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.
Instead of the melty, cheesy sandwiches I usually associate with the word "panini," Salumè serves up a variety of fresh, bright sandwiches with some impressive high-quality ingredients. The Trieste ($11.00) comes on a toasted, crusty baguette from Eli's Bakery. The warm, tender crumb comes coated with a creamy layer of horseradish and mayo, which is plenty saucy but subtle enough to not distract from the flavor of the subtle Prosciutto di Praga.
All the meat is sliced by hand at Salumè, and here the wafer-thin shavings form a light, fluffy ham cloud. A few thin slices of fontina and a surprisingly ripe tomato maintain the emphasis on simple, quality ingredients. Biting into this sandwich reveals not just a well-combined filling, but the care that went into putting it together.