13 Mendocino Farms Sandwiches, Ranked Worst To Best

Since its 2005 inception in LA's Bunker Hill neighborhood, Mendocino Farms has been crafting gourmet sandwiches beloved by Angelenos. The family-owned fast-casual chain, affectionately called Mendo, now boasts over 50 locations across California, with additional spots in Texas and Washington.

Founded by Mario Del Pero and Ellen Chen, Mendo aims to promote happiness through extraordinary service and delicious food made with high-quality ingredients. The seasonal, evolving, chef-driven Mendocino Farms menu items — which include sandwiches, soups, salads, sides, and beverages — boast unexpected flavors that highlight partnerships with local farmers and culinary artisans.

I used to spend time in Marina del Rey, California, and frequented Mendocino Farms often for lunch. Their concept of serving creative dishes made with farm-fresh ingredients in a warm, welcoming atmosphere always resonated with me, so I was excited to put my chef-trained taste buds to the test for this ranking. I tried every sandwich available at my local Laguna Niguel, California location. The methodology included judging the sandwiches based on taste, uniqueness, and visual appeal; more methodology specifics are shared later in this article.

If you're fortunate enough to have a Mendocino Farms nearby, consider perusing this list of sandwiches, ranked from least to most favorite. It may help you decide what to choose from the extensive sandwich menu of foodie favorites and crave-worthy classics. If your neighborhood has no Mendo, we have a feeling one may soon appear, so sit tight — or better yet, make the trip to the nearest location, and you'll be nicely rewarded. 

This creative twist on the beloved Vietnamese banh mi sandwich features chunks of tender braised pork belly with a caramelized finish and a zingy sriracha mayo that packs a hefty punch, making this sandwich simultaneously spicy and satisfying. The remaining ingredients are the familiar banh mi components of pickled daikon and carrots, fresh cilantro, crisp cucumbers, spicy jalapeños, and fragrant Thai basil. 

Mendo uses ciabatta for this sandwich, which may deter you from ordering it. While unconventional for a banh mi, the ciabatta's flavor — enhanced with toasting in the panini press — is a worthy stand-in for a traditional baguette.

The caramelized pork belly offers a delicate sweetness that plays well with the tangy veggies, fresh herbs, and spicy mayo. However, the awkward chunks of meat may not appeal to everyone, which was the case for us. Ultimately, Mendo's Original Pork Belly Banh Mi is a perfectly enjoyable rendition of the Vietnamese sandwich. However, we won't go out of our way to get it again; instead, we'll venture to our local Vietnamese market.

The Farm Club presents a twist on the classic turkey avocado sandwich. It features roasted turkey breast, smashed avocado, applewood smoked bacon, herb aioli, tomatoes, mixed greens, and pickled red onions. The blend of flavors and textures creates a satisfying but relatively basic eating experience.

The sandwich features a lovely bread that Mendo calls Mom's seeded honey whole wheat. It crossed my mind to seek out Mom's seeded honey whole wheat bread separately, as its exceptional taste and texture lingered in my mouth. I wondered if at some point in the future Mendo might consider selling loaves of the bread used to make their sandwiches. I digress.

Although this sandwich was delicious, and no doubt attracts a diverse range of eaters with its familiar ingredients, there may be better choices if you're looking for something more unique. It's a sandwich that wouldn't be hard to replicate at home, and is a reliable option for those seeking comfort and familiarity in a meal. 

This newest addition to the 2024 menu had us smiling. Mendo partnered with Fable — a producer of mushroom-based meat alternatives — to create a plant-based version of the beloved Philly cheesesteak sandwich. According to Mendocino Farms Executive Chef Jeremy Bringardner, "Introducing more plant-based options has been a priority for us." 

Bringardner insists that the protein replacement doesn't diminish taste. "This plant-based version of the classic cheesesteak is packed with flavor," said the chef. "The meaty texture and flavor of the Fable mushroom 'steak' works so well with ooey gooey, melted, plant-based American cheese, the sweetness of the roasted red peppers and sweet onions, and the hits of bright acidity and mild heat from my favorite sandwich condiment, Chicago-style giardiniera." 

What's truly impressive is the plant-based American cheese, which melts to perfection and coats the palate like dairy cheese. We also enjoyed the meat-like texture of the tender Fable shiitake steak, which offered the same chewiness expected from beef steak. It's challenging to discern that this isn't animal meat, making it a game-changing option for those seeking more plant-based choices. Overall, this sandwich delivers an umami-filled, juicy, meaty, satisfying experience. However, it's worth noting that all this pleasure comes at a cost, as the Philly Shroomsteak has the highest calorie count — over 1,100 — of all the sandwiches we tried.

If you're a fan of Caprese salad, you'll enjoy Mendo's fan-favorite Chicken Pesto Caprese sandwich. Despite lacking tomatoes, it captures all the refreshing flavors of the famous Italian salad. The chefs at Mendo substitute the tomatoes with marinated red peppers, and they work exceptionally well in this sandwich, bringing sweetness and tang. The shaved, roasted chicken breast provides protein that's complemented well with creamy fresh mozzarella, pesto, mixed greens, and a balsamic glaze drizzle.

Two components of this sandwich stood out. The terrific basil pesto was bright, flavorful, fresh, and big on basil and Parmesan. The warm, toasted Italian ciabatta bread encasing the sandwich is the perfect choice. The ciabatta crust crisps up in the panini press, while the rest warms for a fluffy, springy, chewy interior.

If you avoid meat, you can order this as a vegetarian sandwich, doubling down on the mozzarella instead of the chicken. While we didn't taste this option, we're sure it would be delectable.

We had modest expectations for this roast beef sandwich, considering that it's a familiar staple. But to our surprise, it surpassed all expectations. This sandwich truly shines with its combination of thinly sliced roast beef, fresh mozzarella, mild Chicago-style giardiniera, ripe tomatoes, sweet onion, crisp romaine lettuce, and a mouthwatering Italian herb and cheese aioli, all encased by a toasted sesame roll.

The sandwich is a superb interpretation of a classic Italian roast beef sub, with flavors that hit the mark perfectly. The giardiniera stands out with its exceptional taste, leaving you wanting more. The toasted sesame roll adds a delightful crackly texture and nutty flavor, and played a big part in the high ranking of this sandwich.

Every ingredient in the sandwich is well-balanced and shines through equally, including the satisfying crunch from the toasted sesame roll (yes, I'm mentioning it again, because it's that good). Each component adds gourmet flair, from the premium-quality roast beef to the flavorful giardiniera and the herb and cheese aioli, which combine to make an outstanding sandwich.

Warning: This sandwich may cause uncontrollable cravings, sudden bursts of joy, and a newfound love for veggies. This plant-based delight is a veggie lover's dream, brimming with a colorful array of ingredients that make every bite worth it. 

Packed with avocado, cucumber, carrots, Kumato tomatoes, beet caviar, sprouts, hummus, white cheddar, and cucumber dill ranch on toasted Mom's seeded honey whole wheat bread, this sandwich will draw you in with its irresistible crunch of fresh veggies. As a bonus, this stuffed sandwich is incredibly filling, and could easily be divided into two meals.

Notable mentions go to the cucumber dill ranch for its zesty kick that elevates the sandwich, the visually stunning beet caviar adding earthy notes, and the Kumato tomatoes, which are sweet yet tangy with a rich flavor akin to heirloom varieties. This revitalizing sandwich offers vibrant colors, clean flavors, and delightful textures. Prefer to eat vegan? Ask for ciabatta bread and skip the white cheddar for an equally satisfying experience.

I tried and tasted every sandwich available at my local Mendocino Farms location at the time of writing, and these rankings are solely based on my opinion. My primary criteria for ranking the sandwiches were taste, uniqueness, and presentation. I also paid attention to ease of eating; a good sandwich should be easy to eat. If a sandwich falls apart after the first bite, it's not a winner in my book. The tasting was conducted inside my local Mendocino Farms store, and each sandwich was freshly prepared. Since Mendocino Farms provided every sandwich to me free of charge, cost was not a factor in the rankings.

Static Media owns and operates Tasting Table and Mashed.