In this great city of ours, you could eat a different sandwich every day—so that's what we do with A Sandwich a Day, our daily look at sandwiches around New York City. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
OK. It's time for a mea culpa. I may have been guilty of writing about a sandwich recently that I couldn't get behind 100 percent. I beg your forgiveness. I know that the time you waste at work reading this site is precious and that I shouldn't fill it with sandwiches that are not run-out-and-grab-worthy. Can I make it up to you?
Today I give you the prosciutto cotto, arugula, and Parmesan sandwich at Numero 28 Romana on Spring Street in Soho.
Though technically a pizzeria (the Roman-style pizza offshoot of Numero 28 on Carmine Street), this joint makes a wicked sandwich. What does it is the amazing pizza bianca bread that Numero 28 uses. Crisp on both the top and bottom of the sandwich, with a spongy-chewy, just-this-side-of-moist interior, you could almost put old shoe leather on it and it'd taste good. Thankfully, some classic Italian ingredients come together nicely on it, with an additional criss-cross of mayo.
It's offered as a special at Numero 28, so it might not always be there, so call ahead. It's $4.50 a "slice" or $30 for a whole "pie."
A single slice is pretty thin, so it might leave big eaters a little unfulfilled. I'd suggest supplementing it with a bag of chips from a deli somewhere or ... with a slice of one of the other pizza Romanas in the joint.