A BODEGA
CLASSIC
ON THE ROAD
Cook Jhonny Sanchez
(above) can make hun-
dreds of chopped cheese
sandwiches on a busy day.
Most are for locals and
regulars, but tourists come
from around the globe
to taste his handiwork.
Efficiency is essential;
sandwiches need to come
together quickly so they’re
hot on delivery. Sanchez’s
process requires sharp
focus, fast hands, and
steady nerves when the
orders come rolling in.
Text by Bryan Roof;
photos by Steve Klise