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.
So I'm a cheese snob: I generally don't like single-serving American slices in their sterile plastic jackets, or anything that is puddled onto nachos. I'm all for runny cheese (le fromage qui coule, since we're being snobby), but that nacho stuff has already ran. In other words, I was skeptical of the Steak and Whiz ($7.50) at Wogies: surely the cheese part of a cheesesteak could be so much more than something that comes from a can?
Turns out, in fact, that my Philadelphia knowledge was woefully lacking. Next to provolone, Cheese Whiz is the most common cheese to grace steak sandwiches with its ooze. And after all that whining, I really can't complain about Cheese Whiz on this cheesesteak. It infiltrates the crumbly steak and onion hash, spreading its salty orange glow around like a bleary Philly sunrise. Now that's my kind of wake-up call.