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.
Go to Butcher Bar for the barbecue, and go back again for the barbecue you missed the first time. Just don't miss any of the excellent housemade sausage on either of your mandatory visits. Smoked meat may take center stage here, but the tender, highly seasoned sausage in a snappy casing is really a beautiful thing. Butcher Bar rotates their sausage selection daily, but you can usually find sweet and hot (my favorite) Italian sausages in the display case.
You can buy sausages raw to cook yourself or have them as a side with your meal, but I take them in sandwich form ($10.99) with grilled onions ($1 extra) on Butcher Bar's soft, moderately rich buns. There's something really special about the mix of hot, juicy sausage fat, bright, hot chili, and a whisper of fennel seed. You almost need the bun to tone it down. Chicago already understands the importance of sausage to a respectable barbecue establishment; it's time we got on board.