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.
There's no shortage of great sandwiches in Portland, and the fennel-marinated porchetta and fennel sauerkraut from Wildwood is one of our favorites. Chef Dustin Clark marinates the pork for 12 hours in olive oil, fennel seed, fennel frond, caramelized fennel, garlic, chile flake, salt, and pepper, before a 12-hour slow roast makes it fall-apart tender.
It's then topped with a crunchy fennel sauerkraut that's been fermented in salt at room temperature for seven days. A tarbais bean paste made with roasted garlic and lemon gets spread on the soft, olive oil-toasted French roll from local Vietnamese bakery An Xuyen, providing a creamy foil to the salty porchetta and the crisp, mild fennel.
Rounding out the flavors is a vibrant salsa verde made with capers, garlic, parsley, and olive oil. Fresh lemon gets squeezed over the assembled sandwich for the finishing touch. If you're lucky enough to be at Wildwood when it's on the menu, please order it.
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