"The idea of a potato sandwich is not such a weird one — witness the humble potato and egg hero of the Italian-American sandwich canon. At East Village Nordic sandwich shop Smor, three round creamers are boiled and plopped onto a slice of very dense rye, then tarragon mayo judiciously applied. Finally, the rye bread reappears as crunchy shards on the top, making a spectacular sandwich, if only the spuds can be kept from falling off and rolling across the table onto the floor." - Robert Sietsema
