In this great country 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.
Amsterdam Falafel in the Adams Morgan nabe of D.C. should really be called Amsterdam Toppings with Some Falafel Buried Underneath. The falafel is fine—golfball-sized fritters made of crushed chickpeas and all sorts of spices—but it's really about the serve-yourself toppings bar, stocked with 21 scoopable options. You have your hummus, baba ghanoush, tahini, and tzatziki, as well as pickled cabbage, pickles, crunchy salads, and torator, a fiery green herb sauce, at the very end.
One good strategy is to take at least one falafel out and let it rest in between the wrapper and pita when garnishing to maximize space (then just plop it back on top after). The $4.25 small sandwich includes a pita, your choice of wheat or white, with the top half hacked off, and filled with three falafel, while the $5.95 large includes five and not as much pita chopped off.
The shop is inspired by all the falafeleries in Amsterdam, so the walls are decorated with city maps and signage, and more importantly, there's Dutch mayo for your twice-cooked fries, which could technically qualify as another falafel topping.
Amsterdam Falafel is just as popular during the post-barhopping snacking hours as it is during the day. Read: the sandwich (essentially a mountain of toppings in a pita) is just as tasty after drinking as it is without any drinking involved. Since it stays open on weekends until 4 a.m., it's a good alternative to the neighboring Jumbo Slices, which can't really claim the same.