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.
Potlikker started serving seasonally minded American food on Bedford Avenue last June. Lunch has been served since day one, with sandwiches as one of the essential elements. The Philly-French Dip ($15) is not cheap, but it's one of the high points of the menu.
Tips and tricks for making the best sandwiches at home.
The foundation is meaty, crust medium rare steak, still quite juicy despite its coloring; the meat is layered with peppers and onions cooked down into something resembling marmalade. Homemade beer cheese made with sharp cheddar, smooth Jack, and Robinson's Old Tom beer lends salt, savory twang, and creaminess to the toasted and pressed bread.
If the sandwich's crunch isn't your thing, give it a quick dip in the accompanying jus, rich and beefy but not overwhelming to the sandwich's thoughtful fillings.