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.
I can't tell you how many times I've eaten a gyro and immediately fallen asleep. The street vendors that I frequent like to garnish their meat bombs with a squirt of white sauce, a few shreds of lettuce, and a couple of mealy diced tomatoes.
The Lamb and Beef Gyro ($6.95) at the Hummus and Pita Co. is much more judiciously proportioned. Served on a pita much more fresh than the street meat standard, it can be garnished with tabouleh and actual tzatziki, lighter than the mayo-based sauces you'll find elsewhere. The meat doesn't taste dramatically different from what street vendors use, and I actually missed how the street vendors sear their slices on the flat top before they put it on the pita (Hummus and Pita Co. meat goes straight from the spit to the steam tray), but it's part of a concession for a more lighter, more balanced gyro. I'd much rather have a well balanced sandwich with ample fresh vegetables than one that would knock me out.