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.
The Heavyweight ($6.95) is not quite the Wladimir Klitschko of the sandwich world, but it does pack a punch. All of the heavy hitting comes from the pastrami, which is made in-house. A big spice-studded hunk of it lies under the deli glass, baring a sheared ruby flank like a partially cut gem. An edible gem of meat and salt, that is.
The sandwich itself is not much besides pastrami: a few shmears of mustard keep things together on Jewish rye. If you're still unconvinced this is the real deal, try their black and white cookies, homemade daily and with icing so freshly slicked you can still see the knife strokes .
Lassen and Hennigs
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