Sandwiches

If there's one thing I love more than vaguely obtuse economics talk and French theory, it's sandwiches! I've experimented with sundry ingredients such as kimchee, English muffins, and sriracha sauce. This article describes 7 interesting culinary stacks available in New York.

The "Sandwich Marguez au Harrisa": "Mr. Atif’s time at the Cordon Bleu served him well, but eventually his cooking circled back to the spicy, paprika-reddened merguez sausages he said he learned to make from the Jewish butchers of Casablanca. The merguez are made daily at the cafe, cooked to order and stuffed into crusty, grilled “petit pain” — “little bread” in Casablanca, a.k.a. Italian rolls in Queens — with cubes of cucumber and tomato, chopped green olives and a hot-pink, spicy, garlicky harissa, also made in-house. “I mastered it through many kitchens,” he said. Wine vinegar and extra oil emulsify Mr. Atif’s harissa into a tangy sandwich spread that takes a bow toward mayonnaise."

I think I'm more exited to try that sandwich than to see anything else in New York, and I'm pretty interested in seeing New York.