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.
There's lamb and then there's lamb and then there's lamb. If you're the kind of lamb fan who craves gaminess the way others go mad for pork belly, the Pulled Greek Lamb Sandwich ($12) at Boukiés (currently open for dinner and brunch) is the sandwich for you. It comes stuffed into two small pita pockets, and what lamb it is: dark and rich from a long braise, it's that perfect balance of salt and savory and the burnished depth of slow cooking. Think lamb shank multiplied by brisket.
An herb-flecked yogurt sauce sits on the side. It's unremarkable on its own, but does well to cut through the sheer intensity of the lamb. The thin pita's also a little weak, but does that really matter when you're lambing out? Okay, it does, but lamb out anyway.