Tips and tricks for making the best sandwiches at home.
Go to Lecosho, halfway up the Harbor Steps in Seattle, and you'll probably notice the pig logo on the sandwich board outside the restaurant. And when you see that same pig on the menu, you'll likely bypass satisfying sandwiches like the Tuna Melt or Crusted Catfish and instead be subliminally steered to something more porky.
Nothing's much porkier than the Lecosho Porchetta sandwich ($12, with choice of soup or salad). When I first tried it in 2010, shortly after the restaurant opened, the porchetta was piled in a funky way and partly inedible, making the sandwich somewhat unwieldy, with buttermilk slaw and spicy tomato sauce spewing out. Now it features a smooth slice of moist and flavorful porchetta that fits nicely on the grilled ciabatta bun.
The problem is with the outer ring of pork skin. It's got a nice crackling crust, but it's still terrifically tough in spots, making it difficult to bite and chew and forcing the eater to leave behind some unchewable parts. (This comes with great dismay to this pork belly lover.) As a result, the gnawing is inelegant and a hazard to the sandwich's integrity, making it a fork-and-knife affair. That's a shame for a sandwich that's otherwise seductively fatty, salty, and delicious.