In a city of great sandwiches, Chris Cunningham’s friendly spot stands apart, thanks to terrific renditions of American regional offerings. Picking a favorite is impossible. Is it the pork tenderloin sandwich, tender as can be and topped with red onion, pickles, mayo, and mustard? Or the beans and greens melt, a play on the Philly pork and greens and perhaps Chicago’s best vegetarian sandwich, made with rapini, white beans, caramelized onions, provolone cheese, and Calabrian chile aïoli? Or maybe the steak and potato, with skirt steak, caramelized onions, chimichurri, french fries, truffle mayo, and Manchego? Just pick one and know that there’s a new favorite to discover on your next visit.