In this great world 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 world. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
Far superior to the one-named restaurant trend is the deliciously direct style of naming employed by Meat & Bread. Of the five sandwiches on the minimal menu, our sandwich team ordered a deceptively tidy looking porchetta sandwich 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.
This is OK since most of the pieces will just fall in or near the healthy dollop of mustard they've provided for dipping anyway (far superior to spreading in this circumstance). And you'll enjoy watching your pork get piled from the busy line in the shop's gorgeous, spare atmosphere, too.