Salumè (CLOSED)

Americans love panini, but Michele Colombo, the owner of this sandwich shop, wants them to know they’ve been eating imposters. Here, chef Giuseppe Bologna (Blue Hill at Stone Barns) will prepare them Milanese-style: Meats will be cut to order on Berkel slicers, and the sandwiches will be toasted, not pressed. Options include one with San Daniele ham, Parmigiano-Reggiano and fennel.