The old-school shop in Bronx’s Little Italy gets all the credit it deserves for its housemade cheeses, sold alongside other Italian prepared foods and packaged goods. Have the staff fold its exceptional cream-filled burrata and prosciutto into a ciabatta with olives and peppers.

As if to outdo its many deli competitors, this Astoria shop introduced the Bomb, which quickly became cultishly beloved. The footlong beast is awe-inspiring even before consumption, filled with a veritable rainbow of meats and cheeses packed on a crusty sub roll with vegetables: pepperoni, ham, salami, turkey, mortadella, American, Swiss, and provolone. Finishing it deserves some kind of award. Cash only.

Since 1925, this salumeria has been dishing out traditional sausages and cured meats inspired by the Piedmont region of Italy. Its deli menu includes cold cuts, as well as hot heroes like the comforting meatball parm. Cash only.

Open since 1929, this Flatiron diner seems to have changed little over time. The narrow luncheonette is stained in grease, and the servers are enjoyably sassy. The deli-style sandwiches are consistently superb, especially the Reuben, which is plenty of food for two.

One thing New York is not short on is places to grab falafel. Taïm, which translates to tasty in Hebrew, stands out in the West Village not just for its signature chickpea-filled pita, but for the freshness and intense flavors of all its vegetarian dishes, including cauliflower shawarma. Chef Einat Admony and her husband Stefan Nafziger launched the original Nolita outpost in 2005 and are also behind Bar Bolonat. There are additional locations in Midtown East, with ones upcoming in the Financial District and Flatiron.

This Greenwich Village panini bar focuses on the pressed sandwich made simply with refined ingredients imported from Italy, though it has other options like pasta salads and pastries plus wine and beer.

A West Village institution, Faicco’s serves its fragrant sausages and other meats to faithful customers, but it also assembles enviable sandwiches, including a mouth-watering Italian special that’s more animal than anything else, with a dense layering of prosciutto, ham, and soppressata.

Alidoro brings Italian delicacies to its over 40 sandwiches, from salami and soppressata to capicola and mortadella, all served on crusty white or whole wheat bread. Prepare for long lunchtime lines of die-hard fans. There are additional locations in Noho and Midtown.

Upper West Side-raised brothers Zach and Alex Frankel opened Frankel’s to bring Jewish fare to Greenpoint, particularly smoked fish and meats. Get the pastrami with egg and cheese at breakfast, or opt for The Number One bagel with pastrami salmon and dill cucumber.

The tiny Lower East Side shop, dating back to 1914, is still run by the same family and packed every weekend with devotees chatting as they wait in long lines for bagels stuffed with cream cheese and seafood specialties. The number of smoked salmons is dizzying, but also seek out the fish roe and indulgent belly lox. There’s a nearby sit-down cafe and an outpost in the Jewish Museum as well.

A stroll through Little Italy isn’t quite the same without a stop into Parisi Bakery, a bakery established in 1903 that also turns out its own inimitable heros. The admirably uncompromising Dennis melds fried chicken cutlet, prosciutto, mozzarella, tomato, balsamic vinegar, and herbs into one joyful mess. Cash only.

While it may technically be a butcher shop, to Bushwick locals Foster Sundry is a destination for the sandwiches it stuffs with rich carnivorous delights. The kitchen slings various biscuits with eggs and ham all day, and its other options get thoughtful toppings, like the Vietnamese-inspired house roast beef with nuoc mam mayo, herbs, and pickled vegetables on a toasted hoagie.

This Dumbo counter serves only what’s in its name, using local ingredients. In addition to breakfast-only offerings, the regular sandwich menu is concise and reliable. Get the popular and meaty porchetta, made with kurobuta pork belly, pickled red onion, arugula, red pepper spread, and aged provolone on ciabatta.

The ambitious menu of this Carroll Gardens lunch staple from Eric Finkelstein and Matt Ross, who have since expanded it beyond Brooklyn, varies from popular egg-based breakfast sandwiches to classic heroes, American classics, and vegetarian-friendly options including a broccoli reuben. There are additional locations in Red Hook and Greenwich Village, and soon, a Williamsburg outpost will open in the old Saltie space.

This whole-animal salumeria in Sunset Park puts its strung-cured meats into some flavor-bomb sandwiches with unusual mixes of toppings. In one highlight, pork pate and bacon make friends with mortadella, kimchi, cilantro, red onions, and mayo.

This Sunset Park Mexican spot juices an epic number of fruits and vegetables, but it also makes some mean tortas, or rolls stuffed with an equally diverse number of ingredients, from chorizo to breaded chicken, thrown on a griddle.