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.
Raymi's Pollo a la Brasa ($12) is quite similar to the Pan de Chicharron sandwich we tried earlier. It features roasted chicken, sweet plantains, and aji verde, a Peruvian green chili sauce.
The chicken is cooked in white vine vinegar and a ground bean sauce, then spiced with garlic, oregano, and aji amarillo. It's very moist, flavorful, and quite savory, allowing the sweetness of the plantains to provide a wonderful balance to the sandwich. And although the aji verde didn't bring the heat I wanted, its mix of jalapenos, cilantro, garlic, lemon juice and the bright, milky, and mild queso fresco added yet another layer of complexity and acidity to cut through all the excess. Also like the Pan de Chicharron, do this sandwich justice and eat it at Raymi where it won't turn into a soggy (but still tasty) mess.