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.
"Go big or go home," says this meat and egg monster posing as a sandwich ($15), which you can find on Perla's Friday and weekend lunch menu.
By big I mean two fistfulls of fall-apart how are you so tender braised beef cheek, with a brown sauce packed to bursting with meaty brawn and caramelized flavor.
By big I mean an inch-thick slab of crusty bread that soaks up every stray dribble of the beef's braising liquid, less a sandwich bottom than a savory bread pudding as intensely flavored as the meat itself.
By big I mean two fried eggs with golden, runny yolks and creamy whites, because of course "put an egg on it" would just feel...sane?
And by big I mean a heap of excellent fries with delicate crusts and fluffy innards, tossed with chili and tomato powder, which in one bite became some of our favorite fries in town.
So that's this sandwich. If you're still up to taking it down, do so with lots of water and napkins at the ready. It's almost too rich—and to be honest, just too brown to eat alone (when sober or not horribly hungover, anyway), so share with a friend to your paired squeals of delight. Just for the love of god, split a salad as well. The tumble of greens included here is quite good, but your body will crave more.