I'm obsessed with this sandwich. Absolutely and completely obsessed. I had it for the first time three weeks ago. I've had it three times since. I've told my friends about it. I've told my family. It motivated me to get on with this new series of dining shorts and it will be the inaugural one.
Taylor Gourmet's Pattison Avenue roast pork sandwich is unequivocally one of the very best sandwiches I've had in D.C., maybe anywhere. It's six to 12 inches of roasted pork wet with the stock they soak it in, tucked into a warm hoagie roll with chunks of garlic and covered in melted provolone. As fantastic as all that is -- and it is -- that's not what makes the sandwich. Oh no, what makes the sandwich is the broccoli rabe.
Broccoli fucking rabe.
There are three other pork sandwiches on Taylor Gourmet's menu. None are as good as the Pattison Avenue. The only reason I can think of is that none of the other sandwiches include bright green shoots of spicy broccoli rabe.
Driving home after eating one of these was the worst. It was also the best. Try as I did to wash my hands afterward, my knuckles and fingers still stank of pork and stock that soaked through the bread. It always soaks through the bread. It was intoxicating. I felt I owed my wife some sort of apology. It was as close to filthy sin as a sandwich will ever get you.
If it was sin, then this is my confession. I am obsessed.