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.
Butter lettuce is the only thing on the Smoked Turkey Sandwich ($14) from Maysville chef Kyle Knall leaves as is. There are onions, but he pickles those in his own vinegary, spicy pickling liquid. Boring and bland store-bought mayo is substituted for a homemade aioli. It's fresher tasting, and the garlic provides flavor where otherwise lean turkey can't, which, as you might expect from a two-star restaurant, is smoked in-house. After being smoked whole, turkey breast is sliced paper thin and nestled onto a puffy potato roll. Salty strips of pork belly also succumb to the beauty of barbecue in Maysville's kitchen. It wasn't the crispiest bacon we've ever had, and on a sandwich as soft and delicate as this, sort of just gets in the way. Still, it's not enough to make it any less of a stellar sandwich than the much-loved pulled pork or grilled fish.