The Sloppy Giuseppe sheds the ground beef for an abundance of slow roasted lamb shoulder, as deliciously tender as ground beef, only less reminiscent of summer camp. The bun is brioche, which slightly resembles a hamburger bun if you squint but is lighter, flakier, and just the right accompaniment for the lamb. There's also a smear of hummus, but the lamb is the star here.
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In this recipe, the heady, rather pungent lamb is paired with a bright gremolata made up of finely grated orange zest, fresh oregano, thyme, rosemary, and a generous amount of garlic. What turns out to be a swanky sandwich also includes a kick of spicy mustard and slivers of nutty, sharp sheep's milk cheese.
Bedouin Tent's leg of lamb sandwich ($8) rolls just-baked pita around green letttuce, tomato, onion, and (of course) slices of roasted leg of lamb. The well-done lamb meat is powerfully seasoned, particularly heavy on black pepper and roasted garlic and nudged to a higher level of flavor by the house's tasty lemon-mint mayonaise.
It's the lamb burger ($3) that gets most of the press at Xi'an Famous Foods, though there's a pork burger ($2.50) as well. They're not burgers at all, as any Xi'an fan knows, but palm-sized, meat-stuffed sandwiches that still rank as some of our favorite cheap eats around.
The Lamb 1.3 sandwich at tiny SoHo gem Snack is a fine lunch on a fine baguette, with a delicate crumb that slowly seeps up the juices from the lamb, softening into that perfect sop-up stew bread texture.
The Le Languedoc ($8.25) is a flavor-packed sandwich, and my go-to item at the French patisserie mini-chain, Financier.
With delightfully creamy mayonnaise and an awful lot of meat, Locanda Verde's rich Slow Braised Lamb Sandwich ($16) is best consumed on an empty stomach.
As long as we use the definition of 'sandwich' a little loosely, these juicy little Lamb Ragu Sliders ($9) must be recommended. The tender ciabatta roll is bursting with savory, slightly spicy lamb ragu and a shower of Pecorino. It's a bit like an Italian sloppy joe for grownups, perfectly seasoned and a little tricky to eat politely.
[Photo: Ben Fishner] Waiting to order my sandwich from the Kwik Meal cart, I noticed that I'd been scooped by Serious Eats Head Honcho Ed Levine, whose 2004 New York Times writeup of the cart still hangs for all...
In the slideshow tour of Serious Eats HQ, Katie Quinn shot a picture of Ed Levine under a handwritten recipe for a lamb sandwich from Phoenix chef Chris Bianco (Pane Bianco, Pizzeria Bianco). That prompted 13tracker to ask: "Can we get the lamb sandwich recipe? Or at the least, more and better close ups of it (wink wink, nudge nudge) — please?" Well, here you are, 13tracker—and everyone else who wanted it. What follows is more a template than a recipe. Baaa!
The aggressively salty, lamb-intense meatloaf: we loved. The curry sauce: we loved. And together, we loved them, too. But what's with that double-thick layer of cheddar? Where did that cilantro come from? Strawberry pico de gallo?
Although I'd never heard anything about Al Safa in Bay Ridge, Brooklyn, when I walked in I just knew that it was going to be good. Scanning the menu, I was intrigued by the Sujok Pita ($5) described as hot spiced ground beef and lamb sausage.