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.
The San Diego Public Market has no shortage of prepared food items, from fresh-baked challah to delicious sprouted hummus, but my current craving is the fish 'wiches at Supernatural Sandwiches. The "sea to sandwich" food stand is co-owner (and chef) Christian Eggert's first food venture, and he totally nailed it. Fresh fish and seafood are sourced from Catalina Offshore, sautéed up, dressed with cheese and veggies sourced from the market, and finished with housemade sauces.
One sandwich I can strongly endorse is the "Siren" ($8), a buttery toasted bun heavy with garlic sautéed Mexican white shrimp. On top, there's a sprinkling of white cheddar cheese, marinated tomato relish, crisp garlic chips and two sauces: garlic aioli and Taqueria-style hot sauce.
It's their spiciest sandwich, rating between 30,000-50,000 on the Scoville scale, but, really it's more garlicky than hot. If you can stand the heat, just ask and they'll load it up with extra hot sauce.