Pork, whether slow-smoked or roasted, makes for great eating, especially on a sandwich. Here are four variations on this theme, each with its own appeal.
Chef Steve Cardello's Philadelphia-style roast-pork sandwich can become an addiction. The meat is moist, tender, lightly bathed in juices. On top: broccoli rabe and provolone. Everything is tucked into a toasted semolina roll, served with fries, slaw or onion strings. ($13.99)
THOMAS'S HAM 'N EGGERY , 325 Old Country Rd., Carle Place
Jump-start your morning with Tom Koukoulas' pulled pork breakfast melt, a sandwich on grilled sourdough wherein pulled pork and pepper jack cheese are balanced by the sweet counterpoint of onion jam. On the side: home fries. ($8)
MORNING ROSE CAFE , 317 Bedford Ave., Bellmore
Chef Roberto Baez's fine Cuban Reuben stars slow-roasted pork shoulder with fried pickles, melted Swiss, Dijon and Cuban garlic sauce on grill-pressed buttered rye. On the side: slaw and a garlic pickle. ($12)
BRIXX & BARLEY , 152 Park Ave., Long Beach
Chef and co-owner Frank Cammarata's new gastropub serves a delectable roasted porchetta hero featuring tender pork roasted and lightly flecked with orange zest plus broccoli rabe and provolone. ($12)