In this great nation 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 the country. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
Chef Joanne Chang made a name for herself peddling pastries like the world's best sticky buns, banana bread, and homemade Oreos, but her three Boston-based Flour Bakery branches turn out some pretty mean sandwiches, too.
I like to call this one the "lamb jam," though it's known simply as the roast lamb sandwich ($7.95) on the menu. Between the oblong slices of hearty white bread she packs thin shavings of rare roast lamb, herbed goat cheese, fresh greens, and a sweet-tangy homemade tomato jam studded with gold raisins and currants. It's one of several great reasons to break the house rules and not eat dessert first.