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.
Why isn't asparagus the star of more sandwiches? Roasted stalks are lined up on thick slices of Bien Cuit's Campagne bread (which means "country bread," and this is a gorgeously rustic loaf). "That bread just came out of the oven this morning," said the lady behind the counter. Chewy with a subtle sourness and those shattery-crisp crusts, it's always a good sign when a sandwich ($8.50) begins this way.
Also a good sign: that Dashing Star Farm egg. Hard-boiled and sliced with plenty of marigold yolk crumbles spread around, the egg is spiked with a smidgen of tarragon relish, just enough to bring it all together.
It's hard for me to walk into Bien Cuit and not linger for an additional few minutes, whiffing up that buttery croissant and yeasty bread-laced air. If there was a scratch-and-sniff sticker for Bien Cuit, I would carry it with me always.
Bien Cuit Bakery
120 Smith Street, Brooklyn, NY 11201
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