I was right to go with the good quality franks–that snap made this sandwich, and the beef flavor was an excellent foil for the donut bun, the sweet heat of the mustard, the sour crunch of the pickle relish
The rye crust was too thick, brittle when it should be strong enough to hold together yet hard and impenetrable when I wanted to bite through it, unleavened and dense, with the molasses flavor of dark rye.
Almost every English-language writeup online that I’ve found of the Finnish Porilainen sandwich–and there aren’t all that many, to be honest, but hey! we’re adding to that number–uses some form of the phrase “a...
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