Bread lines! New cookbook is devoted to the greatness of sandwiches

The Brooklyn Paper
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This cookbook goes between the bread.

“The Big New York Sandwich Book” presents nearly 100 innovative and classic sandwiches from the city’s culinary scene, arranged by all manners of type, from deli to haute to vegetarian, with recipes to make them at home.

“Everyone loves sandwiches,” said Jean Tang, who co-authored the book with Sara Reistad-Long. “There’s so much to the scene, especially in New York.”

Among the Brooklyn offerings represented in the book, Tang’s favorite has to be the meatloaf sandwich at Rye in her native Williamsburg.

“It’s just to die for,” said Tang of the carnivore’s delight, which is comprised of four meats, as well as homemade barbecue sauce and portobello mushrooms

“Even though I now have the recipe, it’s nice to go across the street and eat it.”

Other borough recipe highlights in the diverse collection include the mountainous muffaletta at Red Hook’s Fort Defiance; and the lamb sandwich with homemade hummus at Saul in Boerum Hill; and the peppers-and-eggs sandwich at Defonte’s in Red Hook (warning, cholesterol-counters — it’s made with four eggs!).

The sandwiches may take center stage in the cookbook, but the chefs themselves are as much the stars, too, as Zak Pelaccio of Williamsburg’s Fatty ‘Cue shows with his smoked brisket with cheese and smoked chili jam.

“What’s nice is that if you read the recipe, a lot of Zak’s voice and sensibility is in there,” said Reistad-Long. “I find that delightful.”

“The Big New York Sandwich Book” (Running Press, $23). For info, visit

Updated 5:23 pm, July 9, 2018
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