Sandwiches are synonymous with delicatessens, and at respectable delis across the country, you can tuck into traditional pairings, such as pastrami on rye, egg salad on toasted wheat, and chopped liver with (extra) mayo on white bread. Some venerable outposts, however, offer sammies that may cause rabbis to run for the hills, due to their not-so-Orthodox but oh-so-delicious combination of ingredients. Check out these five outrageous sandwiches served up at delis across the nation.
“Luck Be a Latke”
Kenny & Ziggy’s, Houston, Texas
Any new year resolve to cut down on carbohydrates in 2020 will go out the window upon biting into Kenny & Ziggy’s “Luck Be a Latke.” This intimidating sandwich star swaps the standard rye for deep-fried potato pancakes as the sliced scaffolding for its layers of succulent, peppery brisket dressed with apple sauce or sour cream. With any luck, you’ll be able to take down half and have leftovers for dinner.
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The $100 Triple Decker
Harold’s New York Deli, Edison, New Jersey
Priced at just under 100 bucks and intended to feed eight to 10 people, the triple-decker sandwiches at Harold’s are edible mountains of various cold cuts, hot meats, and assorted cheeses that necessitate being carried by two hands by even the most graceful server, and most definitely require forks and knives for consumption by customers. Our naughty choice of triple-decker includes tiers of Virginia ham, turkey, swiss cheese, and Russian dressing on rye bread. And how does one garnish such a treyf tower? By visiting “The World’s Largest Pickle Bar,” natch, located inside Harold’s.
“The West Side Story”
Roasters ’N Toasters, Miami, Florida
In competition with Kenny & Ziggy’s carbolicious “Luck Be A Latke” is Roasters ’N Toaster’s mouth-watering, musically monikered sammie, “The West Side Story,” which utilizes a baked knish as its starch base. The pillowy potato confection serves as the battleground for hot corned beef and pastrami, as they fight to monopolize your taste buds’ attention under a gooey mantle of swiss cheese and sauerkraut. Fortunately, everyone is a winner in this feud, for both forms of brined bovine flesh are terrific.
“The Bucky Goldstein”
Muss and Turner’s, Smyrna, Georgia
When a sandwich’s description features the phrase, “nothing lean about it!” you gird your loins and loosen your belt. Such is the case with Muss and Turner’s “The Bucky Goldstein” sandwich, whose stuffing of already fatty brisket receives additional rich regional inflection via a dressing of vinegary Carolina barbecue sauce, and delightful crispy textural contrast by way of several crispy battered onion rings.
“The Mighty Matt”
Attman’s Delicatessen, Baltimore, Maryland
“Ya know what this sandwich needs? A giant pork sausage on top!” So said one of the creative minds, apparently, at Attman’s, where one of the most popular menu items is “The Mighty Matt,” a sandwich that has no shame about showcasing two unlikely bedfellows: hot pastrami and knockwurst, a garlicky German veal and pork sausage. Swiss cheese and a hefty portion of sauerkraut add alternating notes of mild cream and botanical tang, respectively, rendering this sandwich mighty indeed, with regard to diversity in flavor.
