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.
At their creamery in Long Valley, New Jersey, Valley Shepherd makes a sheep's milk cheese called Shepherd's Basket. It's made from raw (unpasteurized) milk in traditional manchego basket molds and has a flavor profile that mimics the Spanish cheese: sharp, salty, buttery, and dense. At the creamery's storefront in Park Slope, the cheese is sliced into thick triangles and served on the soppressata sandwich ($8.50).
The meat is laced with peppercorns and, with the handful of fresh arugula, there's a peppery kick to every bite. Like the goat cheese sandwich, Valley Shepherd uses the same perfect-for-sandwiches bread from Grandaisy. It's soft and malleable, but delicate enough to tear easily. Each slice gets a smear of quince paste (membrillo) before the sandwich is built and its subtle, rich sweetness proves to be a great companion to the salty cheese and fatty meat. There are only four ingredients on the sandwich, so there's little room for mediocrity, but Valley Shepherd is well aware.