How to Build a Better Sandwich
on 16 April 2015
Most often, and regardless of effort, a sandwich made at home just doesn't have the same aesthetic appeal as one ordered at a restaurant—and that sentiment really applies to multiple senses. Thanks to the New York Times' Jeff Gordinier, that no longer has to be the case. The writer surveyed some of the best sandwich spots in NYC, from the Mile End Deli to Bar Primi, and sought out answers to flavor profiles and visual creative direction. His findings are not only handy, they're also rather delectable.