A new edition to the Lower East Side,
Sauce, is serving up Italian-American style sandwiches done right.
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The bad thing about turkey is that it often doesn't contribute much flavor to a sandwich. But the
good thing about turkey is that, due to its mildness, it can take on plenty of stronger flavors.
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The
Pan Con Lechon ($8.90) from Coppelia is a sandwich for pork lovers.
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Who would have guessed that
"Sal's Favorite" sub ($8.50) at a place called
M&S Prime Meats would be a vegetarian sandwich?
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Thickly sliced jamon Serrano, melty, oozy Mahon cheese and the lovely Spanish quince paste membrillo are tucked inside griddled, buttery white bread.
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Given that it's a sit-down restaurant on Bowery and Houston, not an outer-borough sub shop, there's no reason to expect that Pulino's is going to serve up
cheap overstuffed sandwiches. But their
Italian Sub ($12) gets a lot of things right.
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Fruit and cheese are a time-honored combination; if it ain't broke, why fix it? The
fig & cheese sandwich ($7) at Beecher's Handmade Cheese is just sweet enough to make itself interesting, but not so sweet you feel like you skipped the main course and went straight to dessert.
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Every time a
Potbelly Sandwich Shop opens a new outpost in this fair city, it seems to be greeted with a reception so enthusiastic, you'd think New Yorkers had never seen meat between bread before. So, being a diligent sandwich lover, I gave it a shot. Here's the thing: I don't get what all of the fuss is about.
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Tender rings of squid come nestled in a nicely flavored but slightly chewy baguette from Il Forno, coated generously in a rich, garlicky aioli.
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Unlike other Greek "X-pitas," halloumopita is made with yeasted dough—not a flaky phyllo wrapper—that holds chunks of filling. The inclusion of cilantro takes this decidedly out of "Greek food we're used to" territory, but it's the perfect compliment to lightly sweet onions and meaty chunks of chewy, salty halloumi.
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