TONY LUKE’S OLD PHILLY STYLE SANDWICHES
576 Ninth Ave.
One bite of the “roast pork Italian” (thinly sliced, juicy pork, sharp provolone, and softly cooked broccoli rabe) and you’ll wonder why Philly is better known for its cheesesteaks.
5 Ninth Ave.
A gourmet upgrade—organic pork, prosciutto, Boerenkaas, pickled jalapeños, Sullivan St. Bakery baguette, all carefully smooshed in the sandwich press—that strikes a blow for gourmet upgrades.
NICKY’S VIETNAMESE SANDWICHES
150 E. 2nd St.
Authentic banh mi, beautifully constructed on good bread by a second-generation banh mi maker who trained in Sunset Park, Brooklyn, a.k.a. Banh Mi Central.
173 Third Ave.
Like a banh mi but maybe even better: rice-wine-marinated pork roasted to a deep mahogany, lacquered with plum sauce, topped with kimchi and cilantro, and served on a springy, grilled Mandarin bun imported daily from Chinatown.
17 W. 45th St.
The Bombay pav vada (deep-fried potato turnover, chickpeas, and chutneys on what looks like a KFC dinner roll) is strictly vegetarian and may be worse for you than a Big Mac.
49 E. 19th St.
No olives or provolone on this latest ’wichcraft concoction, but the lively cauliflower-salad condiment gives it a winning muffuletta-like effect, and, as any sandwich snob can tell you, a good muffuletta is hard to find.