This particular combination of the salty, peppery soppressata with the sweet, warm spices of the coppa and the mild, fatty, mortadella is a particularly good one, accented by the cheese and the various pickled vegetables.
Chicago has a reputation for overloading its hot dogs, dragging them through the garden as the saying goes, but Chile has us beat by miles.
The cornbread is fluffy like a pancake but crisp-edged, the greens savory from the richness of pot likker, aromatic and spicy, vegetal and slightly bitter.
The filling has a savory depth that is unlike any chowder I’ve had previously. The bread is buttery and crisp, and maintains that crispness despite the ladleful of stew that inundates it.
The star here is the thinly-shaved ham, which is not remarkable but salty and juicy and tender, swimming in a mix of this mild tomatoey sauce and its own rendered juices.
Its pungent onion and savory tomato, the hint of bright cilantro and the occasional hot bite of thinly-sliced finger pepper, it recognizably shares a pedigree with the snack of my youth but evolved
It all came together to something entirely pleasant to eat, nothing to write home about perhaps but if every sandwich inspired you to write a letter, eventually your wrist would get too tired to lift the next sandwich.
Hot, molten, sharp cheddar cheese, with the piquant raw onions and hot Colman’s mustard powder amplifying the intensity of the flavors, just barely contained in crisp, hot, crusty, toasted bread.
The salty, smoky filling stays relatively moist during baking, its steam trapped inside the roll with it
It tastes brightly of oranges and lemons and strong wine and warm spices, like Portuguese Sangria in meat form, but with garlic.
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