Dear Ink Sacks: You’re about to get some competition.

Your contender is Marcona, a new sandwich shop opening just down the street on Tuesday, March 20.

Lucky for you, we got an early look at the menu, which highlights crispy, creative takes on veggies and exotic Spanish ingredients.

Here's what you should get ready to call in for pickup.

Sandwiches
No coat factory could compete with the warmth of a sandwich called The Burlington, zipping up roasted mushrooms, baby spinach, red onion, granny smith apple, Vermont cheddar, and house-made paprika aioli on a honey wheat roll. Or if cheese offends, try the VBQ: vegan meatloaf on ciabatta.

Salads
The Huge Chopped Chicken wasn’t flippantly named. Joining your charred bird are mounds of red lettuce, arugula, watermelon radishes, avocado, harissa sherry vinegar, and Idiazabal cheese (a sheep’s milk variety from Northern Spain — obviously).

Sides
Seasonal vegetables get dressed up with herbs, balsamic reductions, walnuts, and pecorino. Pickles aren't only confined to cucumbers — unique picklings include the Giardiniera, a kimchi-like mix of jalapenos, carrot, cauliflower, and celery.

Sugar and Spice
Imported from NYC, pastry chef Janna Leone brings freshly baked cookies, cherry cheesecake, and honey walnut brittle.

Finally, get a Marcona mix on your way out. Fancy marcona almonds are the only things that'll give you the energy not to fall into a Spanish-style siesta come 3p.