Cubano at Dyckman Bakeryĭominican bakeries like this one often make Cuban sandwiches as a sideline at bargain prices, depositing them on a homemade loaf. 1762 Second Avenue, at 92nd Street, Upper East Side Chicken parm hero at Delizia 92. In the afternoon, the hero’s only $7.95, but the sandwich is also a great deal at the normal price of $9. Chicken parm hero at Delizia 92Įvery day this delightful Upper East Side pizzeria, decorated with a mural of Superman flying over Venice, offers pizza, pasta, and sandwich lunch specials, and a frequent item is the chicken parm hero, a thick cutlet so mired in cheese it’s invisible inside its baguette cave, with a zippy and chunky tomato sauce underneath. 1226 Lexington Avenue, at 83rd Street, Upper East Side Egg salad sandwich at Lexington Candy Shop. The lettuce is not iceberg, which is a big plus, and shakes of salt and pepper are freshly applied right before it’s served, adding an extra jolt to every bite. The filling is extended with minced celery for added crunch. The short menu includes a spectacular egg salad sandwich ($12.95), with the egg salad piled thickly on toasted white bread. You’ll get your chance at Lexington Candy Shop, founded in 1925 and looking every year of its age, with John Philis as its third-generation owner. Sometimes you just want an old-fashioned sandwich without any fussy ingredients. 105-A Dyckman Street, between Sherman and Nagle avenues, Inwood Choripan at Dyckman Dogs. ![]() ![]() The sausage is an Argentine spin on paprika-laced Spanish chorizo, and at this Venezuelan hot dog parlor it’s grilled on a flat top and deposited in a bun with chimichurri and salsa criolla for real South American flavor. Way down south in Buenos Aires, the choripan ($6.25) - an elision of “chorizo” and “pan” - is the predominant street snack, sold from carts all over the city. 168 Avenue B, between 10th and 11th streets, East Village The green machine at Barnyard Cheese. Many of the sandwiches are invented, others are classics, but a regular special is the Green Machine ($11), a vegetarian assemblage whose ingredients are a sea of green: pesto, artichokes, goat cheese, and spinach, plus cheddar. Tucked away midblock on Avenue B north of Tompkins Square Park, Barnyard started out as a cheese store opened by Beatriz Gutierrez a dozen years ago, but it has turned into the neighborhood’s favorite sandwich shop, rivaled only by Sunny & Annie’s. Here are the previous pieces: A Tribute to the 11 NYC Sandwiches That Are Getting Us Through the Pandemic and 11 More NYC Sandwiches That Are Getting Us Through the Pandemic (and Beyond). The sandwiches are presented in order of increasing excellence, but all are highly recommended. I’ve done two roundups of sandwiches in the last few months, and this is the third and last in the series. They come in a variety of sizes, and can be a relatively inexpensive way of consuming an entire meal. They can be easily ordered and carried out, and even eaten standing up outside if the occasion requires it. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces.įor the wrap build: First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the chopped chicken.Sandwiches have been our mainstay during the ongoing pandemic. Flip again and grill until the skin is super crispy and the internal temperature reaches 165 degrees F, about 5 minutes more. Flip and grill the other side for another 4 to 6 minutes. ![]() Grill skin-side down until the skin starts to brown and crisp, 4 to 6 minutes. Remove the chicken from the marinade, sprinkle with salt and place on the hot grill. Prepare a grill for medium heat and oil the grill grates. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours.įor the tomato-cucumber relish: Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl.įor the tahini sauce: In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. ![]() For the shawarma: Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt in a container until combined.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |