The 12 best sandwiches in NYC

What’s on it: Bark’s best-selling brisket and signature chicharrones flavored with a near-sweet, mild white oak smoke, pickled red onions and a Dominican barbecue sauce with molasses and secret spices.

Why we love it: Bam! Out of the gate, even before the first bite, my mouth is watering. This sammy is out-of-this-world good for those of us who love tender brisket and some crunchy chicharrones (fried pork skin) thrown into a soft potato roll. The smoke and salt of the meats are cut with the tart pickled red onions and made complete with the sweet and spicy sauce and other secret ingredients. I love to pair this sandwich with a light beer because it just makes my day.—Shaye Weaver

Address: Time Out Market New York 5th floor, 55 Water Street, Brooklyn, NY 11201

Opening Hours: Sunday–Thursday 8am–10pm; Friday–Saturday 8am–11pm

What’s on it? Pastrami and mustard on rye bread (with a sour pickle on the side).

Why we love it: There are countless things that tourists come to eat in New York that are actually awful. The pastrami at Katz’s Deli is not one of them. (And no best sandwiches in NYC list would be complete without it.) Put simply, when it comes to pastrami in the city, this is still the best of the best. It’s also large enough to get two or three meals out of one order.—Will Gleason

Address: 205 East Houston Street, New York City, NY 10002

Hours: Monday–Thursday: 8am–11PM; 24 hours on the weekend starting at 8am

What’s on it: Salami, Coppa, Mortadella, Provolone, Pickled Hot Peppers, Shredduce, XVO and Vinaigrette

Why we love it: I’ve had plenty of Italian subs in my life. I’ve also had plenty of bad Italian subs. I know this now because I had a really, really good one at Ends Meat. Located in Industry City, Ends Meat is a whole animal butchery and salumeria from self-taught butcher John Ratliff. Damn everything is made in-house, from the cured coppa down to the ciabatta bread sandwiches are served on. The sub hits all the right notes—meaty and unctuous interspersed with a needed zip from the pickled peppers and the bright vinaigrette. And it's big enough to feed two or stash a half for a second dinner down the road. (Psst...the steak sandwich also pictured above is just as killer.) —Morgan Carter

Address: 254 36th Street, Brooklyn, NY 11232

Hours: Sunday–Wednesday 11am–6PM; Thursday–Saturday 11am–7pm

What’s on it? Ground beef with onions, American cheese, lettuce, tomato, ketchup and mayo on a hero. 

Blue Sky Deli in East Harlem is fondly believed to be the birthplace of this NYC sandwich staple. The creation’s long been attributed to Carlos Soto, who worked at the deli for over 20 years before passing away in 2014. Whether or not it’s the iconic item's official founding location, you’re still not going to find a better example of the delicious, melty masterpiece. A hero oozes melted cheese and ground beef in this classic that may just be the most comforting thing you can eat while on the go.—WG

Address: 2135 1st Avenue, New York, NY 10029

Hours: Open 24 hours

What’s on it: Sesame bun bread, black bean base, chicken Milanesa or beef (or your choice of protein or veggie), queso Oaxaca, homemade chipotle sauce, papalo, avocado, lettuce, onions, tomatoes and mayo

Why we love it: I’m not a frequent sandwich enjoyer (I prefer tacos, which somehow feels related), but if there’s one sandwich-like object I’ll happily eat any time, it’s the Cemita from Ollin. Cemitas are the cousin of the torta, except they can mostly be found in the Mexican state of Puebla, and it’s made from sesame seed rolls instead of the oval-shaped telera bread. Their insides typically include meat, avocado, cheese, onions, and chipotle or jalapeño.—Ian Kumamoto

Address: 339 E 108th Street, New York, NY 10029

Hours: Monday–Tuesdays and Thursdays–Sunday noon–9:30pm; closed Wednesdays

What’s on it: Havarti, bacon and ginger deluxe on a scallion pancake. 

Why we love: When friends come into town, I always make a point to take them to Win Son Bakery. A visit always includes a coffee, both of the mochi doughnuts (both the millet mochi and the fermented red rice donut have that QQ texture) and their BEC, one of the best in the city. Instead of a bagel, they swap in a griddled scallion pancake. You get a crispy bite of the pancake, fluffy eggs, gooey cheese and a nice meaty bit from the bacon. It’s everything you could want in a BEC, but somehow better.—Morgan Carter

Address: 164 Graham Avenue, Brooklyn, NY 11206

Hours: Sunday–Wednesday 9am–9pm; Thursday–Saturday 9am–10pm

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What’s on it: A housemade biscuit, fried chicken, McClure's pickles, chipotle, honey and malt mayo

Why we love it: There’s nothing like The Bonnie’s Hot Honey Fried Chicken Biscuit in the morning after a long night out or during particularly rough Sunday scaries. Created by Chopped contestant and executive chef Nick Testa, the fried chicken is always crispy on the outside and juicy on the inside and both sweet and hot thanks to the symphony of sauces that drench it under a sturdy biscuit. It’s not healthy in any respect, but it does the soul good and keeps you full through the day. The only thing better is to pair it with an Irish coffee or mimosa or two. — SW

Address: 29-12 23rd Avenue, Astoria, NY 11105

Hours: Monday–Thursday 4pm–midnight; noon–2am; Saturday 10am–2am; Sunday 10am–midnight

What’s on it? Shredded chicken breast marinated with chipotle, tomato and onion with avocado, lettuce, tomato, onion, sour cream, crispy cheese and jalapeños or chipotle.

Substantial and flavorful, this torta delivers a delightful kick in the tastebuds. It's a hearty Mexican sandwich, but it's also a celebration of flavors packed into an easy-to-chow-down-on package.—SW

Address: 33-09 36th Avenue, Astoria, NY 11106

Hours: Closed Monday; Tuesday–Thursday 5–10pm; Friday 5–11pm; Saturday noon–11pm; Sunday noon–10pm

What’s on it: Roasted broccoli rabe, swiss cheese, sauerkraut, Russian dressing on a toasted ciabatta hero.

Why we love it: I have a love affair with Reuben sandwiches, that much is true. So when I saw the meat-free alternative at Calyer, a Clinton Hill sandwich and coffee shop near Pratt University, I was down to give it a try. And luckily, I was rewarded. The charred broccoli gives it some texture and heft while the sauerkraut and Russian dressing bring in the tart, familiar flavors. It’s a sturdy alternative that scratches that need, even if it is meat-free.—MC

Address: 519 Myrtle Avenue, Brooklyn, NY 11205

Hours: Monday–Friday 8am–4pm; Saturday and Sunday 9am–4pm

What’s on it? Salami, pepperoni, roast beef, ham, turkey, pastrami, mortadella, chicken and American and provolone cheese on a 14-inch-long hero roll.

Why we love it: The word "sandwich" doesn't do The Bomb justice. When you order this baby from "The Sandwich King of Astoria," don't expect to down the whole thing in one sitting. No, it'll take at least two, if not three, meals to demolish it yourself. Luckily it's also great to share with friends and family. The staff actually cuts The Bomb into quarters because they know just how gigantic it is. As you might expect, with so many meats and cheeses stacked on it, it tastes divine—it's your ultimate hero.—Shaye Weaver

Address: 33-12 23rd Avenue, Astoria, NY 11105

Hours: Sunday 5am–3pm; Monday–Saturday 5am–7pm

What’s on it: Chickpea spread on seeded sourdough bread with pickled cucumbers, roasted red peppers, crispy onions, arugula, and feta. You can order it without feta to make it vegan.  

Why we love it: As a plant-based eater, sandwiches aren’t my usual go-to. But Daily Provisions changed that for me with its super fresh, well-balanced, soft-yet-crunchy Chickpea Veggie sandwich. Unlike some of the other sandwiches on this list, this compact option is the ideal size for lunch for one person. In a world of too-big-to-bite meaty sammies, the Chickpea Veggie is a light (but still filling), healthy (but still craveable) choice.— Rossilynne Skena Culgan

Address: Multiple locations

What’s on it? Falafel, tahini, green spicy sauce, tomatoes, pickles, sour cream and green chili peppers in a pita.

Why we love it: The most daring aspect of the extraordinary falafel sandwich served at all Miznon locations is the fritter itself. Chef Eyal Shan serves a big, fat falafel patty instead of the traditional balls that lovers of Israeli food are accustomed to. And it's for the better: everything ends up more evenly distributed than it does with smaller counterparts; the perfect canvas for delightful tahini, sour cream and spicy green sauce. And the tomatoes and pickles add a nice crunch.—Anna Rahmanan

Address: Multiple locations