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.
A hunt for scrapple led to me to Egg, the famed breakfast joint in Williamsburg that serves breakfast all day. The scrapple was appropriately porky and creamy, but what really got my attention was their chorizo and egg sandwich.
At first glance the brioche-like bun, buttery and airy as a croissant, seemed too wet. Yet toasted, the bun holds up well to the generous portion of scrambled eggs and house-made chorizo sausage. Fluffy eggs contrasted with the browned and fatty bits of meat, the whole filling just moist enough so that the residual porky juices could be sopped up by the bread.