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 we covered 'wichcraft's new line of sandwiches last winter, we didn't realize Tom Colicchio was holding out with a sixth new creation, a pork-based number the company unveiled as part of their 10th anniversary celebrations earlier this month. Their latest addition? A mortadella-and-cheese sandwich, which Colicchio says was inspired by his Italian heritage.
With thinly sliced mortadella and soft Robiola cheese as its base, plus pickled red onions, salsa verde, and roasted garlic puree as toppings, this is not a sandwich for the Altoid-averse. It's in-your-face pungent, but packaged neatly inside a floury ciabatta, unlike its similarly-flavored but all-too-often sloppily overstuffed Italian sub counterparts. And as far as luncheon meats go, it's a pleasant change of pace to see mortadella, baloney's (slightly) sophisticated Euro cousin, get top billing at an American sandwich chain. Provided you don't have a date later, this is solid lunchtime stuff.