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.
As a minimal waste butcher counter, Dickson's Farmstead Meats finds ways to make use of just about every part of the animals they get in. On the Pastrami Sandwich with Apricot and Celery Chutney ($9), it's made with beef navel. It's better marbled than common brisket, where fat and lean come in more discrete sections. Here there's more fat integrated into the meat, right where it should be.
The pastrami comes with weighty slices of sharp cheddar cheese and seeded rye. We picked up ours at All Good Things in Tribeca, but next time we'd head to the Dickson's headquarters in Chelsea Market. That's where all the sandwiches are made—ours was kept chilled at All Good Things, which meant cold bread and chilly fat. But in any case, the addition of a sweet and sour tangy chutney studded with fresh thyme makes for a delightful riff on a hot classic.