Tips and tricks for making the best sandwiches at home.
You may know The Butcher & Larder as Chicago's first sustainable, whole animal butcher shop, but on top of selling their quality cuts and fresh sausages, they offer a daily lunch sandwich special. For $10, you get your choice of the hot or cold sandwich, a bag of kettle chips, and a bottled drink (Mexican Coca-Cola is my drink of choice). The great thing is that they aim to use every part of the animal, so the daily offerings really depend on which esoteric cuts aren't flying off the shelves.
I've eaten many a sandwich here, yet the one that sticks out in my mind is the braised lamb sandwich. This version in particular consists of lamb belly that's been braised with cinnamon, cumin, coriander and chili. A heaping portion of the warm succulent pulled meat is dressed with a fennel-pickled onion-parsley slaw that's pulled together with a preserved lemon vinaigrette and a gentle touch of dry chili flakes and harissa. To top it all off, the Bennison's hoagie roll does more than provide a perfect vehicle for the protein, but acts as a flavor sponge, soaking up all the remnants of the braising liquid.
If they only served it dipped.