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.
Dave's Hoagies opened a month ago in the Financial District and their sandwiches are—excuse us—money.
Tips and tricks for making the best sandwiches at home.
The roast beef ($11.50) is built on soft, dense bread custom baked at Parisi Bakery. It has the perfect dense crumb and slight crust to withstand the juices that collect there. Most of these come from "the works," a smattering of shredded romaine, sliced tomato (we'll wait unitl summer for those), shaved red onion, roasted red peppers, chopped cherry peppers, diced artichokes, and a shake of parmesan cheese. Each sandwich gets provolone and a spread of "Dave's famous hoagie sauce," which is a thick balsamic vinaigrette that adds another layer to the massive hoagie.
Despite the meaty artichokes, sweet roasted reds, spicy cherry peppers, tangy vinaigrette, and salty cheeses, the delicate roast beef is the star of the show. It's tender, lightly seasoned so as to not take away from the "the works," and layered onto the sandwich with a generous hand.
Dave's has four other sandwiches on the menu. We'll be back soon.
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