I'm not really an avid sandwich lover but I recently had one that just might convert me. It was from No. 7 Subs, the new, sandwich-focused outpost of the Brooklyn restaurant, No. 7. The tiny sub shop is connected to the hip Ace Hotel at 29th St. and Broadway right near my office.
The sandwich was: roasted asparagus, goat cheese, pickled ramps, and home made bacon bits on a deliciously soft whole grain roll.
I liked it so much that I attempted to recreate it at home. It was pretty darn good, although paled in comparison to the original and quite a bit of work for a sandwich. I made chipotle mashed sweet potatoes to go with it which were delicious but too flippin' spicy. I would definitely make them again, but with just one pepper next time instead of, uh, four. I also added a little sour cream that wasn't in the recipe but made them a little creamier. (I've been trying to cook with more sweet potatoes but most of the recipes I find are sweet. This is a good savory way to cook them.)
Keeping with the sandwich trend, we had a Cuban-themed picnic in the park with our friends Joel, Kathryn and their son Jackson where we joyfully consumed Joel's amazing homemade Cuban sandwiches. Brian and I brought mojitos, plantain chips and guacamole, and the traditional Cuban dessert, sandwiches de ice cream.
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