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.
When you perch at the bar at Clyde Common, you'll be lured by barrel-aged cocktails and an impressive list of local beers, but you shouldn't forget the food. The chuck for this sandwich comes from Painted Hills Farm and is brined for two days before being roasted in the Clyde Commons kitchen.
It's tender and supple, crowned with a fresh slaw of cabbage, herbs, and pickled celery. A shower of pecorino may scatter as you attempt to get everything in one bite, but it's worth the effort. You can order this monster sandwich with salad, but the crisp, garlicky fries are probably the right way to go.
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