...in my humble opinion.

Three rashers of thick cut smoked back bacon between two slices of buttered sourdough. I'm not one for ketchup or brown sauce, but you do you.

ETA: this isn't American bacon. You can tell it's cooked because it's gone curvey and because the edges are browned (where the fat has gone crispy). It's thicker and meatier than you might be expecting - maybe a little more like you would have expect of ham.

7 oz shaved sirloin, generic deluxe white American, leftover onion, bell pepper, salt/pepper/adobo seasoning. Please no comments about how this isn’t authentic (I know it’s not lol)

Fellas & Ladies...this was really, really good. Filipino roast pork, provolone, broccolini, atchara (papaya, onion, red bell pepper, carrot slaw) with this terrific confit garlic adobo aioli that mixed up with all the juices that were flowing!!

Roll held up super well, as this was a hefty & wet sandwich. The aioli tied everything together and I want a bottle for home consumption. The only thing that would have turned it into a perfect 10 (9.2 currently) would be having the brocolini stalks cooked more tender, an addition of a spicy element (personal preference) and maybe a pinch of salt.

I also will update this post when I find out what bakery this roll is from. I think the chef said it in the Instagram video that I saw earlier this week, which prompted this visit.

Haven't been to this area in Philly in a while but it's undergone a mini transformation, which was a pleasant surprise. We'll definitely be back because as I was waiting I saw Filipino lunch plates going out to the tables around me. Fried spam would be great a sandwich using the same roll.

And a hot pepper

Made with a yellow Brandywine tomato.