'Sandwiches' on Serious Eats

Breakfast at Bklyn Larder, Park Slope

I have a complicated relationship with Bklyn Larder in that I love basically everything they make, bake, or stock, but can't make a habit out of buying $9-pint ice cream or $29/lb cheeses. So it's a very pleasant surprise that their new breakfast menu is gently priced. What's not surprising: that it's all excellent. More

New Sandwiches at 'wichcraft

For a taste of Craft without the hefty pricetag, Tom Colicchio's 'wichcraft sandwiches are a reliable workday lunch. They're built on fresh bread from the same high-quality ingredients used in Colicchio's restaurants, and while probably more expensive than your bodega, also probably an awful lot better. This season, 'wichcraft has introduced two new choices, as well as brought back three of their most popular sandwiches, so they're back on the winter menu. We tasted them all; check out what we thought! More

A Sandwich a Day: Brisket at No. 7 Sub

Brisket with Chinese mustard and pickled mushrooms is one of the current lineup's more intuitive combinations. The sub's slow-cooked beef brisket—plenty moist, well-salted, and laced with just enough rendered fat to stay on the "juicy" side of the grease line—is barely contained by No. 7's custom roll. More

A Sandwich A Day: The Goat Cheese Panino at Balaboosta

Also great on their lunch menu: the Goat Cheese Panino ($12), which comes with a well-dressed arugula salad. A really good split ciabatta with a nice crisp crust and tender crumb with just enough chew gets stuffed with goat cheese, sweet roasted red peppers, grilled planks of zucchini, and kalamata olives with a tasteful smear of pesto (I can't stand an over-pestoed sandwich). More

A Sandwich A Day: Greek Salad Sandwich with Garlicky Tzatziki at Prune

To call the Greek Salad Sandwich at Prune a sandwich is a bit of a stretch. More like a big bruschetta, if you ask me. A thin slice of toasted baguette gets smeared with a layer of creamy tzatziki, followed by slices of green bell pepper and slivers of Kalamata olives. When I see Greek Salad on a menu this time of year, I immediately assume it'll be some really awesome chunks of heirloom tomato in there, this being tomato season and all, but alas, it was not the case. More

A Sandwich A Day: The Gallego at Despaña

What I like most about the various bocadillos at Despaña, the Spanish food market (and prepared food counter) in Soho, is how well they manage the ratio of filling to bread. These are intensely flavored fillings, generally cured meats and powerful cheeses, so you don't need too much of them; at the same time, they're not just a single paper-thin sheet of ham on bread. They're perfectly composed sandwiches. More

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