In this great nation 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.
Meet the Spuckie: fennel salami, hot capicola, mortadella, hand-pulled mozzarella, and olive-carrot salad on ciabatta. According to the Boston English Glossary, a Spuckie is "what some Bostonians still call a sub or hero." The nickname comes from spucadella, a local bakery version of a sandwich roll.
Tips and tricks for making the best sandwiches at home.
At Cutty's in Brookline Village, you have many Spuckie choices. Pressed or not; half or whole ($3.95 or $7.75, respectively). They even offer a vegetarian version with eggplant instead of meat.
A pressed Spuckie is all warmth and lusciousness. The cheese melts, the roll crisps, and the salad melds with the meat. The unpressed version is all about freshness. You get carrot crunch, squeaky mozzarella texture, distinct flavor from each cold cut, and a light airy roll. It's hard to decide, but here's a solution: order it half and half and do your own side-by-side taste test.