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.
Most vegetarian sandwiches these days seem to consist of squidgy roasted peppers and zucchini slithering around in a balsamic ooze. The Vegetable ($7.25) at Almondine Bakery has not only peppers and zucchini, but broccoli, cauliflower, and eggplant as well, held together by a creamy schmear of goat cheese. The vegetables are cooked but not overly so, so that the cauliflower retains its white marbledness and the eggplant becomes soft and buttery. Set between long slabs of rustic French bread spread with garlicky pesto, the odd mix of vegetables manages to come together into a delectable sandwich. After patting yourself on your healthy back, head straight for a wedge of that pie gleaming on the shelf.