In an era of rampant language baby-ification — “delulu” for confidently delusional, “stimmy” for stimulus check, “bb” for baby — one might forget that sando isn’t a cutesy shorthand for the word sandwich. It is, in fact, the Japanese word for sandwich, shortened from sandoitchi, itself one of many “loan words” from English and other languages. And it usually only applies to a specific category of sandwiches (served on fluffy slices of shokupan, or milk bread) that started with the katsu sando in the 1930s.
New York City, being the melting pot that it is, has its fair share of sando purveyors: Hi-Collar in the East Village, Little Egg in Prospect Heights, Forest Cafe in Queens. But if you’ve never enjoyed the divine pleasures of a sando, then now is the time — there’s nothing quite like a good one. And if you already know and love them, here are three newer options for the next time you have a craving.
The Gluten-Free Tamago Sando
Let’s begin with the cult-favorite that is the egg (tamago) salad sandwich. Food-obsessed folks like myself always keep a careful eye out for new options, so I was all-in when Tammie Teclemariam at New York magazine wrote about Postcard, a weeks-old bakery from the owners of Nami Nori.
This West Village spot is tiny, with some indoor and outdoor seating, and its bright-red interior holds a display case filled with treats like very good sesame-miso chocolate chip cookies and hojicha chocolate cake. But you’re here for the sandos: a chicken katsu version, the aforementioned egg salad and three seasonal fruit sandos. The egg salad is dead simple: chunks of hard-boiled egg mixed with buttercup-yellow yolks all tied together with Kewpie mayo. My only note: It could use black pepper! But what stands out here is that the bread is gluten-free, and you can buy them by the half. (Why aren’t more shops like this?) I see this as an ideal destination for a quick but satisfying snack (and a boba tea) when you’re on the go.
31 Carmine Street (Bleecker Street)
