Tyler Kord understands that proper sub construction is as much a craft as it is an art. He's got ideas for days, and he's not afraid to swim against the current of bánh mì and burgers. Check out the slideshow above to see six of Kord's quirky creations now available in his new Greenpoint shop More

Brisket with Chinese mustard and pickled mushrooms is one of the current lineup's more intuitive combinations. The sub's slow-cooked beef brisket—plenty moist, well-salted, and laced with just enough rendered fat to stay on the "juicy" side of the grease line—is barely contained by No. 7's custom roll. More

No. 7 Sub is known for its creative, unexpected sandwich combinations, and breakfast is no exception. There are four sandwiches on the menu, served from 8:00-10:30 am on weekdays; the selection seems to change often (like their lunch menu), but the broccoli, egg, and cheese sandwich, with smoked Gouda, Thai basil pesto, and a dollop of ketchup, has stuck around since the morning lineup debuted. More

Now, judging from the mad scientist sandwiches which No. 7 Sub is best known for, you didn't think this would be just an Arctic Char Sandwich ($9), did you? Of course not. More

The aggressively salty, lamb-intense meatloaf: we loved. The curry sauce: we loved. And together, we loved them, too. But what's with that double-thick layer of cheddar? Where did that cilantro come from? Strawberry pico de gallo? More

There's a ton of fresh tuna crammed in here, poached until tender but firm, with crunchy haircot verts and fried shallots; the flavor recalls a Niçoise salad in a way we were quite happy with. Again, it seems that the best sandwiches at No. 7 are the simplest. More

As readers may have noticed, we at Serious Eats never tire of sandwiches—and there's always room for another great lunch spot in this city. But chefs and sandwiches are a curious combination. More