Bub and Pop's

"If you need a lunch spot where you can stretch a dollar, but still have a great meal, look no further than Bub and Pops. The carry-out only restaurant serves a dozen gargantuan sandwiches as long as your Macbook (and sometimes as wide). Their Italian, chicken cutlet, and beef hoagies—stuffed with hot and sweet peppers, pickles, and mayo—are our favorites. There are also vegetarian versions of some of their most popular subs, so instead of a bolognese parmesan you can get eggplant. The $12 half-sandwich is plenty, but for $24, you can get a whole that will likely last you all day." - Tristiana Hinton, Omnia Saed

"If you need a lunch spot where you can stretch a dollar, but still have a great meal, look no further than Bub and Pops. The carry-out only restaurant serves a dozen gargantuan sandwiches as long as your Macbook (and sometimes as wide). Their Italian, chicken cutlet, and beef hoagies—stuffed with hot and sweet peppers, pickles, and mayo—are our favorites. There are also vegetarian versions of some of their most popular subs, so instead of a bolognese parmesan you can get eggplant. The $12 half-sandwich is plenty, but for $24, you can get a whole that will likely last you all day. photo credit: Nina Palazzolo" - Omnia Saed

"Family-owned Bub and Pop’s has the answer to just about any imaginable sandwich craving — whether that’s chicken and eggplant Parmesan, a classic Italian cold cut hoagie, or Pop’s beefy brisket sandwich. Sandwiches are available in half or hefty, whole portions." - Tierney Plumb, Missy Frederick

"While popular for its Philly-style hoagies, this beloved DuPont sandwich shop also offers sammies of the sweet variety. For $5, eaters can order an oatmeal, walnut, or chocolate chip cookie sandwich with vanilla bean ice cream." - China Riddle, Lisa Ruland

"It may be hard to pass up the brisket-filled sub or saucy bolognese at this cult favorite sandwich shop near Dupont Circle, but the Philly natives here also make a solid chicken or beef cheesesteak. The two-handed sandwiches come layered with onions, aged provolone, and a “special sauce” that resembles Thousand Island dressing." - Tim Ebner