Porchetta's Pressed Chicken Sandwich
It's takes five extra minutes for dish #14, but we don't mind waiting
Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our "Best of 2012" issue. Tune in each day (weekends too!) for a new dish from the Fork in the Road team.
Lebanese chicken sandwich ($10)
No, this chicken sandwich doesn't have the juice and wobble of the more famous porchetta, or those slivers of chewy-crisp pig skin. It may not be the porky bacchanal you usually seek at Sara Jenkins' focused, East Village sandwich shop, but give it a go and it's clear why the new special has stuck around for the last few months. It's good stuff.
Elegant and crisp, the sandwich is built with lean, roasted chicken, house-made pickles, and ciabatta from Grandaisy Bakery, which crackles from a long, hot press. It's seasoned quite aggressively with toum, a zippy Lebanese condiment made with garlic, olive oil, and salt -- it obliterates the sandwich competition with its garlicky fire.
110 East 7th Street