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.
Caviar and Bananas's in-store sandwich counter has a host of tempting upscale 'wiches, ranging from smoked salmon with diced eggs and dill crème fraîche to the cheese toastie, a cranked-up grilled cheese with piquillo peppers and pesto, but you can't go wrong with the duck confit ($9), shredded duck with pickled red onion and sweet fig preserves stuffed between two slices of toasted sourdough bread. The duck is swathed in black pepper mayo and melted gouda, transforming it into an especially indulgent duck salad sandwich. The bites that were heavy on the fig were the tastiest, so ask if they'll smear a little extra on the bread for you.
Tips and tricks for making the best sandwiches at home.
While it's being put together, browse for gourmet groceries like artisan salts, Ibérico ham, and bonbons from Christophe Artisan Chocolatier. There's also a deli counter with plenty of prepared salads, like crunchy Thai salad and broccoli slaw. The sandwich is plenty for one, but with a side salad, you could easily split it.