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.
All the methods and tips you need to make perfect steak, each and every time.
You want to be careful when labeling a sandwich a "cheesesteak." Doing so cues certain expectations of a particular type of sandwich. But since the Smith St. Cheese Steak ($12) at HBH Gourmet Sandwiches is in Brooklyn, not Philly, I neutralized my expectations and decided to go with the flow.
The meat is braised short rib that appears in flat slabs; the cheese is a gooey and mild taleggio, which was tasty, but also made for a greasy time when combined with the chive aioli, which tastes a little like honey mustard thanks to the sweet pickled shallots. So no, this was not a traditional cheesesteak, but the beef was tender, moist, and decently seasoned. That said, for $12.00, you should get more meat, especially in comparison to the massive raft of fluffy ciabatta it came on. I expect ciabatta to be crusty and light, but this one was extremely soft, and it overwhelmed the contents of the sandwich. A worthy note: the sandwich came with housemade chips seasoned with fresh rosemary that were thin, crisp and well worth an extra side order.