Sandwich lovers in New York City have a new place to put on the list. Table Mercato, a sandwich spot that already has a following in Boston, has opened a New York location, and one food creator says she got there as fast as she could.
The creator behind @sophiasnacksnyc says she is “not generally one to run to new openings.” But when “Boston’s best and biggest sandwiches arrive in New York City,” she says, she wanted to be the first one through the door.
Her verdict on size is the part that grabs you. The sandwiches are full size, she says, and “genuinely a meal for like four people.” She is quick to add that they are “not just big, they are amazing.” Her caption on the post makes the same joke: she does not run to many places, but she ran to this one, because it is so good you have to go.
@sophiasnacksnyc
A Shorter Menu Built Around Chicken Cutlets
The creator says she has been to the Boston Table Mercato and calls it home to “one of the best Italian sandwiches” she has had. The New York shop, she explains, is doing a more limited menu that leans on chicken cutlet sandwiches. On this visit she ordered three, which gave her a good look at what the new shop does best.
A smaller menu can be a good sign. When a kitchen focuses on a handful of sandwiches instead of dozens, it has the chance to get each one right, and that is the idea she seems to be pointing at when she talks about the New York version.
The Vodka Chicken Parm
First up was the vodka chicken parm. The creator describes herself as Italian and says she has standards when it comes to chicken cutlets and vodka sauce. By her account, this sandwich “checks every single one of my boxes.”
She says the chicken is thin, but not too thin, and that it is really juicy and well salted. The kitchen also sends extra vodka sauce on the side. Her take on the sauce: “a little spicy, not too creamy, very flavorful.” For anyone who likes to dip each bite, that extra cup of sauce is a welcome touch.
The Sicilian
Next came the Sicilian, built with fresh mozzarella and pistachio pesto on focaccia. It was her second favorite of the day, which is high praise in a lineup where the first favorite was her own beloved vodka chicken parm.
The combination is a clever one on paper. Fresh mozzarella brings a soft, milky richness, while pistachio pesto adds a nutty, herby note in place of the usual basil and pine nuts, and the focaccia gives it all a chewy, olive oil friendly base. Anyone who likes a lighter sandwich without red sauce may find this is the one to order.
The Prosciutto and Balsamic
The third sandwich had prosciutto di Parma and balsamic glaze, and she ordered it without tomato. She found it “quite tangy from the balsamic,” which she says is not her thing. But she said that if you like balsamic, you will love it, and she pointed out that the focaccia soaks up all of those juices.
Her closing line sums up the visit: “New York is a sandwich city and they are already killing it.” Coming from someone who eats her way around the city, that is a strong welcome for a newcomer from Boston.
How To Tackle a Sandwich This Big
If a sandwich really is a meal for several people, a little strategy helps. Here are a few ideas for your own trip to a place known for oversized sandwiches.
- Go with a group. The creator ordered three sandwiches to try, which is a smart way to sample a menu. Bring friends or family and split everything.
- Order different flavors. One cutlet sandwich, one with cheese and pesto, one with cured meat. Mixing it up lets everyone compare and find a favorite.
- Take half home. A big sandwich can make a second meal the next day. Ask for a box before you start, so you are not tempted to finish it all.
- Mind your sauce. If extra sauce comes on the side, as it did with the vodka chicken parm, add a little at a time so the bread stays crisp.
- Know your own tastes. The creator was honest that the balsamic sandwich was not her favorite because tangy is not her thing. Check the ingredients and choose what sounds right to you.
What the Bread Brings to the Party
Two of the three sandwiches she tried came on focaccia, the soft Italian flatbread that is well known for soaking up flavor. That is worth noticing, because bread is half the sandwich. A sturdy, absorbent roll can handle sauce and juices without falling apart, and a sandwich that is built around it tastes like one piece instead of a pile of ingredients. When you read a menu, check what the sandwich sits on, since it tells you a lot about how the kitchen thinks.
It is also a good idea to think about eating order. If you are splitting several sandwiches with a group, start with the lightest flavor and finish with the boldest, so a strong taste like tangy balsamic does not overpower the rest. Cut each sandwich into equal pieces, pass them around, and let everyone give an honest opinion.
Why Cutlet Sandwiches Win People Over
A good chicken cutlet sandwich is a simple idea done well. The chicken should be thin enough to cook through and stay tender, seasoned properly, and balanced by sauce and bread that can hold everything together. The creator’s praise for the juicy, well salted chicken in the vodka chicken parm is a good reminder of what to look for, whether you are in a famous shop or your own neighborhood sandwich counter.
It also helps to treat a new opening with a little patience. A brand new restaurant can draw big crowds in the first weeks, so a little planning goes a long way. Check the hours before you head out, and consider going at a quieter time of day if you can.
One more thing: this is one person’s experience on one visit. Tastes differ, and the best way to know if a sandwich lives up to the hype is to try it yourself. If you are in New York and have a big appetite, or a big group, this one sounds worth a look.
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