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“Too few people understand a really good sandwich,” lamented the consummate foodie, James Beard, in a quote that appears on The Big New York Sandwich Book, by Sara Reistad-Long and Jean Tang (Running Press).

The new cookbook attempts to remedy this quandary with 99 creations from some of the best chefs in the Big Apple—a city that understands a thing or two about sandwiches.

While the recipes make it a worthwhile edition to your cookbook collection, the tone and selections make it fun—no matter what you’re in the mood for.

Here are a five of our favorites. Which one are you?


Your motto: “You can’t improve upon perfection.” You like the simple things (khakis, apple pie, Jeopardy) but you still want your bread buttered on both sides, you know?

Your sandwich: Reuben (pg. 30). Michael Ferraro (of Delicatessen) uses capers, cornichons, and fresh herbs in a homemade Russian dressing that knocks this classic out of the park.


Your motto: “Waiter, is the grouper sous-vide?” You hate the word foodie but have four types of olive oil in your desk drawer (the flavor profiles are totally different).

Your sandwich:
Welsh Rarebit with Marrow Crust (pg. 113). Veal marrow? Toasted brioche? What’s not to love about British chef Paul Liebrandt’s (of Corton) haute, gastropub-take on a U.K. favorite.


Your motto: “Nantucket red is the new black.” You like your sandwiches like you like your swimwear prints: covered with marine crustaceans.

Your sandwich: Lobster Roll (pg. 211). Chef Rebecca Charles (Pearl Oyster Bar) spent her childhood summers in Maine and knows the ins and outs of this seaside classic—right down to its proper garnish: bread and butter pickles and a bag of chips.


Your motto:
“Everything is better in Paris.” You sport a beret on weekends and never leave the grocery store without brie and baguette, bien sûr.

Your sandwich:
Croque Monsieur (pg. 103). You can’t get more French than this café staple, and you can’t find a better teacher than master chef Daniel Boulud (of Daniel and others).


Your motto: “Work hard, play hard.” Your weekend mornings start at 1 p.m. and you need a sandwich that keeps up. Rich, flavorful, straightforward—but still the life of the party.

Your sandwich: Aussie Steak, Egg, and Bacon (pg. 69). There’s no shortage of love (think eggs, bacon, sirloin steak and truffle mayo) on this triple-decker by Le Cirque’s Craig Hopson.

Nina Fedrizzi is an editorial assistant at Travel + Leisure.