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Chef owners Joseph Cordaro and Matthew Doyle and partner Paul Doyle had one goal in mind when opening their sandwich restaurant - to use the freshest ingredients and put them in a great sandwich. They use all natural whole roasted meats, seasonal local produce, and baked-daily artisan breads. The storefront eatery is bright and modern with asparagus-green walls and wainscotting and rock music plays in the background.

Joseph and Matthew, both culinary trained chefs, worked in top
Long Island restaurants and bring their training and experience to the Roast Sandwich House. All the sandwich meats are cooked in-house using techniques and ingredients you would expect to find in fine restaurants. The men go the extra mile to ensure a delicious tasting, mouth-watering sandwich. Soups and salads are also scrumptious. Tomato Bisque is a house specialty and so is the Roasted Beet Salad with shaved winter vegetables. We sampled the Brisket Grilled Cheese, juicy meat with melted cheddar, swiss and havarti on thick cut sourdough bread... ummm, I can taste it now! Sandwich House Meatballs, a mix of veal, pork and beef, is their signature sandwich. Enjoy a side of their addictive sweet potato tater tots, or roasted brussels sprouts and carrots, and one of the special iced teas.

Joseph, Matthew and Paul invite you to their unique sandwich restaurant where they combine fresh homemade ingredients with a twist, put them in a sandwich, and the results are delectable.

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