Here Are All the Sandwiches From Union Square’s Latest Lunch Destination

Chicken + slaw with cold-charred chicken, apple-date slaw, and roasted-garlic remoulade on ciabatta. Photo: Liz Clayman

A good sandwich is never far out of reach in New York, but it’s not every day the man behind your roast turkey with smoked gouda has a résumé like Josh Sharkey. The chef — who worked for the likes of Daniel Boulud, Floyd Cardoz, and Gray Kunz — made a name for himself at Bark Hot Dogs, the consistently acclaimed franks shop that preceded this moment of cheffy fast food. Since unexpectedly shuttering Bark’s two locations, though, he’s been a culinary free agent. No longer. Melt Shop founder Spencer Rubin and Little Beet owner Aurify Brands have tapped the chef to be the sandwich-artist-in-chief at Make Sandwich, their new Union Square shop opening today.

Sharkey, whose official title is culinary director, has put his bread-and-stuff bona fides to good use with a debut menu of nine sandwiches, a mix of takes on American standards and international classics. That means you can order a maple-ginger sausage, egg, and cheese with both pimento and cheddar or an Italian combo with jardiniere, while your friend opts for a mushroom falafel and miso-charred zucchini or chicken and chorizo torta. Additionally, customers will also be able to make their own sandwiches with a litany of fillings to choose from. There are sides like apple-date slaw and a triple chocolate cookie offered solo or in sandwich form with vanilla gelato from Il Laboratorio del Gelato. Here, all of Sharkey’s sandwiches plus a side and cookie for good measure:

Turkey + gouda: slow roasted turkey, smoked gouda, avocado, pickled apple, lettuce, tomato and chile-celery mayo on a sub roll. Photo: Liz Clayman
Steak + salsa verde sandwich: roasted tri-tip, salsa verde, and Tunisian olive oil on baguette. Photo: Liz Clayman/©2017 Liz Clayman
Sausage + egg + cheese: egg, maple-ginger breakfast sausage, pimento cheese, cheddar, and chile ketchup on brioche. Photo: Liz Clayman
Pork + pickles: chile-mustard pork belly, Asian pickles, cilantro, and koji mayo on ciabatta. Photo: Liz Clayman
Zucchini + falafel: miso-charred zucchini, mushroom falafel, tomato-pepper confit, hummus, sprouts, and preserved lemon-tahini on ciabatta. Photo: Liz Clayman
Spinach + artichoke: roasted artichoke, spinach, and parmigiano reggiano cream on baguette. Photo: Liz Clayman
Italian meats + provolone: salami, mortadella, prosciutto cotto, provolone, jardiniere, lettuce, tomato, red onion, and Italian dressing on a sub roll. Photo: Liz Clayman
Chicken + chorizo: mojo grilled chicken, chorizo, Oaxacan cheese, avocado, pickled onion and jalapeño, cilantro, and smoky mayo on ciabatta. Photo: Liz Clayman
Cookie + cream: XXX chocolate cookie with Il Laboratorio del Gelato vanilla gelato. Photo: Liz Clayman
Lettuce + parm: lettuce, charred onion, “crunchies”, and parmigiano reggiano dressing. Photo: Liz Clayman
Sandwich time. Photo: Liz Clayman

Make Sandwich, 135 Fourth Ave., nr. E. 13th St., 212-398-2602

Here Are All the Sandwiches From NYC’s New Lunch Destination