During brunch, The Nomad serves a sensational sandwich version of the restaurant's famed roast chicken for two. The sandwich is made with a homemade brioche that is slathered with black truffle spread. It's stuffed with breast meat that is injected with liquid foie gras. The meat is juicy, the bun has a fluffy interior, celery leaves add brightness to the proceedings, and the truffle spread packs a wallop of umami. A salad with bits of the chicken skin comes on the side. It's a splurge at $26, but this sandwich goes the distance. [Photo]

One of the must-order dishes at Alex Raij's hot new Cobble Hill restaurant is a pita stuffed with peppery, salty bacon stew. This is basically a Spanish sloppy Joe made with rich pork chunks. You won't want to share this, so consider ordering one of these per person to start off your meal at La Vara. $8. [Photo]

During lunch and brunch, Ken Friedman and April Bloomfield's casual new taqueria serves a small, but terrific chicken thigh torta. A crusty roll is stuffed with tender confit chicken, black beans, crispy radish slivers, avocado, and an earthy adobo sauce. The juicy chicken meat is the star of the show here, and thankfully, the toppings do not obscure the poultry flavor. [Photo]

This is one of the sleeper hits of the Mile End Sandwich menu. A fresh bialy is stuffed with green tomatoes that are dredged in batter and fried so that each slice gets a nice, thick crust. Blue cheese adds creaminess, and radishes provide an extra layer of crunch. This is a great, somewhat light alternative to meat bombs like the smoked beef sandwich and the salami-stuffed Ruth Wilensky. $10. [Photo]

The Prego Roll is a garlic butter-slathered ciabatta roll filled with thick slices of marinated skirt steak. The meat is cooked so that the edges get a bit of char, while the interior stays nice and fleshy. In the best way possible, it's kind of like the sandwich that you make at home with leftovers from a good steakhouse. The Prego Roll is $13 and it comes with either a lightly dressed salad or sensational, extra-crispy fries. [Photo]

Luke's Lobster recently introduced this hefty new sandwich made with a mound of melted gruyere cheese and fresh lobster meat. There is a lot of cheese in this sandwich, but you taste that sweet, rich lobster in every bite. This is not a huge sandwich, but you will not be hungry after eating it. $12. [Photo]

That's bacon and grated horseradish with a few slivers of red onions, on two crusty pieces of sourdough bread. The liberal mound of horseradish might make your mouth tingle, but the bacon brings it back down to earth. The Horse & Pig is basically a large tea sandwich, so it's good for sharing with another person at the start of your meal at 606 R & D. $9. (Photo)

This popular new Gowanus barbecue restaurant serves a sandwich made with coarsely chopped smoked pork shoulder that's splashed with a light, vinegar-based sauce. The meat is topped with fresh coleslaw, and it's served on a hamburger bun. The best part about this sandwich is the pork meat, which has a lot of crusty edges and blobs of fat. Village Voice critic Robert Sietsema recently called this "a near-perfect Carolina-style sandwich." [Photo]

During brunch, Reynard often serves a turbo-charged breakfast sandwich made with a big, floppy fried egg and pleasantly salty homemade pork sausage. The egg and sausage are topped with crisp lettuce and pickled vegetables that have a low-level of acidity. This sandwich looks dainty, but it's really a breakfast beast. The menu at Reynard changes daily, but this dish is frequently served during brunch and lunch. [Photo]