MAKE Sandwich Opens First Location in Union Square
A New Sandwich Project From The Melt Shop Team
Lunchers rejoice! Fourth Avenue is adding another stellar stop to its grab-and-go lineup. The makers of The Melt Shop are introducing their first MAKE Sandwich: a new made-to-order sandwich shop offering modern interpretations of classic sandwiches using fresh, made from scratch and gourmet ingredients—now open at 135 4th Avenue (at 13th Street). Developed by Melt Shop founder Spencer Rubin, in partnership with Aurify Brands, MAKE Sandwich is a result of the partners’ ongoing love of all things sandwiches.
“MAKE stemmed from a conversation about extending Melt Shop’s menu offerings,” said Spencer Rubin, who launched the beloved melted sandwich concept in 2011. “The Aurify team and I kept coming up with these out-there ideas of what could be sandwiched between two slices of bread, and next thing you know, we’re coming up with an entirely new restaurant idea.”
Spencer tapped Josh Sharkey (Bark Hot Dogs) as Culinary Director of MAKE Sandwiches. One of the first restaurateurs to open an ingredient driven fast-casual concept—Bark opened in Brooklyn in 2009—Josh quickly racked up awards like “Top 50 Casual Restaurants in America” and “Best Hot Dog in NY.” Together, Spencer and Josh devised their list of sandwich favorites, from more traditional standbys like the steak sandwich and Italian sub, to new modern classics like the banh mi and torta.
The menu offers nine sandwiches, all made to order on freshly toasted bread, ranging in price from $7.98 to $11.95.
USP had a chance to test drive lunch on Friday - check out our top picks below!
The Pork + Pickles combines chile-mustard pork belly, Asian pickles, koji mayo, and cilantro on ciabatta.
The Zucchini + Falafel, with miso-charred zucchini, mushroom falafel, hummus, tomato-pepper confit, preserved lemon tahini, and sprouts on ciabatta.
The MAKE Sandwich version of the all-day Sausage + Egg + Cheese features house made maple-ginger breakfast sausage, pimento cheese, cheddar cheese, and an organic egg, finished off with chile ketchup on a brioche bun.(Because who says breakfast sandwiches are only for the weekend?)