Great sandwiches on Long Island

Brisket sandwich at Holy Smoke Grill

Holy Smoke Grill (3357 Merrick Rd., Wantagh): The brisket sandwich (its brisket braised to shimmering succulence) is blanketed with mozzarella and served on a ciabatta roll. More info: 516-557-2754, holysmokegrill1.wixsite.com

Steak melt at Whiskey Down Diner

Whiskey Down Diner (252 Main St., Farmingdale): The steak melt at this contemporary diner features thick tranches of ciabatta bread barely able to contain thick beef strips dressed with pickled vegetables, bright arugula and a truffle aioli. It's tremendous. More info: 516-927-8264, whiskeydowndiner.com 

Dirty Mother Clucker at Prohibition Kitchen

Prohibition Kitchen (115 Main St., Port Jefferson): Extra-crispy fried chicken is the star element of the Dirty Mother Clucker, a sandwich that comes on a glazed doughnut slicked with a white chorizo gravy. More info: 631-473-0613, prohibitionpj.com 

Chicken Parmesan sandwich at Snaps American Bistro

Snaps American Bistro (13 N. Park Ave., Rockville Centre): The chicken Parmesan sandwich at Snaps has a tight focaccia construction, and explodes with tomato sauce and mozzarella lava flowing toward a side of spaghetti. More info: 516-517-2525, snapsrestaurant.com 

Streats Cubano sandwich at Streats Food + Drink

Streats Food + Drink (128 Cedarhurst Ave., Cedarhurst): Streats creatively fashions a kosher version of the Cubano, in a tasty tour de force that's dubbed the restaurant's "signature sandwich." It's made with chicken, pickles, mustard, and vegan "cheese," on toasted bread, and surprises with each bite. More info: 516-837-9684, streatsfooddrink.com

'Classic' sandwich at Mamoun's Falafel

"Classic" sandwich at Mamoun's Falafel (408 Jericho Turnpike, Syosset): At this Middle Eastern fast food spot, the balls of falafel are at their best in the "classic" sandwich, smeared with tahini and garlicky hummus, along with a tangle of onions, iceberg lettuce and hothouse tomatoes. More info: 516-802-3641, mamouns.com

Vegan Reuben sandwich at Tula Kitchen (41 E. Main St., Bay Shore): A Reuben is one of life's greatest pleasures. At the airy, decade-old Tula Kitchen in Bay Shore, vegans also can indulge in its messy lines. Tula's meatless, dairyless version comes on toasted, swirly marbled rye with a slather of Vegenaise-based Russian dressing, chunks of roasted tempeh and a mop of sauerkraut. It's a monster of a sandwich, and unless you're really hungry, you probably will take some home. More info: 631-539-7183, tulakitchen.com

Croque monsieur at C'est Cheese (216B Main St., Port Jefferson): This Port Jefferson restaurant is devoted to cheese in all forms, from cheese boards to multiple kinds of grilled-cheese sandwiches (plus plenty of craft beer). The kitchen's version of this classic French snack is a gooey, toasty masterpiece, stuffed with melted Gruyere, slivers of ham, and tart layers of Dijon mustard and crème fraîche. Get it on the excellent house marbled rye. More info: 631-403-4944, cestcheesepj.com

Cubano sliders at ArToro Restaurant & Tequila Bar (78 Main St., Northport): Cubano sliders are topped with roast pork, ham, Swiss cheese, pickle and mustard at this Caribbean restaurant. More info: 631-651-8866

The Angry Irving at Irving's World Famous Pastrami (8285 Jericho Tpke., Woodbury): How many ways can you present hot pastrami? At Irving's in Woodbury, the kitchen tries 14 of them, at least in sandwich form. The Angry Irving, made with pastrami, provolone, chopped onions, pepperoncinis, cracked black pepper, mayo and horseradish mustard on a grilled sourdough club roll, is a must-try. More info: 516-340-6017, irvingspastrami.com 

Reuben sandwich at Hatch (286 Main St., Huntington): This sandwich stands tall with corned beef topped with beer-braised sauerkraut, alpine lace Swiss cheese and Thousand Island dressing on toasted marble rye bread. More info: 631-424-0780, hatchbrunch.com 

"CLOGS" sandwich at Sempre Fame (374 Tulip Ave., Floral Park): The "CLOGS" sandwich features smoked brisket, chicken cutlets, bacon, barbecue sauce and melted mozzarella piled on Texas toast. More info: 516-488-7900, semprefame.com 

Reuben sandwich at The Shed (54 New St., Huntington): This hearty Reuben sandwich comes stacked with corned beef, melted Swiss, sauerkraut and "Shed sauce" on toasted, marbled rye. Pair it with an ornate Bloody Mary chock-full of veggies. More info: 631-385-SHED, intheshed.com 

Meatball Parmigiano hero at Talluci's Pizzeria (1249 Melville Rd., Farmingdale): The meatball Parmigiano hero at Talluci's Pizzeria features soft, lush meatballs, bright sauce and gooey cheese. More info: 631-390-9684, tallucispizzeriamenu.com 

Falafel sandwich at Avli the Little Greek Kitchen (2449 Jerusalem Ave., North Bellmore): Falafel, whose crisp edges shatter to soft, herbed-up innards, is superb at this spot. Slathered with tahini in a pita, it makes for one of the best falafel sandwiches around. More info: 516-409-4976,

Lobster-stuffed grilled cheese at Vienna of Roslyn (1 Railroad Ave., Roslyn): Lobster-stuffed grilled cheese on butter-soaked toast oozes with melted Gouda. More info: 516-621-7975, viennaofroslyn.com 

Peppercorn roast beef sandwich at The Local (7 Depot Place, Babylon): The Local in Babylon is a sandwich wonderland masquerading as a sports bar, where meat on bread gets almost Zen-like attention to detail. Executive chef Chris Weiss marinates, roasts and braises most of his own meats, and his attention to detail is on fine display in what could be a humble roast beef sandwich. He piles ribbons of rosy meat onto a toasted onion roll slathered with smoky horseradish sauce, molten Swiss cheese oozing down its sides, for a sandwich that tastes like a gift. More info: 631-983-8900, localbabylon.com 

Corleone panino at Umberto's (429 Plandome Rd., Manhasset): It's hard to refuse the Corleone panino (featuring fried chicken, broccoli rabe, fresh mozzarella and cherry peppers) at this Italian spot. More info: 516-472-7801, umbertosmanhasset.com 

Cuban sandwich at BabaluNY (286 New York Ave., Huntington): BabaluNY's Cuban sandwich is filled with Serrano ham, roast pork, Swiss cheese, housemade mustard and pickles, then pressed in ciabatta bread. More info: 631-683-4666, babaluny.com 

Po'boy at Catch Oyster Bar (63 N. Ocean Ave., Patchogue): Inside this slim, bright spot, most of the patrons sit on stools at the bar for an ever-changing roster of oysters from both the East and West coasts. Local Blue Points, crisply coated and well-dressed, make it into the oyster po'boy -- but you can get the sandwich with shrimp, too. More info: 631-627-6860, catchoysterbar.com

Chicken gyro sandwich at Yiasou Yeeros (1060 Old Country Rd., Plainview): The chicken gyro sandwich is rolled in a pita with French fries at Yiasou Yeeros. More info: 516-490-3480, yiasouyeeros.com 

The Ball Buster sandwich at That Meetball Place (206 Main St., Farmingdale): This sandwich features spicy chorizo meatballs, lettuce, caramelized onion, tomato jam and garlic roasted mayo. More info: 516-586-8880, thatmeetballplaceli.com 

Shrimp po'boy at Wildfeast, Long Beach: Wildfeast's shrimp po'boy is made with big, wild-caught American shrimp. More info: 516-442-7284, wildfeastfoods.com 

Porchetta panozzi at Naples Street Food (970 Hempstead Tpke., Franklin Square): The pizza at this Franklin Square spot may be the best on the Island, but don't skip the porchetta panozzi, a pork sandwich like you'd find in Italian bakeries. It's served on pizza dough fashioned for a sandwich, so the bread is light and airy with a crisp exterior. Order it with broccoli rabe or roasted peppers, arugula or sauteed eggplant -- and it will be gracefully drizzled with oil before serving. More info: 516-673-4630, naplesstreetfoodmenu.com  

Pork belly bocadillo at Salumi Tapas & Wine Bar (5600 Merrick Rd., Massapequa): Regulars visit this rustic tavern for the top-notch meats and cheeses, along with lusty tapas on a menu that changes according to what's in season and available. A menu stalwart, though, is the braised pork belly bocadillo on a house-made roll slathered with kimchee, cilantro and sesame mayo. You may think you're over pork belly, but not after a bite of this. More info: 516-620-0057, salumibarli.com

Ham and cheese toasted sandwich at American Beauty Bistro (24 Central Ave., Massapequa): This crispy, melty ham and cheese toasted sandwich also features truffle oil and garlic aioli. More info: 516-590-7477, americanbeautybistro.com 

Seafood Po-Boy at Main Road Biscuit Co. (1601 Main Rd., Laurel): The Seafood Po-Boy is made with shrimp and housemade tartar, and plated with smashed local spuds at this eatery. More info: 631-779-3463, mainroadbiscuitco.com

Spicy BLT-A at Cafe Revue by Raquette River Baking Co. (313 New York Ave., Huntington): At this spot tucked inside Book Revue, consider the knockout spicy BLT-A with Benton's bacon, arugula, tomato, avocado and sriracha mayonnaise on rosemary focaccia, served with chips, a salad or a cookie for $11. More info: 631-423-4455, raquetteriverbaking.com 

Fried fish sandwich at The North Fork Shack (41150 County Rd. 48, Southold): This very fresh fish sandwich is topped with lettuce, tomato and Old Bay aioli. More info: 631-876-5566 thenorthforkshack.com 

Pollo loco torta at Nelly's Taqueria (356 W. Old Country Rd., Hicksville): This sandwich features chicken, lettuce, tomato, guacamole, refried beans and Mexican cheese on a tortoise bun. More info: 516-261-9177, nellystaqueria.com 

Croque madame at Flour Shoppe Cafe (486 Sunrise Hwy., Rockville Centre): If you're looking for something with a little heft, try this sandwich, with country ham, aged Cheddar, fried egg, Mornay sauce and chives. More info: 516-536-2253, flourshoppecafe.com 

Porchetta sandwich at Off the Block Kitchen & Meats (501 Montauk Hwy., Sayville): The porchetta sandwich features sauteed spinach, tomato confit and grated Parmesan at this Sayville eatery. More info: 631-573-6655, offtheblockmeats.com 

Cheesesteak at Industry Standard Bar (45 Front St., Greenport): The cheesesteak here points to kitchen head Greg Ling's Philadelphia roots, with shaved rib eye blanketed with a choice of provolone, Swiss or homemade beer wiz. More info: 631-477-9000, industrystandardbar.com 

Chicken schnitzel sandwich at River Mill Tavern and Tables (100 Ocean Ave., Lynbrook): The chicken schnitzel sandwich, updated with apple, bacon, maple honey and Fontina cheese, is a hearty order at this eatery. More info: 516-599-2700, rivermilllynbrook.com 

Pastruben at Relish (2 Pulaski Rd., Kings Park): This lush combo goes the conventional Reuben one better by the inclusion of both pastrami and corned beef, combined with the classic components of sauerkraut, melted Swiss and Russian dressing. Then, it's all grilled together on marble rye. Served with hand-cut fries, onion "strings" or coleslaw. More info: 631-292-2740, relishkingspark.com

Italian Cuban at Tony Cuban Cucina & Cocktails (507 Guy Lombardo Ave., Freeport): Cuba meets Italy in this wacky and wonderful sandwich. It starts with the makings of a classic Cubano: roasted pork, Swiss cheese and pickles. Added to that Italian fixings such as Genoa salami, prosciutto and pesto mayonnaise. Somehow, the whole thing works -- deliciously. Served with choice of salad, fries or black bean soup. More info: 516-442-0565, tonycubanrestaurant.com 

Pastrami sandwich at Pastrami Express (3882 Merrick Rd., Seaford): There's nothing quite like homemade corned beef or pastrami. And now there's a new destination in Seaford where you can get it. More info: 516-308-7555, pastramiexpressseaford.com 

Roasted porchetta hero at Brixx & Barley (152 W Park Ave., Long Beach): Roasted suckling pig, rubbed with orange zest, which flecks its juices. It's brought together with broccoli rabe and provolone inside a garlic baguette. Served with a choice of Tater Tots or fries, plus red cabbage slaw. More info: 516-544-4511, brixxandbarley.com 

Adam's Rib at Mac & Melts (684 Stewart Ave., Garden City) : At this counter-serve spot specializing in mac and cheese and grilled-cheese sandwiches, this mellow and meltingly good sandwich features braised short rib, Cheddar and brown gravy on sourdough, all grilled together. Served with chips. More info: 516-246-9610, macnmelts.com 

Corned beef sandwich at Tulip Caterers (1020 Tulip Ave., Franklin Square): For sandwiches, Tulip slices a full half pound of corned beef. Two slices of rye bread, a generous squirt of mustard (A. Bauer's, established 1888) and you've got a sandwich fit for a king or two. More info: 516-326-8081, tulipcaterers.com 

Roast chicken sandwich at Louisiana Joe's Sandwich Shop (488 Merrick Rd., Oceanside): Pan-roasted chicken gets an assist from arugula, pesto, olives, red pepper mayonnaise and fresh mozzarella at this eatery. More info: 516-442-9838, louisianajoes.com 

Cuban sandwich at Rincon Criollo (16 W. Jericho Tpke., Huntington Station): Where better than an authentic Cuban restaurant to get your hands around an authentic Cuban sandwich? This one, grill-pressed on Cuban bread, features roast pork, cooked ham, Swiss cheese, pickles and some mustard. A true classic that's not on the menu but always available. More info: 631-271-2277, rincon-criollo.com 

Banh mi with grilled hash pork at Pho Maxia (817 Carman Ave., Westbury): At this authentically Vietnamese spot, the French-influenced sandwich called banh mi may be ordered with a filling of chicken or pate, but it works best with what the menu calls grilled hash pork, essentially a pork burger. It's bundled into a baguette with lettuce, pickled carrot, cilantro and cucumber. More info: 516-414-1738

Ahi tuna sandwich at Old Fields (81 Broadway, Greenlawn): A seared tuna steak is crowned with olive tapenade, pepperoncini and basil aioli before being placed atop a butter-grilled brioche roll. This one can change the way you look at a tuna sandwich. Served with fries, salad or slaw. More info: 631-754-9868, of1956.com 

Chicken Cubanita at La Cubanita Deli (1827 5th Ave., Bay Shore): To make La Cubanita's bestselling sandwich, the counterman takes a cleaver to a fried chicken leg (thighs and drumsticks), removes the meat and skin and roughly chops them. A French roll is slathered with Hellmann's mayo and the meat is heaped inside and anointed with Goya hot sauce. The sandwich goes into the press to emerge, a few minutes later, hot, crusty, juicy and savory. More info: 631-273-9218

Pulled pork panino at Crazy Beans (97 Main St., Stony Brook): This whimsical restaurant serves stellar sandwiches including the meltingly good head honcho sandwich, with grilled steak, fried onions, Cheddar and ranch dressing on a rustic roll, and an irresistible pulled pork panino, a rich confluence of pork, pepper jack cheese, fried pickles, coleslaw and a spicy Cajun sauce on grilled sourdough. Other location in Miller Place. More info: 631-675-6964, crazybeansrestaurant.com 

Deli Double, Ben's Kosher Delicatessen (59 Old Country Rd., Carle Place): In 1972, Ronnie Dragoon opened his first deli in Baldwin, naming it after his father, who owned Ben's Deli on Manhattan's Upper West Side. Dragoon's empire now includes three Long Island restaurants, one in Manhattan, one in Bayside, Queens, and one in Boca Raton, Florida. There is no central commissary; every store makes its own knishes and soups, cures its own corned beef and pastrami. Enjoy both on the deli double, served on twin junior rolls. Other locations are in Greenvale and Woodbury. More info: 516-742-3354, bensdeli.net 

Paulie special at Kensington Kosher Delicatessen (27 Middle Neck Rd. A, Great Neck): Getting the job done in style since 1975 when Paul Saberito opened the store with (now silent) partner Oscar Rathaus, about 10 years ago Saberito introduced the Paulie special (pictured), featuring house-baked brisket, gravy and horseradish sauce on a toasted sesame-seed roll. In total, you'll find about a dozen classic sandwiches, and another dozen featuring various combinations of the classic fillings. (Here's the place to order a chopped liver and pastrami on rye.) More info: 516-487-2410, kensingtonkosherdeli.com 

Classic pastrami sandwich at Lido Kosher Deli (641 E. Park Ave., Long Beach): Lido Deli has been keeping Long Beach in (homemade) knishes since 1930, when Wally Goetz's grandfather, Hugo Weinberg, opened the store. Another of Weinberg's grandsons runs Grand Kosher in Williamsburg, Brooklyn, where the deli's luscious pastrami, corned beef and tongue are cured. The gourmet's delight sandwich features all three, with coleslaw and Russian dressing. If you dine early, you may be able to catch some of the succulent dark-meat turkey before the day's fresh roasted bird is gone. Have it on rye bread with a smear of mustard and mourn a lifetime of dry turkey sandwiches. Or go for a classic pastrami sandwich (pictured). More info: 516-431-4411, lidokosherdeli.com 

Pork-Belly-Porchetta BLT at Roast Sandwich House (827 Walt Whitman Rd., Melville): The pork-belly-porchetta BLT, a special at this spot, is a symphony of porkiness. To make it, the cook splits a pretzel roll, lays a slice of Cheddar onto one half and slips it into the oven. While the cheese melts, he takes a nice, fat slab of porchetta (a sort of pork-belly roulade) and sears it, along with some thick-cut bacon, on the flattop with some butter. To assemble the sandwich, he slathers coarse-grained mustard aioli on the now-warm bun, piles on the porchetta, the bacon, some arugula tossed with sherry vinaigrette and a tomato slice. Take a bite at your own risk. More info: 631-629-4869, roastsandwichhouse.com 

Pastrami King Special at Pastrami King (196 Merrick Rd., Merrick): With a style and history similar to kosher-style delis, this spot serves non-kosher items such as bacon. Don't expect anything less than a stellar pastrami sandwich, including the Pastrami King special (pictured), a triple decker with pastrami, corned beef, roast beef and salami at Pastrami King in Merrick. Also entirely satisfying: the corned beef and tongue sandwiches. More info: 516-377-4300, pastramiking.com 

Meatball Margherita at Red Tomato (6245 Northern Blvd., East Norwich): The restaurant's wood-burning oven isn't just for the top-notch pizzas: It's maximized to bake bread, resulting in such sandwiches as the meatball Margherita (pictured),which starts with ciabatta fashioned of pizza dough that's stuffed with a load of light, savory little meatballs in a bright marinara sauce and capped with a melt of fresh mozzarella. The same bread is the base of an Italian BLT -- prosciutto, arugula and Roma tomatoes. More info: 516-802-2840, redtomatopizza.com 

Pastrami on Rye at Pastrami Plus (2568 Hempstead Tpke., East Meadow): Since 2003, longtime deli man Sal Gawish, who once worked at Brooklyn's legendary but now departed Grabstein's in Canarsie, has focused on gustatory gratification at his bare-bones little kosher-style deli. Here, he makes everything (except square knishes) himself. His fat-filled, peppery pastrami on rye (pictured), served with pickles and coleslaw, deserves an A-plus. More info: 516-644-2644, kpsearch.com 

Banh Mi sandwich at The Rolling Spring Roll (189 Main St., Farmingdale): At this stellar Vietnamese restaurant, chef-owner Joe Bui offers the classic French-Vietnamese banh mi sandwich. Served on toasted French bread, it may be ordered with chicken or beef, but the most authentic version features house-made pork belly and pork sausage with fresh herbs, cucumber and pickled carrots and radishes. It's comfort with a sweet-tart-herbal kick. More info: 516-586-6097, therollingspringroll.com 

Daily sandwiches at Farm Country Kitchen (513 West Main St., Riverhead): In a charming little house set back from the main road, chef-owner Tom Carson defines his distinctive panini as small sandwiches on grilled bread. His menu changes daily and might feature breaded chicken with broccoli rabe and sundried tomato pesto on grilled rosemary bread or marinated flank steak with melted fontina on garlic brick-oven bread with tomato salsa. It all depends on Carson's whim and what he finds at the market. More info: 631-369-6311, farmcountrykitchen.net 

Corned beef sandwich at Zan's Kosher Delicatessen (135 Alexander Ave., Lake Grove): This cheerful spot cures its own meats and does so expertly. The corned beef sandwich (pictured) is especially winning. Also stellar is its PLT (pastrami, lettuce, tomato), all-out debauchery salty, fatty, peppery meat, crisped on the grill and piled just high enough so you can get your mouth around it, plus Hellmann's mayo and rye toast. More info: 631-979-8770, zans-deli.com