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.
Simit belong in this city. They're a Mediterranean import, but have the appearance and taste of something between a bagel and a soft pretzel. According to the newly opened Simit and Smith on the Upper West Side, the bread takes its name from the Turkish word "geverk," colloquial for "simit" in some parts of the country, and means "crisp." They live up to the name.
Sandwiches are offered on a "loaf" or the traditional ring shaped simit. In both forms, a firm crunch gives way to a dense interior. Sesame seeds come on the original and whole-wheat variations, and their presence makes up for the lightly salted, no-sugar-added dough. When donned with salmon, red onion, and cream cheese ($6.99), the smart combination of ingredients does more than nod at the breakfast bagel that's been a New York staple for decades. A healthy smear of cream cheese offsets the zing from the red onion and a generous amount of lightly smoked salmon makes the simit another solid breakfast or lunch bread for New Yorkers.