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.
When you're eating at Shopsins, money isn't too much of a concern. The food's expensive, more than you'd think for tricked out diner fare, but when it's so gutbusting filling and so damned good it feels hard to mind. Case in point: the ProZack ($17), a sandwich of gravy-soaked brisket, Hatch chilies, and jack cheese on a loaf of garlic bread.
It's all about meat, fat, and spice, an easy recipe for success, but the fun's all in the details: brisket so tender you could cut it with a spoon, a gravy that tastes of little more than stock reduced until it's a meaty syrup, chilies that actually burn, and the crunchy-tender bliss of well-toasted garlic bread. The sandwich is crazy filling of course, and excessive, but in a balanced sort of way that keeps you coming back for more. Best sandwich of my year so far? Quite possibly.
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