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.
Ever since our first visit to Union Square's Taboonette, we have been on an arguably obsessive mission to eat our way through the entire menu. This time, we tried their Salmon and Egg ($6.75). It might be listed as a breakfast sandwich but lucky for all of us, it is served all day.
This pita is not the prettiest to look at, especially after a 20 minute subway commute, but don't be fooled...it's tasty stuff, and it holds up well. The filling, which includes tzatziki, za'atar, olive oil, roasted salmon, arugula, red onion, and a sunny side egg, had a lot going on, and for the most part, it works. The intensity of flavors brought by the red onions, crisp and spicy arugula, and the thyme in the za'atar spices up the mildly fishy salmon, and it's all tempered by the cooling the tzatziki. Though we'll note that between the runny egg yolk, oily salmon, tzaziki, and olive oil, this does end up being a quite creamy pita concoction. But the flavors are so bright and true that we're willing to overlook that.
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