Between a Roll and a Hard Salami
“Onward, Sandwich Crusaders!” I shouted from inside a busy midtown deli, holding fourteen sandwich sections and fourteen food tourists & NYers in tow. We sat down at the public tables in Worldwide Plaza and dug into our piping hot Grilled NY State Cheddar sandwiches, on pressed Pullman sourdough from Amy’s Bread. This gooey treat is layered with red onion, tomato, fresh cilantro and spicy chipotle pepper puree.
My Crusaders felt it ranked well among the five tastes we had on this Sandwich Tour of Hell’s Kitchen.
Once I narrowed down NY Mag’s uber-text to a simpler, easily digestible master list of 57 sandwiches, made a Google map of it all, I was on a personal quest to sample all sandwiches.
(Even though I’ve only tried eighteen so far, when you add it up, thats more than 1 sandwich a week. And that ain’t bad.)
Keep in mind, a Levys’ Unique New York! tour isn’t a lecture but a conversation, and our tour group discussed creativity in the kitchen while noshing on a “Fourth of July Picnic,”
The next stop was the crème de la crème. At Sullivan St. Bakery, on a lightly salted and oiled stecca roll, manzo beef, piquito peppers, goat cheese and aioli rocked our world. The small, soft sandwich slowly consumed in no more than four bites proved that less is more. Moving across the street to Tulcingo Del Valle Restaurante, we could barely finish our al pastor cemitas amid the layers of avocado, oaxaca cheese, refried beans, chipotle AND papalo peppers. Proclaiming “I got my money’s worth”, the customers eased themselves slowly out of their seats and stumbled back into the cool overcast summer day.By Jonah Levy