Fricano’s Deli has been feeding UT students for years, and it’s garnered quite the loyal following. Those on bike find it especially handy, given its location in the cute cluster of businesses sprouting between apartment buildings around Speedway and 31st. And biking or walking is really the best way to reach it; all of the parking out front is jealously guarded by the convenience mart next door.

What makes Fricano’s part of the sandwich vanguard is its above-and-beyond attitude: it makes its own spreads, including hummus, pesto, jalapeño mayonnaise, and uses exquisite vegetables and Boar’s Head deli meat (while not a locally farmsteaded product or anything, it’s at least admirable casting). A basic Italian club is a popular order, with zesty Italian dressing and olive salad on salami, pepperoni, and pastrami—we like this one best on a hoagie (unless otherwise specified, sandwiches come pressed, but not too oily). Or play the slots and order an “Ainsworth,” which the congenial owner and head ’wich wizard will improvise with whatever’s rocking his world that day. Fricano’s delivers during lunch—outside of that, you have to go through a third party—and any gathering would be a fun opportunity to order “Grandpa Tony’s All-In,” an ultimate stoner concoction that puts every meat, cheese, spread, and veg between two slices of multi-grain bread. Does Dagwood Bumstead know about this place?