The Big New York Sandwich Book

 Wall Street Journal
"A truly great sandwich isn't carelessly thrown together; neither is a book on the subject. No one understands this principle better than writers Sara Reistad-Long and Jean Tang or the 90-plus chefs who offered between-the-bread creations for The Big New York Sandwich Book. One city may seem like a relatively small radius for such a universal edible, but there are a mind-boggling number of countries and cultures represented and creatively mashed up within these pages." New York magazine
"...a user-friendly collection of 99 drool-inducing recipes...from Vinnie Defonte (peppers and eggs) to Jean-Georges Vongerichten (hot and crispy tuna). Happily, the authors’ definition of what constitutes a sandwich extends to dessert..." 

Raymond Sokolov, cookbook author and former WSJ and NYT food critic
"With this compendium of recipes from dozens of Gotham’s most glittery eating places, you can eliminate the guy in the toque. Thanks to Sara Reistad-Long and Jean Tang's assiduous reporting and wheedling, anyone can now recreate Rebecca Charles’s famous lobster roll from Pearl Oyster Bar or The Four Season’s roasted loin of pork banana bread sandwich."TravelandLeisure.com
"While the recipes make it a worthwhile edition to your cookbook collection, the tone and selections make it fun—no matter what you’re in the mood for."

Publishers Weekly
Food journalists Tang and Reistad-Long have put together a toothsome collection that covers how to construct a vast assortment of sandwiches, as well as provides something interesting to read while eating them. With more than 90 New York food pros weighing in with their favorite recipes, each entry starts off by covering a chef’s background and current place of employ. The result is a culinary who’s who for the hungry New Yorker. Manhattan eateries get the lion’s share of attention, though there is also a healthy serving from Tang’s home turf of Brooklyn.We hear from the likes of heavy hitters like Mario Batali and Jean-Georges Vongerichten, who offer a simple grilled mozzarella and a hot and crispy tuna sandwich respectively. But we also meet Brooklynite Cal Elliott and the meatloaf sandwich from his restaurant, Rye, as well as La Superior’s chef Nacxitl Gaxiola and his pambazo, a roll stuffed with chorizo, potato, salsa and Cotija cheese. Most of the recipes are contained within seven chapters arranged by sandwich type, be it deli, vegetarian, Asian, or Latin. A difficulty ranking from 1 to 3 accompany each entry, as do icons signifying if a sandwich is particularly healthy, packable, or in need of a day’s head start. For dessert, a chapter of sweet sandwiches is a sugar rush of ganache and ice cream, a s’more, and a whoopee cookie from the Magnolia Bakery.