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Sandwiches

The Israeli cult favorite is now selling its famous herring sandwiches on the Upper West Side.
Cicci Di Carne by Dario features very good sandwiches and pleasant summer breezes.
But the best thing on the still-evolving menu? That magnificent slab of lasagna.
The hole-in-the-wall, called Vodega, offers all your bodega favorites without the meat.
Troppo Stretto sets up shop at LIC favorite Dutch Kills.
New York's hottest new line is for a sandwich.
Tommaso Mazzanti and crew have set up shop in the front "enoteca" area of Otto in Greenwich Village.
Two of the greatest sandwich styles on the planet, now in one place.
They also operate a "secret" sandwich-making operation in the basement of a Midtown hotel.
Name a more iconic trio. I'll wait.
They're reimagining classic deli sandwiches like lox bagels, breakfast sandwiches and Reubens with things like tempeh, seitan and tofu instead of animal protein.
Inside the soft, salty bread are the sandwich-sized versions of classic Italian entrees like braised oxtail, chicken cacciatore, eggplant parmigiana and meatballs.
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