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.
At Chacarero in Boston, they start the day baking the rolls they'll turn into traditional Chilean chacarero sandwiches. That soft roll is sliced in half, spread with mashed avocado, layered with tomatoes, Munster cheese, grilled chicken, and their own hot sauce. Then, they top each one with a generous pile of green beans, spread more avocado on the top half, and pass you a fistful of goodness.
You can also get a beef, chicken/beef combo, or vegetarian version. Leaving something out or adding extra hot sauce, avocado, or beans is perfectly okay with the assembly team. At $7 for a small and $8 for a large, most customers go with the big one.
Bostonians used to line up in front of a food cart for these addictive sandwiches. Now, the lines wrap around the inside and spill out the door of the brick and mortar Chacarero shop in Downtown Crossing.
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