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.
In my experience, restaurants seem to griddle the bread for croque madames to the point where a steak knife and some serious muscle are required to reach the ham and cheese inside. But at Poste, inside the Hotel Monaco in D.C.'s Chinatown, the Croque Madame ($16; on the weekend brunch menu) features two thick yet airy toasted slices of white bread enveloping thinly sliced, salty Virginia ham and gruyere.
Topped with just enough Mornay sauce to drip down the sides but not eliminate the bread's crunch, and with the required runny-yolked egg—this one's sunny side up—delicately draped over top, this may be my favorite brunch dish to date. A few sprinkles of parsley complete the surprisingly light (i.e. no after-brunch nap needed) dish, and a newspaper cone filled with crisp pomme frites share the plate. The frites could be crispier but they're perfect for cleaning up any remaining creamy yolk.