Samuel Moehring / Sandwich

I hear they import the roll's from Amoroso's. I can't comment on authenticity, but it's melty-cheesy-meaty and one of my favorite lunches.

Uh, yeah. The pork is as good as it gets, with crispy skin and seasoned with enough herbs to be savory without being annoyingly salty or overly herby. The onion jam is almost overkill, but really it brings the whole thing together with the greens for contrast. He cleans the porchetta cutting board with the bread, so no gloppy mayo here. Very, very rich.

The bread is what elevates this sandwich to a level superior to its fast-food-esque provenance. Fresh and crusty without being too hard, it provides and excellent vehicle for the equally wonderful meats. Plus, it's made in a flash. Like 3 minutes, honest.

Portillo's introduced me to this sandwich. Paper-thin sliced beef is put into a split crusty-chewy roll and topped with sweet peppers and a bit of jus. If any of the ingredients were subpar, this sandwich would fail. But that's not the case. The variable texture of the bread---chewy some places, dripping with jus in others---is welcome, and the peppers and beef combine to be something truly greater than the sum of their parts.

Enormous! This one was heavy on the B, just the right amount of T, and not overloaded on the L like some are. I've always wanted to make a palindromic version of the BLT...the BLTLB, but I never knew what would go in the remaining L and B.

This is a darn good club sandwich. The bacon is fresh, and perfectly crispy and soft at once, the way bacon should be, the cold cuts are wonderful, the bread is flavorful, it's well-condiment-ed and it keeps together. Plus, it's like $7.50. Yum.