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.
Some would argue that any good sandwich starts with good bread. Grandaisy Bakery respects this philosophy, then transcends it. The Panini Sardo ($7.50) is on a small loaf of Grandaisy's ultra crusty ciabatta, and despite several fresh fillings, the bread is the standout player. Baked in house, this is unlike any ciabatta I've had from a sandwich place—not a somewhat crusty loaf with an airy crumb, but rather a crackly, perfectly baked masterwork.
Grandaisy's fresh bread contrasts nicely with the insides: thin-sliced roasted zuchinni, ricotta, dried currants, olive tapenade and fresh mint. Bites of full mint leaves might be a bit intense, but this sweet, vegetarian mixture works well in this sandwich. The slightly bitter and salty combination of zucchini and ricotta is particularly tasty. For a refreshing lunch on the go in unrelenting summer heat, this sandwich is a great choice.