In this great city 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.
[Photograph: Mari Levine]
On any given weekday, the line of customers waiting for Cutty’s specialty sandwiches, soups, and salads snakes out of the door and spills onto the sidewalk. But on one “Super Cluckin’ Sunday” a few weeks ago, an even larger crowd gathered, tempted by the return of a rarely offered but insanely popular menu item: the Buttermilk Fried Chicken Sandwich.
The plan was that Cutty’s would open on a Sunday, when they’re usually closed, and serve a four-item menu—potato salad, yellow cake, potato chips, and Buttermilk Fried Chicken Sandwiches ($10.95)—until they ran out. Leading up to the event, the shop released a detailed infographic of the sandwich, hyped it on Twitter and Facebook, and hired a chicken-costumed guitarist to serenade the crowd. Needless to say, there was a lot of pressure riding on one sandwich’s shoulders.
But in true Cutty’s fashion, it didn’t disappoint, and by the end of the day, they had sold almost 500 of them. The wait was long, but the sandwich was worth it.
The main component is the chicken, a Bell & Evans breast that’s been brined in buttermilk, dredged in seasoned flour, and fried until crisp and juicy, but not a bit greasy. Below the chicken is a smear of tangy honey-mustard, and layered on top is a slice of Cabot Sharp Cheddar Cheese, thinly sliced Vidalia onions, crunchy shredded iceberg lettuce, and some Hellmann’s Mayonnaise, in that order. And it’s all sandwiched between a sesame-studded brioche bun from Iggy’s.
If you’re in the Boston area this weekend and didn’t make it to Cutty’s inaugural poultry fest, they’re holding another one this Sunday, February 24th, starting at 10 a.m. I think I speak for anyone who attended the first one when I say I hope they make it a monthly event.