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.
As you might suspect from the name, Joe's Dairy makes its own mozzarella. Some gets smoked. Some gets sliced. Some is destined for restaurants around town, some to be sold in-store. But however you get it, it's all great cheese: dense but delicate with a little milkiness and salt.
Joe's also roasts peppers and dries tomatoes, and if you visit early enough you'll find these veggies resting together inside crusty, chewy loaves from Grandaisy Bakery for $7 each. We got there at 1 p.m. There were two sandwiches left.
In both sandwiches, the cheese is loaded on the bread in enormous lobes, enough to make the mozz feel as substantial as meat. The roasted red pepper version adds sweetness and smoke; the sweet sun-dried tomato version is all about chewy texture and a welcome acidity.
Each sandwich gets a smattering of dried Italian herbs, and parsley and oregano lend a savory note and bit of depth. Both disappeared quickly; we'll have go earlier next time for more.
156 Sullivan Street, New York, NY 10012 (map) 212-677-8780