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.
Trying to find a decent lunch around Penn Station is hard at the best of times, but battling the crowds to get to Sergimmo Salumeria is worth it.
The Veneto ($9) is made with a pretty standard combination of salami, fresh mozzarella, arugula, and hot peppers, but it's more than just that listing would suggest. For starters, the bread: it's crusty and crackling but still soft and chewy, perfect for cradling a generous portion of thinly sliced peppery soppressata, cured in-house. The saltiness of the meat is offset by tart and spicy peppers that still have some crunch, while the thick slabs of mozzarella tame the heat. A drizzle of olive oil and Sergimmo's balsamic dressing rounds out this sandwich with a little bit of tangy sweetness, all for a full-flavored sandwich that doesn't skimp on the ingredients.