Cuban Sandwiches Pressed to Order Steps From Times Square

Margon runs the length of a narrow room on West 46th Street, a few doors from the Times Square crowds. The counter moves fast. You order at the register, slide down the line, and a pressed Cuban lands in wax paper within minutes, its roast pork and ham warm against melted cheese and a snap of pickle. Regulars come for the daily plates too, rotisserie chicken with yellow rice and stewed beans that taste home-cooked rather than assembled. Sweet plantains and a cup of cafe round out the tray. Tables are shared, elbows close, Spanish and English overlapping across the room. Hours run early, from breakfast through late lunch, with the kitchen closing by five on weekdays and Saturday and resting on Sunday. Arrive before the noon surge, claim a stool, and eat the way the Theater District has for lunch.