New York City is home to the world’s greatest sandwiches: egg-and-cheese on a roll, bagel with lox and cream cheese, pastrami on rye, Italian hoagies. We hit the streets to find the most crazy-delicious, unforgettable sandwiches being stacked and stuffed today.
Pulled pork carnitas, sunny-side-up egg, cilantro, pickled onion and chipotle-bourbon ketchup
The star of this sandwich is the sweet chipotle bourbon ketchup-coated carnitas. The runny yolk keeps the dish gooey while addressing your breakfast needs, and the onions and arugula add crunch and freshness.
This new offshoot of the ever-crowded Williamsburg location celebrates its eponymous ingredient in dishes like yolk-stuffed burrata, and sliders with fried quail egg and maple sausage.
The Reformer is a lighter option, with egg whites, feta, spinach and heirloom tomato on multigrain bread.
Buttermilk fried chicken, housemade waffles, whiskey maple syrup, pickled green tomato, baby kale and cheddar
Root & Bone’s fried-chicken and waffle sandwich gained its reputation for being super-tall, fun to photograph and difficult to eat. Their new rendition is open-faced, easier to eat, and still unbelievably tasty: The waffles are soft on the inside and crispy on the edges with sweet spices: a perfect base to, anything really—but especially perfectly fried chicken.
Root & Bone feels like a country dining room and serves, appropriately, rural American comfort food.
On the brunch menu is a veg-friendly Roots & Ricotta Sandwich, with honey-roasted carrots and parsnips, house-made ricotta, heirloom tomatoes and carrot top-pesto on country bread.
Soppressata, smoked scamorza cheese, baby arugula, sun dried tomatoes, olive sauce and Sfilatino sauce (a spicy sun-dried tomato sauce).
This sandwich is all about balance: There’s the salty soppresata, smoky scamorza cheese, tangy-spicy Sfilatino sauce, intensely savory sundried tomatoes and peppery arugula, all on house-baked Italian bread.
This understated, order-at-the-counter shop serves Italian sandwiches with meat imported straight from the old country by gourmet distributor Conca D’Oro.
One non-deli choice is the Reggio Calabria—named for the southern seaside town and packed with smoked salmon, primo sale cheese and artichokes.
Hot pastrami, corned beef, wide salami, coleslaw and Russian dressing
This prime example of an overstuffed Jewish sandwich starts with three pieces of rye bread and plenty of salty, hot pastrami and thick cuts of corned beef. Crunch and creaminess come from finely chopped coleslaw and Russian dressing.
2nd Avenue Deli is not on Second Avenue: The original location was open for 51 years before closing in 2006. The new location reopened in 2007 (hurray!), keeping intact the menu and the signature whirlwind of energy, from the walk-up service counter at the front door—decades-loyal customers constantly shouting orders—to the backroom tables, topped with complimentary pickles and a bottles of spicy mustard.
If deli meats aren’t your favorite Jewish delicacies, indulge in Jewish Penicillin (aka matzoh ball soup) or latkes (potato pancakes) with applesauce.
Three magical ingredients: doughnut, ice cream, icing. The flavors are mix-and-match, so the possibilities are endless.
We chose a simple glazed doughnut, red velvet cupcake ice cream and vanilla icing. We added Fruit Loops because… well, why not? Warning: This sugary-sweet behemoth will put you down for the count. Do not consume before a long day walking around the city; instead, save it for a last-stop treat.
Bright yellow and purple walls, the sweet smell of doughnuts, and the myriad topping and ice cream choices makes this a kid’s (and dessert lover’s) paradise.
If you’re not feeling doughnuts or ice cream, try a Reese’s brownie or the jumbo chocolate chip cookies.