Tips and tricks for making the best sandwiches at home.
Nestled between the Chinese awnings just off Canal Street is Dimes, a sunny little newcomer that boasts three types of açai bowls, housemade almond milk, and several iterations of kale. A juice bar among dumpling houses, it's a bit of a non sequitur, but they have some refreshingly light but satisfying options for lunch in a neighborhood that could use more of them.
Take, for instance, the Spicy Beet, Eggplant, and Hard-Boiled Egg Sandwich ($8.50). Beets come in the form of a spread, bleeding fuchsia into well-toasted multigrain, while soft rounds of oil-free eggplant and sliced hardboiled egg give the sandwich heft; grated carrots and pickled red onions keep things crisp. To call the beets "spicy" is ambitious—theirs is more of a restrained warmth, humming in the background of those bright, perky veggies—but the purée softens the sturdy, seedy bread without compromising its integrity to make for a texturally interesting bite.
Were this a racier sandwich, it might be bolstered with a good, salty cheese, and we heathens who do not live and die by juicing would be all the happier. But as healthy lunches go, this one is pleasantly un-condescending, and one to keep in the neighborhood rotation.