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.
Many years ago (okay, four), back when I was a spry young undergraduate, I called the wonderful city of Philadelphia home. As a fledgling serious eater, it was quite a place to explore—BYOB restaurants! Epic brunches! Food carts! Admittedly, I ate a lot of late night pizza, and curly fries, and Wawa hoagies (though, for better or worse, maybe four cheesesteaks over four years). But when I wanted to class it up with some good cheese and a good glass of wine, Tria was the spot I would go.
The cafe has an ample by-the-glass wine list with pithy categories (Sociable, Zippy, Lighthearted) and a nice selection of sandwiches featuring their serious cheese selection. On a recent trip back to the city of Brotherly Love, I was happy to find that my good memories of Tria were well-founded. The smoked chicken panino ($9.50) paired salty, tender chicken breast with a pleasantly sharp Caciocavallo cheese. Piquillo peppers and balsamic onions lend sweetness and a nice, vinegary tang.
Another excellent option is the truffled mushroom panino ($8.50), pressed with buttery Brie de Nangis and spinach. More creamy than funky, the brie was a rich match for the meaty mushrooms—a great sandwich for a grey Philadelphia day.
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