New York’s Best (Jewish) Sandwiches

By Devra Ferst June 2, 2010

Where would New York City be without its delicious and even outrageous sandwiches? Ranging from the fancy PB and J at Peanut Butter & Co to the iconic deli sandwich at Katz’s to haute cuisine at Bar Boulud, they are the city’s most iconic (and perhaps most consumed) portable food.

This week, New York Magazine lists the city’s 101 Best Sandwiches. And where would that list be without classic Jewish sandwiches and ones with modern twists? We shudder to think.

The list honors the old and new world, giving eight shout-outs to Jewish deli favorites and two to Israeli classics, including sandwiches like Russ and Daughter’s chopped liver sandwich and Barney Greengrass’s Sturgeon and Eggs sandwich.

Mile End, a Brooklyn-based Montreal-style deli that smokes its own meats, gives old favorites a new twist and subsequently makes the list twice (for the Ruth Wilensky and Smoked Meat sandwiches). The No. 1 one slot, however, goes to Fatty ‘Cue for its South East Asian take on a brisket sandwich (a far cry from the one made with Mom’s leftovers after Rosh Hashanah).

In case you have a hankering for a Jewish sammie, classic or modern here’s the list:

84) Chopped Liver, 2nd Avenue Deli

82) Sturgeon and Eggs, Barney Greengrass

77) Brisket, Blue Smoke

76) Falafel, Taim

50) Super Heebster, Russ & Daughters

28) Chicken Shwarma, Karam

14) Pastrami, Katz’s Delicatessen

11) Smoked Meat, Mile End

5) The Ruth Wilensky, Mile End

1) Smoked Brisket, Fatty ‘Cue

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