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Saltie
(Photo: Hannah Whitaker/New York Magazine) |
Turkey
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- Henry Public
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329 Henry St., nr. Pacific St., Cobble Hill; 718-852-8630
A turkey sandwich that could reverse centuries of turkey-sandwich bashing: milk-braised leg meat with crispy fried onions on juice-sopping slices of toasted Pullman.
Vegetarian
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- Saltie
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378 Metropolitan Ave., nr. Havemeyer St., Williamsburg; 718-387-4777
Beets, radishes, a hard-boiled egg, butternut squash, feta, black olives, capers, pickled onions, parsley, and spicy aïoli on focaccia, the so-called Scuttlebutt is a sprawling kitchen-sink sandwich designed for the vegetarian whose appetite yields to no one, gluttonous carnivores included.
Chicken Parm
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- Torrisi Italian Specialties
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250 Mulberry St., nr. Prince St.; 212-965-0955
It comes in two sizes; the smaller is as relatively tidy and well constructed as a cucumber sandwich, which in the messy world of chicken parms is a neat trick.
Meat Loaf
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- Rye
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247 S. 1st St., nr. Roebling St., Williamsburg; 718-218-8047.
Cal Elliott uses a gourmet mash of ground veal, pork, short rib, and duck to construct this two-fisted monster. Factor in the fresh toasted roll, the frisée and horseradish sauce, and the crunchy topping of frizzled onions, and you have the mother of all meat-loaf sandwiches.
Muffuletta
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- Fort Defiance
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365 Van Brunt St., at Dikeman St., Red Hook; 347-453-6672
The only way to get a more authentic muffuletta in this town is to have it FedExed from Central Grocery in New Orleans—which is exactly what owner St. John Frizell did in order to learn from the master.
Roast Beef
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- This Little Piggy Had Roast Beef
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149 First Ave., nr. 9th St. 212-253-1500
Team Artichoke’s take on the Italian roast-beef-mozzarella-and-gravy hero (known here as a “That Way”), is pretty much perfect: juicy but not soggy, with a good crisped-up roll that makes all the difference.
Bacon, Egg & Lettuce
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- Bklyn Larder
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228 Flatbush Ave., nr. Bergen St., Park Slope; 718-783-1250
An off-season BLT (BLE?) for locavores incorporates a golden-yolked hard-boiled egg; thick, smoky bacon; and crisp escarole on mayo-slathered Pullman toast for the ideal contrast of texture and temperature.
Tongue
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- The Breslin
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16 W. 29th St., nr. Broadway; 212-679-1939
April Bloomfield makes her version of this grizzled old deli favorite with braised beef tongue squeezed between slices of toasty baguette. The key is the lightly frothy horseradish sauce, which gives the whole ensemble an elegant gourmet touch.