The best sandwiches in New York 2012: Burgers, melts and more

Porchetta sandwich at Eataly
This Thursdays-only special, served out of the rosticceria in the back of Mario Batali’s Italian superstore, manages to hit all of the high points of a sandwich with just a few well-chosen ingredients. Crackly shards of caramelized skin contribute crunch; juicy, garlic-rubbed chunks of pork provide meaty heft; and ridges of satiny fat seep into the bread, along with seasonings like oregano, fennel and massive flakes of sea salt. 200 Fifth Ave between 23rd and 24th Sts (212-229-2560, eataly.com). Small $11.80, large $14.80.—Chris Schonberger

Porky Melt at Pork Slope
A nod to chef Dale Talde’s Midwestern roots, this gut-buster of a bar snack features a juicy homemade beef and pork bratwurst patty, laced with ginger and nutmeg, then smothered with griddled onions and ballpark yellow mustard. The whole meaty mess is squashed between two thin slices of Rockland Bakery rye, and is utterly delicious paired with one of the bar’s many American whiskies. 247 Fifth Ave between Carroll St and Garfield Pl, Park Slope, Brooklyn (718-768-7675, porkslopebrooklyn.com). $6.50.—Jamie Feldmar

Carne asada tortitas at Salon Hecho
Among the superior Mexican drunk snacks at this mescal-soaked spot, the mini tortas keep us coming back. Rich toasted brioche buns sandwich tender grilled strips of boneless short rib. A shower of creamy avocado, pickled jalapeño and salty queso fresco top it off. 356 Bowery between Great Jones and E 4th Sts (212-937-4245, salonhecho.com). Two for $8.—Mari Uyehara

Spicy Godfather Sandwich at Graham Avenue Meats & Deli
Cannoli may have been the Corleone clan’s preferred foodstuff, but we’re pretty sure they’d leave the desserts behind in favor of this behemoth sub. Atop a sliced Italian hero from Napoli Bakery, staffers layer paper-thin rounds of imported meats (usually some combination of mortadella, capocollo and sopressata), along with BelGioioso provolone, tomatoes, mixed greens and the secret weapon: a flurry of pickled cherry, banana and jalapeño peppers. Each jaw-stretching mouthful leaves our lips tingling. 445 Graham Ave at Richardson St, Williamsburg, Brooklyn (718-389-9777). $7.75.—Sarah Bruning

Rocket Pig Sandwich at Rocket Pig
The sign often posted to Rocket Pig’s door—out of pig!—attests to the popularity of this sandwich, which chef Ralf Kuettel envisioned as a complete meal, hitting all the tongue’s flavor receptors. He uses pork shoulder and neck, sourced from local farms, rubbed in spices, and brined for three days in salt and molasses. The succulent pork is then smoked, roasted and fanned across a spread of gooey, chutneylike onion jam and spicy mustard aioli, and wedged between two flour-dusted hunks of ciabatta. 463 W 24th St at Tenth Ave (212-645-5660). $14.—Christopher Ross

Burger at Roberta’s
Rococo embellishments abound in New York’s burger wars, but this year’s top patty was a minimalist coup de grâce. Chef Carlo Mirarchi pares his sandwich down to the barest of ingredients: The hefty pan-seared round—a custom Pat LaFrieda blend—bursts with deep, dry-aged flavor. The mineral-rich patty is topped simply, almost stoically, with American cheese, white onion and a crisp romaine leaf. But the buttery house-made bun puts it over the top, bolstering the meat’s fatty juiciness with its own über-richness. 261 Moore St between Bogart and White Sts, Bushwick, Brooklyn (718-417-1118, robertaspizza.com). $12. Lunch only.—Mari Uyehara

Breakfast burger at Mile End Sandwich
This super-deluxe McMuffin puts the fast-food original to shame. The buttery, flaky house-made English muffin is stuffed with Mile End’s own zingy veal-sausage patty (threaded with crushed red pepper and sage), sweet apple butter, maple syrup, sharp Canadian cheddar and a fried runny egg. It’s messier than any drive-through breakfast—expect yolk and syrup everywhere—and much tastier, too. 53 Bond St between Bowery and Lafayette St (212-529-2990). $12.—Jay Cheshes

Panuozzo prosciutto bufalina e peperoni at San Matteo Pizza Espresso Bar
Two oblong slabs of pizza dough, blistered in a 1,000-degree wood oven, form the vessel of choice for the Neapolitan sandwich known as a panuozzo. Our favorite at San Matteo is as simple as it is satisfying: a combination of stretchy buffalo mozzarella, salty Parma San Pietro prosciutto (sliced to order) and oil-kissed house-roasted red peppers. 1739 Second Ave at 90th St (212-426-6943, sanmatteopanuozzo.com). $15.—Jamie Feldmar