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.
There's something about watching a man carve prime rib that compels you to stop what you're doing (even if that means eating another sandwich) and crave some. Then consume some immediately. At the rotisserie counter at Eataly, you can get the porcini-rubbed prime rib in a sandwich (panino in Italian, of course, means sandwich, not just the pressed kind with those parallel grill marks). It ain't cheap—$15—but it's on about a foot-long crusty loaf, packed with juicy, perfectly salted meat that still has some fatty edges (as far as meat fat goes, prime rib's is some of the best, no?) and brown, weller-done fragments. It's always a good sign when you pull back the bread and see it's pink-stained, like a proper meat juice sponge.