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.
Tips and tricks for making the best sandwiches at home.
Where do Bostonians go for great corned beef on rye? This one goes downtown to Sam La Grassa's to indulge in a huge pile of their "Fresh from the Pot" corned beef. They describe it simply as, "corned beef soaked in brine then boiled." One bite and you know the meat is boiled in a well-seasoned stock.
It's all about the balance—just salty enough with a nice undertone of spice. They get that critical lean-to-fat ratio right.
When I asked for, "just a smear of mustard," I got a nod that told me I was talking to a sandwich-maker who knew how to smear. And, if he got a bit of bark and spice from their famous "Rumanian Pastrami" mixed with my corned beef, that's fine with me.
This sandwich came to $9.50, and with a side of steak-cut fries, it was enough for two. This time of year slip into their take-out line and enjoy your custom-built sandwich around the corner on the Boston Common.