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.
A recent Talk post (thanks, philandlauren!) was a good reminder of why we dig Salumè. The panini are refreshingly simple, and each element is given a chance to impress. Unlike panini as we know them in the U.S., these aren't overwhelmed with melted cheese or pressed into pancakes.
The Stelvio (12.00) stars thin, hand-sliced bresaola, salted, air-dried beef. The rich, surprisingly tender meat was accompanied by shavings of nutty parmesan, arugula, black pepper, extra virgin olive oil, and lemon juice. Meat and cheese give great saltiness, and are perked up well by sharp lemon—it's basically a meat salad on a sandwich. The crusty bread from Eli's Bakery the perfect vehicle for this sandwich, as it stands up to the pronounced bresaola but gives way to let it shine. We'll definitely eat this again.