--- title: "New York City Sandwich Tour Led by Expert Guide Ben Gollan" url: https://newscentral.site/new-york-city-sandwich-tour-led-by-expert-guide-ben-gollan/ language: en publisher: "News Central Site" section: "Travel" published: 2026-11-03T21:13:09.000Z updated: 2026-11-03T22:48:43.878Z id: b0ced7e9-8a6e-44f1-8b32-9932e7be43ad source: "Conde Nast Traveler https://www.cntraveler.com/story/getting-to-know-new-york-through-its-sandwiches" attribution: "Link to https://newscentral.site/new-york-city-sandwich-tour-led-by-expert-guide-ben-gollan/ and name News Central Site when you quote or summarize this story." --- # New York City Sandwich Tour Led by Expert Guide Ben Gollan A group of 12 travelers, led by expert guide Ben Gollan, has embarked on a unique approach to exploring New York City's sandwich scene. A unique approach to exploring New York City has been taken by a group of 12 travelers, led by expert guide Ben Gollan. Known for his Instagram presence as A Man and His Sandwich, Gollan has spent nine years reviewing sandwiches across the city. Gollan's background is not typical of a food tour leader; he moved to New York from Australia in 2016 after working as a government lawyer. He had been running an Airbnb Experience that focused on sandwich reviews for almost as long. The idea was born out of his love for sandwiches, which began with a visit to Harry & Ida's, a former deli in the East Village. The tour starts with a dash across Bowery from a coffee shop in Cooper Square, where the group met. Gollan recounts how a pastrami sandwich at Harry & Ida's turned him into a professional sandwich enthusiast. He describes it as "a fourth-generation Jewish deli that broke every rule of pastrami sandwiches: it was thick-cut and fabulous." The East Village neighborhood is a key part of the tour, with its mix of past and present. The area's contrasts are still evident today, despite the passage of time. Gollan notes that his group is unusual in being mostly locals, rather than visitors. New York City's sandwich scene is incredibly diverse, reflecting the city's personality trait of diversity. From classic Italian deli subs to grab-and-go banh mi, there's no shortage of great options. As Gollan points out, sandwiches are economical, versatile and delicious, making them the perfect way to experience the city's culinary landscape. As we continue our culinary journey through New York City's diverse neighborhoods, we find ourselves in a tiny bottega on the Lower East Side, where traditional Roman cuisine meets modern twists on classic dishes. The shop, Via Della Scrofa, is a family-owned gem that imports Italian groceries and serves up authentic flavors in its small counter space. Its owner has managed to recreate the essence of Italy's culinary scene in this corner of New York City. Named after a Roman street, it's no surprise that the menu features dishes inspired by Italy's rich gastronomic heritage. The Porcodeddena panini, made with porchetta, is a popular choice among locals and visitors alike. But for our group, Gollan recommends trying something different - the Bono panini, which combines grilled eggplants, sun-dried tomatoes, arugula, and buffalo mozzarella in a warm rosetta roll. As we continue our culinary journey through New York's diverse neighborhoods, our guide shares stories about the local eateries we're visiting. One of these characters is Giovanni Bartocci, the owner of a restaurant that has become a hotspot for food enthusiasts. Gollan mentions that he isn't joining us for lunch, so I ask him why. He doesn't elaborate further, leaving me to wonder what his plans are. We head north on 1st Avenue and soon spot our next destination, Nishaan, marked by its bright cobalt-blue sign and stacks of rice bags outside the entrance. The line snaking out of this small space suggests that we're in for a treat. Nishaan's menu boasts an interesting fusion of flavors, with dishes like elote chaat and mango lassi, but it's their twist on the classic New York bodega staple - the chopped cheese - that has drawn a crowd. This desi take features a chapli kebab spiced up with peppers and onions, served with cilantro sauce and tamarind chutney. The restaurant's popularity is not surprising, given its origins as a pop-up at Smorgasburg and its subsequent win on season 18 of The Great Food Truck Race. Its unique blend of flavors has made it one of the most talked-about new restaurants in New York City since opening in August 2025. As we navigate through the crowded streets of New York City, our senses are overwhelmed by the sights and sounds of the Tompkins Square Halloween Dog Parade. The air is electric with excitement as dogs in elaborate costumes strut their stuff, drawing cheers from the enthusiastic crowds. To escape the chaos, we duck into an alleyway, where a tantalizing aroma wafts through the air, guiding us to our next destination. Our guide, Gollan, frantically scans his surroundings, exclaiming "We're taking a detour! as he leads us away from the throngs of revelers. Our destination is Sunny and Annie's, a no-frills neighborhood eatery that has been serving up classic sandwiches since 1997. With its reputation for being open 24/7, 365 days a year, it's a haven for those seeking a quick bite at any hour. The unassuming exterior belies the treasure trove of flavors waiting within. Upon entering Sunny and Annie's, we're greeted by a dazzling array of sandwich options, neatly listed on colorful sheets of paper stuck to the glass counter. With 92 handheld choices to explore, our eyes widen as we scan the menu, taking in names like the Jackie Chan, a bulgogi, cilantro, avocado, lettuce, jalapeños, and onions-filled roll, and the Australian, a chicken cutlet sandwich. As we peruse the menu, it's clear that Sunny and Annie's is not a place to linger over coffee or conversation. With so many options to try, we're eager to get started on our culinary journey through New York City's diverse neighborhoods, each one revealing its unique flavors and character. The East Village bar we're visiting has an unassuming entrance that belies its spacious interior and welcoming atmosphere. Couples on dates and families with young children are equally at home here, creating a lively yet relaxed vibe. Ben Gollan appears with our pho sandwiches, neatly wrapped in spinach tortillas. These unusual wraps smell like authentic Vietnamese pho and taste remarkably similar, but the addition of avocado throws off the traditional flavor profile. As we take our first bites, some members of our group opt for ciders or wine to accompany their meal. The conversation begins to wind back around to a question that's been plaguing us: what exactly constitutes a sandwich? Gollan seems eager to spark debate and encourages us to share our thoughts on the matter. Do hot dogs qualify as sandwiches? What about quesadillas or hamburgers? Can a pizza folded in half still be considered a sandwich? The more we discuss, the more contentious the issue becomes. Gollan teases us with tales of a famous 2006 Massachusetts lawsuit that shed light on this very question. In White City Shopping Center vs. Panera Bread, a judge ruled that a burrito is not, in fact, a sandwich. This decision allowed Mexican fast-casual joints to open near Panera Bread establishments without encroaching on the sandwich market. Gollan takes great delight in this ruling, joking that it's his Roman Empire". The point of this tour, he insists, wasn't to reach a definitive answer but rather to broaden our culinary horizons and challenge our assumptions. Gollan shares his own rules for what constitutes a sandwich: it must have a carb. This straightforward definition seems almost too simple in light of the lively debate we've just had. With so many variations on this theme, it's clear that there's no one-size-fits-all answer to this age-old question. The nuances of defining a sandwich are up for debate, but there's no denying the impact it can have on our understanding of New York City's culinary landscape. A key aspect of creating a satisfying sandwich is cooking its components separately, rather than simply placing them together in between two slices of bread. On this principle, Ben Gollan, Chief Sandwich Officer at A Man and His Sandwich, bases his approach to crafting the perfect sandwich on his NYC Sandwich Tour. --- Source: [Conde Nast Traveler](https://www.cntraveler.com/story/getting-to-know-new-york-through-its-sandwiches) Published by News Central Site: https://newscentral.site/new-york-city-sandwich-tour-led-by-expert-guide-ben-gollan/