Straight From the (Pork) Heart With Frank Bonanno

Chef and restaurateur Frank Bonanno recently opened New Jersey-style deli Salt & Grinder and he is spreading the sandwich love with a new item currently in development for his Sunnyside restaurant, Lou's Food Bar. The Chicago pork heart Italian sandwich is expected to land on the menu in early August, but Bonanno gave Eater a sneak peek at this latest creation. The process—which involves a 12-hour brine for the heart, boiling with mirepoix until tender, then sliced thin and served on toasted Italian white loaf with mozzarella, pepper relish, sauteed onions and roasted red peppers. Here's a photo gallery of the step-by-step and final dish.

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