I HAVE ALREADY HAD:
78: Chicken Sandwich, Chick-fil-A
So deliriously good that although the chain’s sole New York branch is in an NYU food court, and, technically speaking, off-limits to the general public, it hasn’t stopped us from disguising ourselves as carefree—if extraordinarily aged—students and sneaking past campus security.
14: Pastrami, Katz’s Delicatessen
The quintessential New York sandwich, mercifully untouched by time and dietary trends.
Of course. 101 NYC sandwiches, and out of the two I've actually eaten one is in every single Food Court in the country and the other was in When Harry Met Sally. Of course.
WOULD LIKE TO HAVE:
101: Tuna Melt, Eisenberg’s
You can’t make a list like this without mentioning Eisenberg’s, which dates back almost to Earl of Sandwich times. The tuna melt on rye is the way to go
96: Turkey Sandwich, Roll-n-Roaster
Warm slices of fresh-roasted turkey piled on a soft, gravy-dipped kaiser bun nails the Thanksgiving flavor
92: Pulled Pork Sandwich, Dickson’s Farmstand Meats
The Berkshire pork comes from a small Columbia County farm, the sesame-seed bun from Amy’s Bread across the hall. It’s flavored with chiles, topped with cole slaw, and will thoroughly soak the bottom of the roll if you go too slow.
88: Chicken Club, Cipriani Dolci
Say what you will about those high-living, Bellini-swilling Cipriani boys, they make a killer club easily identified by its signature hump. The chicken is nicely poached, the bacon crisp, the mayo homemade, and the bread as well-toasted as a campfire marshmallow.
81: Crispy Pork Sandwich, Bark
The pork fiends responsible for this exquisitely crunchy, resoundingly meaty croquette show a modicum of mercy: They top the thing with cool, refreshing cole slaw and pickles.
72: Fried Chicken Sandwich, Georgia’s Eastside BBQ
One assertively seasoned, crunchy-battered chicken breast impetuously protruding from the cozy confines of its supermarket hamburger bun. Melted American cheese will cost you an extra buck.
70: That Way, This Little Piggy Had Roast Beef
What did you expect when the Artichoke Pizza boys decided to branch out into the sandwich business, egg-salad tramezzini? Of course not. Manhattan’s best roast-beef-mutz-and-gravy hero is more like it.
63: Kentucky Hot Brown, Bar Americain
Roast turkey, griddled tomato, and bacon on savory French toast, smothered in Mornay sauce — gives open-faced sandwiches a good name
62: Torta Cubana, Ricos Tacos
A Mexican Cuban is a Cuban Cuban times ten, taking on such cargo as scrambled eggs, crumbled sausage, an outsize chicken cutlet, and — why not? — a hot dog on the torta’s traditional bean-spackled roll. One bite in, though, and you find yourself marveling at the unexpected flavor balance as much as the gravity-defying construction.
45: Lamb Meatball Sliders, Locanda Verde
They won Andrew Carmellini the Meatball Madness crown, and rightfully so. Garnished with goat cheese, pickled cucumbers, and tomato sauce, the meaty minis are cozily ensconced in squishy house-baked buns.
39: Egg & Cheese, Prime Meats
The pedigree eggs come from Lancaster County, Pennsylvania; the thick, chewy bacon from Faicco’s; the Cheddar from Saxelby Cheesemongers. Everything else (breakfast sausage, kaiser rolls, tender buttermilk biscuits) is made in-house.
38: Pork ‘Burger,’ Xi’an Famous Foods
Pulled pork piled on the Chinese equivalent of a toasted English muffin to rival any Carolina barbecue.
26: Country Ham Biscuit, Egg
Bacon has been called the gateway meat for lapsed vegetarians. Colonel Bill Newsom’s Kentucky ham is the likelier culprit, especially when tucked into a crumbly biscuit with Grafton Cheddar
22: Grilled Three-Cheese Sandwich With House-Smoked Ham, Breslin Bar & Dining Room
April Bloomfield’s take on a croque is a tangy three-cheese melt with house-smoked ham, and a smooth, glossy external sheen that comes from butter and grated Parmesan. At breakfast, she’ll crack an egg in the middle
13: Croque Monsieur, Bar Boulud
Ham, cheese, béchamel, and the realization that the French — though they prefer to eat their sandwiches with knives and forks — truly are culinary geniuses.
11: Smoked Meat, Mile End
Montreal’s dry-cured-smoked-and-steamed answer to New York’s pastrami has seduced skeptical natives, raised the brisket bar, and occasioned six words we never thought we’d hear in a deli (or any other) context: “Follow our meat status on Twitter.”
Odd that out of their Top 21, I only picked two. And none from their top 10. I am an enigmatic cat, playahs.
Also enjoy their lists from other cities!! :)
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