THE GREAT SANDWICH SURVEY: THE THANKSGIVING KNISH

October 30, 2014 - View actual article by clicking here

After opening the original Press 195 in Park Slope, Brooklyn, sandwich maker Brian Karp found himself standing in the hotdog cart line in lower Manhattan. "The guy in front of me got a knish and stuffed every topping inside of it along with the hotdog," Karp recalled. "I said, 'That could be a great way to make a sandwich, just stick everything in there.'" The knish sandwich landed on the Rockville Centre menu shortly after and was paired with roast beef or pastrami. But the turkey take on things hits all the flavors of Thanksgiving dinner. The dense knish, made by Gabila's in Copiague, is cut, then covered with a house-made roasted pear-and-cranberry chutney. Fontina cheese and sliced turkey make up the middle, the sandwich is pressed for a few minutes and served with a house-made gravy from beef and pork drippings.