New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best of New York 2011 • Eating

Best Panini

  • Salumè

    330 W. Broadway, nr. Grand St. 212-226-8111

    When he opened his Soho sandwich shop Salumè last summer, Milanese expat Michele Colombo said what he thought needed to be said: that New Yorkers don’t know squat about Italian sandwiches. Smooshing something in a sandwich press, he proclaimed, does not a panino make. That seemingly innocuous act, to Signor Colombo, is somehow outrageous, like wearing sweatpants to Le Bernardin. Whether you agree with the man or not, you have to admit that Salumè makes a mighty fine sandwich. The custom-baked rolls are gently toasted and slicked with good olive oil but never pressed, so as not to sully the flavors of the fillings. The cured meats are shaved to order on a jaunty Berkel slicer. Of the 24 combinations, our current favorite is the Cernobbio—prosciutto cotto, Gorgonzola, and house-roasted red peppers—a master work of bold flavor and crafty proportion. Most convincing of all is the name of Salumè’s head paninaro: If you can’t trust Giuseppe Bologna to make an authentic panino, who can you trust?

From the 2011 Best of New York issue of New York Magazine

Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

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).