All of Savenor's offerings from the sandwich counter sound delicious, but the Ariccia was the stand-out. A roll from Iggy's Bakery is filled with housemade porchetta and pickled fennel then drizzled with local honey, and is finally pressed. The result is porky and salty with a bit of crunch, acidity and sweetness. A really wonderful sandwich.
'porchetta sandwiches' on Serious Eats
We've been eating a lot of porchetta around the city recently—at Emporio, the rustic Italian bar and eatery a few blocks from Serious Eats World Headquarters, they come pretty close to the mark on all accounts.
At the rotisserie counter at Eataly, you can get the porcini-rubbed prime rib in a sandwich, which we've written about before. But there's a pretty good porchetta sandwich, too.
This deceptively tidy looking porchetta sandwich is on a just-right-chewy ciabatta. It looks like it's going to contain all its pork so politely but we all know it ends with more napkins than that. The overflow of pork chunks drizzled in mild salsa verde, just bright enough to cut the intensity of the fat, begins to spill forth rather quickly, a mix of fatty-gooey and liberally dosed super crispy-edge cracklin' bits.