We’ll get to it: This Reuben is like no other. Slices of Orwasher’s Bakery bread bookend house-made corned beef, Emmentaler, sauerkraut, and Russian dressing.
Court Street Grocers, 485 Court Street, between Nelson and Huntington Streets, Carroll Gardens (718-722-7229 or courtstreetgrocers.com).
Find the very best house-smoked turkey sandwich (with avocado, tomato, and green sauce) at the much-hyped, late-night-centric sophomore venture from the folks behind Locanda Verde (Andrew Carmellini, Luke Ostrom, Josh Pickard).
The Dutch, 131 Sullivan Street, at Prince Street (212-677-6200 or thedutchnyc.com).
Have a hankering for zucchini and BBQ chips? Maybe you’re more a Mongolian tofu with bean salad and jalapeno mayo kind of gal. Satisfy odd sandwich cravings at this upscale grab-and-go sub shop. We like the broccoli, ricotta salata, and pine nut hoagie.
No. 7 Sub, 1188 Broadway, between 28th and 29th Streets, at the Ace Hotel (212-532-1680); 931 Manhattan Avenue, between Java and Kent Streets, Greenpoint (718-389-7775 or no7sub.com).
The Conflicted Jew (challah, chicken liver, bacon, onions) is the OG and inspiration. Or try the brisket roll with peppercorn mayo, local cheddar, and caramelized onions.
JoeDough, 135 First Avenue, between Saint Marks Place and 9th Street (212-780-9222 or chefjoedough.com).
Here, swine is king. The beloved Italian porchetta is seasoned with herbs, spices, and fennel pollen before being served on a roll.
Porchetta, 110 East 7th Street, between Avenue A and First Avenue (212-777-2151 or porchettanyc.com).
Old-world Italian market meets restaurant and wine bar, where the Tuscan kale panino (with stracciatella and anchovy) is one of the many satisfying options.
Il Buco Alimentari & Vineria, 53 Great Jones Street, between Bowery and Lafayette Streets (212-837-2622 or ilbucovineria.com).
Inventive sandwiches are built on homemade bread and given nautical names like The Captain’s Daughter (sardines, pickled egg, salsa verde) and The Scuttlebutt (hard-boiled egg, feta, olives, capers). Don’t leave without sampling the ice cream.
Saltie, 378 Metropolitan Avenue, at Havemeyer Street, Williamsburg (718-387-4777 or saltieny.com).
The Italian sandwich is not easy to perfect. But at Torrisi’s offshoot, Parm, the chicken parm is as solid as it gets. It comes on a semolina roll, with a lot of amore in the middle.
Parm, 248 Mulberry Street, between Prince and Spring Streets (212-993-7189 or parmnyc.com).
Everything’s sourced from nearby, be it goods from the butcher, cheesemaker, or farmers market. Social consciousness aside, it’s worth traveling for the fresh mozzarella on flautta, or ham and fig on ciabatta.
Local, 144 Sullivan Street, between Houston and Prince Streets (212-253-2601).
Portuguese-leaning hoagies pack a wallop with cured meats, yogurt sauces, and delicate greens between slices of superlative bread. What to get: the Salvatore (egg, cheese, and alheira vinegar sausage) and Spanish varieties (ham, turkey, and onion).
City Sandwich, 649 Ninth Avenue, between 45th and 46th Streets (646-684-3943 or citysandwichnyc.com).
Priding itself on bringing authentic Italian panini to New York (sandwiches are not pressed here), Salumè cuts all meat and cheese to order. Go classic and order the Langhirano (prosciutto crudo, tomato, mozzarella, olive oil).
Try a taste of Jewish comfort food by way of Montreal. The Ruth Wilensky is a must — smoked beef salami with mustard on an onion roll.
Mile End Delicatessen, 97a Hoyt Street, between Atlantic Avenue and Pacific Street, Boerum Hill (718-852-7510); 53 Bond Street, at Bowery (212-529-2990 or mileendbrooklyn.com).
What better to slide between two pieces of bread than cured meats, roasted ham, or freshly made sausage. Feast on the grilled cheese (cheddar, Gruyère, bacon, pork belly). Herbivores, please retreat.
The Cannibal, 113 East 29th Street, between Park and Lexington Avenues (212-686-5480 or cannibalnyc.com).
Consider each day’s unannounced creative filling a pop quiz, although past valedictorians include roast beef with jalapeno mustard and wild mushrooms, chicken adobo with mofongo, and Kobe beef with onion jam and scallion butter.
Build a biscuit (layer meats, cheese, homemade jams) and grab a Stumptown at the to-go counter, or claim a stool at the bar to lunch on the house-cured ham sandwich.
Peels, 325 Bowery, at East 2nd Street (646-602-7015 or peelsnyc.com).
The BLT here is a BFD. Served on a multigrain hero, this little piggy is chockful of applewood-smoked bacon, has a good dollop of herb mayo, and comes with pickles for a spicy/salty good time.
Dutch Boy Burger, 766 Franklin Avenue, between Saint Johns and Lincoln Places, Prospect Heights (718-230-0293 or dutchboyburger.com).
So simple, so smart: meatballs galore, made from pork, beef, vegetable, or chicken. Get them alone, in sliders, on heroes, with sauce. Leave room for ice cream sandwiches.
The Meatball Shop, 84 Stanton Street, between Allen and Orchard Streets (212-982-8895); 170 Bedford Avenue, between North Seventh and North Eighth Streets, Williamsburg (718-551-0520); 64 Greenwich Avenue, between West 11th and Perry Streets (212-982-7815 or themeatballshop.com).
Order a full-belly Ipswich clam roll with tartar at this New England-style seafood shack. Alan Harding (Patois, Gowanus Yacht Club, The Farm on Adderley) is in the kitchen.
Littleneck, 288 Third Avenue, between President and Carroll Streets, Gowanus (718-522-1921 or littleneckbrooklyn.com).
The cuisine-hopping grill masters add their usual spice to inventive dishes. We like their twist on the BLT (coriander bacon and spicy salsa verde).
Fatty ’Cue, 50 Carmine Street, between Bedford and Bleecker Streets (212-929-5050 or fattycue.com).
Head below hoity-toity Bond Street and into this cozy den. Breakfast enthusiasts applaud the ham, egg, and Gruyère on an English muffin, while vegetarians and carnivores alike are sated with manouri cheese, fig preserves, truffle oil, pear, and arugula on toasted sourdough.
The Smile, 26 Bond Street, between Bowery and Lafayette Streets (646-329-5836 or thesmilenyc.com).
A visit to the post office is about as fun as watching grass grow, unless the PO in question is Williamsburg’s nongovernmental gastropub. You’ll want to write home about the BBQ pulled pork on brioche. It’s juicy, sloppy, and gets our late-night stamp of approval.
Post Office, 188 Havemeyer Street, between 3rd and 4th Streets (postofficebk.com).
Nothing seems more American than thoroughly enjoying a roast turkey leg sandwich at a saloon. Now you can do just that, contemplate the past, and call dinner history.
Henry Public, 329 Henry Street, between Atlantic Avenue and Pacific Street, Cobble Hill (718-852-8630).
Fraternize with good old Italian boys of Brooklyn at this cult sandwich shop (the Red Hook original has been around since 1922). Arteries tingle with joy for scratch-made mozzarella, fried eggplant, and the Hot Turkey sandwich.