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.
Braciole, the Italian dish of thinly sliced meat rolled around a cheese, herb, and bread-crumb stuffing, is a staple of the Italian-American sunday gravy. Made with garlic-and-Parmesan-stuffed beef, the tiny involtini get seared and braised in tomato sauce until rich and tender. Like the meatball before them, it was only a matter of time before they got reinvented in sandwich form, and what a sandwich they make!
Tips and tricks for making the best sandwiches at home.
At Rubirosa, our new neighborhood go-to for sandwiches, they stuff a few fat rolls of the tender beef into a soft, toasted roll of buttery garlic bread, smothering the whole thing in their awesome signature tomato sauce and large flecks of real, honest-to-goodness aged Parmigiano-Reggiano. It's a little retro, a little kitschy, but seriously delicious at the same time, and perfectly in-line with the type of classic red-sauce-fare-done-right that they serve on their full menu (see our complete review here).
$10 for a single sandwich may seem a little pricey, but it's a big one and comes with a grape tomato and herb-studded side salad. Big appetites will leave satisfied, and it's great as a light lunch for two to share.