Murray’s Salami Adding Special “Lunch Trays”; One Lucky ML Reader to Get $150 Worth of Meat

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It appears as if all of our sandwich making at Murray’s Salami in the Grand Central Market has gotten noticed. Starting this week, Murray’s is offering a selection of “Lunch Trays” for those interested in making their own sandwiches (but don’t want to gather three friends together to split the bill.) You’ll still have to provide your own bread and condiments, but the lunch trays will feature an assortment of meats and cheese hand picked to make a great sandwich. Here are some of combos already being offered:

  • The Italian Job (Prosciutto di Parma, Mortadella, Genoa salame, and Provolone)
  • Cubano (Pork loin, Niman Ranch ham, and Swiss Emmenthaler)
  • Some Like It Hot (Salumeria Biellese pepperoni, Columbus Calabrese salame, and chorizo)
  • The Classic Revisited (Niman Ranch applewood smoked ham, house-roasted turkey, and aged Cabot cheddar)

The packs will run you anywhere from $8 to $9, which admittedly doesn’t leave much room for bread and condiments to get you under the $10 Midtown Lunch price cap… but the packs have over 1/2 pound of meat, so you could easily buy two rolls and get two sandwiches out of it if you wanted.

But here is the best part: Murray’s is offering Midtown Lunch readers the chance to suggest the ingredients for a special “Midtown Lunch” tray, and the lunch’er whose creation gets chosen will win a huge meat platter.  Details after the jump…

Here’s the email I got from Murray’s:

In response to the Murray’s Real Salami “Sandwich Challenge” series of posts, the shop is granting Midtown Lunch its very own meat and cheese tray (“The Midtown Lunch”) — and you’re invited to create it. Just propose a pre-sliced tray of no more than four meats and cheeses, total, from any of Real Salami’s merchandise (except patés — sorry Zach, it’s too difficult to Cryovac with other items). The components should be complementary in a lunchtime sandwich or eaten straight from the tray, and include elements that collectively could be sold for $10 or less (i.e. don’t suggest the Jamon Iberico de Belotta, which retails for $99.99 a pound.) Entries must be in by 5 PM on Friday, December 19th. The winner will receive a custom charcuterie platter that feeds 10-15 people. It will consist of some of the most exciting products sold at the store, including: La Quercia Prosciutto Rossa; Surry Farm, Surryano; Vermont Smoke and Cure Boneless Ham; Creminelli Sopressata; Columbus Felino; Framani Salametto Piccante; Fabriques Delices Venison Pate, Mixed Antipasti; Tracklements Whole Grain Mustard; and Petites Toast Crackers. (Value: $150)

Alright… so you have your marching orders. Submit your suggestions in the comments below. If more than one person suggests the same combo, the comment that was submitted first will be the one eligible for the prize. Please be sure to include your email address in the email field so we have a way of contacting you (your email will not show up on the site). For a list of options, you can go to the store or visit


  • The Roast Beast: Murray’s own Roast Beef, Murray’s Roasted Pork Loin, and Provolone Buonatavola.

  • Jambon Royale, Coppa, Irish Cheddar, Provolone Buonatavola

  • Pate de canard, speck, bucheron.

  • The Wanton Hussy

    Alba Quercus Reserve ham, Caciocavallo Podolico cheese and a generous helping of white truffle on Harrod’s Roquefort and Almond sourdough bread, lovingly drizzled with Armando Manni’s extra virgin olive oil, all served on a Chinete Paper Plate by Mamacita.

  • i wish they had roast beef, my original thought was 2 parts roast beef, 1 part smoked turkey, 1 part dill havarti.

  • Just re-read the cryovac part, so bucheron and pate wouldn’t really work. I’ll try again:

    Speck, lardo, grilled halloumi

  • um, guys, they do have roast beef. i have the photo evidence.

  • The Matador: Serrano Ham, Chorizo and Manchego Cheese

  • Forget that.

    How about hot crispy fried oysters, thin sliced sour pickles, a nice smear of ketchup and a pile of shredded cabbage on fresh baked poboy bread, topped with a splash of crystal hot sauce?

  • Okay, according to Blondie & Brownie, who actually went and did research (damn, that’s serious stuff), there’s roast beef. Sorry to be a pain and a little crazy – the website doesn’t have roast beef listed!!!, I searched – but I’ll stick with my original comment then, please :)

  • “The Last Stop”:

    Grueyre, Crespone, Sottocenre and Jamon Royal

  • porchetta primata, coppa and robiola

  • Mortadella, fontina, and green olives.

  • Cappicola, hot sopressata, gouda

  • When do we find out the winner?!?!?!?!

  • I’m still waiting to hear from Murray’s… hopefully we’ll be able to announce the winner today or tomorrow- but if not, it will have to wait until the new year.

    Thanks for entering everybody!

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