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.
What I like most about the various bocadillos at Despaña, the Spanish food market (and prepared food counter) in Soho, is how well they manage the ratio of filling to bread. These are intensely flavored fillings, generally cured meats and powerful cheeses, so you don't need too much of them; at the same time, they're not just a single paper-thin sheet of ham on bread. They're perfectly composed sandwiches. I recently loved the Gallego ($8.50)—pork to the second power. Served warm and pressed on ciabatta, it features slices of Serrano ham, chorizon, and Arzuea Ullloa, a semi-soft, pleasantly tangy cow's milk cheese that softens further between the meat and the bread. But between the crunchy ciabatta and the excellent meats, just about ever sandwich here is fantastic.
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