Have A Sandwich

Everyone loves a good sandwich. Ham and Cheese, Cubans, Grilled Cheese, Tuna Salad, the list goes on. But, like anything else, they are evolving. Different bread selections, toppings from all around the world, endless creativity with condiments and flavors, the options are limitless. Below you’ll find a few places that have taken the art of sandwich making to a new level.

City Sandwich

Whenever you’re tired of the same old sandwich, it’s about time you visit City Sandwich in Hell’s Kitchen. With an Italian/Portuguese background, this shop will offer flavor combinations you won’t find anywhere else. On freshly baked , hot, delicious Portuguese bread you will find fresh and organic cheeses and vegetables, meats like Portuguese Pancetta, Pan-Seared Smoked Ham, and Grilled Chicken. The Sauces range from Honey Dijon-Yogurt Sauce to Balsamic Mustard. There’s a heavy presence of fresh Mozzarella, sautéed onions and kale. Vegetarian options here are anything but boring.

My kids and I recently indulged in a sandwich feast there with menu items like The Buckle (zucchini, cabbage, cucumber, watercress, Black Bean Lemon-Vinaigrette), LGBT (Linguica spread, goat cheese, sautéed onions), Dave (sausage, kale, Peppercorncino, mozzarella), and Salvatore (Prosciutto, roasted peppers, chicken breast and watercress). For dessert I had a Pastel D’ Crema, a light little pastry with creamy custard and powdered sugar, hmmmm. Ya. Holy Smokes. I bet you’re on your way…

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Tortaria right below Union Square brings you (of course) tortas, amongst other things, in the most adorable surroundings that’ll have you posting on Instagram before you even take a bite. Tortas are the Mexican way of making sandwiches, which is, what I believe, exactly what we need. Mexican flavors accompany these delights of beef, chicken, pork and even vegetarian toppings. Avocado, jalapeños, cilantro and Mexican cheeses make perfect companions for these perfect sandwiches.

Try the Pulled Pork (with spicy chorizo and pinto bean spread, melted chihuahua cheese and and avocado), the Oaxaca Queso and Avocado (with read onion and chipotle adobo salsa), or the Steak Arrachera (with grilled skirt steak, crispy onion strings, avocado and chipotle mayo). Just delicious…

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Black Seed Bagels

Once it comes to food, you can’t get any more New York than bagels. This yeasted doughy circle of goodness has its origins in Poland, and is generally a Jewish culinary tradition. Millions have it for breakfast with cream cheese every morning; personally I like a pumpernickel bagel with cream cheese, lox and red onions. My mouth is watering as I write this. Black Seed bagels in the East Village bakes their own bagels on site in a wood-fired oven, then offers you signature sandwiches off the beaten path.

Amongst other yummy sammies, indulge in the Lox Schmear (lox and dill cream cheese with radish and sprout), the Maple BLT (with Maple Bacon, lettuce, tomato and spicy mayo), or the Smoked Turkey (with butter lettuce, tomato, onion and honey mustard). Everything is amazingly fresh! Love this place….

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Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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