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If, as some food industry analysts say, Americans are eating more sandwiches for dinner than ever (these include burgers), then Wichit is sitting pretty, even without burgers. The sandwich shop, opened nine months ago in downstairs spot on Newbury Street, offers all the meats and vegetables you might imagine putting between two slices of bread.
Pressed sandwiches are enormously satisfying. When the cheese melts into the meat or vegetables, and the bread turns golden, you get lots of irresistible tastes and textures at once. They’re a fine, filling lunch or supper. I admire the attention to quality here, the fact that they squeeze lemons and limes for lemonade and limeade, use all fresh herbs, and offer a sandwich that’s never on the menu: the “rude boy,” with pastrami, fried egg, torched cheddar, pickled onions, avocado, and aioli on a soft roll.
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