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New York sandwich buffs might have Reubens, banh mi and panini down pat, but here's another worthy addition to the rotation: panuozzo, a specialty of Salerno. At uptown pizzeria San Matteo, the Italian sammies proved so popular, owners Enzo Scardino and Fabio and Ciro Casella decided to spotlight them at this 12-seat East Village spin-off. The bread, made with pizza dough, is what sets the panuozzo apart. Here, the flat, chewy loaves come from the flagship Upper East Side restaurant, where they are baked for 25 seconds in a 900-degree wood-fired oven to achieve a moist crumb. Choose from 11 sandwiches, like dry-cured pancetta with provolone and artichokes, honey turkey with smoked buffalo mozzarella and sun-dried Sicilian peppers, and burrata cheese with arugula, roasted peppers and truffle oil. The shop also serves homemade gelato, San Pellegrino sodas and espresso made with beans from Salerno coffee roaster Caffe Vittoria.