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.
"Mm, tastes like Italy," said Kenji as we tore into the Modena's ($10) crusty roll. Sandwiched between the bread, which comes from Eli Zabar's bakery, are ruby rounds of coppa, feathery flakes of pecorino cheese, and slivers of shaved fennel that provide a nice licorice-y crunch. The coppa is excellent, and the chewy bread is prepped with olive tapenade and a drizzle of Worcester sauce to keep things punchy.
I've seen a lot of sandwiches in my day, and this one is pretty impressive—if only there were more of it! This isn't what you might think of as a pressed panino (the bread is toasted before it is coppa-laden), and it certainly isn't your typical outsized Italian hoagie. This is a dainty sandwich, so if you're blindly hungry, get a second. Or a third.
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