NYC’s 5 Wildest Sandwiches


A BLT made with smoked pork belly — which is nothing like bacon — at John Brown Smokehouse

Tired of the same old bologna with American cheese on a roll with lettuce and mayo? Here are some of the stranger alternatives the city provides.

1. PBLT (Pork Belly, Lettuce, and Tomato) at John Brown Smokehouse (above) — While we’ve been becoming obsessed with pork belly over the last few years, and have finally realized it was just unsmoked bacon, here is an alternate treatment of the same hallowed cut, made into an unholy BLT. It features fatty pork belly smoked but not cured, which leads to some delectable confusion on the part of the sandwich eater. 25-08 37th Avenue, Long Island City, Queens, 718-361-0085

2. Pregnant Lady at Peanut Butter & Co. — If you were a pregnant lady, what kind of sandwich would you crave? This contraption comes pretty close to being the perfect ticket — homemade (in my case chunky) peanut butter studded with little nubs of dill pickle, an epic battle of salty and sweet that sticks to the roof of your mouth like savory brown library paste. 240 Sullivan Street, 212-677-3995

3. Captain’s Daughter at Saltie — Zigzagging around the planet like an 18th-century frigate, nautically themed Saltie casts its bread upon the waters, including this focaccia sandwich featuring a homely boiled egg, itinerant sardine, random greenery, capers, and salsa verde that may be Spanish, or then again it may be Italian. 378 Metropolitan Avenue, Williamsburg, Brooklyn, 718-387-4777

4. Fried Calamari Hero at Catene Deli — Fried calamari — the world’s ultimate bar snack — is good by itself, so why not put it in a hero roll with spicy tomato sauce? That is the reasoning behind this splendid sandwich, so rich in grease and carbs that you’ll jump up from your seat after eating one and run a mile. 237 9th Street, Gowanus, Brooklyn, 718-788-0929

5. Eggplant Parm at No. 7 Sub — It may say “parm,” but it’s really yellow summer squash, crumbed, fried crisp, flooded with melted cheese, tickled with jalapeños, and then re-crunched with potato chips coated with some spicy powder. The bread is good, too, making this thing a riot of flavors and textures. 1188 Broadway, 212-532-1680

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