Chef Michael Brafman of NYC’s The Sandwich Board on Crafting the Perfect Sandwich

When The Sandwich Board first opened in New York City’s Chinatown, it was a simple takeout-only operation. Today, it has expanded to include indoor dining and has become a local favorite celebrated for sandwiches that reflect the cultural mosaic of the city itself.

“The Sandwich Board started in a tiny alley in NYC Chinatown after I lost my job in corporate dining and decided to go all in,” said owner and chef Michael Brafman. “We were takeout only with four chairs on the sidewalk and struggled at the beginning but developed a loyal, local following. We are fortunate to build some indoor dining as we expand.”

Those humble beginnings didn’t stop Brafman from cultivating a devoted following online. The Sandwich Board now boasts more than 15,000 followers on Instagram, and the restaurant officially opened its indoor dining space last week.

Drawing from New York City’s diversity, The Sandwich Board’s menu showcases flavors from around the world while treating the sandwich as more than a simple handheld meal. The concept, Brafman explains, bridges quick-service convenience with the ingredients and execution of fine dining. It’s a place where breakfast, lunch, and dessert sandwiches all share the same stage, designed to serve every part of the day while honoring the cuisines of the city’s many communities.

Like his menu, Brafman’s own culinary background spans every corner of the industry. He began his career in the kitchens of some of New York’s most renowned restaurateurs, including Danny Meyer and Jean-Georges Vongerichten, before moving to the dining room as a beverage director and general manager. Later, he transitioned into private corporate dining — a shift that would ultimately shape his approach to The Sandwich Board, blending the precision of corporate systems with the warmth of hospitality and the creativity of fine dining.

The Sandwich Board’s menu reads like a love letter to global street food. The all-day breakfast lineup includes everything from a classic egg and cheese to Japanese-style egg salad, Chinese sausage and egg, Dominican sausage and egg, and even Spam and egg. For lunch and dinner, options range from The Yardbird with BBQ pulled chicken on Texas toast, to The Shepard with pork al pastor and grilled pineapple, to the Cantonese Roast Duck Tsangwich (pronounced “sang-wich”) and the Duck Au Fig with duck confit, fig, caramelized onion, and brie.

When it comes to crafting the perfect sandwich, Brafman approaches it with the same mindset as a chef composing a plated meal.

“When I think about sandwiches I look at inspiration all around me. I look at plated dishes frequently, things that are not even sandwiches classically. When I see flavors that work only then do I think about how I would translate it into a sandwich,” Brafman said.

“Essentially the bread or exterior is just the vehicle to funnel the core idea which could be a pasta dish, a soup or anything else,” he said. “I think construction of the sandwich is just as important as the flavors, too. There’s texture and mouthfeel and all these geeky things to contend with. You want a contrast of crunchy, soft, creamy, chewy. The way you layer the sandwich changes the experience depending on the way you layer the ingredients.”

Following its success in New York, The Sandwich Board is poised for expansion, prepared to pay homage to cuisines and cultures specific to each location, wherever it may open.

With an emphasis on culinary craftsmanship, The Sandwich Board continues to blend the comfort of the familiar with the creativity of the unexpected — proving that in the right hands, even a sandwich can tell the story of a city.