Almost hidden from view was a little parcel of braised celery sticks with a couple of pink slices of pickled garlic.
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Then when the Vietnamese sent the French packing in 1954, they put their own spin on the sandwich, adding slices of pork, herbs and pickled vegetables, and creating the banh mi as we know it.
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Slices of juicy porchetta were, in midsummer, accompanied by a bright palette of grilled peaches, pickled red onions, and a fresh-herb salad.
NEWYORKER: Il Buco Alimentari e Vineria
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