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.
If your favorite element of a sandwich is the cheese, it makes sense to get one from a place whose primary focus is cheese. In San Diego, that's Venissimo, a cheese boutique where you can get a fresh-pressed "Veninni", with Bread and Cie bread and any cheese in the display case for $6.50. For an extra buck, you can add some charcuterie like sopressata salami or prosciutto. A piece of fruit (pear or grapes), comes complimentary.
Choosing a cheese is the tough part. There are approximately 100 options, and so many of them are worthy. Free samples can either make things easier, or much, much harder. I immediately struck gold with a rich and creamy gouda-like vlaskaas, but had to try several samples of charcuterie before I landed on the imported Italian porchetta (oh, darn). The best thing about these sandwiches is that, compared to most, the ratio of cheese to meat is reversed; thin slices of porchetta are completely dwarfed by the thick slab of cheese. The vlaskaas is rightfully the star; the meat, its +1.
3 locations in San Diego, 1 in Long Beach See venissimo.com for details
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