Just like everything else, sandwiches also get a makeover come spring. Check out 14 of the hottest new combos across the country, from an unconventional lobster roll in Denver to a vegetarian-friendly pita in Atlanta.
This braised-beef sandwich topped with pickled leeks and fresh horseradish returns after a long hiatus and will be available all season for lunch and dinner.
Insider tip: Eat at your own risk, since we hear it's highly addictive -- it was taken off the menu because chef-owner Cathal Armstrong's son, Eamonn, wouldn't order anything else.
277 S. Washington St., Alexandria; 703-683-3247
At Andrew Carmellini's latest American hot spot in TriBeCa, this German classic gets a veggie-friendly spin, replacing the meat with breaded and fried celery root. The whole thing is topped off with house Pommery mustard and a Brussels sprout and pickled apple slaw and served on a seeded Orwasher's bun with a side salad. (Photo by Noah Fecks)
Insider tip: The sandwich is only available during lunch and brunch.
85 W. Broadway; 212-220-4110
To form this hard-to-find Portuguese specialty, the Midtown hot spot layers marinated hanger steak, ham, Gouda cheese, Campari tomatoes and lettuce with a garlic aￃﾯoli between a Madeira potato bun.
Insider tip: Thanks to newly added brunch service, you can now hit up Oporto on Sunday afternoons.
139 W. Gray St. #500; 713-528-0115
This recent addition to the Pubbelly Boys' French bistro features Cox Farms ham, Gruyￃﾨre and bￃﾩchamel sandwiched between brioche bread and topped with a sunny-side egg.
Insider tip: Pair it with a draft brew -- try the Kronenbourg 1664.
6261 Collins Ave.; 312-498-0824
Chicago: Porchetta Sandwich at J.P Graziano's
For a more traditional take on porchetta, try the new special at this old-school sandwich shop. The shaved, imported meat is accented by fresh arugula and lemon-caper aￃﾯoli and served on ciabatta from nearby Publican Quality Bread.
Insider tip: Pair it with one of the seasonal soups made by Karl's Craft Soups.
901 W. Randolph St.; 312-666-4587
Though the Back Bay eatery has a strong charcuterie focus, it adopts an Italian-inflected identity once a week during "Red Sauce Sunday." But now the "Sunday" meatball sandwich has made it to the regular daily menu, and it's a delicious doozy: pork and beef meatballs made with bone marrow, garlic and parsley. They're stuffed between ciabatta bread with ricotta, Parmesan and a fresh housemade tomato sauce.
Insider tip: While you're there, wave hello to charcutier Brett Chizinsky, recently recognized as one of the "Secret Weapons" that makes Boston's dining scene hum.
130 Dartmouth St.; 617-536-6200
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