Building Blocks: How to Make the Perfect Brooklyn Sandwich

Photograph by Jane Bruce
Photo by Jane Bruce

Is any type of cooking (or “cooking”) more fun than making a sandwich? The whole process of layering the perfectly complementary meats and cheeses, smearing mustard and mayo, dolloping relish, and patting pickles into place is practically a reward unto itself. Well, sort of. The real reward is in the eating, obviously. And while there are tons of places in Brooklyn to get excellent sandwiches, we think you should work on making your own. In case you’re wondering what to put on it: Don’t. We’ve done all the hard work for you here.

For our sandwich we used the following ingredients, pretty much any combination of which will result in one of the tastiest treats you’ve ever had:

Focaccia and Peasant Sour Bread from Scratch Bread 1069 Bedford Avenue, Bed-Stuy

Whole Grain Tin Mustard

Berkshire Ham and Finochietta from Bklyn Larder 228 Flatbush Avenue, Park Slope

Mozzarella from Lioni 7803 15th Avenue, Bensohurst

Sweet Pepper Relish from Bark 474 Bergen Street, Park Slope

Sriracha Mayonnaise from Empire Mayonnaise 564 Vanderbilt Avenue, Prospect Heights

McClure’s Sweet and Spicy Pickles from The General Greene 229 Dekalb Avenue, Fort Greene


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