- Henry Public
329 Henry St., nr. Pacific St., Cobble Hill; 718-852-8630
A turkey sandwich that could reverse centuries of turkey-sandwich bashing: milk-braised leg meat with crispy fried onions on juice-sopping slices of toasted Pullman.
378 Metropolitan Ave., nr. Havemeyer St., Williamsburg; 718-387-4777
Beets, radishes, a hard-boiled egg, butternut squash, feta, black olives, capers, pickled onions, parsley, and spicy aïoli on focaccia, the so-called Scuttlebutt is a sprawling kitchen-sink sandwich designed for the vegetarian whose appetite yields to no one, gluttonous carnivores included.
- Torrisi Italian Specialties
250 Mulberry St., nr. Prince St.; 212-965-0955
It comes in two sizes; the smaller is as relatively tidy and well constructed as a cucumber sandwich, which in the messy world of chicken parms is a neat trick.
247 S. 1st St., nr. Roebling St., Williamsburg; 718-218-8047.
Cal Elliott uses a gourmet mash of ground veal, pork, short rib, and duck to construct this two-fisted monster. Factor in the fresh toasted roll, the frisée and horseradish sauce, and the crunchy topping of frizzled onions, and you have the mother of all meat-loaf sandwiches.
- Fort Defiance
365 Van Brunt St., at Dikeman St., Red Hook; 347-453-6672
The only way to get a more authentic muffuletta in this town is to have it FedExed from Central Grocery in New Orleans—which is exactly what owner St. John Frizell did in order to learn from the master.
- This Little Piggy Had Roast Beef
149 First Ave., nr. 9th St. 212-253-1500
Team Artichoke’s take on the Italian roast-beef-mozzarella-and-gravy hero (known here as a “That Way”), is pretty much perfect: juicy but not soggy, with a good crisped-up roll that makes all the difference.
Bacon, Egg & Lettuce
- Bklyn Larder
228 Flatbush Ave., nr. Bergen St., Park Slope; 718-783-1250
An off-season BLT (BLE?) for locavores incorporates a golden-yolked hard-boiled egg; thick, smoky bacon; and crisp escarole on mayo-slathered Pullman toast for the ideal contrast of texture and temperature.
- The Breslin
16 W. 29th St., nr. Broadway; 212-679-1939
April Bloomfield makes her version of this grizzled old deli favorite with braised beef tongue squeezed between slices of toasty baguette. The key is the lightly frothy horseradish sauce, which gives the whole ensemble an elegant gourmet touch.
The Greatest Things in Sliced Bread
The best of the booming sandwich category.
From the 2010 Best of New York issue of New York Magazine
So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).