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It’s late Sunday morning and the Bears don’t kick off for hours, but the line at Alpine Food Shop is already in formation.
Inside you’ll find a perfectly oiled machine that runs on sub sauce. The bell over the entrance door keeps chiming, and ticket numbers get called out almost in a rhythm. Behind the counter, the crew is locked in. There’s one guy slicing, another stacking, and yet another catching foot-long loaves tossed down the line without missing a beat.
Depending on the time of year, you’ll probably find a couple of customers in jerseys cracking jokes while they wait, eyeing the growing pile of wrapped subs on the counter. In the middle of all this controlled chaos is the sandwich that started it all: the Alpine sub, wrapped tight in white paper and scrawled with marker. And this year, in addition to feeding crowds, the Alpine Food Shop is celebrating 70 years of providing the neighborhood with seriously good eats.
If you love sandwiches—or a good Chicago-area food tradition—the Alpine sub is one you owe yourself at least once, but most likely far more.
What Makes an Alpine Sub… Alpine?
The Alpine sub is a bit like a blueprint for how this shop thinks a sandwich should work. It’s generously portioned, it’s balanced, and it’s sturdy enough to survive the length of an entire Bears game.
Every Alpine-style sandwich starts with a few non-negotiables. You get solid Italian bread, freshly sliced deli meats and cheese, and that bright, slightly messy finish of oil and vinegar, lettuce, and tomato that ties everything together.
The Alpine Unwritten Rules
Regulars know there are a few rules that aren’t posted on the wall.
- You don’t skimp on the oil.
- You let the sandwich sit for a minute so everything melds together.
- And you almost always order at least one extra because someone’s going to ask for a bite.
These are tried and true, and the result of decades of repetition.
70 Years of Stacked Sandwiches
Alpine Food Shop opened its doors in 1955, serving Italian meats, cheeses, and sandwiches to families in and around Elmwood Park.
Over time, the Alpine sub—its signature Italian combo—became the default order. The one locals recommended to first-timers. The one people brought to parties, practices, and packed living rooms on Sundays.
When the Bonaccorsi family took over in 2000, they made it clear they weren’t there to reinvent anything. The recipes stayed classic and the counter show stayed part of the experience, right down to the quick banter and fast-moving ticket numbers.
While plenty of other shops have modernized their menus over the years, Alpine has remained focused on what it does best: deli subs, house dressing, and service that moves fast when it needs to. The shop has a second location and more ways to customize your order, but the core formula hasn’t changed.
Hitting 70 years in business is rare for any restaurant, especially one this specialized. Kids who once stopped in with their parents on the way to Little League now swing by with their own children, keeping the same orders in rotation across generations.
A Closer Look at the Famous Subs
The Alpine (the Icon)
The classic Alpine sub layers ham, salami, and capocollo with provolone on fresh Italian bread, finished with lettuce, tomato, and that signature oil-and-vinegar dressing.
Most people order the 9-inch or 18-inch size. Regulars often add hot giardiniera, extra oil, or double meat when they’re really hungry.
What fans love most is how the flavors hit in waves. It’s salty, slightly spicy, then mellowed out by provolone and tangy dressing. It’s the sandwich many locals measure all other Italian subs against, and the one they come back to after trying newer spots.
The Turkey Classic
The straight Turkey and Cheese is a comfort classic. With the same bread, thin slicing, and oil and vinegar, it tastes more like a lighter take on the classic rather than a different sandwich altogether.
Veggie and Roasted Options
Although this is definitely a meat-forward sub shop, they don’t like to leave anyone out. The Veggie sub swaps meat for roasted portobello mushrooms and red peppers, layered with provolone, lettuce, tomato, and oil. Giardiniera is a natural add-on here.
The roasted vegetables bring a smoky richness that keeps the sandwich feeling indulgent. It’s a favorite when you’re ordering for a group and want plant-based options that still feel like a “real” Alpine sub.
Specialty Meat Subs
Alpine also builds subs around individual cuts including prosciutto, soppressata, roast beef, and corned beef.
These keep the same bread-and-dressing blueprint but let one meat take center stage. They’re popular with regulars who want to zero in on a particular flavor.
The Secret Sauce
A lot of Alpine’s staying power comes down to fundamentals.
- The Bread: The Italian bread has a firm crust and a soft interior, the perfect combination of crunchy and chewy.
- That Oil-and-Vinegar Finish: The homemade oil and vinegar is the through line in nearly every sandwich. Many regulars ask for extra oil. It’s what gives the Alpine its craveable, slightly messy finish.
- Customization: You can mix up to three meats, add double meat, or choose from extras such as mayo, mustard, giardiniera, and a full lineup of cheeses. And no matter what you add, your sandwich stays intact.
Alpine subs are also famous for holding up. Locals joke they’re still solid a day later, which makes them perfect for road trips, tailgates, and long afternoons of watching football.
Ordering Your First Alpine Sub
First things first: Get excited. You’re in for a treat.
For first-timers, we recommend starting with the Alpine, standard build. You’ll get the perfect blend of ham, salami, capocollo, provolone, lettuce, tomato, oil, and vinegar. Add giardiniera if you like heat.
Arrive a little early on weekends or game days if you’ve got somewhere to be at a certain time. Then grab a number, and enjoy watching the counter choreography.
If your first time is ordering for a group, our suggestion is to go with a mix of 18-inch subs—one classic Alpine, one American or Turkey, and one Veggie or specialty meat. Slice them into smaller portions for a perfect platter spread.
Wrap leftovers tight and refrigerate. Half the fun is discovering how good the leftovers taste later.
Choosing Your Alpine Location
Alpine has two spots to make your game day (or any other day) easier.
Elmwood Park – Ideal if you’re coming from Oak Park, River Forest, or the city side of North Avenue. You’ll find Alpine on the North Avenue stretch that’s been feeding locals since the 1950s.
7538 West North Avenue, Elmwood Park, IL 60707
Westchester – A convenient pick if you’re closer to the western suburbs like La Grange, Hillside, or Brookfield and want the same classic subs without the extra drive.
10712 West 31st Street, Westchester, IL 60154
You’ll get the same Alpine experience either way.
Meet Us for an Alpine Sub
Whether it’s game day or a random weekday, a sub from Alpine is always a good idea.
Get in line, watch the baguettes fly, and take a bite of a Chicago-area tradition that’s been going strong for 70 years.
In both the Elmwood Park or the Westchester locations, Alpine proves that when you do one thing really well—and keep doing it—the neighborhood shows up.