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.
Brisket with Chinese mustard and pickled mushrooms is one of the current lineup's more intuitive combinations. The sub's slow-cooked beef brisket—plenty moist, well-salted, and laced with just enough rendered fat to stay on the "juicy" side of the grease line—is barely contained by No. 7's custom roll.
This brisket alone is satisfying enough, but its flavor is complemented so effortlessly by the forward tang and back-end heat of Chinese mustard that one wonders why the pairing isn't already a New York staple. Tender, mildly brined mushrooms and a sprinkle of parsley add an additional layer of flavor, completing the sandwich and riding No. 7 Sub's blurred line between playfully novel and unexpectedly essential.