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.
Ocean Beach's culinary scene seems to almost exclusively cater to surfers and other seaside slackers with a serious case of the munchies. It's one of my very favorite things about the place. If you're craving a sandwich, steer yourself towards Poma's Italian Delicatessen. It's been an institution since the 1960s, a fact that's immediately obvious when you watch the stream of locals beelining towards the counter, as if on auto-pilot. The conversion rate from first-timers to regulars has got to be steep with food this good.
Try the meatball sandwich ($6.50). The meatballs (80 percent beef and 20 percent pork) are slow-cooked in housemade marinara—which keeps them moist and saturated with sauce—then stuffed into a lightly flaky roll, topped with more sauce and heaps of provolone, and finished in a pizza oven to melt the cheese.
What's so magical about the sandwich is how once assembled, it tastes like all of the elements were fused together on a subatomic level, to the point that it's difficult to tell where one ingredient ends and another begins. Also magic? For the price of $6.50, it's huge.