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.
Bread, pig, pickle, cheese: the resemblance of April Bloomfield's Cubano sandwich to any other Cuban stops right there. For one? It's $18. For another, it's made with prosciutto and Gruyere, not ham and Swiss. But it's one of the best sandwiches we've ever had: a crunchy ciabatta from Balthazar, funky Gruyere, spicy-sweet pickled jalapeño, and the pork—a confit of Heritage pork shoulder, first brined for five days, and then cooked in duck and pork fat. It's so tasty it's almost a shame to make a sandwich out of. (Almost.) Pickles come in the form of cornichons, and a mustard relish rounds it out. Altogether, it's the kind of crunchy, salty, fatty mouthful so many sandwiches aspire to be. Whether or not you're willing to call it a Cuban.