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.
I can't say Mable's brisket is one of our favorite in the city, but their Chopped Brisket Sandwich ($9.95 with slaw and a side) is something I'd return for. The brisket gets diced into neat cubes, allowing the fattier sections to moisten the drier ones.
But it's the toppings and sauces that make this sandwich—sauce-scorning purists, look away now. There are cucumber and onion pickles to add at your discretion, soft but nicely briny, and jalapenos with a gentle heat. You should also add a splash of that barbecue sauce, a little tangy, a little sweet, thin but not weak and in no way cloying. By doing so you make a sandwich that's more delicious than its parts alone—meaty, tangy, and plenty moist—while still keeping it in firm barbecue territory. It's on the small side for the price, but rich enough, especially with that side you ordered.