it was only okay for me.
Fair enough.
Gjusta has a porchetta sandwich, too. Itās not bad, but Iād prefer it paired with something more acidic to cut through the richness.
Iāll keep thinking on it.
@TheCookieās rec for Angelini might be the move. I havenāt tried it, but usually everything they do is at least very good and sometimes great.
1 Like
come to think of it, Angeliniās was indeed the best one Iāve had. But it wasnāt good enough for me to remember having it until you mentioned it.
3 Likes
Honestly not loving anything about the way that plate looks.
It may just be that you donāt generally like porchetta, though. There still might be one out there that works for you, but it could be a long slog.
If youāre in SF, @CiaoBobās suggestion of Roli Roti is solid. Iād check to see if Cotogna is doing their porchetta, too. Not a sandwich, but itās kinda legendary.
Ima keep my eyes peeled for you.
2 Likes
Conveniently Iām in SF at least 3x a year, and we love the ferry building! Do yāall think I can get this postmated to me at Ocean Beach? Lol
And yeah it was basically turkey dinner except with pork, and I remember wishing there was a lot more skin. Ugly delicious - but not that delicious.
Hi @frommtron -
Did you try the porchetta melt? It is topped with really tart rapini (broccoli rabe) and red onions. I prefer the savory one with horseradish. But the melt should fit your acidic bill.
2 Likes
I 
Angelini. And they serve a lovely porchetta, sliced tableside.That is why I feel like Iām cheating on them when I say Factory Kitchen serves my favorite porchettaā¦ but they do.
1 Like
I did. I much prefer the butcher myself. The porchetta + cheese combination wasnāt for me.
The butcher is a solid sandwich, though.
1 Like
Maybe you could get a little of the rapini on your butcher sandwich. 
Maybe. I didnāt find that rapini to be tart. It was nicely bitter, but . . . I didnāt get much tartness the only time I strayed from the butcher.
I think a tart salsa verde or gremolata is the way to go for my tastes.
Donāt get me wrong, Iām not too picky. What I am is an incorrigible nit-picker.
Iāve got The Kroft at #1 and Gjustaās butcher at #2 for my LA-area tops, but I think my list just means I need to get out more.
Ahhhā¦ āa tart salsa verde or gremolataā I get it. Youāre right, the rapini is more bitter. Itās been a while, but I think they do marinate or dress it. Whatever it is I wasnāt in love with it. Iām mostly a savory sandwich kindaā girl. Though I do like a lite schmear of good mustard or the juicy, salty, vinegary heat from a peperoncino.
1 Like
Gjusta Lox & Bagel
8 Likes
Thatās so pretty.
1 Like
next time, grab a bottle of this on the shelf behind you and be prepared to spread it on every bit of toast and eggs you have. a nice dollop goes great in a homemade bowl of chicken soup as well. itāll def wake up the sandwich.
2 Likes
Ohhhā¦ Iām at Eataly right now. I am so gonnaā look for this.
Eataly - Century City
Lunching at Eataly for 1st time and came across this.
Notice the Wednesday Special.
Picked up a few provisions
ā¦And decided to make my own Porchetta sandwich
Porchetta (this was more like mild ham), chopped up Broccoli & Calabrian Peppers in Oil, lite spread of Veganaise and drizzle of Arbequina Olive Oil on simple Baguette. Next time Iām going harder with the Peppers.
13 Likes
Looks good. And I am willing to bet it tastes much better than the pre-made porchetta sandwiches they have that are ready-to-eat.
1 Like
Thanks @frommtron - More economical too. The package makes 2 nice sized sandwiches. Still, I wouldnāt quite call it Porchetta. It was more like ham w/herbs.
1 Like
Yeah. Thereās a type of porchetta that is a cured deli meat product. Itās a real thing. Itās also not really what most of us want when we think of porchetta roast.
Ameliaās on Main Street in Santa Monica (of all places) does an interesting sandwich with a housemade porchetta cold cut. Itās really pretty good if you want a ham sandwich.
2 Likes
I do like ham sandwiches.