Unearth The Voyage
New York City has earned its reputation as the sandwich capital of America, and for good reason. From corner bodegas to century-old Jewish delis, the city serves up everything from no-frills breakfast classics to towering masterpieces that require both hands and a game plan. This ranking takes you on a delicious journey from the simplest, most humble options to the iconic sandwiches that have become synonymous with NYC itself.
1. A Plain Schmear on a Bagel at Russ & Daughters
Starting with the basics never felt so right. At Russ & Daughters, you can order exactly what you want: a fresh bagel with cream cheese, listed simply as a “Schmear” on their menu. There’s no pretense here, just quality ingredients doing what they do best.
Choosing your bagel variety is half the fun. Whether you go for everything, sesame, poppy, or plain, the bagel itself is perfectly chewy with that signature New York texture. The cream cheese is smooth, rich, and generously applied.
This sandwich proves that simple doesn’t mean boring. When each component is top-notch, you don’t need fancy additions or complicated flavors. Sometimes a plain schmear is all you need to start your day right, especially when it comes from a place with over a century of experience.
2. Egg Salad Sandwich at Barney Greengrass
Barney Greengrass has been serving their “Home Made Egg Salad” since 1908, and they haven’t messed with the formula. This sandwich represents old-school deli cooking at its finest, with creamy egg salad that tastes like someone’s grandmother made it with love. You get to pick your bread: rye, pumpernickel, bagel, or bialy.
The egg salad itself is perfectly seasoned without being overpowering. Chunks of hard-boiled egg mix with just enough mayo to bind everything together, creating a texture that’s both creamy and substantial. It’s comfort food that doesn’t try too hard.
What makes this sandwich special is its refusal to modernize or complicate things. Barney Greengrass knows what works, and they stick to it. This is the kind of sandwich your parents remember eating, and it tastes just as good today.
3. Bacon, Egg & Cheese on a Kaiser Roll from Your Nearest Bodega
Every New Yorker has a bodega they swear makes the best bacon, egg, and cheese. The beauty of this sandwich isn’t in fancy ingredients or secret recipes but in its perfect simplicity and availability. You can find one on practically every corner, ready in minutes.
The kaiser roll is soft but sturdy enough to hold everything together. Crispy bacon, fluffy scrambled eggs, and melted American cheese combine into something greater than the sum of their parts. Add salt, pepper, and ketchup if you’re so inclined.
What makes this sandwich legendary isn’t complexity but consistency and convenience. Eaten while rushing to the subway or sitting on a park bench, it just tastes better in motion. It’s the sandwich that fuels the city, one aluminum-foil-wrapped package at a time.
4. The Chopped Cheese at Blue Sky Deli (Hajji’s), Harlem
Born in Harlem, the chopped cheese earned its legendary status on the streets, not in fancy restaurants. At Blue Sky Deli, also known as Hajji’s, they chop seasoned ground beef directly on the griddle, letting it get crispy before mixing in melted cheese. Everything gets piled into a hero roll with lettuce, tomatoes, and sauce.
The texture is what sets this sandwich apart. The beef gets those crispy, caramelized edges while staying juicy inside, and the melted cheese binds everything into a glorious mess. It’s filling, flavorful, and costs less than most lunch options in Manhattan.
This sandwich represents authentic NYC culture in ways tourists often miss. It’s not about white tablecloths or celebrity chefs. It’s about neighborhood spots serving food that locals line up for, day after day.
5. Classic Bagel & Lox Sandwich at Russ & Daughters
Russ & Daughters takes their bagel and lox seriously, listing it clearly on the menu as the “Classic Bagel & Lox Sandwich.” They use Gaspe Nova smoked salmon, which has a delicate, silky texture and rich flavor that cheaper lox can’t match. You pick your bagel and cream cheese variety.
The salmon drapes over the cream cheese in generous, elegant folds. Traditional toppings like tomato, onion, and capers add brightness and texture without overwhelming the star ingredient. Each bite balances creamy, smoky, tangy, and fresh flavors.
This sandwich bridges the gap between everyday breakfast and special occasion food. It feels luxurious without being pretentious, traditional without being boring. When a place has been selling smoked fish since 1914, they know exactly how to build the perfect lox sandwich.
6. Tuna Salad Sandwich at Barney Greengrass
Right next to the egg salad on the menu sits another classic: “Solid White Tuna Fish.” Barney Greengrass uses quality tuna, and you can taste the difference immediately. Like its egg salad cousin, you choose your bread and whether you want butter or cream cheese added.
The tuna salad strikes that perfect balance between moist and chunky. It’s not the mushy, over-processed stuff you might find elsewhere. Each bite delivers real tuna flavor without drowning in mayonnaise or weird additives.
This sandwich shares the same old-school charm as the egg salad but brings a different energy to your lunch. It’s lighter but still filling, straightforward but never dull. When a deli has been around for more than a century, they’ve figured out exactly how much seasoning and mayo makes a tuna sandwich worth ordering again and again.
7. The Mensch at Russ & Daughters
Moving up the luxury ladder, The Mensch features sturgeon instead of salmon. Sturgeon has a firmer texture and more subtle flavor than lox, making it the choice for people who really know their smoked fish. You can get it on a bagel or bialy with cream cheese or butter.
The name “Mensch” is Yiddish for a person of integrity and honor, which tells you how Russ & Daughters feels about this sandwich. Sturgeon costs more than salmon, but the difference in taste and texture justifies the price. It’s meatier, with a delicate smokiness that doesn’t overpower.
This sandwich represents a step deeper into Jewish deli culture. It’s what regulars order when they want something special, and it’s what newcomers graduate to after trying the classic lox. Consider it an education in premium smoked fish.
8. The Gothamist at Alidoro
Alidoro brings Italian deli traditions to Manhattan with sandwiches that move at New York speed. The Gothamist combines prosciutto, creamy burrata, sun-dried tomato paste, and lemon basil pesto into something that tastes both elegant and satisfying. This isn’t your standard deli meat and cheese situation.
The prosciutto is thinly sliced and salty, while the burrata adds a rich, milky creaminess that melts slightly into the bread. Sun-dried tomato paste provides concentrated sweetness, and the lemon basil pesto brings brightness and herbal notes that tie everything together.
What makes this sandwich work is the quality of each ingredient and how they complement each other. The bread has a perfect crust-to-crumb ratio, sturdy enough to hold the fillings without being tough. It’s proof that Italian delis deserve a spot in the NYC sandwich conversation alongside their Jewish counterparts.
9. The Dennis at Parisi Bakery (Nolita)
Parisi Bakery in Nolita has earned cult status partly because of The Dennis. According to The Infatuation, this hero stacks crispy chicken cutlets with fresh mozzarella, roasted red peppers, and basil spread on bread that Parisi bakes themselves. The combination sounds simple but executes perfectly.
The chicken cutlets are fried until golden and crunchy, providing textural contrast to the soft, milky mozzarella. Roasted red peppers add sweetness and a slight char flavor, while the basil spread brings herbal freshness without being overpowering. The bread itself deserves credit, with a crust that crunches and an interior that soaks up all the flavors.
This sandwich has the kind of following that makes people plan their lunch break around it. It’s hearty enough to fuel an afternoon of walking around the city, but balanced enough that you won’t feel weighed down afterward.
10. The Italian Special at Faicco’s Italian Specialties (Greenwich Village)
Faicco’s has been a Greenwich Village institution since 1900, and their Italian Special has the kind of reputation that keeps it relevant decade after decade. This is a classic Italian-American hero built with layers of cured meats, cheese, and vegetables, dressed simply with oil and vinegar.
The meats usually include capicola, salami, and mortadella, each contributing different flavors and textures. Provolone adds sharpness, while lettuce, tomatoes, and onions provide crunch and freshness. The oil and vinegar soak into the bread just enough to add flavor without making things soggy.
What separates this sandwich from countless other Italian heroes around the city is consistency and quality. Faicco’s uses premium ingredients and doesn’t skimp on portions. It’s the kind of sandwich that reminds you why Italian delis became such an important part of New York food culture in the first place.
11. The Italian Stallion at Defonte’s (Red Hook)
Defonte’s in Red Hook has been making sandwiches since 1922, and the Italian Stallion is one of their signature cold heroes. This sandwich feels like it weighs as much as a small dog, and that’s absolutely the point. It’s stacked high with multiple Italian meats, cheese, and all the traditional fixings.
The sheer size is impressive, but what matters more is how everything layers together. Each bite includes multiple meats, cheese, vegetables, and bread, creating a complex flavor experience that somehow never gets boring. The bread-to-filling ratio stays balanced despite the massive portions.
Eating this sandwich requires commitment and probably a napkin or five. It’s the kind of meal that locals make special trips for, even though Red Hook isn’t the most convenient neighborhood to reach. That dedication speaks volumes about how good this sandwich really is.
12. The Johnny Roastbeef at The Original John’s Deli (Gravesend)
The Original John’s Deli in Gravesend serves The Johnny Roastbeef, which combines hot roast beef, melted fresh mozzarella, sautéed caramelized onions, and gravy. This sandwich is messy, intense, and absolutely intentional about both of those qualities. You’ll need extra napkins and possibly a change of shirt.
The roast beef is sliced thin and piled high, staying tender and juicy. Fresh mozzarella melts into creamy pools, while the caramelized onions add sweetness that balances the savory meat. The gravy ties everything together and makes sure the bread soaks up maximum flavor.
This isn’t a sandwich you eat at your desk or in your car. It demands your full attention and both hands. The mess is part of the experience, proof that you’re eating something substantial and real. It’s Brooklyn deli culture at its most unapologetic.
13. The Skyscraper at Sarge’s Delicatessen & Diner
Sarge’s Delicatessen & Diner lists The Skyscraper as pastrami with melted American cheese, and the name isn’t exaggerating. This sandwich towers above the plate, stacked so high you’ll need to compress it with both hands before attempting your first bite. It’s a Midtown deli flex that lives up to its architectural nickname.
The pastrami is piled thick, seasoned with the traditional peppery crust that makes New York pastrami famous. Melted American cheese adds creaminess and helps bind the meat together slightly. The combination is rich, salty, and satisfying in a way that makes you understand why people wait in line.
This sandwich represents classic New York deli excess done right. It’s not subtle or delicate, but that’s never been the point. When you order The Skyscraper, you’re signing up for a full experience, not just a meal.
14. The Twin Double at 2nd Ave Deli
2nd Ave Deli describes The Twin Double as “Generous portions of hot Corned Beef and hot Pastrami on twin junior rolls.” This sandwich gives you both deli classics in one order, served on two smaller rolls instead of one massive hero. It’s big, classic, and very New York in its approach to portion sizes.
The corned beef and pastrami are both sliced thick and served steaming hot. Each meat has its own distinct flavor profile: corned beef is slightly milder and more tender, while pastrami brings that signature peppery spice. Having them on separate rolls lets you appreciate each one individually or alternate bites.
This sandwich solves the eternal deli dilemma of choosing between corned beef and pastrami. Why pick one when you can have both? It’s the kind of indulgent decision that makes perfect sense when you’re sitting in a classic New York Jewish deli.
15. Pastrami on Rye at Katz’s Delicatessen
Katz’s pastrami on rye is the sandwich people mean when they say “New York deli sandwich” with their whole chest. This is the end boss, the final level, the sandwich that defines the entire category. Since 1888, Katz’s has been hand-carving pastrami, and they’ve perfected every single detail.
The pastrami itself is legendary: beef brisket cured for weeks, coated in peppery spices, smoked, and steamed until it’s tender enough to pull apart with a fork. It’s piled impossibly high between slices of rye bread, with mustard on the side. The meat is fatty, peppery, smoky, and so flavorful you’ll understand why people make pilgrimages here.
This sandwich has appeared in movies, TV shows, and countless Instagram posts, but the hype is justified. One bite explains why Katz’s has survived for over a century. It’s not just food but a piece of New York history you can taste.
