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.
Chicken skin. We've noticed it popping up on more menus, providing its crackly texture and fatty flavor to things like this sandwich. (Chicken skin is the new bacon, what?)
The "ABC Pang" ($9.25) is a special sandwich brainchild of ABC Kitchen chef Dan Kluger and the guys behind Num Pang, only available until July 12. The lemongrass-poached chicken salad sandwich comes topped with a spicy cashew butter, Thai basil, that crisp chicken skin, and Num Pang's usual fixin's. "I knew I needed to work within the confines of Num Pang's roll, pickled carrots, cucumber, cilantro and chili mayo. But from there, I added pickled radishes and jalapenos, lots of basil and lime, which I might do for a chicken salad at ABC Kitchen or at home," said Kluger.
It's a satisfying combo of creamy, crunchy, salty, tangy, and nutty, all stuffed inside a semolina baguette. The ABC Pang special is part of the "Guest Chefs Give Back" series, so you can feel good knowing that $6 of the $9.25 sandwich goes to Edible Schoolyard NYC and The Double H Ranch. It's available at both the Grand Central and Union Square locations of Num Pang.