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.
This sandwich popped out on the lunchtime menu at Brucie in Cobble Hill. Fried scallops? Don't eat enough of those on a sandwich. The juicy, plump gems are fried to order in a beer and tempura batter. They arrive still hot, that beautiful fried-brown shade. The aroma takes you to a seaside shack for a second, but then you realize that a seaside shack probably wouldn't make their own pepperoncini or Greek-style yogurt.
The yogurt (can yogurt be used as a condiment more often, please?) is a cleaner, less globby departure from tartar sauce or mayo; the vinegar-soaked peppers cut the fried bites with a slightly bitter tang. Though Brucie bakes their own bread for some dinner plates, they stick to the fluffy, seed-topped rolls from the old-school Carroll Gardens bakery Caputo's down the street, which is the right call.
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