Baguette Box. Exotic spices breathe life into the offerings at this spare, inviting sandwich joint, from the crispy drunken chicken doused with piquant sauce to the roasted pork loin with apricot aioli. Extra indulgence comes in the form of hand-cut fries drizzled with truffle oil. $. 1203 Pine St.; 206/332-0220.
Market Grill. Sit on a counter stool at a tiny sandwich shop in Pike Place Market and watch your salmon or halibut sizzle on the grill before it gets layered into a split, toasted baguette with grilled sweet onions and rosemary mayonnaise (or classic tartar sauce). $. Pike Place Market, stall #3; 206/682-2654.
Cafe. Did someone say "more meat"? The Italiano boasts a 5-inch-high pile of roast beef, salami, provolone, tomato, lettuce, mayo, mustard, herbed oil, and vinegar. No-meat options are available in similar proportions. $. 5315 Ballard Ave. N.W.; 206/789-0936.
Paseo. Linoleum-and-fluorescent decor partly explains why this Caribbean joint is still hush-hush. But the grilled marinated pork tenderloin served on a toasted roll with sautéed onions, cilantro, seasoned mayo, and lettuce is something to shout about. $; closed Sun-Mon. 4225 Fremont Ave. N.; 206/545-7440.
Red Line. At this light-filled corner restaurant, try the hot prosciutto and homemade-fig spread panini, or the warm ciabatta roll stuffed with chicken and homemade blue-cheese dressing. $. 1525 E. Olive Way; 206/328-9559.
