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.
Pork, cheese, mustard, and pickles are great sandwich ingredients on their own; when they all come together on a pressed hero, the resulting Cuban sandwich is a thing of porcine beauty. At Café Cello, tender, juicy roast pork is not aggressively seasoned, and there's a fine balance with the rest of the ingredients.
Thinly sliced ham is quickly seared on a flattop, with a blanket of Swiss cheese left to melt as the ham warms through. The bread gets a slick of mustard before the sandwich is built, and the spice therein is just what the sandwich needs to cut the fatty pork. The vinegary homemade pickles are an excellent counterpart to the rich, melty cheese, and they're sliced lengthwise to ensure every bite is with pickle. At $6.95, it's not just a solid Cuban—it's a great lunch deal in midtown.