“Traditionally, porchetta is a whole deboned pig that is salted, stuffed, and then spit-roasted. When Danielle and I lived in Florence, we used to walk out of our way to a hole-in-the-wall spot that served porchetta sandwiches.”
“It’s true, though. I do make a mean grilled cheese sandwich. One that brings back all the hazy nostalgia of summers at the pool, being handed a Velveeta-and-Wonder Bread confection straight from the griddle, a sandwich that crunched when you sunk your teeth into it and stuck onto the paper plate as the cheese cooled.”
“The whole shebang melds together when you sink your teeth into it, though you might have to dislocate your jaw like a snake to get every single component in the same bite. Hot kolbassi meets chilly coleslaw, fluffy french fry innards soak up the slaw juice and mix with the bite of hot sauce, and the result is pure greasy magic barely held together in a spongy carb container.”
