Sandwiches in the City

New Yorkers are obnoxiously proud of our lunchtime options. We don’t do chains because we don’t have to. Not when you can find everything from banh mi hot dogs to Brussels sprouts sandwiches for under $10. That’s exactly why I’ve been so bothered by the rapid proliferation of Cosi, Pret a Manger and the like across Manhattan in recent years. Are New Yorkers really lunching at these places now? Sure, these semi-upscale sandwich chains are better than Subway or Quiznos, but I’d still take a Boar’s Head bodega roll any day of the week.

Recently entering the midtown sandwich contest and blowing the chains out of the water is City Sandwich, a Portuguese-style sandwich shop from chef Michael Guerrieri. Now, you foodies may be noting that there’s not really any such thing as a Portuguese-style sandwich. This is true. Like most refined Europeans, the Portuguese prefer to sit down and eat their meals with knives and forks. So Guerrieri, who was born in Naples, raised in New York and spent 13 years cooking in Lisbon, has taken traditional Portuguese meals and turned them into an array of newly-invented sandwiches.

The crispy bread is brought in twice daily from a Portuguese bakery in New Jersey; the insides scooped out to make room for fillings and to ensure the sandwiches aren’t too heavy. Each one is spread with high-quality olive oil and built using unique ingredients you’d be hard-pressed to find in any other sandwich shop in the world. For example, the Bench Girl, pictured above, contains alheira, a smoky, spicy sausage that was pioneered by Portuguese Jews during the Inquisition. In an effort not to stand out among their pork-eating compatriots, the Jews invented this chorizo-like link that is actually made from chicken, but looks enough like the real deal that no one could guess they weren’t dining on swine. Apparently, back in the day on the Iberian peninsula, not eating pork was enough to get you burned at the stake. Today, a little bit of pork has managed to sneak into most versions of alheira currently produced in Portugal, but it’s still a superbly rich and flavorful sausage that’s not quite like any other. It’s paired here with an omelet, grilled onions, spinach, and melted mozzarella, for a savory breakfast-y sandwich that is appropriate any time of day.

For a look at City Sandwich’s other inventive, Portuguese-influenced sandwich creations, keep reading after the jump.

Read More
Sponsored Content

There Will Be Blood (Sausage)

3793897859_920ea21693

How do you get your wife to buy the main ingredient for dinner without letting her know exactly what it is?

Keep referring to it as “boudin noir.”

OK…I wasn’t exactly conducting a top-secret operation when I asked her to stop by Salumeria Biellese in Manhattan to pick up some blood sausages.  She’s usually pretty agreeable about trying new and exotic items, particularly when they get the TVFF seal of approval.

Still, I wasn’t sure how well this would go over, so I stuck with the more vague French name and hoped that she wouldn’t bother looking over any ingredient list on the package.  The jig was up when she and a co-worker took a photo of the sausages on her phone to show me and they noticed that the second or third item was “pig’s blood,” but I think that actually earned her some cred in the office for being adventurous.

And so it was time to bring these sanguine sausages home for an authentic French bistro-style preparation, courtesy of a recipe from Anthony Bourdain’s cookbook…

Read More
Sponsored Content