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.
One of the few places that was a non-negotiable on my list of New Orleans places to visit? Cochon Butcher. Chef Donald Link's artisanal butcher shop/sandwich joint/wine bar is next to Cochon, his homage to all things Cajun, porky, and meaty.
My favorite sandwich is the Cochon Muffuletta ($12), a cheffy version of the classic New Orleans sandwich first made in Central Grocery in the French Quarter. The classic uses a sesame seed flat loaf with a firm texture, but Cochon's has a fluffier, softer sesame bun that was browned to a crisp on the bottom. The house-cured meats were all good, especially the smoky ham and the pastrami with plenty of black peppercorns. The olive tapenade had just the right mix of briny and tart.
All sandwiches come with a generous serving of perfect fried potato chips and house-cured pickles, which are sweet, not too sour, and sort of a cross between half-sours and full-on pickles you find at some Jewish delis.
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