The 101 Best Sandwiches in New York
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The 101 Best Sandwiches in New York

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Tuna Melt, Eisenberg’s

Photo: Konstantin Sergeyev/New York Magazine
You can’t make a list like this without mentioning Eisenberg’s, which dates back almost to Earl of Sandwich times. The tuna melt on rye is the way to go. $7.50 See the Listing
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The Elvis, Peanut Butter & Co.

Photo: Melissa Hom/New York Magazine
Peanut butter, bacon, banana, and honey on white toast. Elvis once flew from Memphis to Denver on his jet to sample the progenitor of this fine sandwich. You need travel only as far as the Village. $8.50 See the Listing
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Sesame Pancake With Beef, Vanessa’s Dumplings

Photo: Ashley Consiglio/New York Magazine
A sort of poor man’s bánh mì by way of Beijing: thin slices of beef mingled with pickled cukes, carrots, and cilantro, dosed with Sriracha and shoved into a delicious wedge of sesame pancake. A steal at twice the $2 price. See the Listing
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P.H.O. Real, Sunny & Annie Deli

Photo: Matt Eisman/New York Magazine
It takes on the considerable challenge of reinterpreting a bowl of Vietnamese soup as a kaiser-roll sandwich and walks away with its head held high. $7
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Chacarero Completo, Barros Luco

Photo: Barros Luco
A terrific Chilean sandwich not unlike a Mexican torta: thinly sliced beef, mild melted cheese, avocado, tomato, mayo, chiles, and stringbeans, on a smooth and slightly sweet housemade bread that makes all the difference. $7.49 See the Listing
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Turkey Sandwich, Roll-n-Roaster

Photo: Konstantin Sergeyev/New York Magazine
Warm slices of fresh-roasted turkey piled on a soft, gravy-dipped kaiser bun nails the Thanksgiving flavor, especially with a brown-sugared sweet potato on the side. $4.45 See the Listing
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Llanero Patacon, Patacon Pisao #2

Photo: Jed Egan/New York Magazine
Venezuelan patacones are constructed not with two slices of bread, but with dense, chewy discs of fried green plantains. This one’s stuffed with carne asada, and unless you want to wear it, you’ll gingerly unfold the foil wrapper as you go. $6.50
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Telera Sandwich, Mangia

Photo: Konstantin Sergeyev/New York Magazine
The best Mexican sandwich that’s ever been made in midtown by a predominantly Polish kitchen staff. $8.95 See the Listing
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Bombay Pav Vada, Sukhadia’s

Photo: Konstantin Sergeyev/New York Magazine
This deep-fried potato-and-chickpea croquette, painted with chutneys and smushed inside your choice of a burger bun or what looks like a KFC dinner roll, is strictly vegetarian and may be worse for you than a Big Mac. $4 See the Listing
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Pulled Pork Sandwich, Dickson’s Farmstand Meats

Photo: Melissa Hom/New York Magazine
The Berkshire pork comes from a small Columbia County farm, the sesame-seed bun from Amy’s Bread across the hall. It’s flavored with chiles, topped with cole slaw, and will thoroughly soak the bottom of the roll if you go too slow. $9 See the Listing
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Cheesesteak, 99 Miles to Philly

Photo: 99 Miles to Philly
Beef properly cooked to a dullish gray. Onions lending their sweet sweat-sock funk. A goodly glop of Whiz. The kind of sandwich that makes Philadelphia expats shed a silent tear of joy for the good old days on South Street — though they won’t admit it. $6.95 See the Listing
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Harissa Honey Roasted Chicken Breast, the Smile

Photo: Konstantin Sergeyev/New York Magazine
Chicken-breast sandwiches are seldom cravable. This one, roasted with harissa and honey, and with an ensemble cast of sweet roasted peppers, melted manchego, and preserved-lemon mayo, is the exception. $11.50 See the Listing
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Eggplant Parm, No. 7 Sub

Photo: Ashley Consiglio/New York Magazine
The eggplant is deep-fried, true, but the sauce is puréed squash and the cheese is Fontina. And, of course, tucked-inside potato chips — No. 7’s signature accessory — barbecue in this case. $9 See the Listing
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Chicken Club, Cipriani Dolci

Photo: Melissa Hom/New York Magazine
Say what you will about those high-living, Bellini-swilling Cipriani boys, they make a killer club easily identified by its signature hump. The chicken is nicely poached, the bacon crisp, the mayo homemade, and the bread as well-toasted as a campfire marshmallow. $19.95 See the Listing
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Peppers and Eggs, Defonte’s of Brooklyn

Photo: Konstantin Sergeyev/New York Magazine
Before there were dainty pressed panini, there was Defonte’s, still stuffing titanic hero rolls with heaping helpings of Italo-American comfort food. Do as the lady tells you and douse yours with tomato sauce, “the way they do in Red Hook.” $8.50 See the Listing
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Pig’s Ass Sandwich, Casellula Cheese & Wine Café

Photo: Melissa Hom/New York Magazine
Not one, but two excellent cheeses (Five Spoke Creamery Cheddar and the French wheat-rubbed variety, Fol Epi), never before melted over a heap of pig and pickles. $12 See the Listing
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Roast Pork Special, Shorty’s

Photo: Melissa Hom/New York Magazine
The thinking man’s cheesesteak — shaved pork loin, mushy broccoli rabe, and sharp provolone, scrambled together into a pungent hash. $10 See the Listing
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Chopped Liver, 2nd Ave. Deli

Not just the best overstuffed chopped-liver sandwich in town — with the requisite extra rye bread, it’s the best five chopped-liver sandwiches in town. $12.95 See the Listing
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Ham and Cheese, Char No. 4

Photo: Konstantin Sergeyev/New York Magazine
“Ham” made from house-cured pork butt pressed Cubano-style with Cheddar, perked up with pickled jalapeños and a smoked-habanero dipping sauce. $14 See the Listing
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Sturgeon and Eggs, Barney Greengrass

Photo: Jed Egan/New York Magazine
The centenarian Sturgeon King still whips up a mean sturgeon and eggs, and will even put it on a bialy for you. $13 See the Listing
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Crispy Pork Sandwich, Bark

Photo: Ryan Monaghan/New York Magazine
The pork fiends responsible for this exquisitely crunchy, resoundingly meaty croquette show a modicum of mercy: They top the thing with cool, refreshing cole slaw and pickles. $8.50
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Torta Ahogada, La Superior

Photo: Konstantin Sergeyev/New York Magazine
Guadalajara’s — and now Williamsburg’s — answer to the French dip, heaped with carnitas and tossed like a giant pork crouton into a bowl of chile-powered tomato sauce. Eat it with a knife, a fork, a spoon, your hands, or all of the above. $9 See the Listing
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Hot Roast Beef With Mutz and Gravy, John’s Deli

Photo: Konstantin Sergeyev/New York Magazine
The “midnight gravy” is the stuff of legend, and endless speculation (Manhattan Special syrup is one good guess). It lubricates the hero loaf, priming it for the tender, pinkish beef, and extra can be had, for dipping purposes, by the Styrofoam cup. $7.25
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Chicken Sandwich, Chick-fil-A

Photo: Melissa Hom/New York Magazine
So deliriously good that although the chain’s sole New York branch is in an NYU food court, and, technically speaking, off-limits to the general public, it hasn’t stopped us from disguising ourselves as carefree—if extraordinarily aged—students and sneaking past campus security.
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Brisket, Blue Smoke

Photo: Melissa Hom/New York Magazine
Danny Meyer’s foray into pan-regional barbecue has given rise to endless debates about authenticity and a very tasty brisket sandwich, mounded neatly with pickles and slaw on a housebaked brioche bun. $11.95 See the Listing
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Falafel, Taïm

Photo: Ashley Consiglio/New York Magazine
The humble chickpea may achieve no higher station in legume life than as a Taïm falafel — herb-dappled, fried to order, and stuffed into puffy grilled pita. $5.25 See the Listing
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The Scott Baio, Lioni’s

Photo: Konstantin Sergeyev/New York Magazine
Sure, the Alyssa Milano may be more popular, but the Chachi (prosciutto di Parma, soppressata, fresh mozzarella, basil mix) has more panache, thanks to banana peppers stuffed with provolone and more prosciutto. $13
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Cuma, Farinella

Photo: Konstantin Sergeyev/New York Magazine
Melting sautéed eggplant and wheels of sublime smoked mozzarella, plus thin crusty focaccia baked by a bona fide Neapolitan pizzaiolo, equals an eggplant parm for the ages. $9.25 See the Listing
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Oyster Po’ Boy, Cheeky Sandwiches

Photo: Ryan Monaghan/New York Magazine
N’awlins expat Din Yates imports the proper airy-crumbed, crackly crusted loaves from his hometown, which shows his level of dedication. As do the crisp, succulent bivalves, properly garnished — or “dressed,” as they say back home. $8.50 See the Listing
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Fried Chicken Sandwich, Georgia’s Eastside BBQ

Photo: Konstantin Sergeyev/New York Magazine
One assertively seasoned, crunchy-battered chicken breast impetuously protruding from the cozy confines of its supermarket hamburger bun. Melted American cheese will cost you an extra buck. $7 See the Listing
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Non Ti Scordar Di Me, Via Quadronno

Photo: Ryan Monaghan/New York Magazine
Speck, Brie (yes, Brie), and pâté on superb housemade rolls. It means “don’t forget me.” And you won’t. $14.50 See the Listing
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That Way, This Little Piggy Had Roast Beef

Photo: Melissa Hom/New York Magazine
What did you expect when the Artichoke Pizza boys decided to branch out into the sandwich business, egg-salad tramezzini? Of course not. Manhattan’s best roast-beef-mutz-and-gravy hero is more like it. $8.50 See the Listing
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Chicken Katsu Sandwich, Tebaya

Photo: Konstantin Sergeyev/New York Magazine
Deliciously greasy, Wet-nap-defying, deep-fried chicken topped with a scoop of heavily mayo’ed slaw on a squishy burger bun. Makes KFC seem dietetic. $6.25 See the Listing
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Reuben Crusher, R.U.B.

Photo: Ashley Consiglio/New York Magazine
If the deli does end up going the way of the woolly mammoth, God forbid, at least New York now has some good barbecue and this terrific Reuben, made with house-smoked pastrami. $11.75 See the Listing
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Cemita Al Pastor, Tulcingo del Valle

It’s the sesame-seed bun and the pungent herb papalo that distinguish the cemita from its equally overstuffed sibling, the torta, and it’s the commingling of seasoned pork, pineapple, chipotles, avocado, Oaxaca cheese, and refried beans that makes this one so delicious. $7.50 See the Listing
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Fried Whiting Sandwich, Famous Fish Market

Photo: Jed Egan/New York Magazine
The lines can be absolutely Shake-Shackian, but the peppery-battered fried whiting with a dash of Tabasco is worth the wait. $5.50
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Saltimbocca, Kesté

What happens when you don’t put toppings on pizza dough? It blows up like a balloon in the wood-fired oven, gets split in half and modestly stuffed with prosciutto di Parma, fresh mozzarella, and a drizzle of olive oil. $9 See the Listing
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Marinated White Anchovies, ’wichcraft

Photo: Melissa Hom/New York Magazine
Good anchovies, a soft-cooked egg, salsa verde, and roasted onion on country white could be ’wichcraft’s least popular sandwich, and also its best. $8.95 See the Listing
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Kentucky Hot Brown, Bar Americain

Roast turkey, griddled tomato, and bacon on savory French toast, smothered in Mornay sauce — gives open-faced sandwiches a good name. $18 See the Listing
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Torta Cubana, Ricos Tacos

A Mexican Cuban is a Cuban Cuban times ten, taking on such cargo as scrambled eggs, crumbled sausage, an outsize chicken cutlet, and — why not? — a hot dog on the torta’s traditional bean-spackled roll. One bite in, though, and you find yourself marveling at the unexpected flavor balance as much as the gravity-defying construction. $7.50
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Le Focaccine, Sant Ambroeus

Photo: Konstantin Sergeyev/New York Magazine
The tiny, salty, flaky, buttery housebaked rolls they call focaccine might just be the best thing to ever happen to prosciutto di Parma and fresh mozzarella. $9 See the Listing
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Tea Sandwiches, Fatty Crab

Photo: Melissa Hom/New York Magazine
When you think of crustless tea sandwiches cut into dainty triangles, you think cucumbers. You think watercress. You think cream cheese. These are pork belly. $9 See the Listing
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Shrimp Roll, Luke’s Lobster

Photo: Christine Kaelin/Courtesy of Luke’s
These tiny shellfish make a huge impression, spritzed with lemon butter, dusted with spices, and squeezed into a butter-toasted, lightly mayo’d bun. $7 See the Listing
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Mackerel With Leeks, Num Pang

Photo: Priscilla De Castro/New York Magazine
When is a bánh mì not a bánh mì? When it’s this meritorious Cambodian-style variant, a garlic-butter-toasted Parisi bun stuffed with flaky fish, soft-cooked leeks, and a generous slathering of chili mayo. $8.20 See the Listing
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Lamb Dip, ilili

Photo: Phillipe G. Massoud/Courtesy of Illi
A top-notch Lebanese (!) variation on the famous French dip — not to be confused with a sheep dip, which is something else entirely. $18 See the Listing
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Bacon and Marmalade
on Pumpernickel, Prune

An old favorite among suburban Jerseyites, according to Gabrielle Hamilton, but it sounds more like something an eccentric Englishman would take on a picnic. How do you make one? By lavishly spreading the top slice of grilled pumpernickel so that it trickles down, glazing the hot bacon like a honey-baked ham. $9 See the Listing
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Picante Sandwich, Despaña

Photo: Ryan Monaghan/New York Magazine
How does an importer create demand for its gourmet Spanish foods? By serving sandwiches showcasing treasures like spicy chorizo, zingy Basque peppers, and nutty, melting Mahón. $8.50
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Croque M, the Mark

Photo: Ashley Consiglio/New York Magazine
Not to be outdone by Mssrs. Boulud and Ripert, Jean-Georges Vongerichten tops his dainty croque madame with two quail eggs. $15 See the Listing
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PMB, Sullivan St. Bakery

Photo: Ashley Consiglio/New York Magazine
An ingenious off-season BLT that hits all the right sweet-and-salty notes with crisped pancetta, ripe mango, and fresh basil. $6 See the Listing
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BBQ Rib Sandwich, Momofuku Ssäm Bar

Photo: Priscilla De Castro/New York Magazine
The astute eater will register a certain familiar tang — a McRibbian back note, if you will — but there is no mistaking the succulent Heritage pork, the sturdy bun, and the oniony slaw for its fast-food counterparts. $12 See the Listing
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Egg Toast, Blue Ribbon Bakery Market

Photo: Hannah Whitaker/New York Magazine
It’s the pickled peppers that make this open-faced specimen sing. Perfectly hard-cooked eggs, olive-oil mayo, and great bread don’t hurt either. $5.50
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Super Heebster, Russ & Daughters

Photo: Konstantin Sergeyev/New York Magazine
Introduced to a national audience on The Martha Stewart Show, this crossover hit marries creamy whitefish-and-baked-salmon salad to horseradish-dill cream cheese and wasabi-infused flying-fish roe that pop in your mouth. $10.45 See the Listing
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Chicken Bánh Mì, Bánh Mì Saigon

Photo: Ashley Consiglio/New York Magazine
It’s not all about the pig-packed No. 1, folks. Sandwich No. 2, the undersung bánh mì ga, features thigh meat bathed in a funky marinade of garlic, lemongrass, and fish sauce that’s so good you might mistake it for pork. $4.25 See the Listing
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Bánh Mì, Má Pêche

Photo: Melissa Hom/New York Magazine
Master charcutier Tien Ho’s latest riff on his signature three-terrine sandwich layers chicken-liver pâté, ham terrine, and Vietnamese mortadella on a Tomcat baguette. Available at the bar or — yes! — to go. $10 See the Listing
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Oyster Roll, Pearl Oyster Bar

Photo: Konstantin Sergeyev/New York Magazine
Perfectly fried oysters shoved into a butter-toasted Pepperidge Farm top-loader. You can practically smell the salt air wafting over from the West 4th Street subway stop. $16 See the Listing
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Grilled Cheese, Milk Truck

Photo: Keith Klein/Courtesy of Milk Truck
The Gruyère, bread, and butter are good enough to satisfy ingredient freaks, while fans of the classic coffee-shop variety will like its streamlined featherlight construction. $5.50
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Lamb Meatball Sliders, Locanda Verde

Photo: Jed Egan/New York Magazine
They won Andrew Carmellini the Meatball Madness crown, and rightfully so. Garnished with goat cheese, pickled cucumbers, and tomato sauce, the meaty minis are cozily ensconced in squishy house-baked buns. $12 See the Listing
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Tête de Cochon Sandwich, Resto

Photo: Hannah Whitaker/New York Magazine
What does a pig’s-head sandwich taste like? Considering the curry braise, the maple Banyuls, and the pickled veggies and spicy aïoli, kind of a cross between a bánh mì, a BLT, and a St. Louis pig “snoot” sandwich. $12 See the Listing
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Bacon, Egg, and Lettuce, Bklyn Larder

Photo: Konstantin Sergeyev/New York Magazine
Not tomato season? These seasonal sticklers improvise with hard-cooked egg, soft and creamy against the crunchy greens and thick-cut bacon. $8 See the Listing
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The Mussolini, Mike’s Deli

Photo: Ashley Consiglio/New York Magazine
Most go for Big Mike’s Combo, but you’d do well to plumb the menu’s hidden depths for treasures like this surf-and-turf flavor bomb, an unlikely union of anchovies, cappicola and fontinella cheese. $8
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Vegetarian Sandwich, Abraço Espresso

Photo: Konstantin Sergeyev/New York Magazine
Every day brings a different (typically long-cooked, spreadably soft) featured veggie, be it broccoli rabe, butternut squash, or even asparagus, often matched with a cheese from Di Palo’s. Olive-oil-slicked-and-griddled Sullivan St. Bakery stecca makes the perfect crisp-edged foil. See the Listing
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Mumbai Grilled Sandwich, Mumbai Xpress

Photo: Ami Shah/Courtesy of Mumbai Express
What makes a grilled cheese worth trekking out to the city limits? Double-decker construction, Swiss-style Gujarati cheese, and, most essential, a piquant coriander chutney, liberally applied. $5.99
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Egg & Cheese, Prime Meats

Photo: Hannah Whitaker/New York Magazine
The pedigree eggs come from Lancaster County, Pennsylvania; the thick, chewy bacon from Faicco’s; the Cheddar from Saxelby Cheesemongers. Everything else (breakfast sausage, kaiser rolls, tender buttermilk biscuits) is made in-house. $9 See the Listing
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Pork ‘Burger,’ Xi’an Famous Foods

Photo: Ryan Monaghan/New York Magazine
Pulled pork piled on the Chinese equivalent of a toasted English muffin to rival any Carolina barbecue. $2 See the Listing
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Eggplant Parmigiana, Catene Italian Deli

Photo: Ashley Consiglio/New York Magazine
Old-school Italian steam-table-deli that hasn’t changed a thing for forty-five years including the family recipe for its transcendent eggplant parm with spicy tomato sauce. $6.50 See the Listing
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Mushroom Sandwich, Northern Spy Food Co.

Photo: Konstantin Sergeyev/New York Magazine
Finally! A mushroom sandwich for mushroom lovers, not a drab stand-in for meat. You don’t often encounter hen-of-the-woods between the bread, especially in such felicitous company as oil-poached potatoes and Cabot clothbound Cheddar. $10 See the Listing
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Pork Meatball Hero, the Meatball Shop

Photo: Ashley Consiglio/New York Magazine
Spicy pork, spicy meat sauce, crispy baguette, provolone. The vessel is tidy, the balance harmonious, and the ingredients first class. $9 See the Listing
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Porchetta Calabrese, Salumeria Rosi

Photo: Ryan Monaghan/New York Magazine
Cesare Casella ups the ante on the porchetta trend with a secret-weapon Calabrian chile paste and provolone. $11.50 See the Listing
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Smoked Salmon and Caviar Croque Monsieur, Le Bernardin

Photo: Konstantin Sergeyev/New York Magazine
Comfort food, Eric Ripert’s way, for when a Filet-O-Fish just won’t do. Available on the $70 prix fixe lunch menu See the Listing
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Turkey Leg, Henry Public

Photo: Konstantin Sergeyev/New York Magazine
Who knew? Braising turkey legs in milk makes for a minor miracle: the resolutely undry turkey sandwich, further improved by a potent peppery punch and thick sauce-sopping slices of Pullman toast. $12 See the Listing
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Muffuletta, Fort Defiance

Photo: Melissa Hom/New York Magazine
The great New Orleans sandwich done to a tee, with all the pungent flavors melding harmoniously on a custom-baked Royal Crown loaf that comes as close as this town’s ever seen to the real deal. $10 See the Listing
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Cubano Sandwich, El Sitio

Photo: Jed Egan/New York Magazine
Old-school all the way. In the dictionary, under the word Cubano, there should be a photo of this stellar, streamlined sandwich served on a paper map-of-Cuba place mat. $4.40
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BLT, Frankies Spuntino

Photo: Courtesy of Frankies
Who needs white toast when you’ve got Grandaisy pizza bianca? Plus Faicco’s bacon nonpareil. $10 See the Listing
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Chicken Shawarma, Karam

Photo: Konstantin Sergeyev/New York Magazine
It’s all about the toum, the lemony Lebanese garlic sauce that has the power to transform all it touches — in this case, spit-carved chicken rolled up in a pita and smooshed in a sandwich press. $6
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Panelle and Potato Special, Ferdinando’s Focacceria

Photo: Melissa Hom/New York Magazine
As it has for over a hundred years, this lovable Sicilian joint deep-fries delicious slabs of chickpea flour and potato croquettes and tucks them into a semolina roll with ricotta and Pecorino. Try one before your next marathon — or your next nap. $5 See the Listing
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Country Ham Biscuit, Egg

Photo: Ryan Monaghan/New York Magazine
Bacon has been called the gateway meat for lapsed vegetarians. Colonel Bill Newsom’s Kentucky ham is the likelier culprit, especially when tucked into a crumbly biscuit with Grafton Cheddar and homemade fig jam. $8 See the Listing
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Roast Pork With Bread and Butter Pickles and Provolone, Colicchio & Sons

Photo: Ashley Consiglio/New York Magazine
A Cubano incognito, distinguished by a pronounced element of sweetness from the pickles and the garlic-confit aïoli, a nice counterpoint to the lush pork and salty country ham. That, plus an uncredited performance by a cheesesteak roll imported from Philly. $13 See the Listing
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Mama’s Special, Leo’s Latticini

Photo: Jed Egan/New York Magazine
The freshest mozzarella, the pepperiest pepper ham, and the sleekest salami on beautiful bread with all the fixings. The best Italian-combo hero in town. $7.50 See the Listing
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Porchetta Sandwich, Di Palo Dairy

Photo: Konstantin Sergeyev/New York Magazine
Besides cornering the market on Italian cheese, Di Palo’s happens to roast an excellent porchetta. Show up around 1 p.m., when the juicy thing has had enough time to rest, select your bread from the rack, and let Sal or Lou take it from there. You won’t be disappointed. $12.99 a pound, the bread is separate
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Grilled Three-Cheese Sandwich With House-Smoked Ham, Breslin Bar & Dining Room

Photo: Melissa Hom/New York Magazine
April Bloomfield’s take on a croque is a tangy three-cheese melt with house-smoked ham, and a smooth, glossy external sheen that comes from butter and grated Parmesan. At breakfast, she’ll crack an egg in the middle. $16 See the Listing
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Chicken Parm, Torrisi Italian Specialties

Photo: Hannah Whitaker/New York Magazine
A proud standard-bearer of the red-sauce tradition: Progresso bread-crumbed, draped with homemade mozzarella, and crowned with fresh basil inside a soft Italian roll. $7 See the Listing
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Sloppy Bao, Baoguette

Photo: Melissa Hom/New York Magazine
A Manwich for the modern multiculti appetite: curried ground beef garnished with green mango, cilantro, and as much jalapeño as you can bear. The secret ingredient? Ketchup. $7 See the Listing
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Tuna, Bouchon Bakery

Photo: Melissa Hom/New York Magazine
How does America’s greatest chef, Thomas Keller, make a takeout tuna sandwich? On a big sturdy housebaked roll with a black-olive tapenade on bottom, a pristine Bibb-lettuce leaf on top, and the freshest, herbiest, most perfectly textured tuna salad imaginable squeezing out the sides. (The café’s tartine version, pictured, is even fancier). $9.25 See the Listing
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Quattro Panino, ’ino

Photo: Melissa Hom/New York Magazine
New York’s pressed-panini pioneer makes twenty different kinds, each a brilliant study in flavor and texture. Trouble choosing? Order the “quattro,” a customizable quartet. $12 See the Listing
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Smoked Pork Shoulder Bánh Mì, Fatty ’Cue

Photo: Jackie Ladner/New York Magazine
A gourmet bánh mì upgrade (Heritage pork, spicy aïoli, housemade pork-and-duck-liver mousse) that strikes a blow for gourmet bánh mì upgrades. $9 See the Listing
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Connecticut Lobster Roll, Red Hook Lobster Pound

Photo: Donnie Tsang/Courtesy of Red Hook Lobster Pound
Mayo-laden Maine-style lobster rolls are no longer the only game in town. The Pound’s Connecticut-inspired version says to hell with Hellmann’s, tucking meaty butter-griddled morsels into a likewise butter-griddled top-loading bun, with a final flourish of paprika and scallion. Eureka. $15
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Duke’s Churasco, Island Burgers and Shakes

Photo: Ashley Consiglio/New York Magazine
Never mind the name of the place. What you want is any of the incendiary blackened-chicken “churasco” sandwiches. The Duke’s is garnished with melted jack cheese and jalapeño, which brings the heat index up even higher. $10.75 See the Listing
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Pastrami, Katz’s Delicatessen

Photo: Melissa Hom/New York Magazine
The quintessential New York sandwich, mercifully untouched by time and dietary trends. $14.95 See the Listing
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Croque Monsieur, Bar Boulud

Photo: Melissa Hom/New York Magazine
Ham, cheese, béchamel, and the realization that the French — though they prefer to eat their sandwiches with knives and forks — truly are culinary geniuses. $16 See the Listing
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Breakfast Melt, Murray’s Cheese

Photo: Hannah Whitaker/New York Magazine
Your basic drippy, greasy, hangover-soothing, soul-satisfying egg sandwich elevated by top-notch ingredients: a farmstead egg, smoky Nueske’s bacon, and a brash young Fontina that melts like Velveeta. $5.99 See the Listing
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Smoked Meat, Mile End

Photo: Hannah Whitaker/New York Magazine
Montreal’s dry-cured-smoked-and-steamed answer to New York’s pastrami has seduced skeptical natives, raised the brisket bar, and occasioned six words we never thought we’d hear in a deli (or any other) context: “Follow our meat status on Twitter.” $8 See the Listing
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Porchetta Sandwich, Porchetta

Photo: Priscilla De Castro/New York Magazine
The essence of pig on a Sullivan St. Bakery ciabatta roll. $10 See the Listing
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Meatball Sandwich, Terroir Tribeca

Photo: Konstantin Sergeyev/New York Magazine
The most buoyant balls in a hotly contested field, distinguished by the veal-ricotta blend, the bright sauce, and a crisp, airy roll impervious to sog. $11 See the Listing
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Romeo, Alidoro

Photo: Hannah Whitaker/New York Magazine
The onetime Roxie at the onetime Melampo, changed in name only. Italian bread is scooped, Bel Paese is spread, smoked chicken breast is languorously sliced and generously mounded. There’s hot-pepper dressing for oomph and feathery arugula for color. Life is (still) good. $10 See the Listing
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Scuttlebutt, Saltie

Photo: Hannah Whitaker/New York Magazine
Salted, dimpled focaccia wedges barely contain an absurdly unwieldy Technicolor medley of vegetables, feta, and eggs. $9 See the Listing
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Uni Panini, El Quinto Pino

Photo: Melissa Hom/New York Magazine
People have put creamy blobs of sea-urchin roe on baguettes before, but never like this. When Alex Raij introduced a zingy Korean-mustard-oil-flavored butter and a panini press into the proceedings, she changed the game, not unlike the guy who first smeared mustard on a hot dog. $15 See the Listing
97 of 101

The Ruth Wilensky, Mile End

Photo: Ashley Consiglio/New York Magazine
A fried salami like no other, house-ground from premium brisket and short ribs, oak-smoked, and pressed inside a squishy onion roll. It’s a thing of deeply nostalgic, deeply garlicky beauty. $7 See the Listing
98 of 101

Pâté Thit Nguôi, Ba Xuyen

Photo: Konstantin Sergeyev/New York Magazine
There is much to love about this classic bánh mì — the city’s best — which is porky, pickly, crunchy, and saucy in equally mouthwatering measure. $3.75 See the Listing
99 of 101

Cubano Sandwich, the Spotted Pig

Photo: Ryan Monaghan/New York Magazine
It takes as long to make as a La Grenouille soufflé. It costs $17. And you may have to eat it while seated on one of the restaurant’s notorious footstools. A small price to pay for perfection. See the Listing
100 of 101

Pane e Panelle, Bar Stuzzichini

Photo: Konstantin Sergeyev/New York Magazine
You might have thought that Brooklyn dominated the panelle market. Not anymore. The chickpea-flour fritters at this Flatiron restaurant are unsurpassed — properly thin and shatteringly crisp, with Parmesan and parsley whisked into the batter. They’re shoved into a Tomcat seeded brioche bun slathered with creamy ricotta and speckled with tangy caciocavallo. One heavenly bite and this could be Palermo. $10 See the Listing
101 of 101

Smoked Brisket, Fatty ’Cue

Photo: Jackie Ladner/New York Magazine
Together at last: Brandt Beef brisket and Cabot clothbound Cheddar (both house-smoked) with pickled onions, aïoli, chile jam, and cilantro on toasted Parisi bread. So fiendishly good it’s offered on the weekend late-night menu only, lest they sell nothing else and have to change the name to Fatty Sandwich. $10 See the Listing


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