The Great Reuben (© Andrea Skjold | Dreamstime.com)

Just a short time ago it was Mary Ellen Botter of the Dallas Morning News who braved an onslaught of calories to get the “skinny” on the great sandwiches of the Big Easy, including the renowned Muffaletta. Now, Julia Moskin of the New York Times has embarked on a quest for the Big Apple’s “next best sandwich.”

Having devoured our share over the years, we’re comfortable agreeing with Ms. Moskin that “a real New York sandwich” must be a “two-fisted, five-minute” meal with marvelous “flavor and texture contrast.” And of course, just like their New Orleans counterparts, New York City sandwiches must be "filling."

The Reuben, the falafel, the Cuban, the pressed panini, and the meatball Parmesan hero, are classics of the genre. In her recent search, the adventurous Ms. Moskin looked (and ate) to find a creation that might be new to the city, but was ready to take its place in the Pantheon of great New York City sandwiches.

She made some remarkable finds, including the delicious sounding Chili Mackerel Mantou served by Province at 305 Church Street, near Walker Street in Lower Manhattan. We’ll be giving that discovery and several others a thorough tasting. It’s springtime, we’ll walk off the calories.

If you’d like to read the article on the New York Times cited above go to: The Next Best Things in Sliced Bread

To view the previous post on the sandwiches of New Orleans go to: New Orleans is a Sandwich Lover's Dream