Pork sliced thin, tender and dripping with juices; braised greens garlicky and mildly bitter; sharp provolone salty with the sour/bitter funk of an aged cheese, all contained by a terrific hoagie roll, crusty but light
In December, the Tribunal will feature Philadelphia’s Roast Pork sadnwich, the Pit Beef of Baltimore, and Porketta from the Iron Range of Minnesota
I’ve eaten three Flæskesteg sandwiches this week and I’ll probably have another for lunch tomorrow. It is as good a fast food sandwich as I think you’re likely to find.
Soft, fatty, garlicky pork; crisp, salty chicharrones; zesty pickled vegetables; and an herby hot sauce are of course a fantastic combination whatever bread you put them in.
In a stroke of brilliance, Jeff Barg wrote the Philly Taco up as if it were a thing people actually did. Before long, people actually started doing it. Art imitates life, they say, and often life returns the favor.
30-some-odd years ago, Ronnie came into our lives. He’s my stepfather, my mom’s third husband, the father of my sister Ali. I was, technically, an adult* when Mom and Ronnie married, and not sure...
When I wrote about Cuban sandwiches nearly two years ago, I had this to say: The greatest thing though is that while getting the sandwich exactly correct can be a pain in the ass–not too many...
It’s come to me over the past couple of days that each of the three sandwiches we’re covering this month is basically a variation of the grilled ham-and-cheese sandwich. As good as a melty-ass ham-and-cheese sandwich...
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