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 sandwiches, often filled with overcooked white meat and weak toppings, tend to be boring or, at worst, nearly inedible. The Rubirosa Sandwich ($12) at our neighborhood favorite Rubirosa is fortunately several notches above the archetypal poultry-between-bread ordeal. Every component brings something to the table, from the sweet roasted peppers to the oily pesto spread that graces a lightly toasted semolina roll. The crown jewel is a cutlet of well-seasoned, slightly lemony brick-pressed chicken that blows other sandwich-bound chicken out of the water. Tomato and fresh mozzarella also do their part to make this sandwich a winner.
Recently added to the lunch menu, the Rubirosa Sandwich is what we like to call a "sit-down sandwich." It takes a while to make (a testament to its freshness), costs more than 10 bucks, and is not intended for on-the-go consumption (the bun sogs up quick). Instead, you should take it with a salad, and maybe a beer or glass of wine, at Rubirosa's bar.