What is your favorite sandwich?
On my first trip to Napa Valley I ate a warm lamb sandwich with great crunch and juiciness. I make my version of the sandwich with the leftovers from grilled, butterflied leg of lamb. For seasoning I usually cut slits in the meat a day ahead, stuff them with orange zest, fresh basil, garlic, allspice and black pepper. I grill it rare, then slice it thin. For the sandwich, warm up the slices, then slather split, toasted ciabatta rolls with a yogurt sauce — I make it with whole milk yogurt, sumac, garlic, a pinch of hot chile powder, and minced scallions. Layer on the lamb, its juices, slivered red onion, sliced cucumber and voilà.