The sandwich was inspired by a Lebanese original.
Porchetta — the East Village establishment specializing in a Tuscan roadside attraction — has expanded its monomaniacal menu with another sandwich. The new Lebanese chicken sandwich is based on a tuck-in common enough in Bay Ridge, but rarely seen in Manhattan.
In south Brooklyn at places like the Al Salam Restaurant and Meat Market, the components include chicken schwarma, cornichons, and a wildly intense garlic sauce with enough raw garlic to blow the roof off your mouth, all of it wrapped in a large pita, cylinder-fashion.
The new East Village version ($10), fusing the concept with Porchetta’s Italian leanings, presents the sandwich as a panino, with grilled pedigreed chicken, Brooklyn-style fresh vinegar pickles, and a baguette that gets squished in a sandwich press. The thing presents an interesting contrast to its Bay Ridge and Astoria counterparts, and the homemade garlic sauce — a species of French ailoli, I’m pretty sure — is every bit as zippy and memorable as its Brooklyn counterpart.
110 East Seventh Street
At Porchetta, you can relax outside while you eat your sandwich.