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.
While the soft potato-and-egg tortilla makes up the bulk of the "Spanish Armada" ($8) at Saltie, it's the pimentón aioli that ends up stealing the show. Bright orange and aggressively garlicky, it's slathered on in that sandwich-shop way where they use twice as much as you would, making the same sandwich—whether or not that's a good thing depends on your preference, but I can say I was quite satisfied. It's served on their thinnish, golden house focaccia, so saturated with good olive oil that it lends the sandwich an extra grassy-peppery little something.
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