When is a Sandwich not a Sandwich? When you don’t get it at Goodwin’s

If finding a good bagel in Chicago is hard, finding the perfect sandwich is impossible. Or so I thought.

Enter Goodwin’s Restaurant (175 W. Franklin, just north of Lake), where sandwiches are made-to-order with the freshest ingredients I’ve ever tasted in the cleanest sandwich shop I’ve ever seen. If you work in the Loop and want to hit Goodwin’s on your lunch break, give yourself an extra 15 minutes: the wait line at the order counter is always substantial and with reason.

Although carb-conscious diners rave about Goodwin’s wraps, I come for one thing and one thing only: the Corvallis sandwich. Thin sliced Boar’s Head turkey, sliced avocado, tomatoes, cheddar, and monterey jack cheeses finished with Thousand Island dressing and served on stick-to-the-roof-of-your-mouth soft country white bread. It is heaven, and for $6.50, a bargain.

The long line is deceptive; it’s not simply there because of the restaurant’s popularity but because of the care that each sandwich-maker puts into every order. You watch them assemble your sandwich before your eyes, and they accomodate any request without complaint.

Another big plus in my book: Goodwin’s does cole slaw right. Cole slaw is a mandatory side for any excellent deli sandwich and their’s is perfect.

Goodwin’s provides ample seating, so you can eat your lunch there and peruse one of dozens of current magazines while you eat or take it to go. They’ll even wrap your pickle for you to prevent your other food from getting soggy.

The restaurant’s motto is simple: “Eat fresh, feel good.” As sandwich shops in Chicagoland go, this is number one in my book.

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