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.
Man, no one pulls off sweet-and-meat like the Spanish. And few in NYC pull off Spanish sandwiches as well as Despaña. Our latest find is the Mallorquín ($4), a slim roll with a thick layer of sobrasada (a Mallorcan spreadable chorizo), drizzled with honey and pressed. The honey seeps into the soft chorizo's every cranny, mingling with its meaty oils and soaking into the bread, just thick enough to soak it all in. "What is this?" asked more than one taster in wonderment, struck by the subtle spice and lingering sweetness. Honey in sandwiches, we'll be considering you more often.