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.
It's quite rare, in fact almost never, that one sees the pairing of pumpernickel and mozzarella on a sandwich. The former is a German rye bread, dark and slightly sweet. The latter is an Italian soft cheese that, at its best, bleeds a bit of milk with every slice. Yet, in the Avocado and Fresh Mozzarella sandwich ($9 with side salad) at Ronnybrook Milk Bar, the combination works almost perfectly. Perhaps it's the toasted sesame seeds that coat the pumpernickel baguette like a traditional semolina loaf, or maybe it's simply some milk bar magic. Whatever the reason, the mozzarella and bread complement each other very well.
The sandwich takes the standard tomato, basil, mozzarella format and adds avocado and a very mild spicy mayo, giving it a typical 'California' flavor profile. The mozzarella is of fine quality and the tomatoes are decent, if a little limp. But most importantly, there's enough avocado to help you forget that you're eating a vegetarian sandwich...a very good thing in our book. The Milk Bar folks aren't breaking much ground here, but that's fine when the end product is so satisfyingly tasty.