19 June 2026
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Whether fancy or basic, New York City takes its sandwiches seriously. Sure, you can pop into any corner deli and get a perfectly good sandwich, but there are truly excellent sandwiches on MICHELIN Guide menus all over town. You’ll find bánh mì tucked into crackly house-baked baguettes, a Cantonese-inspired riff on the McRib and a shamelessly messy Mexican torta that demands stacks of napkins. What they all share in common is the power of bread and filling done exceptionally well.
Whether you have a hankering for something spicy, cheesy, crispy or gloriously over-the-top, these seven sandwiches from MICHELIN Guide restaurants prove just how good a great sandwich can be.
Bánh Mì
Bánh Anh Em
Lines out the door are common at the East Village’s Bánh Anh Em, and for good reason: this is scrappy, full-on delicious Vietnamese cooking at its best, and the bánh mì are a major draw. It starts with the baguettes, baked in-house until warm, light and flaky. Several sandwiches tempt, from the School Boy bánh mì layered with house-made pâté and sausage, fried eggs, fresh chiles and herbs to a vegetarian version filled with fried tofu, charred oyster mushrooms and basil pesto blended with peanuts. But the must-order is the O.G. bánh mì, stacked with beef, ham, Vietnamese head cheese, basil, cilantro, pickled carrots, daikon and pork floss (fluffy dried shredded meat with a sweet-savory flavor).
BKRib Sandwich
Bonnie’s
Chef Calvin Eng is part of a relatively new wave of Chinese American cooks pursuing and contributing to the evolution of Cantonese food. At his Williamsburg restaurant, Bonnie’s (named for his mother), Eng gives Cantonese regional dishes a lot of modern, playful spins. One example: Eng takes classic char siu (Chinese barbecued pork) and makes it the star in a riff on a McDonald’s McRib sandwich. His BKRib sandwich is made with steamed ribs glazed in a char siu marinade, served on a sesame milk bun with pickles, raw onion and Chinese hot mustard. Don’t skip the shoestring fries with sweet ‘n spicy ketchup.
Collard Green Sandwich
Superiority Burger
Chef Brooks Headley’s first-come, first-served East Village Superiority Burger channels vintage diner vibes with a quirky, confident menu of vegetarian — and often vegan — dishes. A former pastry chef, Headley makes much of the bread for the sandwiches in-house, setting the bar high from the start. The standout is the craveable collard greens sandwich, layered with braised collards and melty cheddar cheese on irresistible sesame seed focaccia.
Egg Sandwich
Thai Diner
At this all-day eatery, a classic American diner meets Thailand, and the result is a match made in heaven. The vibe at Thai Diner is playful, with rattan screens, woven bamboo and an array of Thai tchotchkes, but the kitchen means serious business. Brunch is a major draw, thanks to dishes like Thai French toast drizzled with salty condensed milk, and coconut cloud pancakes. Inspectors are especially keen on the Thai Diner egg sandwich: a tidy roti-wrapped creation filled with egg crepe, American cheese, herbal sai oua sausage, a smear of scallion mayo and fresh Thai basil leaves. 
Lamb Banh Mi
Hometown Bar B Que
At Hometown Bar B Que, a sprawling Red Hook warehouse, Brooklyn-inspired barbecue is the name of the game. Meats are smoked over oak wood and infused with flavors found from all over the diverse, multicultural city of Brooklyn. A standout example is the lamb banh mi: succulent smoked lamb belly mounded on a crisp baguette with pickled carrot and daikon, hot and sweet sauce, and sprigs of fresh cilantro. 
Patty Melt
The Commerce Inn
Located in the West Village, The Commerce Inn is a cozy, early American tavern and cookery from esteemed New York chefs Rita Sodi and Jody Williams. Here you’ll find hearty, satisfying fare celebrating craftsmanship, heirloom recipes and seasonal foods. That includes a standout patty melt: a combination of smashed and griddled chopped beef, caramelized onions and Swiss cheese on buttery toasted rye bread. The melt is halved and served with a dill pickle spear on top.
Torta Ahogada
Alta Calidad
Alta Calidad, in Prospect Heights, Brooklyn, is an excellent option when seeking out innovative Mexican food. During brunch and lunch, Chef Akhtar Nawab serves his take on a deeply flavorful torta ahogada (literally “drowned sandwich”). His crispy, messy version consists of chicken fried steak milanesa layered with savory jamón and tangy pickles, served in a pool of spicy ranchera sauce. To round out the meal, wash down the sandwich with a tangy Margarita Royal, made with blood orange and fresh lime juice.
Hero image: Bánh Mì from Bánh Anh Em. © Mr. David Eng/Bánh Anh Em
