In this great country 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.
Making a lunchtime decision amidst the food courts corralled on Alder Street is no easy task. One of Portland's largest pods, you can try anything from Ethiopian dora watt to Peruvian lomo salt ado. But your nose might lead you to the unmistakably porky scent wafting from The People's Pig, which specializes in sandwiches made from its namesake animal. And your eyes need skim no farther than the top of the menu: porchetta ($8).
Slices of rolled pork roast smeared with fennel seed and garlic are wedged into a crusty cibatta roll. The accompanying fistful of peppery arugula and squeeze of lemon juice balances the lusciously fatty cut of meat.
Wash the sandwich down with a tiny bottle of red Sanbitter (kind of like Campari minus the alcohol) if you really love the contrast between richness and bitterness.
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