In this great country 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 the country. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
It's refreshing that the menu at Cutty's in Brookline Village (full review here) doesn't feel the need to constantly tell you that the fillings, toppings, and condiments are nearly all made in-house from fresh seasonal ingredients. Even without the reminder, it's painfully obvious that these sandwiches are the result of great ingredients in expert hands.
A sandwich described as "greens shallot" ($6.65) may seem odd—downright Spartan even—but the tender braised chard that fills the split ciabatta roll (from Iggy's) acquires a savory, almost meaty quality to it, rich with liquor that soaks happily into the bread. A slather of mild saffron-scented mayonnaise adds richness while crispy fried shallots (which also make an appearance on the stellar roast beef sandwich) are the kicker the sandwich needs to push it from acceptable vegetarian fare to full-blown I'd-rather-eat-this-than-meat status.