The Sandwich: Roasted Pork Sandwich
Where: Cucina al Volo stands at local farmers markets, including the White House, U Street NW, Bloomingdale, Foggy Bottom, Ballston, and McLean
Stuffings: Roasted pork, caramelized peppers and onions, provolone cheese, salsa verde
Bread: ciabatta roll
Thickness: 3 inches
Pros: The pork in this sandwich is as fresh as you’re going to get—the pig roasts in a smoker, and your meat is chopped to order. The layering of ingredients is also key. With the verdant, slightly spicy sauce and nutty cheese on the bottom, you’re assured a taste of each in every bite, while a topping of caramelized onions adds a sweet note.
Cons: Roasting a pig in a portable smoker on the streets of D.C. is an inexact science, so some pieces come out dryer while other pieces taste a bit too fatty. While the salsa verde does provide a bright kick that cuts through the rich meat, it’s also quite oily, which detracts from the otherwise perfect flavor combination.
Sloppiness level (1 to 5): 3. Your roll is packed to the gills with meat and veggies, and though you get a real bang for your buck, it’s hard to bite through. The oil that drips from the bun doesn’t make gripping it any easier.
Overall score (1 to 5): 5. Although the execution varies from sandwich to sandwich, the intentional design and flavorful ingredients make it a winner. You’re not likely to find a fresher sandwich on the streets of D.C.