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.
It's hard to think of a better sandwich for winter than the sauteed greens and taleggio from Bklyn Larder. The broccoli rabe is cooked until it's supple and soft but retains just a little bitter bite, with the funky, earthy Taleggio oozing into every fold and crevice. They're pressed together by a slender Grandaisy Bakery loaf that's heated until it's just warm and crisp, but not crunchy—it's a sandwich that's both hearty and delicate, a somewhat light lunch but a terribly satisfying one.
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