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.
Leave it to Henrietta's Table executive chef Peter Davis to upgrade an ordinary ham and cheese sandwich from lunch-box fodder to high-class restaurant fare ($14). Known for his commitment to locally sourced ingredients and from-scratch cooking, Davis layers thin-shaved Harrington's corncob-smoked ham and Grafton Farm's smoked cheddar between slices of his house-baked Anadama bread, and coats the salty-smoky combo in his sweet bourbon barbecue sauce.
To finish, he grills the sandwich (a weekday lunch-only special) in butter until the molasses-sweetened bread turns golden brown and the melted cheese spills out the sides.
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