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.
"Could I get a potato and egg sandwich on lard bread?" I asked.
"No!" the more surly of the counter people respond. "You see the size of that loaf? That's two potato and eggs.
"That's fine with me."
A potato and egg sandwich at Parisi Bakery costs you $5.50. It is about ten inches long and three inches tall. And it's enormously filling, with tender potatoes and a crisp-edged omelette—if a little light on the salt.
To get that extra salty hit I figured some lard bread would be just thing, and Parisi makes some of the best in New York. While I doubt they're pleased to do it for everyone, I'm happy to say that you can get your sandwiches made on an 18-inch loaf of lard bread at the deli counter. Should you go the potato and egg route, it'll cost you $12 to feed three people.
Let the sandwich sit for a minute or two before eating—this lard bread is best when warmed up, and the hot fillings get the lardy juices in the crumb flowing. Truth be told it's still light on the salt (feel free to add your own, as we did), but the crisp flakes of prosciutto in the loaf do add a salty, meaty edge to an otherwise staid classic. One can only imagine the good it would do for an Italian combo.
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