Publican Quality Meats currently has six sandwiches on the menu, though Paul Kahan hinted that new options may be rotated in soon.
"Better Than a Gyro" ($9.00)
Of all the sandwiches we tried, this one felt the most like an instant classic. The braised pork belly is crispy but tender, and it's balanced by both citrusy orange spice vin and a cooling raita sauce. It's all contained by a light and airy flatbread, which holds together while still letting the different elements shine.
Tuna Muffaletta ($12.00)
This take on the New Orleans' classic trades the standard layers of cured meat for huge hunks of poached albacore tuna—a strange twist that doesn't immediately sound like it would work. But all the other elements are adjusted, too. The olives in the olive salad are only lightly brined, while some pickled chiles add a slight bit of heat. It's all held in a focaccia with tonnato sauce, which isn't nearly as dense as you expect it to be.
"Train to Tuscany" ($9.50)
Thinly sliced housemade salami is placed over exceptionally creamy ricotta. A handful of puntarella is placed on top and drizzled with honey and moscatel vinegar. But it's the base that drew our attention: we're having a hard time remembering a slice of focaccia being this light and airy. One person in our group called it "like a cloud."
Turkey Sandwich ($9.50)
It's hard to think of another turkey sandwich in town that is as tender and juicy as this one. Instead of thin slices, tender pieces of smoked turkey are heaped on to whole wheat bread with avocado, red onions, and a mild piri piri sauce.
Mortadella Sandwich ($7.50)
It sounds simple enough, but the details of the mortadella sandwich make it one of the highlights. Mortadella usually has a very soft texture, but these slices are sautéed, giving them a crispy exterior which gives way to a creamy interior. Chopped liver helps add to the funk, while peach mostarda adds an unexpected fruit component.
Lamb Meatball Sandwich ($8.00)
The soft lobster roll bun is the ideal carrying case for the heavily seasoned lamb meatballs, which also have a decent spice thanks to the "bravas sauce." They also happen to be firmer than you'd expect, but definitely not dry. The cabbage provides a great crunchy topping.