On Tuesday at lunchtime, the line at Court Street Grocers in Cobble Hill stretched out the door. Customers waited for Italian combos, turkey clubs, and egg salad, with orders packed in wax paper for nearby park benches.
Several delis in Midtown report a steady uptick in cold sandwich sales this month. Managers at Eisenberg’s on Fifth Avenue cite the heat and shorter workweeks as reasons for the shift. ‘People want something they can eat outside or take to the office,’ said one counterman.
In Queens, Jackson Heights food carts have started offering pressed tortas and Vietnamese banh mi alongside standard cold cuts. Sandwiches offer portability for residents heading to Flushing Meadows parks and playgrounds.
Late afternoons this week, bodegas in Bushwick and Williamsburg have seen demand for pressed panini and chicken cutlet heroes. Many sandwich shops are extending hours as summer crowds linger at outdoor tables.
Delivery apps show a similar trend. Operators say orders for classic sandwiches—tuna, BLT, roast beef—have spiked during midday and early evening, especially on Fridays. With temperatures hovering near 90 degrees, few are opting for hot entrees. Sandwiches, shop owners say, remain the default summer meal.