AUGUST 2026 30 W hether you’re loyal to a classic Italian sub, crave a hot pastrami piled high or prefer a veggie-packed masterpiece, National Sandwich Month is the perfect time to explore some of the Valley’s best sandwich shops. Here are a few local favorites to add to your list. SACKS SANDWICHES 4247 E. Indian School Road, Phoenix sackssandwiches.com For 36 years, Sacks Arcadia has been serving the neighborhood with a simple mission: create great sandwiches in a welcoming, community-focused environment. Founded by brothers Cary and Ivan Morrow, who both came from restaurant backgrounds, the family-owned business grew from a single shop into three locations in Arcadia, Uptown Phoenix and Tempe. “Every element, from the bread to the signature spreads, is made with consistency and quality in mind, creating combinations that have earned a loyal following over the years,” Ivan said. “Many visitors gravitate toward the signature sandwiches, which have become customer favorites and continue to bring guests back time and again.” The menu also boasts salads, sides and sweet treats. One of the restaurant’s most cherished traditions is the complimentary cookie that accompanies every order. Those are inspired by family matriarch Wanda, who remains involved at 93 years old. Her “Wanda’s Magical Cookie Dough” has been sold at AJ’s Fine Foods for more than three decades. “We choose ingredients with care. Freshness, consistency, and flavor always come first. We work with suppliers who understand our standards, and we only use ingredients that help us deliver the quality our customers expect every time they walk through our doors,” Ivan said. “Our hope is that people feel at home. Sacks Arcadia is meant to be warm and friendly, a place where the food is great and the service is genuine.” ZOOKZ SANDWICHES 3164 E. Camelback Road, Phoenix zookzsandwiches.com Owner Carole Meyer was born in Alexandria, Egypt and raised in North Africa. Her mother was Armenian and her father was an American who worked in North Africa as a petroleum engineer. The inspiration for Zookz dates all the way back to her childhood. “I was raised in a multicultural family that took great pride in preparing meals from scratch. It was my grandmother who introduced me to what has become Zookz sandwiches, which in those days were toasted over an open flame on a crude stove-top cooking,” Carole said. Her grandmother’s crunchy creations were perfectly toasted and filled with ingredients and unexpected textures. “Decades later, after other culinary pursuits, I developed a commercial cooking device that enables me to offer a variety of the creations of my youth,” she said. “It brings me immense joy to be able to share my grandmother’s ‘comfort food’ with today’s ever on-the-go consumer.” Zookz’s round sandwiches are toasted on a custom proprietary press that turns them into a sandwich shaped like a flying saucer with a variety of fillings. Daybreak in Mexicali (two eggs, pork chorizo, avocado, sliced potatoes, jack cheese and picante dressing); Amarillo by Morning (two eggs, ham, crisp bacon, black beans, avocado, cheddar cheese and chipotle); and Days of Summer (sliced turkey, Parmesan cheese, apples, cranberries, roasted almonds and sweet heat mustard sauce) are three of the most popular. “The ingredients come from my love of food, my love of travel and what I was exposed to growing up in a family who was all about food. There is a definite Mediterranean bend to our menu, but there is something for everyone and sandwiches can be customized,” Carole said. The shop also offers salads with house- made dressings, cookies and dessert Zookz, specialty coffee drinks, including “Velvet” coffee drinks and mimosas. As far as future plans are concerned, Carole said there have been discussions “with a chain of grocery stores in Canada who are considering adding a Zookz kiosk.” NOBLE EATERY 4525 N. 24th St., Phoenix noblebread.com Noble Eatery got its start on accident, according to owner – and Chicago transplant – Jason Raducha. When the bakery moved to its current location, there was another deli in the front space. The owner was ready to transition away from the deli’s day-to-day operations to focus on wholesale operations involving meats and sausages, so Jason and his team took over and opened the original eatery. “We bake all the bread for the sandwiches. What makes some of them unique is that we use pide bread, which is baked in our wood burning oven. It is our take on a Turkish-style pita,” Jason said. “All produce comes from McClendon Select. We slice everything in house daily for that day’s service from meats, cheeses, and all produce.” Jason said the most popular sandwich on the menu is a classic tuna, but the weekly sandwich special is always a must-get, and they also offer a different pizza every week. Noble uses seasonal produce as much as possible and prides itself on the meats it uses. “One of our favorite times of year is the two weeks of summer when the heirloom tomatoes are in season, and we feature them throughout the menu,” Jason said, stating that they are always on the lookout for the next meat, cheese, or item for customers to love. Two new Noble concepts will be rolling out in fall 2026. The first is Noble Roam, a custom-built food trailer designed to expand on Noble’s offerings and give them a platform to explore new menu items, seasonal ideas, and event catering. Noble Roam will debut at Uptown Farmers Market on Wednesdays and Saturdays, along with appearances at farmers markets around town. The second concept is Noble at Nite, a series of evenings when the eatery opens for dinner with a specialty menu. 56 TH ST. DELI 5619 E. Indian School Road, Phoenix (480) 423-5733 The menu at 56th St. Deli & Market offers an array of classic favorites. The Reuben is one of its more popular offerings, with corned beef, sauerkraut, Swiss cheese, and Russian dressing, all served on toasted rye. If you’re in the mood for something lighter, the turkey club sandwich provides a fresh, satisfying option with layers of turkey, bacon, lettuce, tomato, and mayo on toasted bread. For a true deli experience, try the hot pastrami on rye, which is as flavorful as it gets with tender, well- seasoned pastrami and a smear of mustard. The bagels with lox and cream cheese are a go-to for those looking for a traditional breakfast or snack. For soup lovers, the matzo ball soup is a comforting choice, with fluffy matzo balls swimming in a savory broth. The pastrami burger is another unique offering, blending the rich flavors of a juicy burger with the distinct taste of pastrami, making for a truly indulgent bite. The grilled cheese sandwich is also a great option for those seeking simplicity, with melted cheese oozing between grilled bread. SACKS SANDWICHES ZOOKZ SANDWICHES NOBLE EATERY

31 AUGUST 2026 Throughout August, guests can enjoy one of Miracle Mile Deli’s award-winning sandwiches paired with a side, kosher dill pickle and a slice of pie for $19.49. The promotion includes several customer favorites, including the New Yorker sandwich, Brisket sandwich, Combo sandwich and the restaurant’s signature Straw sandwich. miraclemiledeli.com d’Lite Healthy On The Go is inviting customers to enter its “Show Us Your Buzz” summer social media contest through August 19. Guests who share photos with a d’Breakfast Buzz shake and tag the brand can win weekly prizes, including a $100 gift card and exclusive swag. dlitehealthyonthego.com WHAT’S NEW? 56 TH ST. DELI THE SANDWICH SPOT THE SANDWICH SPOT 1219 E. Glendale Ave., Phoenix sandwichspotphoenix.com SoCal transplants John and Kirstin Freeman moved to Arizona in 2015 to be closer to John’s parents – but a few years before that, they discovered The Sandwich Spot in Simi Valley. They fell in love and would frequent the shop almost every week. In early 2013, John took a break from his career in the construction industry to care for his grandfather. At the end of 2014, he realized he didn’t want to go back to construction and decided to go to the Arizona Culinary Institute to build on his passion of cooking. Over the next eight years, the duo continued talking about opening their own Sandwich Spot. “Every time the idea came up, the same things kept stopping us…time, fear, money,” Kirstin said. “Finally in 2022, we decided that life was too short and it was time to take the leap!” The first shop opened in Phoenix in January 2023; the second in Glendale in 2025. The restaurant uses high-quality meats, fresh vegetables and artisan bread from a Northern California bakery. The bread is baked throughout the day and kept warm in a proof box to maintain its freshness. Many menu items are made in-house, including the restaurant’s signature Secret Sauce, a garlic olive oil blend; Bomb Sauce, a jalapeño ranch; Psycho Sauce, a blend of Secret Sauce, Bomb Sauce, barbecue and teriyaki; and Lava Sauce, a spicier version of Bomb Sauce with extra sriracha and jalapeños. First-time visitors often gravitate toward favorites like the Grand Canyon, the Wil E. Coyote or the Arizona Rattler, featuring hot turkey, pepperoni, capicola, pepper jack, avocado and Bomb Sauce. Vegetarian guests can choose from signature sandwiches like the Ocotillo, Saguaro or Roadrunner, and every sandwich is customized with a choice of Dutch Crunch, sourdough, wheat or white bread. Guests can add chips, potato or macaroni salad to their meal, plus house-made desserts like homemade cheesecakes in flavors like traditional, Oreo, raspberry honey habanero, Biscoff and more. The Sandwich Shop’s motto is “Love All Feed All” and Kirstin said she hopes that customers find a comfortable, happy vibe where they feel safe, welcomed, loved and full.