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.
During my trip to New Orleans I ate so well and continuously that I'm not sure I ever grew hungry in the week I spent in the big easy. Though most of my meals were chock full of oysters, shrimp, and crayfish, no meal in my mind represented the indulgent excess of the city more than Mandina's, a Creole/Italian restaurant in Mid-City that's been family owned and operated since the 1930s.
Though my stomach was full of crayfish and jambalaya, I was cajoled into dining at Mandina's where, prior to being seated, you can order a Sazerac, a New Orleans variation on a cognac or whiskey cocktail.
Po' boys at Mandina's can be ordered half loaf or full loaf. I got the half po' boy with shrimp and oysters ($11.95), and was brought a platter with two sandwiches (one for the shrimp and one for the oysters) that looked like a full loaf to me, though I was assured that it was only a half. The oysters were perfectly juicy and crisp, the bread, the New Orleans French bread with a thin and crisp crust and a fluffy interior.
If you've any room left, eggplant sticks ($9.50) come with a tangy marinara sauce that's good enough to eat alone. Onion rings ($7) are a mountain of fresh onions, perfectly fried in a batter that flakes when bitten.