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A Sandwich a Day: The Filomena At Lorimer Market

A Sandwich a Day

A new sandwich every day.

Lauren Sloss
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Published: October 12, 2011 Last Updated: August 12, 2019

In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know. —The Mgmt.

20111011-174685-sandwich-a-day-ny-lorimer-market-filomena.jpg

[Photograph: Lauren Sloss]

Meatball subs are easy enough to find in New York; really good meatball subs can be a little harder to come by. So when we stumble on a winner, we often find it's worth going back for a second taste. Lorimer Market was a definite favorite in our round-up of New York's best meatballs—so it was pretty thrilling to find that they had managed to improve on an already delicious sandwich.

The Filomena ($6.50) uses their house-made, all-beef meatballs; finely ground, they have an excellent texture and a strong beefy flavor. The meatballs are doused with a fresh, bright tomato sauce and topped with a thin blanket of melted mozzarella. I could have used more of that great sauce; it soaked nicely into the fresh rolls from Napoli Bakery just down the street (made special for the Market daily). But the surprising addition, verging on brilliant, was fresh basil leaves, whose distinct flavor simultaneously accented the sauce's sweetness and the fine flavor of the meatballs themselves.

Lorimer Market

620 Lorimer Street, Brooklyn NY 11211 (map) 718-389-2691
lorimermarket.net

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

Lauren Sloss San Francisco Contributor
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Lauren is a Bay Area-native whose serious eater status was sealed when she tried Brie for the first time at the age of 6. Since then, she has lived and eaten extensively in Philadelphia, Brooklyn, and London, before making a grand homecoming to San Francisco where she eats at least an avocado a day. She has been writing for Serious Eats since 2011.

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  • meatball sandwiches
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