''wichcraft' on Serious Eats

New Sandwiches at 'wichcraft

For a taste of Craft without the hefty pricetag, Tom Colicchio's 'wichcraft sandwiches are a reliable workday lunch. They're built on fresh bread from the same high-quality ingredients used in Colicchio's restaurants, and while probably more expensive than your bodega, also probably an awful lot better. This season, 'wichcraft has introduced two new choices, as well as brought back three of their most popular sandwiches, so they're back on the winter menu. We tasted them all; check out what we thought! More

A Sandwich a Day: Braised Beef Sandwich from 'wichcraft

The braised beef brisket sandwich ($9.87) is another seasonal favorite of ours at 'wichcraft. What stood out on the beef 'wich was a topping of shredded, lightly pickled veggies—cabbage, carrot, and bell pepper. It served the same function as banh mi veggies; refreshing with just enough acidity to cut through the richness of the beef and cheddar. More

Serious Eats Sandwich Festival Profile: Pork Belly and Zucchini-Ricotta Sandwiches from 'wichcraft

Tom Colicchio's sandwich mini-chain 'wichcraft—with locations in New York, San Francisco and Las Vegas—is a reliable go-to for weekday lunches. You can add them to the awesome sandwich roster at our All-Star Sandwich Festival (only t-minus two weeks!) on Governors Island. They'll be serving two 'wiches, including this grilled pork belly with smoked cole slaw and dijon mustard on fresh-baked bread. And all the vegetarians joining us (well, the carnivores too of course) can look forward to another meatless option: zucchini and ricotta with tomato and olive oil. More

A Sandwich A Day: Ham and Avocado from 'wichcraft

What makes this ham, avocado, and butter sandwich from 'wichcraft ($4.95) a breakfast sandwich—besides the fact that it's served before eleven—we're really not sure. But we've got no problem with super-salty smoked ham and ripe avocado on a baguette that's grilled until crunchy. Hot avocado doesn't always do it for us, but we love the way this softens beautifully into the bread. More

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