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.
Piles of snow blocked parking spots on the streets of Nashua, New Hampshire, one recent Sunday morning. The semi-plowed roads were slippery and pedestrians shuffled through slush in down coats and two pairs of pants. But despite the recent snowfall, the doors at Riverwalk Cafe and Coffeehouse opened every 30 seconds to let in another brave, chilled New Hampshirite. Serving freshly roasted coffee and a substantial menu of sweets and sandwiches, Riverwalk is a mainstay in the mornings of many locals—even when staying under the covers seems the more tempting choice.
Alongside my neatly pulled and perfectly foamy cappuccino, I had The Feta ($5.25), a breakfast sandwich served on one of the cafe's homemade biscuits with egg, a slab of feta cheese, a dollop of pesto, and a few veggies. The biscuit was decadently buttery and flaky—a treat in a region not best known for its take on Southern staples—and held together bite after bite. The feta was punchy and smooth, strong without overpowering the egg and biscuit. And the clever addition of pesto, an unusual but brilliant breakfast ingredient, created a balanced and surprising bite.
As I munched, the cafe's owners, Steve and Jane Ruddock, roasted coffee beans in their Taper roaster. The couple greeted regulars and first-timers alike as patrons shivered into the shop with a burst of cold air. They offered me a whiff of their new dark roast, a Sidamo with notes of blueberry and citrus. The Riverwalk is warm and inviting, the perfect complement to a snow-dusted New England holiday weekend.