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As the name suggests, the main attraction at Pane Panelle is the magnificent and seldom-seen chickpea-flour-fritter sandwich with fresh ricotta, caciocavallo cheese, and a sprinkling of pecorino that Paul Di Bari perfected at the defunct Bar Stuzzichini. Also on offer are a meatball hero, a muffuletta, and, in what ought to be designated as the crazy-genius section of the menu, two takes on the headliner: the melanzane e panelle (fried eggplant, tomato sauce, those aforementioned chickpea fritters, a slice of mortadella, and pecorino) and the panelle parm (chickpea fritters, mozzarella, and tomato sauce). — Rob Patronite and Robin Raisfeld