New Haven, CTSandwiches

A chef-driven sandwich shop in the East Rock area, opened by the team behind nearby 116 Crown. CTbites reviewed its opening in depth, naming the pastrami-and-tongue Rick Reuben and the porchetta PLT, and WTNH later reported it landed at number seven on Big 7 Travel's national list of 50 sandwich spots. Order the God Forbid, stacking roast beef, liverwurst, balsamic red onion jam, and Landaff cheese on a pretzel roll, or the PLT with tomato confit and paprika aioli.

The New Haven original of a fast-growing Connecticut hot chicken concept, founded here in 2020 and since expanded across the state. CTbites' guide to Connecticut fried and hot chicken sandwiches singles out THE Sandwich: a buttermilk-marinated boneless chicken breast with house-made vinegar slaw, Brooklyn-made garlic-dill pickles, and the signature Rob Sauce on a toasted potato bun. Dial the Nashville-style heat up or down to taste.

An Indian and Nashville fusion counter in the Dwight neighborhood near Yale. The same CTbites fried and hot chicken sandwich guide highlights the Murga Masala Sandwich, which layers Nashville hot chicken seasoning with a house-made tikka masala sauce, vegan spiced ranch, coleslaw, pickles, and mint chutney on a potato roll. It is a genuinely distinct take on the fried chicken sandwich, blending two spice traditions on one bun. Order the Murga Masala.

A Hill neighborhood institution run by Sandra Pittman, cooking recipes learned from her mother Mary Harris across more than three decades. CTbites' guide to Connecticut fried and hot chicken sandwiches calls out Sandra's fried chicken sandwich as impeccably made, built on chicken that is marinated two days, egg-dipped, then dredged before frying. Come for the sandwich, then stay for the Southern plates and Soul Rolls the kitchen is equally known for.