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.
Simple is key here. Bread, cheese, meat, pickles. That's the Prosciutto Sandwich ($11) at the relatively new outpost of Sullivan Street Bakery in Chelsea—simple but really top-notch ingredients.
This sandwich is an update of the original Prosciutto-Mozzarella Sandwich at the Hell's Kitchen location. The differences kick off as soon as you order the sandwich. First off, you'll note that the sandwiches at the Chelsea location are made-to-order by the "sandwich guru." Meats sliced on the spot. Bread split right there and then. All to mean you get a fresher sandwich—not soggy, not stale.
Next, you realize that the bread has changed, for the better. Instead of the narrow, soft Stecca bread cradling the ingredients, there's a round, mini version of the Pizza Bianca, which is actually made from the same dough as the Stecca but baked differently. It's crispier and holds up better as a sandwich bread than the Stecca.
Finally, a delicious addition has been added to the filling: pickled shishito peppers. So now you have an acidic and occasionally spicy kick to counter the super-creamy buffalo mozzarella and salty-in-a-good-way prosciutto di Parma sliced nice and thin. The only tiny, tiny wish we would make to the sandwich guru was to bless us with more of these little pops of pickled flavor.
If you have your stomach set on getting this sandwich, we recommend calling ahead. Not all sandwiches on the menu are available every day.