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.
We've already met the turkey tonnato at Zoë, proving that the restaurant is fond of using that meat in different ways. Here to further that point: the turkey rillettes ($10). Dark meat is cooked in duck fat until it's fall-apart tender, and served on a baguette. Cornichons, arugula, and grain mustard help to cut the richness—"cut the richness" isn't something you often say about turkey, is it?