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.
A panino on white bread? I'd never had one, and watched with curiosity as my panini maker took two ordinary slices of Pullman's and deposited them in the toaster. I immediately forgot about this, however, as soon as he pulled out a globe of smokey mozzarella, slicing through its dusky skin to reveal tender whiteness. He then shaved a fluffy pile of prosciutto cotto like pink crepe paper, and got out brilliantly red imported Italian tomatoes and salty bits of anchovy, to complete an already glorious sandwich (named the Positano, $11.50).
The cooked prosciutto was perhaps the most elegant sandwich meat I've ever encountered, while anchovy and tomato is one of those combinations I eat all the time at home, standing over the cutting board with drippy fingers, but never think to put in a sandwich. And the white bread? Crisp from the toaster and sprinkled with olive oil and pepper, it cradles the meat without making any extra work for your crust-weary jaws.
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