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.
Subtlety is not an adjective used often in reference to Vietnamese sandwiches, but the lemongrass chicken sandwich at Sub Sand is not your run-of-the-mill bánh mì. It looks, from the outside as if it might be. It's on the usual bun, but this one's toasted inside for extra-sturdiness up against the house sauce.
The light scent of lemongrass on the chicken is tempered only briefly by the sandwich format, so it takes a few bites for it to build up, before suddenly punching you in the face with flavor. The finesse floats away and halfway through the sandwich, that chicken is standing up to the pickled carrots and daikon, waging friendly battle with the jalapeños.
Depending on the battle you'd like your sandwich to fight, Sub Sand does a variety of takes on the Vietnamese sandwich. Some, like the lemongrass chicken, stay Asian-inspired, while others, like the buffalo chicken, go down another path. Most people patronizing the tiny International District storefront grab theirs to-go, but if you feel like sitting, this is about the cheapest table-service option you'll find, and you'll be able to order your Hong Kong-style egg puff fresh for dessert.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.