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 New York. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
To call the Greek Salad Sandwich at Prune a sandwich is a bit of a stretch. More like a big bruschetta, if you ask me. A thin slice of toasted baguette gets smeared with a layer of creamy tzatziki, followed by slices of green bell pepper and slivers of Kalamata olives. When I see Greek Salad on a menu this time of year, I immediately assume it'll be some really awesome chunks of heirloom tomato in there, this being tomato season and all, but alas, it was not the case.
Not that the juicy halves of grape tomatoes were anything to complain about. Plump and ripe, they offered plenty of sweetness fortified by the thin slices of red onion (that thankfully were not too onion-y—I wasn't alone at lunch). The real standout was the awesome feta. Briny and tart, it had a creamy, almost ricotta-like texture and buttery richness.
Is $12 a bit steep for what's essentially an oversized canapé? Perhaps. But here's some advice: go with a friend, order this thing and the awesome burger, split both, walk out full.
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