Home Food Time to Make, and Eat, Some Seriously Good Sandwiches

Time to Make, and Eat, Some Seriously Good Sandwiches

by белый

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Halloumi with lettuce and tomato, spiced lamb on an English muffin and a Scuttlebutt.

Good morning. What’s your favorite store-bought sandwich? In New York, I’m partial to the hot roast beef from Defonte’s in Brooklyn, the Carmine’s Special at Del Fiore’s in Patchogue and the Reuben with coleslaw at the Country Store in Orient.

I’ve gone straight from the airport in New Orleans to Parkway for a fried oyster po’ boy, and from LAX to Langer’s for pastrami. You ever had the bánh mì at Saigon Sandwich House, in Lowell, Mass.? Or the turkey sub at Urban Greens in Anchorage? You should put those on your list.

Sandwiches tell stories of the delicious, stories we should hear and repeat. This week my colleagues assembled a table full of them — 57 sandwiches that define New York City — and this weekend I want to make a few at home.

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First up, the halloumi, arugula and tomato sandwich (above) from Baby Blues Luncheonette in Williamsburg, Brooklyn. It’s Jake Marsiglia’s Grecian ode to the B.L.T., with the bacon swapped out for cheese, and the iceberg for a lemony arugula salad cut through with red onions.

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Halloumi, Arugula and Tomato Sandwiches

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