The 40 Absolute Best Wine And Sandwich Pairings

The simple meal of two slices of bread filled with various ingredients is an American staple. On average, Americans eat over 200 sandwiches annually. In fact, 58% of Americans make a sandwich for lunch once a week. 

Across the pond, however, enjoying a sandwich with a glass of wine is a natural part of European culture. A sandwich is a vital part of a meal, but wine is the other, equally important part. Wine enhances a sandwich's flavors and creates a balance between the two. This practice is rare in America, but we embrace it. Bread and wine are delicious together, as are cheese, steak, vegetables, chicken, etc. In other words, crusty bread packed with delicious fillings perfectly matches a fermented grape beverage.

However, which wines go with what fillings? We have rounded-up 40 selections to enjoy with classic sandwiches. Enjoy a glass to elevate your average lunch or dinnertime sammie.

Traditionally, a Philly cheesesteak uses a ribeye cut of beef. The meat is juicy and well-marbled with fat. And there is no better pairing with a fatty ribeye than California cabernet sauvignon. The wine's tannin will cut through the richness, enhancing the overall flavor. We suggest a selection from Sonoma, like Jordan Alexander Valley cabernet sauvignon, with black cherry, cassis, chocolate, and tobacco, elevating the savoriness of the sandwich.

A proper tea service becomes complete with smoked salmon, cream cheese, and cucumber sandwiches with a glass of dry white wine, like a mineral-rich, refreshing glass of Chablis. The crisp, lively, high-acidity French wine balances the richness of the smoked fish and cream cheese while complementing the cucumber's freshness. The chardonnay-based wines are grown in limestone, fossil, and chalk-filled Kimmeridgian marl soils, giving the wine its distinctive mineral-intense character.

Roasted turkey and pinot noir are a classic Thanksgiving pairing. The wine has bright acidity, a medium body, and flavors ranging from juicy red berries to black cherries. Its characteristics enhance the bird's flavors and the traditional side dishes. 

Similarly, the wine will pair with a turkey sandwich from holiday leftovers or deli-sliced lunch meat. We love a Willamette Valley selection, like Archery Summit Dundee Hills pinot noir. It has ripe red fruits, woody herbs, and forest floor notes, and is delicious with herb-roasted turkey.

The wrap sandwich is one of the tastiest and most convenient ways to eat on the go, especially when filled with savory chicken Caesar salad. We love a zesty, high-acid, New Zealand sauvignon blanc to pair with the juicy chicken, earthy romaine, and tangy anchovy-laced dressing. Craggy Range Te Muna layers tropical passionfruit, grapefruit, and crushed stone. It will balance the savory sauce while complementing the lettuce's vegetal notes.

The traditional French dip sandwich begins with slow-roasted, heavily-marbled roast beef, thinly sliced and nested inside a soft bun and served with beefy au jus. Despite its name, the sandwich originated in a Los Angeles restaurant, not France. 

However, the ideal pairing is a hearty French Bordeaux Supérieur. The designation refers to the red blend being of higher quality than the general Bordeaux regional wines. The wines are concentrated and tannic, with black fruit, leather, and espresso, balancing the meaty sandwich.

The Italian beef sandwich should not be confused with the French dip. Though they have similar meaty bases, the sandwich includes spicy pickled giardiniera, roasted red peppers, and a dousing of savory jus on top. In contrast, the dip's jus is on the side. 

To pair, we recommend a Montepulciano d'Abruzzo, like Maria Cvetic. The full-bodied Italian red wine has balanced acidity and tannin, with plum and spice notes enriching the meaty sandwich. 

The bánh mì sandwich is a flavor-packed combination of pickled vegetables, buttery pate, and hearty pork belly with spicy jalapenos and fresh cilantro. To pair, try a bone-dry riesling packed with steely, crushed stone minerality, fresh flowers, orchard fruit, and tart lemon to pair with this Vietnamese delight. We suggest a trocken, or dry, selection from Germany's Mosel region. The fruit's natural zesty acidity cuts through the fatty meat and unctuous pate.

Thinking about a slow-smoked brisket sandwich makes our mouths water. The hearty sandwich, with layers of spice, smoke, and fat, requires a bold red wine to cut through its richness. We suggest a carignan from the Languedoc-Roussillon region of Southern France. 

The red variety is dense, robust, and powerful, with chewy tannins and fleshy acidity. It has spicy, savory characteristics that will complement any preparation of the meat, whether dry rubbed, peppered, or slathered in sauce.

The hot, pressed Cubano sandwich tastes include roasted pork, cured ham, nutty Swiss, tangy mustard, and briny pickles. To pair, will want a wine with a medium body that won't overwhelm the sandwich flavors while having enough character to enhance the dish. We suggest a fruity, juicy malbec from Mendoza, like Unánime from Mascota Vineyards. The wine is packed with fresh morello cherry, black plum, and toasted spice, elevating the Cubano's flavors.

The Reuben and pastrami sandwiches begin similarly as both start with brisket. However, Reuben's meat is cured, and the pastrami is heavily spiced and cold smoked to create a thick cut of meat that is then thinly sliced an layered onto rye bread lacquered with mustard. It is the ultimate deli sandwich. 

To pair, enjoy an equally spicey wine enriching the meat while balancing the tang of the mustard. We suggest the signature variety of Chile, Carménère with blackberry, crushed black pepper, and paprika flavors.

A heavily marbled skirt steak sandwich is a meaty lover's dream. The beef is flash cooked to ensure the fatty meat will melt in your mouth before being topped with anything from chimichurri to peppery arugula and herb aioli. 

We suggest a pairing with Yalumba Bush Vine grenache layered with juicy plum, cherry, and black tea. With chewy tannin and bright acidity, the medium-bodied wine cuts through the meat's chewy attributes.

The hot brown is Louisville, Kentucky's favorite sandwich. A combination of turkey, tomatoes, and mornay sauce served atop white bread and finished with a few strips of bacon. 

Enjoy a smoky, spicy syrah with the flavor-packed dish. Syrah's taste varies based on where it grows, so try an Old World wine from the Rhone or a New World wine with Old World style, like La Sangre de Jonata from Santa Barbara County. The wine has spicy pepper, blackberry, and meaty, bacon-fat flavors.

To pair with a hardy Italian meatball sandwich, try a Chianti Classico from Tuscany, Italy. The high-acid Sangiovese-based wine pairs well with the meatball's sharp tomato sauce. The wine's punchy astringency cuts through the richness of the meatballs while integrating with the natural bite of the tomato sauce. Mouthwatering, juicy, and dry, Banfi Chianti Classico opens with earthy herbal and leather notes that meld with ripe red cherry and berry.

The Monte Cristo sandwich consists of ham and cheese layered between thick white bread and dipped into a custard batter before pan-frying until golden brown. A ramekin of jelly often accompanies the dish for dipping. 

We say skip the jam and enjoy an effervescent lambrusco. Cleto Chiarli Vecchia Modena Premium showcases the lambrusco di Sorbara variety displaying wild berries, soft herbs, and fresh wildflowers. With bright acidity and balanced tannins, the wine elevates each sandwich ingredient.

The classic pimento cheese sandwich includes a savory, spicy, creamy combination of various cheeses, peppers, and spices, creating a cheesy southern staple spread. The pairing needs to stand up to the richness while taming the spice. 

We enjoy the sandwich with zweigelt. The deeply-colored Austrian red wine has a light body and approachable character, layering berries, cherries, and spices. Weingut Paul Achs zweigelt balances acidity and tannin with juicy fruit flavors.

Fried food and sparkling wine are a natural pairing. The rich, fatty flavors of batter-dipped and fried foods need high-acid, refreshing wines to cut through the richness. We love a cava from Spain for pairing with a fried shrimp po boy. 

Segura Viudas Brut is made using the traditional method of Champagne with Spanish grapes. The clean, dry, sparkling wine layers citrus, brioche, and a hint of saline, fantastic for pairing with the fried shellfish.

The classic patty melt and classic cheeseburger are similar—both sandwich meat and cheese between two slices of bread. However, the patty melt is distinct for including Swiss cheese, caramelized onions, and earthy rye bread. 

Try a medium-bodied merlot from Washington to pair with this combination of flavors, like Seven Hills Winery Walla Walla merlot. The wine thrives in the mineral-rich soils of Walla Walla, giving an earthy, savory character to the blackberry, plum, and star anise-filled wine.

The gyro is the staple sandwich of Greek cuisine. Soft grilled pita bread is layered with beef or lamb and topped with herbed tzatziki, red onions, tomatoes, and cucumbers. 

The fatty, savory, meaty dish needs a bold, tannic, structured wine. We recommend a Greek xinomavro. The robust, tannic, red variety from Northern Greece has savory notes of balsamic, black olive, and woody herbs that meld with black fruit flavors enhancing the meaty sandwich.

The falafel pita is loaded with warm, creamy chickpea fritters and packed with Middle Eastern flavors. The sandwich needs a zippy white wine pairing to tame the punchy garlic flavors while boosting the mix of fresh herbs and toasted spices, like cumin and coriander. 

We suggest fruit-forward verdejo with great acidity from Spain's Rueda region. The variety resembles a sauvignon blanc, with herbaceous, grassy notes and layers of fresh fennel, melon, and citrus.

Enjoying a classic muffuletta while visiting the Big Easy is a New Orleans right of passage. The round sandwich layered with Genoa salami, ham, Swiss, and provolone and topped with briny olive salad has been a part of the city's culture since the early 1900s. 

The sharp, fatty flavors of the muffuletta need a wine with natural balance and approachability, like tempranillo from Rioja. The wine has medium tannin and acidity, with delicate fruit, earthy, leather, and tobacco notes.