Piled high or panini-pressed, sandwiches, from the culinary shops are your new grab-and-go favorites.
HARBOR MARKET AND KITCHEN
Green Goddess: Avocado, house-made cashew cheese, basil puree, and watercress stand up for vegans on thick slices of Orwasher’s multigrain Pullman. Pocket Size: Fresh herbs pack flavor into crunchy falafel stuffed into a pita with hummus and pickled vegetables. 184 Division St., Sag Harbor, 631-725-4433; harbormarket.com
Ham It Up: Prosciutto di Parma is layered with Brie, local green apples, and house-made mustard bringing garlic, honey, and balsamic. Old Is New: Aged soppressata joins creamy Fontina cheese and roasted tomatoes on a Tom Cat baguette. 89 Division St., Sag Harbor, 631-725-0095; cavaniolas.com
RED HORSE MARKET
Protein Packer: Named for chef Joe Genna’s son, the Nicky Joe hero pairs chicken, bacon, and American cheese with lettuce, tomato, and mayo. Last Laugh: A shoutout to the Italian comedy Il Marchese del Grillo, the Marchese is no joke—fried eggplant, soppressata, ham, and melted provolone get cozy on ciabatta. 74 Montauk Hwy., East Hampton, 631-324-9500; redhorsemarket.com
Sliced or Crumbled: Mecox Bay Dairy’s aged farmhouse cheddar delivers the perfect gooey grilled cheese, while summer-only ricotta plays well with grilled veggies and balsamic. 855 Mecox Road, Bridgehampton, 631-537-0335; mecoxbaydairy.com Loafing Around: Carbophiles rejoiced when Manhattan’s Levain Bakery opened an East End outpost in 2000. Baguettes or boules bolster a French-inspired feast, or choose a paniniperfect Italian ciabatta. 354 Montauk Hwy., Wainscott, 631-537- 8570; levainbakery.com Lay It On: Amp up your condiment game with Hampton Chutney Co. spreads. Mix cilantro chutney and mayo for tuna salad, or slather mango chutney on a toasted roll with turkey and Brie for a tropical new classic. 6 Amagansett Sq., Amagansett, 631-267-3131; hamptonchutney.com