In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know. —The Mgmt.
Some of the most satisfying yet simple sandwiches I know are those created by Anne Saxelby of Saxelby Cheese. People come for the cheese, but a lesser-known specialty is the truly excellent cheese sandwiches which Anne pulls together on a whim. You may take your pick of bread and cheese, but you're best off asking Anne to suggest a combination. That's exactly what I did and the rewards were two excellent "mini sandwiches."
First up, a cranberry-walnut roll, split, drizzled with olive oil and paired with True Blue (first photo at top), a raw cows' milk from Woodcock Farm Vermont. It's an ideal match—an intensely rustic blue, gorgonzola-rich, pressed against the sweeter cranberry- and nut-studded roll. Next was Landaff, also a raw cows' milk cheese, from New Hampshire. It's a very tangy cheese, semi-firm, buttery in tetxure and coupled with a crusty kalamata olive roll. Imagine just how delightful it would be to return on a daily basis for a combination—now that's my idea of a sandwich. The total for both? A very reasonable $5.41.