If you’re visiting Williamsburg, whatever you do, make sure you order an Italian sandwich from The Meat Hook.
They don’t do mayonnaise or anything like that. Instead - you’ll find butter whipped with pork fat, fried rosemary and confit garlic. It’s spread on crusty bread - the cheap kind - that’s been grilled enough, but not too much. You know?
Head butcher and self-proclaimed ‘sausage maestro’ Ben Turley says “it’s like this porky butter - it’s fucking weird man. It’s great.”
Better yet, you can feel good about where it’s all come from.
Images | Liz Barclay.
- Bread (cheap Italian bakery kind)
- 2 meats - mortadella, Pepperoni, mild salami (sliced)
- Lettuce & onion (thinly sliced)
- Pickled peppers (both hot and mild)
- 50:50 olive oil and red wine vinegar
- Basil (thinly chopped)
- Mozzarella (thinly sliced)
- Whipped Lardo (buy in store)
- Mixture of marinated cipollini onion and artichokes (cut small)
- Grill bread so the inside is toasted.
- Spread room temperature Whipped Lardo on bread. It will melt like butter, which is exactly what you want.
- Throw on your meats and your thinly cut mozz.
- Add on the mixture of cipollini onions and artichokes, only a little bit is necessary.
- Add your chopped basil.
- Next up is lettuce and onion. You want them sliced very thin. Think of them like trees in a mudslide. Does the lettuce add flavor? Not really, but it serves the purpose of holding everything in its place. The thinner it's sliced the better a job it does.
- Add your pickled peppers. I don't know why you would ever get an Italian without pickled peppers. Italian sandwiches tend to be bland and dry without peppers on them.
- Lastly, shake up your olive oil and vinegar and be liberal. Always better to have a lot of vinegar than not enough on a sandwich.