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.
Tips and tricks for making the best sandwiches at home.
My flight left Louisiana, bound for JFK, at 6:30am; by noontime, I was hankerin' for a po' boy. Having just embarked on a three-day, twenty-sandwich po' boy bender, I realized I was just asking for disappointment when I went looking in New York.
But I was quite pleased with what I found at Cheeky Sandwiches, a little shop of New Orleans eats opened just this year. The bread from John Gendusa, the Crescent City bakery that invented the po' boy roll, was airy and crackly, shattering under the teeth just as it should; the oysters and shrimp were fried to order, crispy and briny and plump. Mayo and hot sauce and pickles came together perfectly. My only complaint? Ours wasn't stuffed as full of oceanic goodness as I would've liked; after a long weekend eating eight-dollar sandwiches that couldn't keep their hundreds of fried oysters in a roll, I could have used a good deal more for $8.50. But that's New York, I suppose. (After all, you can't get 32-ounce daiquiris for $6 up here, either.)