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.
At their creamery in Long Valley, New Jersey, Valley Shepherd makes a sheep's milk cheese called Shepherd's Basket. It's made from raw (unpasteurized) milk in traditional manchego basket molds and has a flavor profile that mimics the Spanish cheese: sharp, salty, buttery, and dense. At the creamery's storefront in Park Slope, the cheese is sliced into thick triangles and served on the soppressata sandwich ($8.50).
The meat is laced with peppercorns and, with the handful of fresh arugula, there's a peppery kick to every bite. Like the goat cheese sandwich, Valley Shepherd uses the same perfect-for-sandwiches bread from Grandaisy. It's soft and malleable, but delicate enough to tear easily. Each slice gets a smear of quince paste (membrillo) before the sandwich is built and its subtle, rich sweetness proves to be a great companion to the salty cheese and fatty meat. There are only four ingredients on the sandwich, so there's little room for mediocrity, but Valley Shepherd is well aware.