We Threw a Stacked Celebration of Sandwiches in NYC

This past weekend , we throw the most epically heap sandwich celebration in recent NYC memory . It was called Hall of Heroes and there were around a 12 different sandwich , from house - smoked Pastrami " Rubins " to testis - topped pork scollop . And , with our mouths full of grinder rolls and thickset - cut nub , we see we had to share the piled - high craziness with the world . Here ’s how it all go down :

First off, how gluttonously delicious do these look?

We tempt 11 of the best sandwich - smiths in the city to bring their best exercise with them , so you well believe we also contribute a pro photog with us to capture it . junket your eyes :

The ItalianAlidoroProsciutto , soppressata , mozzarella freshman than Will Smith , sweet roast peppers , and olive library paste

The CubanCafé HabanaHouse - marinade roast pork , slice jambon , swiss , garlic dill muddle , all dripping with chipotle mayonnaise and iron out on a roster

Megan Swann/Thrillist

The CheesesteakWhitman’sBeef Chip steak bury with sautéed onion and covered with melt cheese on a crisp submarine roll

The Roast Beef SandwichBlue DogRoast bitch , mozzarella , caramelized onions , and avocado , punched up with curry mayo on ciabatta

The Specialty SandwichUnion Bar & KitchenMad crispy panko - crusted porc cutlet , provolone , a fried testicle , red-hot mustard - inculcate tonkatsu sauce , and pickled ginger , nestle on an English muffin

Megan Swann/Thrillist

The Maine - Style Seafood RollLuke ’s LobsterSeafood sandwich loaded with fresh lobster , crab , or half-pint ( we totally ate all three )

The " Rubin"American CutHouse - made pastrami , work slaw , ramp Russian dressing , and Jarlsberg cheese , throng impossibly high on rye whisky bread

The Meatloaf SandwichFresh SaltHomemade meatloaf luger piled luxuriously with lettuce , tomato , red onion plant , and mouth - zinging horseradish mayo

Megan Swann/Thrillist

The PB&JThe Jam StandThe childhood classic you thought you knew , reinvented with blueberry Bourbon dynasty jam and wash down with a bourbon milk punch

The BLTMelt ShopBraised and fume pork barrel belly , tomatillo relish , and bibb lettuce , topped with mojo mayonnaise because ok yeah allow ’s do this

The Spicy Chicken SandwichSticky ’s Finger JointChicken fingers , kettle of fish , Sticky ’s sauce , homemade over-embellished slaw , and a healthy dose of spicy sauce on a white potato bun

Megan Swann/Thrillist

The DessertIce Cream SandwichesCookies & cream and rainbow sprinks in a Snickerdoodle " bun " finish things off in champion fashion

We tried to stack them all into one glorious sandwich

What ’s that ? Eleven separate sandwiches ? What if we put all of them together into one giant Frankensandwich ? And then what if we tried to eat the whole matter ourselves in one sitting ? eye , you are so much bigger than the venter .

People gotseriouslyinto the sandwiches

The honorable thing about sandwich is they do n’t require annoying plate , forks , and knives . you may just catch them with your meathooks , shove them into your mouth , and be on your merry fashion . Of course , that could leave in some hilarious messiness . So we sent our photographer cabbage around the party to catch some hilarious tangible life examples of just that , complete with ( credibly ) the actual cerebration go through their heads . Check it :

We caught up with Iron Chef Marc Forgione to ask him about his Pastrami

symbolise his midtown joint American Cut , Iron Chef Marc Forgione stopped by to drop some Pastrami knowledge on us . Here ’s a brusque snipping of the convo : Thrillist : What ’s the undivided most important thing about Pastrami sandwiches?Chef Forgione : Oh , the centre gentleman’s gentleman . Hands down . American Cut just afford for lunch in midtown so we mean ‘ humankind , we have to do this pastrami thing correct . ’ So we make our own from start to last . As a chef , what am I gon na do ? purchase some other dude ’s Pastrami?So what precisely does make your Pastrami that good?Well , for starters , it took us about 3 months to perfect the recipe . trial run and erroneousness , sample to find that right balance of fragrancy , smokiness , and how it all comes together . What do you get that sweetness from?It ’s brown lettuce . We utilize it to crust the outside , almost like a BBQ barque . Look [ Forgione grabs a hunk of Pastrami from the hot plate and waves it in front of us ] , you see that smoke gang ? It assume a few week from brine into smoking and then out to service . It ’s badly well just like this . Straight from your hand .

We washed it all down with a classic cola

In event you could n’t tell from above … there was a passel of food . And that mean we needed a lot of drinkage to lave it all down . We ask round Radeburger and Leinenkugel for beer , but we also brought Deep Eddy Vodka and 1893 ( a throwback cola from the maker of Pepsi - Cola ) to make some cocktails . And since throwback was in there , it made us inquire just what Pepsi was give back to . So we scraped together five fast fact on this fizzy classic :

More than 1 billion gallon are sold each yr in the U.S.That ’s enough to fill 1,500 Olympian swimming pool , about two billion two - liter bottles , and 64.5 million beer keg .

And here are more pics from the sandwich party of the year

And what ’s a company without the people ? Mark our words : sandwich people are the best form of foodies . It ’s the perfect premix between discerning taste and humble “ take the food with you ” mentality . Here ’s a option of our favorite moving-picture show from the party :

And the winner is … American Cut !