandos, and desserts – is equally impressive.由芝加哥本地人韋恩·侯和曾力創立的Zup Pizza Bar是上海最受歡迎的酒館式披薩店。雖然披薩是主打菜品，但菜單上的其他美食——涵蓋漢堡、意麪、三明治和甜點——同樣令人印象深刻。

A must-order, the Italian Cold Cut Sandwich (68 yuan), is arguably the most loaded sandwich in Shanghai. Stacked inside a house-baked, high-hydration focaccia, it features four premium meats (mortadella, Soppressata, smoked Praga ham, and pepperoni) balanced with provolone, homemade pickled giardiniera, fresh lettuce, and tomato. A drizzle of red wine vinegar, olive oil, and oregano delivers its signature authentic Italian-American flavor profile.必點款意大利冷切三明治（68元）堪稱上海料最足的三明治。這款三明治以手工烘焙的高水合法夏巴塔麪包爲基底，堆疊了四種優質肉類（摩泰臺拉香腸、索普雷薩塔香腸、煙燻布拉格火腿和意大利辣香腸），搭配普羅臥乾酪、自制醃什錦蔬菜、新鮮生菜與番茄，口感層次豐富。淋上少許紅酒醋、橄欖油和牛至後，便造就了其標誌性的正宗意式美式風味。

Zup, 457 Shaanxi Road N., 陝西北路457號

Bonus: Feral Banh Mi: Lemongrass Chicken Banh Mi (32 yuan)彩蛋：野性法棍三明治：香茅雞法棍三明治（32元）

Credit: Sophie Steiner圖片來源：索菲·施泰納

Caption: Lemongrass Chicken Banh Mi (32 yuan)標題：香茅雞肉越南法棍三明治（32元）

Do note that Feral Banh Mi is temporarily closed as it relocates, but when it reopens, this earns a spot rounding out our top 10 list.請注意，Feral Banh Mi 因搬遷暫時停業，但它重新開業後，將躋身我們的前十榜單。

Shanghai’s favorite banh mi street cart, Feral, found a permanent outpost on Shimen No. 2 Road in Spring 2025, bringing even more of their wanghong (Internet famous) Vietnamese baguette sandwiches to Shanghai’s food loving community. These pocket-friendly sandwiches (32-65 yuan) are available in classic to contemporary flavors, from crispy pork to pastrami beef to black tiger prawn, and everything in between, best enjoyed with a classic drip Vietnamese coffee.2025年春天，上海最受歡迎的法棍三明治街頭小喫車Feral在石門二路找到了固定攤位，爲上海的美食愛好者們帶來了更多他們家的網紅越南法棍三明治。這些價格親民的三明治（32至65元）口味從經典到新潮一應俱全，既有脆皮豬肉、燻牛肉、黑虎蝦口味，也涵蓋了其他多種風味，搭配一杯經典滴漏越南咖啡食用體驗最佳。

The Lemongrass Chicken Banh Mi (32 yuan) is the most-ordered, and for good reason as the fragrant meat adds subtle herbaceousness without overpowering. The real star of the show, however, is the baguette – shatteringly crisp, brittle, and stuffed to the absolute gills with pickled daikon and carrots, cucumber slices, fresh herbs, and crispy fried shallots. The bottom bun receives a copious spread of homemade pâté, butter, and a squirt of sweet chili sauce. This is truly Shanghai’s most authentic banh mi.香茅雞肉越南三明治（32元）是點單率最高的，這絕非偶然——鮮嫩的雞肉帶着淡淡的香草氣息，味道恰到好處，不會喧賓奪主。不過，真正的主角是法棍麪包：外皮酥脆到一碰就掉渣，裏面塞滿了醃蘿蔔、黃瓜片、新鮮香草和酥脆炸蔥，塞得滿滿當當。底部的麪包片上抹滿了自制肉醬、黃油，還擠了一勺甜辣醬。這絕對是上海最正宗的越南三明治。

Feral Banh Mi, 82 Maoming Road N. 茂名北路82號

Got a favorite sandwich spot you’d like to see featured in our next roundup? Feel free to share the deets by commenting below!有想讓我們在下一輪精選推薦中收錄的心儀三明治店嗎？歡迎在下方評論分享具體信息！

Editor: Shi Jingyun 編輯：史景雲