Bagel and lox is a classic New Yorker sandwich consisting of a freshly baked bagel that's split in half, then topped with cream cheese and cured salmon. The sandwich can be additionally garnished with capers or thinly sliced red onions, while the plain cream cheese can be replaced with dill and chive cream cheeses. Both the bagels and lox were introduced to America by European Jewish immigrants at the turn of the 20th century, and by the 1950s, the bagel became a staple food in America. Traditionally, they could be found at New York's Jewish delis, but today they're available throughout the country. However, if you're a purist that wants only the authentic bagel and lox sandwich, stick with New Yorker delis.
Reuben is a melty sandwich consisting of a combination of corned beef, rye bread, sauerkraut, Russian dressing, and Swiss cheese. According to one out of many theories, it was invented in 1914 at Manhattan's Reuben Delicatessen by its owner, Arnold Reuben, when an out-of-work actress ordered something new, and Arnold made her a Reuben sandwich. The combination of meat and cheese is not kosher, but the sandwich can be found in Jewish delis because it's a part of Jewish food culture and it's mostly eaten by people who are not strictly Orthodox. Just like most popular food, Reuben also has numerous variations such as Rachel sandwich, grouper Reuben, West Coast Reuben, Montreal Reuben and Reuben egg rolls. Savory, sloppy and extremely satisfying, Reuben remains a staple of New Yorker cuisine.
After the chicken wings, beef on weck is the most popular food in Buffalo, New York, consisting of three basic parts: meat, bread, and horseradish. The sandwich is named after the kummelweck roll, or 'weck for short, which should be sprinkled with a hefty dose of caraway seeds and coarse salt so that the beef inside it could be left as underseasoned as possible. The beef must be succulent, thinly sliced, and slightly pink in the middle, while the horseradish should be freshly grated for the best possible experience. Beef on weck is served in almost every bar or tavern in Buffalo, and its story started in 1901 when a man named Joe Gohn turned his house into a hotel and tavern and decided that a roast beef sandwich would be great for satiating the appetites of his hungry tenants. Joe's baker was a German who suggested that they add caraway seeds and salt on top of the rolls, just like they did back in Germany. Beef on weck was a success, and due to caraway and salt, the consumers were thirstier than usual, so the sales of beer in the tavern also skyrocketed, which, as some say, was the intended purpose of the sandwich. Best paired with a dill pickle or some french fries, beef on weck can only be found in the western part of New York, where hundreds of hungry customers indulge in the juicy, messy delight, possibly led by the local saying: "If you didn't make a mess, you didn't enjoy it."
Pastrami on rye is New York's signature sandwich and a staple of many Jewish delis. This simple sandwich traditionally consists of delicate pastrami slices that are placed on rye bread, then topped with spicy mustard, and the whole thing is typically accompanied by kosher dill pickles on the side. It was originally invented in 1888 by a Lithuanian immigrant named Sussman Volk, who was also the owner of one of the first delis in New York City. Today, Katz's Delicatessen is believed to be the best place for a great pastrami on rye sandwich.
Chopped cheese is a New Yorker sandwich originating from Harlem and The Bronx. It is made by stacking ground/chopped beef and onions, melted American cheese, lettuce, tomatoes, and condiments on a hero roll. The sandwich became something of an underground, subcultural cult over the years among the locals. It originated in the bodegas in East Harlem, and it is believed that Hajji's is the first bodega that started to sell this sandwich. Chopped cheese is probably an adaptation of an Arabic sandwich called dagha yamneeya, and it's no wonder, considering that many bodega managers come from Yemen. This hood delicacy has been immortalized in numerous rap videos, and recently it has been copied, modified, and sold at much higher prices in the so-called hipster joints and restaurants outside of Harlem, causing dismay and disapproval by devout followers of the original chopped cheese.
Corned beef sandwich is a popular food item that is traditionally consumed on St. Patrick's Day. It is both Irish and American, since it is believed that the sandwich was first popularized in New York by Irish immigrants during the early 20th century. Typically, it consists of sliced corned beef between two slices of (usually rye or sourdough) bread, but there are numerous variations of the sandwich with added cabbage, mustard, cheese, or pickles.
A true American icon, club sandwich consists of bacon, cooked chicken breast, tomatoes, and lettuce sandwiched between a few slices of toasted bread with mayonnaise. The sandwich is closely linked to hotels and resorts as a popular menu item, its name believed to come from its popularity at country clubs. The most popular theory about its origin says that it was invented in 1894 at Saratoga Club-House in New York. The oldest recipe was found in a cookbook called the Good Housekeeping Everyday Cook Book from 1903, written by Isabel Gordon Curtis. Club sandwich was also the favorite sandwich of King Edward VIII of England. Today, it is usually cut into triangles or quarters when served, and it is often held together by wooden sticks. There is an ongoing debate about using chicken versus turkey, and while purists such as James Beard opt for chicken, turkey is actually more commonly seen in a club sandwich these days.
Spiedie is a culinary icon of Binghamton, New York, a sandwich consisting of an Italian roll or slices of white bread that are filled with cubes of marinated chicken, pork, or lamb. The sandwich gained popularity during the 1940s, but its exact origins are still shrouded in mystery. The name comes from the Italian word spiedo, which refers to a kitchen cooking spit. Not unusual, considering that the meat is grilled on a metal skewer before it gets placed in a sandwich. It is believed that Augustine Iacovelli, the owner of a restaurant called Augies popularized the sandwich. The original marinade, which he called Zuzu, consisted of wine vinegar, water, lemon juice, mint, and garlic, and the sandwich quickly caught on with the local railroad workers and shoemakers. Today, people who live in the Binghamton area regularly enjoy them at restuarants, buy them in supermarkets, or get them from street vendors dispersed throughout the city.
Chopped liver sandwich is a traditional Jewish dish originating from New York City, and it's typically served in delis. It's made with a combination of rye bread, chicken livers, schmaltz (rendered chicken or goose fat), sliced onions, hard-boiled eggs, salt, and pepper. The combination of ingredients is sautéed, then sandwiched between two sliced of rye bread and enjoyed as it is. In New Yorker delis, there is also an array of condiments to add to the sandwich, such as mustard or pickles.
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For the “Top 9 New York Sandwiches” list until May 15, 2026, 1,238 ratings were recorded, of which 1,119 were recognized by the system as legitimate.
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