10 Sandwiches You Need to Try in the Hudson Valley

Whether you're in the mood for a chopped cheese or a breakfast biscuit, these Hudson Valley eateries have the sandwich for you.

Sometimes, a great sandwich is the only thing that hits the spot. We asked 10 local restaurateurs and chefs (and sandwich lovers on our staff) to share their favorite subs, paninis, melts, and more to help liven up your next lunch.

PK Chopped Cheese

The Academy

“The Academy has so much variety, there is something for everyone. My personal favorite is the PK Chopped Cheese—chopped short rib with American cheese and caramelized onions—the perfect hangover cure! It’s a simple sandwich, but to me, the quality of all the ingredients just really shines through and takes it to the next level.”
—Jesse Camac, owner/operator of Heritage Food + Drink, Wappingers Falls and Primo Waterfront, Newburgh

33 Academy Street, Poughkeepsie
theacademyhvny.com
845.444.5269

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Cheddar Cheese Sandwich

The Athens Rooster

“Although everything, from the soups to the fresh baked goodies to the gourmet coffees is wonderful, it’s the cheddar cheese sandwich that hits the spot. Slices of sharp Vermont cheddar cheese, crunchy cucumber slices, watercress aïoli, and just the right amount of baby arugula between fresh Bread Alone 9 Grain bread makes this sandwich a winner.”
—Lois Ballinger, owner of Stewart House, Athens

44 Second Street, Athens
theathensrooster.com
518.444.8235

Patty Melt

Dan’s Diner

“I always get the patty melt from Dan’s Diner. It’s just perfect. Hot, melty, and greasy—they don’t do anything weird or different, it’s just done right every time.”
—Shaina Loew-Banayan, owner and chef of Cafe Mutton, Hudson

1005 NY-203, Chatham
Find them on Facebook
518.392.3267

Fried Mortadella Sandwich

The Disgruntled Chef

“My favorite is their fried mortadella bagel sandwich. Pan-fried mortadella sitting on a slightly toothy bagel, topped with sautéed peppers and onions and two runny, fried eggs. When you bite into it, it’s a complete mess with egg yolk running down your arm but so worth it. The place is run by a husband-and-wife team who put care and detail into everything they make.”
—Rob Lawson, executive chef at Wildflower Farms, Auberge Resorts Collection, Gardiner

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125 State Route 55, Gardiner
thedisgruntledchef-gardiner.square.site
833.592.3353

Fried Mortadella Sandwich at The Disgruntled Chef
Fried Mortadella Sandwich at The Disgruntled Chef. By Laszlo Andacs, Laszloimage.com.

Wallgof

Dottie Audrey’s Bakery Kitchen

“If I’m going to have someone else make me a sandwich, I go to Dottie Audrey’s for the Wallgof: grilled pastrami, Swiss, and Ukrainian dressing sandwiched between two Colcannon potato cakes and topped with slaw. The toppings are pretty standard for a pastrami sandwich, but the fact that they are making Colcannon and using it as the bread—that’s what takes it to the next level.”
—Dave Finkelstein, owner of Fink’s, Suffern

549 Route 17, Tuxedo Park
dottieaudreys.com
845.915.3088

The New York

Fiddlestix Cafe

“Their New York sandwich (with grilled pastrami, melted Swiss cheese, sauerkraut, and house Dijon) is my go-to. I also like it there because of the nice atmosphere and great servers!”
—Annie Mooradian, owner of Cornwall Sweets, Cornwall

319 Main Street, Cornwall
fiddlestixcafeny.squarespace.com
845.534.3866

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Boo Boo Breakfast Biscuit

Quinnie’s

“Quinnie’s Boo Boo breakfast biscuit is a perfect sandwich. I’m picky about biscuits but the scale of theirs is great—plus it’s crispy on the outside and tender on the inside, so it holds up without crumbling or being too tough. Fried eggs with jammy yolks and melted American cheese round it out—it’s super simple, but expertly executed.”
—Bill Clark, culinary managing director of Escape Hospitality (Scribner’s Catskill Lodge and Fellow Café in Hunter)

834 Route 66, Hudson
quinniesnewyork.com
518.697.3700

Boo Boo Breakfast Biscuit at Quinnie’s
Boo Boo Breakfast Biscuit at Quinnie’s. Photo courtesy of Quinnie’s

Kelly’s Egg Sandwich

Kelly’s Bakery

“It’s always the right time for a breakfast sandwich, and Kelly’s egg sandwich is the best. The creaminess of the gruyère and sweetness of the caramelized onions and brioche bun, complemented by the zip of the chili paste, make this one to remember. It’s also a great bakery!”
—Saxton Sharad, CEO of Revival Hotels (owner of The Abbey Inn, Peekskill)

110 Delafield Street, Poughkeepsie
kellysbakerypk.com
845.533.5677

Chicken Sandwich

Meyer’s Olde Dutch

“I love grabbing a chicken sandwich from Meyer’s Olde Dutch. They make it so crispy, with the pimento cheese and slaw on it. Pro tip: Add the chili to the chicken sandwich. Get the dirty fries with chili, pimento cheese, and slaw, too, and don’t miss out on the fry sauce!”
—Charles Webb, chef/ owner of Hudson & Packard, Poughkeepsie

184 Main Street, Beacon
meyersoldedutch.com
845.440.6900

Chicken Sandwich at Meyer’s Olde Dutch
Chicken Sandwich at Meyer’s Olde Dutch. Photo courtesy of Meyer’s Olde Dutch

Italian Beef

Rossi & Sons

“I love everything there, but the standout for me is the Italian beef with hot giardiniera on their homemade round roll. Their bread is what makes the sandwich spectacular. Rossi’s is family owned so the quality is always up to par!”
—Roel Alcudia, chef de cuisine of Stissing House, Pine Plains

45 South Clover Street, Poughkeepsie
rossideli.com
845.471.0654

Italian Beef sandwich at Rossi & Son’s
Italian Beef at Rossi & Sons. Photo courtesy Rossi & Sons

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